Made some awesome pumpkin muffin’s this week. I made the first batch with the recipe below and they were amazing. The cream cheese frosting made it to die for.  However they were so good I could not stop eating them so I had to bring them into work. I decided to make another batch tonight and reduced the fat/calories. I substituted the white flour for wheat flour, used reduced fat butter, and substituted splenda brown sugar for regular. I have to say they taste just as good. I was still tempted to frost them but had to refrain. I highly recommend this recipe for a nice fall treat! Ingredients Muffin Ingredients: 1 cup All-purpose Flour 1/2 cup Sugar 2 teaspoons Baking Powder 1-1/2 teaspoon Cinnamon 1/4 teaspoon Ground Ginger 1/2 teaspoon Nutmeg 1/2 teaspoon Salt 4 Tablespoons Butter, cut into pieces 1 cup (heaping) Pumpkin Puree 1/2 cup Evaporated Milk 1 whole Egg 1-1/2 teaspoon Vanilla 1/2 cup Golden Raisins (optional!) _____ Topping 2 Tablespoons Sugar 1 teaspoon Cinnamon 1/4 teaspoon Nutmeg _____ FOR FROSTING: 1/4 cup Softened Butter 4 ounces, weight Cream Cheese 1/2 pound Powdered Sugar 1/2 teaspoon Vanilla Preparation Instructions Preheat oven to 400 degrees. Generously grease 12 muffin tins. Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until it is fully incorporated. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Add raisins. Fold gently until mixture is just combined. Pour into a greased muffin pan—batter hardly ever fills all twelve unless you keep it down to 1/2 full. Sprinkle with remaining cinnamon-sugar-nutmeg mixture over the top of each unbaked muffin. Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool. Ice with cream cheese frosting. To make the frosting, mix all ingredients on high until soft and whipped. Spread onto completely cooled muffins, or place into a large pastry bag with a large star tip and go crazy! Store in the fridge, as icing will soften at room temperature. High-res

Made some awesome pumpkin muffin’s this week. I made the first batch with the recipe below and they were amazing. The cream cheese frosting made it to die for.  However they were so good I could not stop eating them so I had to bring them into work. I decided to make another batch tonight and reduced the fat/calories. I substituted the white flour for wheat flour, used reduced fat butter, and substituted splenda brown sugar for regular. I have to say they taste just as good. I was still tempted to frost them but had to refrain. I highly recommend this recipe for a nice fall treat!

Ingredients

  • Muffin Ingredients:
  • 1 cup All-purpose Flour
  • 1/2 cup Sugar
  • 2 teaspoons Baking Powder
  • 1-1/2 teaspoon Cinnamon
  • 1/4 teaspoon Ground Ginger
  • 1/2 teaspoon Nutmeg
  • 1/2 teaspoon Salt
  • 4 Tablespoons Butter, cut into pieces
  • 1 cup (heaping) Pumpkin Puree
  • 1/2 cup Evaporated Milk
  • 1 whole Egg
  • 1-1/2 teaspoon Vanilla
  • 1/2 cup Golden Raisins (optional!)
  • _____
  • Topping
  • 2 Tablespoons Sugar
  • 1 teaspoon Cinnamon
  • 1/4 teaspoon Nutmeg
  • _____
  • FOR FROSTING:
  • 1/4 cup Softened Butter
  • 4 ounces, weight Cream Cheese
  • 1/2 pound Powdered Sugar
  • 1/2 teaspoon Vanilla

Preparation Instructions

Preheat oven to 400 degrees. Generously grease 12 muffin tins.

Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until it is fully incorporated. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Add raisins. Fold gently until mixture is just combined.

Pour into a greased muffin pan—batter hardly ever fills all twelve unless you keep it down to 1/2 full. Sprinkle with remaining cinnamon-sugar-nutmeg mixture over the top of each unbaked muffin.

Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool. Ice with cream cheese frosting.

To make the frosting, mix all ingredients on high until soft and whipped. Spread onto completely cooled muffins, or place into a large pastry bag with a large star tip and go crazy! Store in the fridge, as icing will soften at room temperature.

http://www.joybauer.com/healthy-recipes/gingerspiced-pumpkin-muffins.aspx

You wake up in the morning reach for your favorite sweater, throw on a pair of jeans, and grab your favorite boots. On the way to work you can smell the famous Starbucks Pumpkin Spice Latte dancing through the city streets. The leaves are changing colors faster than your first childhood water color painting. Have you guessed it?  Yes folks it is fall again! You now can take a deep breathe and let that cold autumn air fill your lungs. It is that time to visit the local pumpkin patch and pick some apples. Grab your best Halloween costume and hit the town.

Since as you can tell I am in the fall mood. I am also trying to eat healthier this fall. I found an awesome recipe for low fat Pumpkin Muffins. Find the receipe below. Grab a bowel and get baking!

Ingredients

  • cooking spray
  • 1/2 cup(s) sugar, brown (packed)
  • 1 1/2 cup(s) flour, whole-wheat
  • 2 teaspoon baking powder
  • 1 teaspoon cinnamon, ground
  • 1 teaspoon ginger, ground
  • 1/2 teaspoon salt
  • 1 egg(s)
  • 1 cup(s) milk, fat-free
  • 1/2 cup(s) pumpkin, puree
  • 1/4 cup(s) oil, canola
  • 1/2 teaspoon orange peel (zest), grated

PREPARATION

1. Preheat the oven to 375°F. Lightly spray 12 muffin cups with nonstick cooking spray.

2. In a large mixing bowl, stir together the brown sugar, flour, baking powder, cinnamon, ginger, and salt.

3. In a small bowl, beat the egg for 30 seconds, until foamy. Add the milk, pumpkin, oil, and orange zest. Beat well. Add the egg mixture to the flour mixture, and stir until the flour mixture is moistened.

4. Fill the muffin cups three-quarters full with batter. Bake for 15 minutes, until the tops spring back when you touch them with a finger. Turn out muffins onto a wire rack to cool. Once cool, you can freeze the muffins, tightly wrapped, for up to 2 months.