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Tag: pumpkin

Pumpkin Spice Baked Oatmeal Muffins (Big Batch)

Day 7 of the 31 days of Pumpkin and Pinterest series features Pumpkin Spice Baked Oatmeal Muffins.

I love making these baked oatmeal muffins. They are so versatile and you add just about anything to them and they taste fantastic.  It was no surprise to my kids when they saw me adding pumpkin to the muffins a few years ago.  Thankfully they are all like me and love pumpkin. Pumpkin and Oatmeal.  Truly it is a great combination.

Today I made them in the regular size muffin tin.  This size works best for us because the kids like to take them for lunch, especially the boys.  The oatmeal pairs well with yogurt and the triplets would eat yogurt all day every day if I let them.


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The main ingredient is the oatmeal.  Nine cups!!!!!  That is nine cups of fiber.

Fiber and its Many Benefits

 

  • Fruits, vegetables, and whole grains are considered fiber-rich high carbohydrate foods.
  • Research shows that fiber-rich carbohydrates help us stay healthy and may aid in the prevention of many digestive and chronic diseases.
  • May reduce the risk of colon cancer.
  • May help with hemorrhoids, constipation, and other intestinal problems
  • Reduces the likelihood of diverticulosis.
  • May decrease the risk of heart disease
  • May enhance weight loss. Eating a high-fiber diet cause the feeling of satiety to last longer.
  • May lower the risk of type 2 diabetes

 

It is recommended that daily fiber intake be at least 25 grams. 

If you are looking for ways to get more fiber into your diet her is a chart of high-fiber foods from the Mayo Clinic.

Prebiotics

Have you heard of prebiotics?  Prebiotics are nondigestible fibers in foods that are metabolized or fermented by beneficial bacteria that live in our guts. These prebiotics alter the balance of gut flora in a beneficial way and promotes the health of the immune system.

This is another reason to include oats in your diet during the cold season.

Oats contain the prebiotic called beta-glucans.  

 

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Benefits of Pumpkin & Vitamin A (Beta-Carotene)

  • Pumpkin provides a powerful dose of vitamin A (Beta-Carotene, which supports overall vision and eye health.
  • Beta-Carotene helps to remedy skin problems such as acne and helped tremendously with my Discoid Lupus.
  • It enhances immunity.
  • Important in the formation of bones and teeth.
  • Aids in fat storage, and protects against cancer and other diseases.
  • Shown to slow the aging process.
  • Protein cannot be utilized by the body without this vitamin.

 

Other great sources of vitamin A

For more in-depth sources of whole foods that provide vitamin A. Click Here

 

  • Alfalfa
  • Apricots
  • Asparagus
  • Beets
  • Broccoli
  • Cantaloupe
  • Carrots
  • Swiss Chard
  • Dandelion Greens
  • Fish Liver Oil & Liver
  • Garlic
  • Sweet Potatoes
  • Spinach
  • Spirulina
  • Pumpkin
  • Yellow Squash
  • Turnip Greens

Note: Vitamin A should not be taken in large amounts in pill form or as cod liver oil. It is best absorbed by the body when ingested in whole foods. 

 

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Pumpkin Cheesecake Bread

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I want you to imagine the moist delicious taste of comforting pumpkin bread and the creamy and smooth feeling you get from a great cheesecake.  You got it.  Then you know what the bread from An Edible Mosaic tastes like.  This is day 9 of the Pumpkins and Pinterest series featuring an amazing Pumpkin Cheesecake Bread.

 


While we were eating my 12-year-old said, “this tastes like something you would get at a coffee shop.” She is exactly right.  I followed the recipe exactly.  The only change I made was

  • reducing the sugar to 1/2 cup instead of 3/4
  • substituted whole wheat flour for the all-purpose flour.
  • I made mine in a larger loaf pan to make it easier for little hands to pick up and eat.

This is a great recipe for entertaining. Not only does it look beautiful it tastes superb, especially with a steaming, dark cup of rich decadent coffee. Coffee, pumpkin, cheesecake, now that is a trifecta I can relish.

 

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Pumpkin Cheesecake Bread
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • For the Cheese Batter:
  • 8 oz (230 g) cream cheese, room temperature
  • 1 large egg, room temperature, lightly beaten
  • ¼ cup (30 g) powdered sugar
  • ½ teaspoon pure vanilla extract
  • For the Pumpkin Spice Batter:
  • ½ cup (150 g) brown sugar, lightly packed
  • 2 large eggs
  • ¾ cup (180 g) pumpkin puree (homemade or canned is fine; not pumpkin pie filling)
  • 2 tablespoons canola oil
  • 1 teaspoon pure vanilla extract
  • 1¼ cups (160 g) whole wheat flour
  • 1¼ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon ginger
  • ⅛ teaspoon cloves
  • Other:
  • Butter, to grease the pans
Instructions
  1. Preheat oven to 350F; lightly grease 3 mini loaf pans with butter.
  2. For the cheese batter, use a handheld electric mixer to beat together all ingredients in a medium bowl until smooth and creamy.
  3. For the pumpkin spice batter, whisk together the brown sugar and eggs in a medium bowl until light and fluffy, then stir in the pumpkin, canola oil, and vanilla. In a separate bowl, whisk or sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Gradually stir the dry ingredients into the wet, being careful not to over-mix.
  4. Divide the pumpkin batter between the 3 loaf pans, then pour the cheese batter on top. Bake until golden around the edges, about 35 to 40 minutes, or until a toothpick inserted inside comes out clean or with just a couple crumbs.
  5. Cool 10 minutes in the pans, then remove from the pans and transfer to a wire rack to finish cooling.

 

 

Whole Wheat Chocolate Chip Pumpkin Quinoa Muffins

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Well, that was a mouth full. Pun intended.  Day 8 of the Pumpkins and Pinterest series brings the deliciously moist and filling Chocolate Chip Pumpkin Quinoa Muffins.  Believe me, they deserve such a big name.  Once again I had to stick some in the freezer to keep them from being devoured on the spot.

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I made these Pumpkin Quinoa Muffins from Once a Month Meals pretty close to the original recipe.  My only changes were:

  • Reduced 3/4 cup of brown sugar to 1/2 cup of brown sugar
  • Added 2 tablespoons of Wheat Germ

That’s it, folks.  This is for sure a recipe I would feel comfortable giving my family for breakfast, lunch and snack. The are delicious and have three great grains.

Nutri-licious Benefits

  • Quinoa
    • High in protein (8 g per cup)
    • High in fiber (5 g per cup)
    • Excellent source of Quercetin (anti-inflammatory, antiviral, anti-cancer, anti-depressant effects.
    • Contains significant amounts of flavonoids.
    • Great for those with gluten intolerance
    • Low glycemic index.
  • Dark Chocolate:
    • The cocoa bean contains flavonoids, magnesium and iron for protection from heart disease
    • The chocolate making process provides procyanidins that have an anti-inflammatory action.
    • Contains caffeine and 3 1/2 oz bar of dark chocolate equal to cup of coffee
    • Relatively low-fat, a high source of fiber and minerals.
    • High in antioxidants

I also appreciated that the recipe gave freezing directions and serving day directions.  I can work with that.

 

Whole Wheat Chocolate Chip Pumpkin Quinoa Muffins
Author: 
Recipe type: Breakfast
 
Ingredients
  • ¾ cups Brown Sugar
  • 1 ¼ cups Flour, Whole Wheat
  • 1 ½ teaspoons Pumpkin Pie Spice
  • 1 teaspoon Baking Powder
  • ½ teaspoons Salt
  • ½ teaspoons Baking Soda
  • ¾ cups Quinoa
  • 2 individual Egg
  • ¾ cups Pumpkin, Canned
  • ½ cups Milk
  • ¼ cups Butter
  • 2 teaspoons Vanilla Extract
  • ½ cups Chocolate Chips, Mini
Instructions
  1. Line a 12-cup muffin pan with paper liners In a large bowl, combine brown sugar, whole wheat flour, pumpkin pie spice, baking powder, salt, and baking soda. Add the quinoa, stirring with a fork to separate. Add the eggs, pumpkin, milk, butter, and vanilla. Stir until just incorporated, then gently fold in the chocolate chips. Bake at 400 degrees for approximately 25 minutes, or until the muffins are golden brown and a toothpick comes out clean.

 

 

Perfect Pumpkin Butter Latte

Perfect Pumpkin Butter Latte

I’ve been playing around with getting my bulletproof coffee to play nice with my love of Pumpkin Lattes.  I made this today and it was nice. Great consistency, not too thick.  Subtle pumpkin flavor with a great mouth feel.  Just a hint of sweetness from the honey. I may try it with maple syrup and see how that tastes.  The dash of cinnamon was the perfect finishing touch.


Nutri-licious Benefits

  • Pumpkin
    • Rich in dietary fiber (keeps you full longer) 🙂
    • High in anti-oxidants
    • Rich source of vitamins and minerals
  • Cinnamon
    • Adds a hint of sweetness
    • Anti-inflammatory (great for auto-immune issues)
    • Anti-bacterial (works great to fight colds)
    • Can aid in relieving bloating and heartburn
  • Grass-Fed, Organic Butter
    • Rich source of easily absorbed vitamin A and fat-soluble vitamins (D,E and K2)
    • Good source of trace minerals
    • Supplies a nice balance of omega-3 and omega-6 fats.
    • Butter from grass fed cow often contain high levels of conjugated linoleic acid (CLA), shown to provide protection against cancer.

How do you like to get your pumpkin fix in the morning?

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