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Tag: Snacks

Classic Pumpkin Muffins

Today’s Pumpkin and Pinterest feature recipe are Classic Pumpkin Muffins from Making Healthy Choices.


These have an extra bit of flare with the added pumpkin seeds on the top.


I made a couple of changes to the original recipe.


I swapped the buttermilk for 1 cup of yogurt.

I added 2 Tablespoons of flaxseed meal

I swapped 1 cup of all-purpose flour for oat flour (oatmeal run through the processor)


Nutrition-licious Benefits

  • Oats (Oatmeal)
    • Offers protein and fiber, causing you to feel full longer.
  • Pumpkin and Pumpkin Seeds
    • Contains L-tryptophan, an amino acid that helps with sound sleep and lowers depression.
    • Helps skin achieve a clear, healthy glow because of the B vitamins and various mineral (including zinc), phytonutrients, and fatty oils.
  • Flaxseed meal
    • Excellent source of alpha-linolenic acid (vitamin F)
    • Provides a mucilage that is an effective intestinal tract cleanser.
    • Helps to prevent breast and prostate cancer.
  • Cinnamon
    • Aids and relieves indigestion

 

 


 

5.0 from 3 reviews
Classic Pumpkin Muffins
Author: 
Recipe type: Breakfast
Serves: 24
 
These healthy pumpkin muffins are low in sugar and fat. They are an excellent source of fiber and are perfect for school lunches, snacks, and breakfast.
Ingredients
  • 1 cup puréed pumpkin
  • ¼ cup oil (coconut oil)
  • 2large eggs
  • 1 teaspoon vanilla
  • 3 tablespoons molasses
  • ¼ cup brown sugar
  • 1 cup yogurt
  • 1 cup whole wheat flour
  • 1 cup oat flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon cloves
  • ⅛ teaspoon nutmeg
  • ¼ teaspoon salt
  • ¼ cup roasted pumpkin seeds
Instructions
  1. Preheat oven to 350°
  2. Prepare muffin tin liners
  3. Combine all wet ingredients and brown sugar.
  4. Mix well
  5. In a separate bowl combine whole wheat flour, spices, baking soda and salt.
  6. Mix well
  7. Mix dry ingredients into wet ingredients and combine until blended. Do not over mix.
  8. Use ¼ cup cookie scoop to fill liners and top with pumpkin seeds.
  9. Bake 18 to 22 minutes or until toothpick comes out clean

Healthy No-Bake Pumpkin Bites (Paleo, Vegan, Gluten-Free)

The Jazzy Sweet Life

For today’s Pumpkin and Pinterest, recipe I am sharing a post from my 12-year-old daughter.  She made these Healthy No-Bake Pumpkin Bites for a blog post on her site.  They are a cross between cake pops and donut holes.  All I can say is they were scrumptious but don’t take my word for it.

 


This is what she had to say.  Enjoy

You can see more of her post geared toward active tweens who love to cook. The Jazzy Sweet Life

These are so delicious and easy to make treats.I would definitely make these again for an incredible lunch or snack option. These are a lot more healthy than a regular cake pop and donut hole yet they have the same texture as a fluffy cake or donut. I let my family of nine “try” these and by the time they were done “trying” the plate was empty.I would probably make a double or triple batch and freeze half for later. You have to try these if you are a pumpkin and cinnamon and sugar lover.

Adapted from the big mans world

 

Ingredients:

1 3/4 cups Processed Rolled Oats

1/4 cups Coconut Flour

2 Tbsp Granulated Sugar

2 tsp Cinnamon

2 tsp Nutmeg

1/2 cup Pumpkin Puree

1 tsp Vanilla Extract

1/4 cup Peanut Butter

1/4 cup Honey

1 Tbsp Coconut Milk


 

1/4 cup Granulated Sugar

2 tsp Cinnamon


 

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Process the rolled oats in a food processor.

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Mix together the processed rolled oats, coconut flour, sugar, nutmeg, and cinnamon.

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In a separate bowl add the honey and peanut butter and microwave in 30-second intervals.

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Stir together the vanilla extract into the honey and peanut butter.

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Add the pumpkin puree and peanut butter mixture to the flour mixture.

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It is time to assemble the bites.Roll the mixture into epual sized bowls and then roll each one into the cinnamon and sugar mixture which is adding the cinnamon and sugar together and mixed together in a bowl.Put the bites onto a baking sheet and place in the fridge for 10 minutes.

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Your bites are done enjoy them with a nice cup of coffee or tea and relax.

capture image

5.0 from 7 reviews
Healthy No-Bake Pumpkin Bites (Paleo, Vegan, Gluten-Free)
Author: 
Recipe type: Snack
 
These are so delicious and easy to make treats.I would definitely make these again for an incredible lunch or snack option. These are a lot more healthy than a regular cake pop and donut hole yet they have the same texture as a fluffy cake or donut. I let my family of nine “try” these and by the time they were done “trying” the plate was empty.I would probably make a double or triple batch and freeze half for later. You have to try these if you are a pumpkin and cinnamon and sugar lover.
Ingredients
  • 1¾ cups Processed Rolled Oats
  • ¼ cups Coconut Flour
  • 2 Tbsp Granulated Sugar
  • 2 tsp Cinnamon
  • 2 tsp Nutmeg
  • ½ cup Pumpkin Puree
  • 1 tsp Vanilla Extract
  • ¼ cup Peanut Butter
  • ¼ cup Honey
  • 1 Tbsp Coconut Milk
  • ¼ cup Granulated Sugar
  • 2 tsp Cinnamon
Instructions
  1. Process the rolled oats in a food processor.
  2. Mix together the processed rolled oats, coconut flour, sugar, nutmeg and cinnamon.
  3. In a separate bowl add the honey and peanut butter and microwave in 30-second intervals.
  4. Stir together the vanilla extract into the honey and peanut butter.
  5. Add the pumpkin puree and peanut butter mixture to the flour mixture.
  6. It is time to assemble the bites.Roll the mixture into epual sized bowls and then roll each one into the cinnamon and sugar mixture which is adding the cinnamon and sugar together and mixed together in a bowl.Put the bites onto a baking sheet and place in the fridge for 10 minutes.
  7. Your bites are done enjoy them with a nice cup of coffee or tea and relax.

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.

 

 

Blueberry Lemon Loaves with Lavender Yogurt Topping

Anything made with lemon vanishes quickly around here. Jasmyn my 12-year-old made a lemon yogurt loaf cake over the weekend and by the next day it had vanished.  I guess I understand why the triplets teachers laughingly tell me the boys are always raving about the food the eat at home, there is always something cooking. 


Ingredients
 
2/3 cup coconut oil
½ cup  sugar
4 tbsp lemon juice
4 eggs
1½ cup all-purpose flour
1 1/2 cup whole wheat flour
2 tsp baking powder
pinch of salt
2 drops of DoTerra lemon oil (optional)
1 cup coconut yogurt or greek yogurt
1 cup blueberries, fresh or frozen


Glaze
 
1 cup coconut yogurt
1-2 tbsp lemon juice
1 drop of DoTerra lavender oil
1 drop of DoTerra lemon oil 
1/4 cup oj


Instructions
Preheat oven to 350F. Spray mini loaf tray with nonstick cooking spray or use a standard loaf pan also spraying it with a nonstick cooking spray.
In a large bowl combine sugar, eggs, lemon juice and melted butter. Whisk until creamy.
In a separate bowl sift together all dry ingredients, flour, baking powder and salt.
Fold dry ingredients into wet mixture alternating between the yogurt and flour until well combined. Gently fold in blueberries, don’t over mix.
Bake for 30-33 minutes or until tester comes out clean. 
Once done baking remove from oven and let cool in pan 10 minutes. Transfer loaves to a wire rack to cool. 
Make sure you have parchment paper under the wire rack so when you drizzle on the glaze it catches the drips and you won’t end up with a sticky counter.
Enjoy!

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