mini pumpkin poppers

i saw this recipe on pinterest and i KNEW i had to try it.  but the amounts of sugar in it were CRAZY so i changed it to suite myself & my post-bariatric needs.  these taste JUST LIKE "dunkin donuts" pumpkin munchkin donuts.  they are AWESOME.

enjoy!

Pumpkin Poppers
originally taken from Domestically Speaking; adapted to fit my own baking needs.

• 1 3/4 cup whole wheat* flour
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/3 cup vegetable oil
• 1/2 cup splenda* brown sugar
• 1 egg
• 1 tsp. vanilla extract
• 3/4 cup pumpkin
• 1/2 cup milk

For Coating

• 1 stick unsalted butter, melted
• 2/3 cup splenda*
• 2 tbsp. cinnamon

Preheat oven to 350 F and spray mini muffin tins with non-stick cooking spray.

Combine flour, baking soda,salt, and spices in a bowl and whisk until combine.

In another bowl, mix oil, brown sugar, egg, vanilla, pumpkin, and milk.  Pour in flour mixture and mix until just combined.  Fill mini muffin tins until almost full and bake 10-12 minutes.  

Melt butter in small bowl.  Mix sugar and cinnamon in a separate small bowl.  After poppers cool for a few minutes, dip them in the butter and roll them in the sugar mixture.  

Try not to eat them all in one sitting.  Enjoy!

 

oatmeal pumpkin muffins

Oatmeal Pumpkin Muffins

Inspired by Carrots-n-Cake and About: Lowfat Cooking

Ingredients

1 1/2 cups whole wheat flour

1 1/2 cups old fashioned oats

3/4 cup brown sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon allspice

1/4 teaspoon ground nutmeg

1 1/2 cups canned pumpkin

3 tablespoons canola oil

one large egg

one large egg white

1/4 cup lowfat milk

1/2 cup dark chocolate chips (optional)

1/2 cup chopped walnuts (optional)

Directions

1. Preheat oven to 375 degrees F and line muffin tin with muffin cups.
2. Whisk dry ingredients and spices together in a large bowl.
3. Add pumpkin, oil, milk, and egg and egg white to a medium size bowl and mix thoroughly. Add wet ingredients to dry ingredient and mix well. Stir in chocolate chips and walnuts.
4. Fill muffin cases evenly and bake for 18 to 25 minutes

Makes 14 muffins.

apple cinnamon muffins

Apple Cinnamon Muffins
adapted from Skinny Moms Kitchen

Servings: 16
Serving size: 1 muffin
Approximate nutritional information
Calories: 100 * Carbs: 20 * Protein: 3 * Fat: 1 * Fiber: 1 * Points+: 1 * Old Points: 2

Ingredients:
1 cup whole wheat Flour
1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon (next time I will add more because I really like cinnamon)
2 large eggs
1/2 cup packed brown sugar
1/2 cup 1% milk
1 cup applesauce
1 cup finely chopped apples

Directions:
Preheat oven to 350 degrees
Step 1. Combine flours, baking powder, baking soda, salt, and cinnamon in a bowl and set aside.
Step 2. Using a hand or stand mixer combine eggs, brown sugar, milk, and applesauce.
Step 3. Slowing combine dry ingredients into wet ingredients.
Step 4:  Fold in apples.
Spray muffin pan with cooking spray, fill muffin cups about halfway,  and cook app 15 – 18 minutes or until toothpick comes out clean.
Variations: You can also add apple pie spice and walnuts. Please note the walnuts will change the nutritional information.

Freezer Instructions
Wrap each muffin individually in plastic wrap then place all of them together in labeled freezer bag.

Reheating Instructions
Take muffin out of freezer and let thaw (this will only take a couple hours) or remove wrapping and place in microwave (1 -2 minutes) or toaster oven (10-15 minutes at 350 degrees) until heated through.

candy corn cupcakes

Candy Corn Cupcakes

Source: inspired from The Girl Who Ate Everything and OurBestBites

 

Ingredients:

1 white cake mix

2 eggs

1 cup sour cream

1/2 cup milk

1/3 cup vegetable oil

Garnish: candy corns and orange sprinkles

Instructions:

Preheat oven to 350 degrees and line cupcake pan with paper liners.

Combine all ingredients in a large bowl until incorporated. Scrape sides of bowl and then beat on medium-high speed for 3 minutes.

Divide batter in half and color one half orange and the other half yellow. Wilton has color gels that are really vivid. You can find them at craft stores.

Fill paper liners with about 1-2 Tablespoons of orange batter. Then top with 1-2 Tablespoons of yellow batter. Bake according to cake mix package directions - about 15-18 minutes. Cool cupcakes and frost with your favorite frosting and garnish with a candy corn and sprinkles. Makes 18 cupcakes.

Use your favorite frosting recipe or pre-made mix.

Finished product :) YUM!