I'm back with yet another pumpkin recipe. I've received a few comments, questionable looks and concerns from friends over my recent pumpkin obsession. Perhaps it's finally time to put down the can of pumpkin and stop daydreaming in orange. Maybe I have to admit that pumpkin season is over. Soon it will be time to move on to an equally delicious and timely food trend, like gingerbread or eggnog, and leave pumpkin behind. So, I leave you with the most delicious, moist breakfast muffin recipe using pumpkin. But first, a Halloween recap:
We had a great Halloween weekend this year and I was really pleased with our costumes. I was Hipster Ariel and Mike was a Justin Bieber bobble head. When he first told me about his costume I didn't really get it, but after he came back from the print store with a huge printout of Justin Bieber's head I just had to laugh.
I was also happy that we finally got a pumpkin this year. I hadn't carved one in years, so I was excited to actually get one and roast the seeds (obviously the best part).
I have always just carved the standard triangle eyes and smile, but I stumbled across a cute cat-themed pumpkin template. In my opinion, you can never have too many cats in your life. Not sure if our cat agreed:
After all of those Halloween treats, these muffins are a feel-good, healthy breakfast. According to the original recipe, they are only 71 calories a muffin. I usually have one for breakfast, then another one as a late morning snack with coffee.
Pumpkin Breakfast Muffins (adapted from Dashing Dish)
(Makes 12 muffins)
1 cup pure pumpkin
1/2 cup applesauce
1/2 cup plain yoghurt (can be Greek or regular)
3 large egg whites
1 3/4 cup rolled oats
1/2 cup sugar
1 tsp baking soda
2 tsp baking powder
1 tsp vanilla extract
1/4 tsp salt
1 1/2 tsp cinnamon
1 tsp allspice
Preheat oven to 350 degrees. Combine all ingredients in a bowl. Transfer to a blender or food processor and blend until smooth. Divide mixture among a greased muffin tin. Bake for 20 minutes.