Two Pumpkin Muffin Recipes

I am one of those people who are apumpkin muffins little obsessed with pumpkin during fall… (yes, I’ve already had a pumpkin spice latte this year) so expect a few pumpkin recipes. I love baked goods with pumpkin, but if you’ve ever tried to grab a pumpkin scone from Starbucks… you know it is insanely high in calories. So I made two pumpkin muffin recipes. They have the same base recipe but each have their own twist.

——————————————————————————————————————–

chocolate chip pumpkin muffin closeFor chocolate lovers I made Low-Calorie Chocolate Chip Pumpkin Muffins.

They’re only 110 calories per muffin (granted they are on the smaller side) and satisfy a great chocolate craving.

——————————————————————————————————————–

almond pumpkin muffin closeThe second is Low-Calorie Honey Almond Pumpkin Muffins.

These are only 85 calories each, and i love the drizzle of honey on the top.

——————————————————————————————————————–

Really I recommend make your own twist too! Use the basic recipe for the pumpkin muffin, and mix in whatever you’d like!

GET READY FOR MORE PUMPKIN RECIPES!!!!!

Advertisements

Low-Calorie Honey Almond Pumpkin Muffins

almond pumpkin muffin closeI’m on a big almond kick right now, and loved the idea of getting a nice crunch in the middle of a muffin. And since it’s fall… let’s make it pumpkin!

They’re only 85 calories a muffin! If you remove the honey and almonds and decide to do a plain pumpkin muffin, it’s only 65 calories each!

*Also check out my recipe for Low-Calorie Chocolate Chip Pumpkin Muffins

Calories: 85 per muffin (makes about 12 muffins *note this muffins are a little small, if you want larger muffins fill up only 9 of the 12 spaces in the muffin tin)

What you’ll need:

  • 1 cup whole wheat flour
  • 1 cup canned pumpkin
  • 1 egg
  • 1/4 cup unsweetened apple sauce
  • 4 tbsps brown sugar
  • 1 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 cup sliced almonds
  • 1/2 tsp raw honey

Preheat the oven to 350 degrees.

almond pumpkin muffin farIn one bowl, combine the pumpkin, sugar, egg, vanilla extract, honey and apple sauce. blend together. In a separate bowl add the salt, nutmeg, cinnamon, baking soda, baking powder and whole wheat flour. Add the wet and dry ingredients together. DO NOT OVER MIX. Over mixing will make these too dense. Fold in the sliced almonds. Evenly distribute the batter in the muffin tray. (you don’t have to, but I used cupcake wrappers. If you don’t, just make sure you grease the pan.) Bake for about 18-20 minutes, or until you can poke a toothpick into the muffin, and have it come out clean. Drizzle the top of the muffins with honey.

Enjoy the guilt-free muffins!

Low-Calorie Chocolate Chip Pumpkin Muffins

chocolate chip pumpkin muffin closeIf you’re a fan of chocolate and pumpkin these muffins are extremely satisfying. And only 110 calories a piece! If you remove the chocolate chips and decide to do a plain pumpkin muffin, it’s only 65 calories per muffin.

*Also check out my recipe for Low-Calorie Honey Almond Pumpkin Muffins

Calories: 110 per muffin (makes about 12 muffins *note this muffins are a little small, if you want larger muffins fill up only 9 of the 12 spaces in the muffin tin)

What you’ll need:

  • 1 cup whole wheat flour
  • 1 cup canned pumpkin
  • 1 egg
  • 1/4 cup unsweetened apple sauce
  • 4 tbsps brown sugar
  • 1 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 cup semi-sweet chocolate chips

Preheat the oven to 350 degrees.

chocolate chip pumpkin muffin farIn one bowl, combine the pumpkin, sugar, egg, vanilla extract and apple sauce. blend together. In a separate bowl add the salt, nutmeg, cinnamon, baking soda, baking powder and whole wheat flour. Add the wet and dry ingredients together. DO NOT OVER MIX. Over mixing will make these too dense. Fold in the chocolate chips. Evenly distribute the batter in the muffin tray. (you don’t have to, but I used cupcake wrappers. If you don’t, just make sure you grease the pan.) Bake for about 18-20 minutes, or until you can poke a toothpick into the muffin, and have it come out clean.

Enjoy the guilt-free muffins!

Balsamic Brussels Sprouts w/ Garlic & Rosemary

Balsamic Brussels Sprouts FinalOK everyone, I haven’t posted in awhile, but I was trying to enjoy the rest of summer. But fall is here! so get ready for a slew of new recipes. And now that its just about October which means Brussels sprouts are in season! This is one of my favorite dishes to make with Brussels sprouts. The balsamic gives a really nice crisp on the Brussels sprouts when it reduces.

Note: The calories may seem higher and it’s because I counted the olive oil. If you don’t count the oil you use in cooking, or substitute with water (not as flavorful but it does cut out the calories) just subtract 120 calories.

Calories: 186

What you’ll need:

  • 1 cup Brussels sprouts.
  • 1 tablespoon olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tsp rosemary
  • 1 clove of garlic (or a couple dashes of garlic powder if you don’t have a fresh stuff)
  • salt & pepper to taste.
    Balsamic Brussels Sprouts 1
    In a pan, heat the olive oil. Take the Brussels sprouts.. if they’re petit spouts, you probably don’t need to chop them up. However, if they’re normal sized cut them into quarters. Mince the garlic. Toss the garlic and Brussels sprouts into the pan. Season with salt and pepper. Keep the man on medium heat, stirring occasionally until the Brussels sprouts begin to become tender. Then add the balsamic vinegar anBalsamic Brussels Sprouts 2d rosemary. Continue cooking until the balsamic reduces down and caramelizes on the Brussels sprouts. It should leave a little char on the sprouts.I find this dish so satisfying and I hope you do too!

Balsamic Brussels Sprouts Final