Tag Archives: love

Peanut Butter Pumpkin Muffins

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I guess I was on a muffin kick? A pumpkin kick? A baking kick? Some type of kick…a sweet kick, that’s it! Yes, as I procrastinated studying for my Econ test, I was on a baking kick. Plus, I needed a quick breakfast that I could grab on my way out to the car. Plus, I had a lot of pumpkin puree (overstocked for Thanksgiving…). PLUS I love peanut butter. And almond butter. And pistachio butter. AND these little things are actually pretty healthy- about 230ish kcal and 5/6g protein per muffin.

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ANYWAYS.

Here’s a wonderful recipe that I got from food52. I changed it up a little to lower the calories a tad. But boy, did they come out well!

Ingredients-

  • 2 cups whole wheat flour
  • 1/2 cup all purpose flour
  • 2tablespoons toasted wheat germ
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 3/4 cup white sugar
  • 1/4 cup light brown sugar
  • 1 cup vanilla almond milk
  • 3tablespoons peanut butter
  • 1teaspoon vanilla extract
  • 1/2cup pumpkin puree
  • 1 egg
  • 1 tablespoon honey

Directions-

Preheat oven to 400 degrees. Put cupcake liners into 9 cupcake tins.

In a large mixing bowl combine the white flour, wheat flour, wheat germ, baking powder, baking soda, salt, cinnamon, sugar and brown sugar. Set aside.

In a separate bowl, whisk together the almond milk, peanut butter, vanilla extract, pumpkin puree, egg, and honey.

Gradually mix in the wet ingredients into the dry ingredients by hand. No hand mixer involved! Mix until there are no visible dry bits left, be careful not to over mix (how many times have I said the word “mix” in the last two lines?).

Scoop enough batter into each tin so that it’s 3/4 (or almost all of the way) full.

Bake in a middle rack for 20-25 minutes, until a toothpick comes out clean. Remove to a cooling rack immediately.

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Enjoy! Here’s a link to the yummly link to it…I can’t find it on the actual food52  blog! This will have to suffice :p

http://www.yummly.com/recipe/external/Peanut-butter-pumpkin-muffins-332658

 

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Pumpkin Butter aka The Best Thing Ever

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I love fall. The morning air is brisk and fresh, you wake up curled in blankets because of the cold air outside, and the leaves are changing into the best colors.

And you start transitioning from summer to winter food. And sorry, but winter food is way better. It’s not that I don’t like BBQ or ice cream or things like that. I do. I love it all. But fall brings a bunch of warm, cozy, ancient recipes back into the kitchen. Osso Buco. Puttanesca. Paprikash. Green chili. Dilled veal. Just to name a few of my family’s favorites.

A lot of specific foods are also more acceptable in fall/winter: sweet potatos, pasta, baked veggies, and…..

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PUMPKIN. The best food ever. You will see me posted lots of pumpkin recipes in the fall; I shall bask in it’s glory and awesomeness while it is still socially acceptable to use it. So if you don’t like pumpkin, I am sorry. Learn to love it. Because it range from being super healthy (like this recipe) or just terrible-artery clogging-awesomeness (pumpkin pie, another thing that is just…ugh. I can’t. I want it. Wahhhhh).

But anyways going on. This recipe is from skinnytaste.com. It was the best decision I made all week. It tastes just like pumpkin pie. I am not kidding. It doesn’t have any weird ingredients in it or whatever; it’s all good stuff going in to produce probably the best type of butter on the face of the planet. It’s super low calorie, and super easy. And you can use it a number of ways! You can: put it on toast, use it as a pie filling, eat a spoonful plain, spread it on a cookie or ice cream or froyo, stir it into oatmeal, eat a jarful plain….For all the pumpkin lovers, give this a go!

Note: I actually halved this recipe from the original. The original recipe makes a whopping 3 3/4 cups. I can’t eat that much pumpkin that quickly without fearing it’ll go to waste. Thus, I decided to avoid the situation.

This all is from skinnytaste.com! You will find an endless supply of recipes for every single part of the day that are healthy and delicious! Gina Homolka, the author of many books and of the website does an awesome job of marrying pure ingredients and favorite foods into healthy recipes. Go check that website out.

Ingredients:

  • 1 15 oz can of pumpkin puree, not pumpkin pie filling!
  • 1 tsp vanilla extract
  • 1/3 cup apple cider or juice
  • 1/2 cup packed brown sugar
  • 1 cinnamon stick
  • 1 tsp pumpkin pie spice (to taste)

Directions:
Combine pureed pumpkin, vanilla, apple juice, spices, cinnamon sticks and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 – 40 minutes or until thickened. Stir frequently. Adjust spices to your taste. Makes a little more than 1 1/2 cups.

1 serving (2 tbs) =32 calories

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Enjoy! Here’s the link to the original recipe

http://www.skinnytaste.com/2010/10/pumpkin-butter.html