Pumpkin Mania!

You know it's Fall when Starbucks starts rolling out it's Pumpkin Spice Latte and every food blog out there starts posting pumpkin inspired recipes. I must admit, that's okay with me. I love pumpkin flavor and the other spices that go along with it - nutmeg, ginger, cinnamon, etc. Over the past couple weeks I've probably bookmarked at least a dozen pumpkin recipes, everything from soups to pastas, cookies, breads, etc. Then I came across this recipe for Pumpkin Muffins from one of my favorite blogs ever (BitchBuzz.com) and immediately had to make it! It didn't hurt that I happened to have all the ingredients already in my cabinets (now that is the TRUE sign of someone who has become more of a cook). The only thing I needed was a muffin pan... so I bought one on the cheap and now own my very first muffin pan :)

Ingredients:

1 1/2 cups all purpose flour

1 tsp baking powder

1/3 cup vegetable oil (I used Canola oil, my baker roommate told me it was okay to sub)

1 cup canned solid-pack pumpkin

2 large eggs

1 tsp nutmeg

1/2 tsp ginger

1 1/4 cups PLUS 1 tbsp of sugar

1/2 tsp baking soda

1 1/2 tsp cinnamon

1/2 tsp salt

Directions:

- Preheat oven to 350 degrees and put liners in muffin cups.

- In a large bowl, whisk together the pumpkin, oil, eggs, 1 1/4 cups sugar, nutmeg, ginger, baking powder and soda, and salt until smooth. Then stir in the flour until well blended.

- In another bowl mix together the cinnamon and extra tbsp of sugar.

- Divide batter among muffin cups, no more than half full, and sprinkle the cinnamon-sugar mixture on top.

- Bake approx 25-30 minutes until puffed and slightly golden brown or until a toothpick comes out clean.

- Let the muffins cool in the pan for 5 minutes before removing. Let cool completely until room temperature.

These were omg-good! I probably could've gotten more than 12 muffins out of the recipe, maybe 15, but alas I only had a 12 cup pan. I brought them to work too and everybody loved them! They are perfectly moist and sweet and delicious and even dairy free! Plus so easy! About 5 pts/muffin and worth every bit!

Bon Appetit!

Morning Glory Muffins

I think my New Year's Resolution is really sticking. You know how they say it takes 4 weeks (or however long) to make something a habit? Well I think that's happening with this whole cooking thing! Lately I find myself WANTING to cook something. Yes, it's true. For example, with these muffins... I had no reason or occasion to make them, but I found the recipe in the Weight Watchers magazine and it sounded good and pretty easy. Plus I had yet to make muffins.

Morning Glory Muffins via Weight Watchers Magazine, Feb 2010
Ingredients:
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp cinnamon
1/8 tsp ground ginger
3/4 cup low fat buttermilk
1/3 cup drained canned crushed pineapple in juice
1/4 cup fat free egg substitute
1/4 cup finely shredded carrots
1/4 cup packed brown sugar
2 tbsp canola oil
1/2 tsp vanilla

Directions:
- Preheat oven to 350 degrees. Line 12-cup muffins pan with paper or foil liners.
- Combine first seven ingredients (flour through ginger) in large bowl.
- Mix remaining ingredients (buttermilk through vanilla) in a separate bowl.
- Add buttermilk mixture to flour mixture and stir just until flour mixture is moistened.
- Fill muffin cups evenly with batter.
- Bake until toothpick inserted into center comes out clean, about 22 minutes.
- Let cool in pan on rack 5 minutes. Remove muffins from pan and let cool completely.

The final product? Pretty damn good! Not too sweet at all and definitely a good breakfast muffin, which makes sense since they are called "Morning Glory Muffins." I took some to work and they seemed to be a success! And only 2 pts/muffin.