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Pumpkin Spice Baked Oatmeal

Pumpkin Spice Baked Oatmeal

Good morning friends,

I love a warm breakfast on a cool morning and this one will make you feel like your indulging, but without any guilt.  The recipe is a slight variation of the Blueberry Baked Oatmeal I made on Saturday, this one is equally as good, especially if you like pumpkin! I really enjoyed it as did my kiddos and I think you will too :)

Dry Ingredients

2 cups old-fashioned oats

1/2 cup brown sugar

1/2 cup dried cranberries (could use regular or golden raisins if preferred)

1 tsp baking soda

1/2 tsp salt

1 generous tsp Pumpkin Pie Spice

Wet Ingredients

1 1/2 cups skim milk

1/3 cup of applesauce

1/3 cup canned pumpkin

2 egg whites

Directions

1. Preheat oven to 350 degrees and lightly spray 8×8 baking pan with cooking spray.

2. Combine dry ingredients.

3.  Add wet ingredients to dry, mix until combined.

4.  Pour into baking dish and baked for about 25-30 minutes or until set.

5. Serve warm with steamed milk and if desired a drizzle of maple syrup.  My kids also sprinkled with “Maple Sugar” from the Savory Spice Shop.

This recipe serves a 9 and is 3 Weight Watchers Points Plus if you’re counting :)

(The calculations are my personal calculations, not endorsed by Weight Watchers)

Bon Appetit!

Recipe adapted from  http://www.mintdesignblog.com

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Pumpkin Spice Muffins with Cinnamon Glaze

Greetings friends! I discovered a yummy pumpkin muffin this morning that is pretty healthy and a huge hit with the kiddos, especially because it had frosting! It goes right along with my love of everything pumpkin flavored and would be most wonderful with a Pumpkin-Spiced Latte.  Hope you enjoy this treat as much as we did!

This recipe makes only 12 muffins, but they are BIG muffins, the kind that overflow from the tin :)

Ingredients:

1 1/2 cups whole wheat flour

1 1/2 cups all-purpose flour

1 1/2 TBL baking powder

1/2 tsp salt

3/4 tsp pumpkin pie spice

1 heaping tsp cinnamon

1/2 cup butter, melted

1/2 cup white sugar

1/2 cup brown sugar

1 egg, plus 1 egg white

1 tsp vanilla extract

1/4 skim milk

1/4 cup fat-free half and half (or regular cream)

1 cup pumpkin puree

Glaze ingredients

1/2 cup powdered sugar

2 ounces low-fat cream cheese, softened

dash of cinnamon

dash of milk, if needed to thin for drizzling

Directions

Preheat oven to 350 degrees.  Spray muffin tin, even the top since muffins will overflow, with non-stick cooking spray or add muffin liners.

Using mixer, cream butter and both sugars, add eggs, vanilla, milk, half and half and pumpkin puree. Combine dry ingredients, flours, baking powder, salt, pumpkin pie spice and cinnamon.

Divide batter among 12 muffin tins. They will be very full. Bake for 25-30 minutes until cooked through. Cool in pan about 20 minutes.  Move muffins to a rack to finish cooling.

Mix glaze ingredients and drizzle over muffins.

I calculated each muffin to be 7 PointsPlus.

Recipe adapted from RecipeGirl.com

 

Creamy Pumpkin Cheesecake Dip

I love October and all things pumpkin, so this week when I was “snack mom” for my daughters theatrical team, I made this dip. It’s super easy, has a cute presentation and it went over really well with the kids.

Creamy Pumpkin Cheesecake Dip

2 8 ounce tubs of whipped cream cheese, at room temperature

2 cups of powdered sugar

1 (15 ounce) can of pumpkin

1 TBL cinnamon

1 TBL pumpkin pie spice

1 tsp of apple cider

Directions

1. Blend cream cheese and powdered sugar until smooth with no lumps, I used my Kitchenaid stand-mixer.

2. Gradually mix in the pumpkin, spices and cider until smooth.

3. refrigerate for a few hours until firmed up a bit.

4. Serve in a hollowed out “pie pumpkin” (those cute small ones you see in the grocery store) I lined mine with a plastic wrap before putting the dip in. Keep the pumpkin lid to put on the side for presentation. Serve with gingersnaps, vanilla wafers, graham crackers or sliced apples. Leftovers cold be used on bagels or a teaspoon in your coffee. Enjoy!

Adapted from http://allrecipes.com/recipe/pumpkin-dip/

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