Showing posts with label pumpkin. Show all posts
Showing posts with label pumpkin. Show all posts
Pumpkin with a Passion
Can one really ever have too many pumpkin cinnamon rolls? Yes, probably... oh well, I made these again, and they are just too darn tasty and pretty not to talk about :) This time I added hazelnuts to the filling and sprinkled some on top... Totally a good idea :)
Did you say VEGAN cinnamon rolls?
Yes I know I've posted about these before... but they are just SO good!! And I keep playing with the recipe so... I had to post again! Plus now you can make a vegan version! AND instead of using flour to cover your working surface I used powdered sugar and eliminated the sugar from the dough! I know fun idea right? It gives them a sweeter taste and makes it so you don't have to add more flour to the dough.
Vegan Pumpkin Cinnamon Rolls
Servings: 8
These cinnamon rolls are an adaptation/abstraction based on a recipe from the cook book Quick Recipes which was put together by the people at Cook's Illustrated.
Filling / topping
1/4 c packed splenda blend brown sugar (or 1/2 c packed dark brown sugar)
2 tsp cinnamon
1/8 tsp cloves
1/8 tsp salt
1/2 c pumpkin puree
Dough
2-1/2 c whole wheat flour
1-1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 c lactaid (fat free) (you can use regular fat free milk if you don't care if these are vegan, it works) (so just realized lactaid isn't vegan... I'll have to try again with soymilk! sorry about that!)
2 T melted smart balance ( 2 Tbs butter also works )
powdered sugar for work surface
Heat oven to 425 degrees.
Spray a 9-inch round non stick cake pan (or in my case a square one)
Make filling
Combine sugar, spices and salt. Add pumpkin puree and stir until combined, set aside
Make dough
Whisk flour, baking powder, baking soda and salt in large bowl. whisk lactaid and 2 Tbs melted smart balance in a measuring cup or small bowl. Add liquid to dry ingredients and stir until liquid is absorbed (dough will look very shaggy). Transfer dough to lightly floured (with powdered sugar!) work surface and knead until just smooth and no longer shaggy.
Pat dough with hands into 12 x 9- inch rectangle. Sprinkle evenly with filling, leaving 1/2 inch boarder of plain dough around edges. Press filling firmly into dough.
Using bench scraper (i used a plastic spackle spatula that we bought at home depot and never used... I claimed it for the kitchen... John wasn't too pleased hahahaha), loosen dough from work surface. Starting at a long side, roll dough, pressing lightly, to form a tight log. Pinch seam to seal.
Roll log seam side down and cut evenly into eight pieces. With hand, slightly flatten each piece of dough to seal open edges and keep filling in place.
in the pan before they get slathered with more pumpkin
Place one roll in center of pan, then place remaining seven rolls around perimeter of pan. They should touch, but not be crammed. Using the remainder of the filling, spread to cover the top of the rolls.
Bake until edges are golden brown, 23 to 25 minutes. Loosen with a spatula. without separating, slide buns out of pan onto greased cooling rack. Cool about 5 minutes before chowing, otherwise you'll burn yourself... i would know :)
chow!
Vegan Pumpkin Cinnamon Rolls
Servings: 8
These cinnamon rolls are an adaptation/abstraction based on a recipe from the cook book Quick Recipes which was put together by the people at Cook's Illustrated.
Filling / topping
1/4 c packed splenda blend brown sugar (or 1/2 c packed dark brown sugar)
2 tsp cinnamon
1/8 tsp cloves
1/8 tsp salt
1/2 c pumpkin puree
Dough
2-1/2 c whole wheat flour
1-1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 c lactaid (fat free) (you can use regular fat free milk if you don't care if these are vegan, it works) (so just realized lactaid isn't vegan... I'll have to try again with soymilk! sorry about that!)
2 T melted smart balance ( 2 Tbs butter also works )
powdered sugar for work surface
Heat oven to 425 degrees.
Spray a 9-inch round non stick cake pan (or in my case a square one)
Make filling
Combine sugar, spices and salt. Add pumpkin puree and stir until combined, set aside
Make dough
Whisk flour, baking powder, baking soda and salt in large bowl. whisk lactaid and 2 Tbs melted smart balance in a measuring cup or small bowl. Add liquid to dry ingredients and stir until liquid is absorbed (dough will look very shaggy). Transfer dough to lightly floured (with powdered sugar!) work surface and knead until just smooth and no longer shaggy.
Pat dough with hands into 12 x 9- inch rectangle. Sprinkle evenly with filling, leaving 1/2 inch boarder of plain dough around edges. Press filling firmly into dough.
Using bench scraper (i used a plastic spackle spatula that we bought at home depot and never used... I claimed it for the kitchen... John wasn't too pleased hahahaha), loosen dough from work surface. Starting at a long side, roll dough, pressing lightly, to form a tight log. Pinch seam to seal.
Roll log seam side down and cut evenly into eight pieces. With hand, slightly flatten each piece of dough to seal open edges and keep filling in place.
in the pan before they get slathered with more pumpkinPlace one roll in center of pan, then place remaining seven rolls around perimeter of pan. They should touch, but not be crammed. Using the remainder of the filling, spread to cover the top of the rolls.
Bake until edges are golden brown, 23 to 25 minutes. Loosen with a spatula. without separating, slide buns out of pan onto greased cooling rack. Cool about 5 minutes before chowing, otherwise you'll burn yourself... i would know :)
chow!
Pumpkin & Pesto Pinwheels
Pumpkin & Pesto Pinwheels?? Yeah try and say that three times fast... go ahead I'll wait :)
Happy Martin Luther King Day! I'm off in the Poconos right now celebrating "late christmas" with my family... hopefully off on a ski slope carving out a fresh trail! I couldn't leave you guys hanging though so I figured I'd leave you with some chow to drool over.
Don't these just look delicious?? I found these over at Foodalogue and had to make them!
I used whole wheat pizza dough I bought at the grocery store. Rolled a chunk of it out, plastered pumpkin puree, turkey bacon & sage on one half; pesto, parmigiana & mozzarella on the other half, rolled it up, and tossed it in the freezer. An hour later out it came to slice up and bake at 400 for about 15 minutes.
It was a delicious snack that was devoured very quickly. I'd make these again to serve as an appetizer, or keep a roll on hand in the freezer for impromptu guests, and snacking.
Chow!
Happy Martin Luther King Day! I'm off in the Poconos right now celebrating "late christmas" with my family... hopefully off on a ski slope carving out a fresh trail! I couldn't leave you guys hanging though so I figured I'd leave you with some chow to drool over.
Don't these just look delicious?? I found these over at Foodalogue and had to make them!
I used whole wheat pizza dough I bought at the grocery store. Rolled a chunk of it out, plastered pumpkin puree, turkey bacon & sage on one half; pesto, parmigiana & mozzarella on the other half, rolled it up, and tossed it in the freezer. An hour later out it came to slice up and bake at 400 for about 15 minutes.
It was a delicious snack that was devoured very quickly. I'd make these again to serve as an appetizer, or keep a roll on hand in the freezer for impromptu guests, and snacking.
Chow!
Luscious Four-Layer Pumpkin Cake
So for those purist out there... stop reading... cause this uses a cake mix. *gasp*! You know what, I'm all about doing it from scratch, but sometimes, like when it's thanksgiving and you are already making 4 other desserts, a little shortcut is a nice thing. This comes straight from Kraft... who I really don't like as a company... but they did have a tasty recipe so... oh well. Oh I did change a few things to lighten it up a bit (not as much as usual since Mom was watching over my shoulder saying "oh just follow the recipe and put the oil in!" haha), you'll see my slight changes below.
This cake looked amazing, so pretty! And it wasn't bad at all to make. I made the cakes the day before Thanksgiving, then whipped up the topping the day of and assembled it. The cake was a hit with everyone and I would totally make it again. However I may try my own homemade cake recipe next time.
Enjoy!
Luscious Four-Layer Pumpkin Cake
1 pkg. (2-layer size) yellow cake mix
1 can (15 oz.) pumpkin, divided
1/2 cup skim milk
1/3 cup oil (I used 1/4 since Mom looked away)
4 eggs
1-1/2 tsp. pumpkin pie spice, divided
1 pkg. (8 oz.) 1/3 less fat Cream Cheese, softened
1 cup powdered sugar
1 tub (8 oz.) COOL WHIP fat free Whipped Topping, thawed
1/4 cup Chopped Pecans
HEAT oven to 350°F. Grease and flour 2 (9-inch) round baking pans. Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into prepared pans.
BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely. Beat cream cheese in small bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP.
CUT each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer - I totally frosted the top... yum.) Sprinkle with nuts. Refrigerate leftovers.
MMMMM now I want some cake...
Skinny Pumpkin Pie
Well of course we have to start out with some adorable pictures of Walton and his Mom (aka my sister). So freakin cute.
Now onto a different kind of little pumpkin! Pumpkin pie! I made this skinny pie last year along with a full on fat version... I didn't tell anyone the difference and hands down everyone picked the skinny one!!! This is what I'm all about, making it healthy and making it taste good! Give this a try in a regular pie crust, a graham cracker crust, or just make it in ramekins and serve it without any crust (that's the way my sister likes it best).
Born Again Pumpkin Pierecipe from Better Homes and Gardens
3/4 cup crushed graham crackers
1 tablespoon sugar
1 tablespoon flour
3 tablespoons margarine, melted (I used a little more than 1 of butter)
1 16-ounce can pumpkin
1/2 cup dark brown sugar, packed
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3/4 cup refrigerated or frozen egg product, thawed
1 cup evaporated skim milk
Directions
1. In a 9-inch pie plate, combine gingersnap and graham cracker crumbs, sugar, and flour; drizzle with melted margarine and mix with a fork. Using your fingers, pat crumbs to cover the bottom and sides of the pan. Chill about 1 hour or until firm.
2. In a mixing bowl combine pumpkin, brown sugar, cinnamon, ginger, and nutmeg. Blend in egg product with a rotary beater or fork. Gradually stir in evaporated milk. Pour in prepared pie shell. Cover edge of pie with foil. Bake in a 375 degree F oven for 30 minutes. Remove foil. Bake for 10 to 15 minutes or until center appears set when shaken. Cool on wire rack; cover and chill to store. Makes 8 servings.
Nutrition Facts
* Calories 222,
* Total Fat (g) 7,
* Saturated Fat (g) 1,
I doubled the recipe and had enough for 2 deep dish pies, or 2 regular dish pies plus 2 medium size ramekins. We enjoyed the ramekins the night before with a whole bunch of ready whip on top. YUM
CHOW!Pumpkin cinnamon rolls with hazelnut cream cheese
So I made these pumpkin cinnamon rolls a little while back and everyone went nuts over them, they are one of my most visited recipe pages! (I need to add it to the readers favorites list in the right column) Anyway I had wanted to make them again except roll the dough out thinner and double the filling... so I did, and then we spread hazelnut cream cheese on top.... AMAZING!!!Here's the new fangled version of the recipe!
Pumpkin Cinnamon Rolls
Servings: 8
These cinnamon rolls are an adaptation/abstraction based on a recipe from the cook book Quick Recipes which was put together by the people at Cook's Illustrated.
Filling
1/2 c packed splenda blend brown sugar (1 c packed dark brown sugar)
3 tsp cinnamon
1/4 tsp cloves
1/8 tsp salt
1/2 c pumpkin puree
Dough
2-1/2 c whole wheat flour
1 T splenda baking blend (2 T granulated sugar)
1-1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1-1/4 c buttermilk
2 T melted butter
1 T melted butter (to drizzle on top)
Icing
I used hazelnut cream cheese from Panera... YUM!
Heat oven to 425 degrees.
Spray a 9-inch round non stick cake pan (I used a silicon cake pan and it worked great, no spray needed)
Make filling
Combine sugars, spices and salt. Add pumpkin puree and stir until combined, set aside
Make dough
Whisk flour, sugar, baking powder, baking soda and salt in large bowl. whisk buttermilk and 2 Tbs melted butter in measuring cup or small bowl. Add liquid to dry ingredients and stir until liquid is absorbed (dough will look very shaggy). Transfer dough to lightly floured work surface and knead until just smooth and no longer shaggy.
Pat dough with hands into 12 x 12- inch square. Sprinkle evenly with filling, leaving 1/2 inch boarder of plain dough around edges. Press filling firmly into dough.
Using bench scraper (i used a plastic spackle spatula that we bought at home depot and never used... I claimed it for the kitchen... John wasn't too pleased hahahaha), loosed dough from work surface. Starting at a long side, roll dough, pressing lightly, to form a tight log. Pinch seam to seal.
Roll log seam side down and cut evenly into eight pieces. With hand, slightly flatten each piece of dough to seal open edges and keep filling in place.
Place one roll in center of pan, then place remaining seven rolls around perimeter of pan. They should touch, but not be crammed. Drizzle with 1 Tbs of melted butter.
Bake until edges are golden brown, 23 to 25 minutes. Loosen with a spatula. without separating, slide buns out of pan onto greased cooling rack. Cool about 5 minutes before icing.
CHOW!
Pumpkin Butter
I like making Christmas presents... there I said it, you can make fun of me now... or get very excited since you do it to. There seem to be two groups of thought; those who laugh at you when you say you're "making" your gifts, and those who want to know all about what you are making so they can make it to :) Well I can't give all my secrets away since my extended family does read this blog but here's a spoiler... extended Snow family stop reading if you don't want to spoil a surprise... oh wait I made the title of this blog the spoiler didn't I... hahaha
I'm giving people pumpkin butter as part of their gifts this year!! YUM!!! The recipe was super easy to make, and a quick trip in the canning jars and a quick boil seals them all up and are ready to go! You can also make this in a smaller batch whenever you are craving some and keep it in the freezer or refrigerator. The original recipe called for 2 tsp ginger... I did that and it was WAY to strong for my taste, so added a bunch more cinnamon to balance it out. Next time I'll only do 1 tsp ginger like I wrote up here. I also didn't cook this so it was super thick, I wanted a slightly fluffier consistency which I think tastes great on toast or a nice bagel. YUM
Pumpkin Butter
adapted from Polka dot Moon
1 (29 ounce) can pumpkin puree
3/4 cup apple cider
1 teaspoons ground ginger
1/2 teaspoon ground cloves
1 1/2 cups white sugar (i bet using maple syrup instead of white sugar would taste amazing too! not sure how much you'd need though, you'll have to experiment and let me know!)
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
swig of Amaretto
DIRECTIONS
Combine pumpkin, apple cider, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently.
Place in jars and boil process and cool to seal them. Or just stick it in some plastic containers in your refrigerator or freezer.
Chow!
I'm giving people pumpkin butter as part of their gifts this year!! YUM!!! The recipe was super easy to make, and a quick trip in the canning jars and a quick boil seals them all up and are ready to go! You can also make this in a smaller batch whenever you are craving some and keep it in the freezer or refrigerator. The original recipe called for 2 tsp ginger... I did that and it was WAY to strong for my taste, so added a bunch more cinnamon to balance it out. Next time I'll only do 1 tsp ginger like I wrote up here. I also didn't cook this so it was super thick, I wanted a slightly fluffier consistency which I think tastes great on toast or a nice bagel. YUM
Pumpkin Butter
adapted from Polka dot Moon
1 (29 ounce) can pumpkin puree
3/4 cup apple cider
1 teaspoons ground ginger
1/2 teaspoon ground cloves
1 1/2 cups white sugar (i bet using maple syrup instead of white sugar would taste amazing too! not sure how much you'd need though, you'll have to experiment and let me know!)
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
swig of Amaretto
DIRECTIONS
Combine pumpkin, apple cider, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently.
Place in jars and boil process and cool to seal them. Or just stick it in some plastic containers in your refrigerator or freezer.
Chow!
Pumpkin Cinnamon Rolls
Cinnamon Rolls that are Ewwwey Gooey... and healthy?? wait what? really? can it be?
yes, yes it can... read on to find out how :) Oh and did I mention they are totally super easy to make??? awesome.
John's mom has been hinting to him that she misses getting to eat my various baking creations. *guess it's been a bit since I've brought something over... woops!* so this past weekend I figured it was time to whip something up for his mom and pops. She had made mention at one point that she likes cinnamon rolls, so I decided to give them a try... why is it I always try out recipes on his parents?? I've been lucky to not have any bombs yet haha.
Pumpkin Cinnamon Rolls
Servings: 8
These cinnamon rolls are an adaptation/abstraction based on a recipe from the cook book Quick Recipes which was put together by the people at Cook's Illustrated.
Filling
1/4 c packed splenda blend brown sugar (1/2 c packed dark brown sugar)
2 tsp cinnamon
1/8 tsp cloves
1/8 tsp salt
1/4 c pumpkin puree
Dough
2-1/2 c whole wheat flour
1 T splenda baking blend (2 T granulated sugar)
1-1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1-1/4 c buttermilk
2 T melted butter
1 T melted butter (to drizzle on top)
Icing (I made 1/2 of the icing to put on top instead of the whole thing)
2 T cream cheese, softened
1 T buttermilk
1 c powdered sugar
Heat oven to 425 degrees.
Spray a 9-inch round non stick cake pan (I used a silicon cake pan and it worked great, no spray needed)
Make filling
Combine sugars, spices and salt. Add pumpkin puree and stir until combined, set aside
Make dough
Whisk flour, sugar, baking powder, baking soda and salt in large bowl. whisk buttermilk and 2 Tbs melted butter in measuring cup or small bowl. Add liquid to dry ingredients and stir until liquid is absorbed (dough will look very shaggy). Transfer dough to lightly floured work surface and knead until just smooth and no longer shaggy.
Pat dough with hands into 12 x 9- inch rectangle. Sprinkle evenly with filling, leaving 1/2 inch boarder of plain dough around edges. Press filling firmly into dough.
Using bench scraper (i used a plastic spackle spatula that we bought at home depot and never used... I claimed it for the kitchen... John wasn't too pleased hahahaha), loosed dough from work surface. Starting at a long side, roll dough, pressing lightly, to form a tight log. Pinch seam to seal.
Roll log seam side down and cut evenly into eight pieces. With hand, slightly flatten each piece of dough to seal open edges and keep filling in place.
Place one roll in center of pan, then place remaining seven rolls around perimeter of pan. They should touch, but not be crammed. Drizzle with 1 Tbs of melted butter.
Bake until edges are golden brown, 23 to 25 minutes. Loosen with a spatula. without separating, slide buns out of pan onto greased cooling rack. Cool about 5 minutes before icing.
Making icing and finish
Set rack of rolls over foil-lined baking sheet (for easier clean-up). whisk cream cheese and 1 Tbs of buttermilk in large bowl until thick and smooth. sift powdered sugar over. whisk until smooth glaze forms - add up to 1 additional Tbs of buttermilk if too thick. spoon glaze evenly over the buns. Serve warm, they dry out a bit after they cool, so eat them all up warm! :)
Next time I think I would double the filling and roll the dough out thinner so I got more spirals :)
chow!
Pumpkin Bran Muffins with Jam Centers
pumpkin bran muffins... i mean cupcakes... with jam centers
3/4 cup whole wheat flour
dash salt
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp cinnamon
1/2 cup bran flakes (i like to do 3 big handfuls, crumble them in your hand before filling with next handful)
1/4 cups splenda brown sugar (packed)
1 egg
1 1/2 cups pumpkin puree -- fresh or canned
about a 1/4 cup really good jam (i used home made raspberry jam made by yours truly, and a peach vanilla bean made by the wonderful April from abby sweets!)
mmmm close upPreheat oven to 350 degrees (325 convection). Spray muffin tins with non-stick oil. Sift together flour, salt, baking powder, baking soda, and spices. In separate bowl, beat together brown sugar, pumpkin puree, and the egg. Slowly add dry ingredients to pumpkin mixture. Beat well, until smooth. Stir in crushed bran flakes. Fill muffin tins two-thirds full. Make a little dent in the middle and fill with a dollop of jam. Bake 20-25 minutes, or until toothpick inserted in center of muffins comes out clean.
mmmmmmmmmmm I love pumpkin... yum
chow!
i'm making myself hungry with all these close ups!Pumpkin Chocolate Chip Brownies
So I'm officially moved into my new townhouse! (pictures to come) After way too many trips back and forth between east ave and our new place... we are done!! Wooohooo! We spent the last two weeks hauling loads of stuff and are almost all the way unpacked. I decided to take last night off from unpacking to break in the new kitchen! I was perusing a new blog I just discovered Megan's Munchies, she's obsessed with pumpkin... a woman after my own heart! Since the autumn weather is slipping in, (how did it go from 80's to 50's in a week???) I've been craving autumn style foods. There were a ton of things I wanted to make from her blog but I decided on the pumpkin choclate chip brownies and man were they good!
Super fast to whip up and amazingly moist and chocked full of spicy flavors! mmmmmm Maybe I'll go have another slice now :D
how seriously cute is that mug... maria got it for me from anthropology... love that store!
Pumpkin Chocolate Chip Brownies
Nonstick cooking spray
1/2 cup LIBBY'S 100% Pure Pumpkin
1/3 cup brown sugar blend (such as SPLENDA)
1 large egg
2 large egg whites
2 tablespoons vegetable oil
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon Baking Cocoa
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/3 cup Semi-Sweet Chocolate Chips
Directions:PREHEAT oven to 350° F. Spray 8- or 9-inch-square baking pan with nonstick cooking spray.COMBINE pumpkin, sugar blend, egg, egg whites and oil in large mixer bowl. Beat with an electric mixer on medium speed until blended. Add flour, baking powder, cocoa, cinnamon, allspice, salt and nutmeg. Beat on low speed until batter is smooth. Stir in morsels. Spread evenly into prepared pan.BAKE for 25 to 30 minutes or until wooden pick inserted near center comes out clean. Cool in pan on wire rack. Cut into 2-inch squares.
I used a loaf pan since I couldn't find a square 8" or 9" wooops. Still tasty though!
Chow!
Super fast to whip up and amazingly moist and chocked full of spicy flavors! mmmmmm Maybe I'll go have another slice now :D
how seriously cute is that mug... maria got it for me from anthropology... love that store! Pumpkin Chocolate Chip Brownies
Nonstick cooking spray
1/2 cup LIBBY'S 100% Pure Pumpkin
1/3 cup brown sugar blend (such as SPLENDA)
1 large egg
2 large egg whites
2 tablespoons vegetable oil
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon Baking Cocoa
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/3 cup Semi-Sweet Chocolate Chips
Directions:PREHEAT oven to 350° F. Spray 8- or 9-inch-square baking pan with nonstick cooking spray.COMBINE pumpkin, sugar blend, egg, egg whites and oil in large mixer bowl. Beat with an electric mixer on medium speed until blended. Add flour, baking powder, cocoa, cinnamon, allspice, salt and nutmeg. Beat on low speed until batter is smooth. Stir in morsels. Spread evenly into prepared pan.BAKE for 25 to 30 minutes or until wooden pick inserted near center comes out clean. Cool in pan on wire rack. Cut into 2-inch squares.
I used a loaf pan since I couldn't find a square 8" or 9" wooops. Still tasty though!
Chow!
Pumpkin Bran Muffins
I went skiing yesterday... yes 60 degrees not a cloud in the sky skiing. Ahhhh it was wonderful... and very tiring haha so when I got home I HAD to bake something to re-energize me! Pumpkin Bran Muffins came to mind....I love these muffins. They are perfect for a snack or an addition to breakfast. Super healthy and super super delicious. I mean who doesn't love pumpkin? Ok probably a lot of people but seriously I'm in love with pumpkin anything :) A half dozen of these were polished off by a certain someone within minutes of them being done. Hope you like them!pumpkin bran muffins
3/4 cup whole wheat flour
dash salt
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp cinnamon
1/2 cup bran flakes
1/4 cups splenda brown sugar (packed)
1 egg
1 1/2 cups pumpkin puree -- fresh or canned
Preheat oven to 350 degrees (325 convection). Spray muffin tins with non-stick oil. Sift together flour, salt, baking powder, baking soda, and spices. Stir in bran flakes.
In separate bowl, beat together brown sugar, pumpkin puree, and the egg. Slowly add dry ingredients to pumpkin mixture. Beat well, until smooth. Fill muffin tins two-thirds full. Bake 20-25 minutes, or until toothpick inserted in center of muffins comes out clean.
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