December 15, 2011
I know. These were supposed to be a healthy breakfast but then it turned into a sweet indulgence. They are worth it.
Whole Wheat and Flaxseed Meal makes you feel good about eating these. The maple cinnamon butter does too.
And I can’t forget the pumpkin.
I am determined to keep pumpkin in my diet forever – I mean it shouldn’t just be brought around the Holidays.
They look pathetic without butter.
Whole Wheat Pumpkin Waffles with Maple Cinnamon Butter
adapted from Bob’s Red Mill, Multi Grain Waffles
Yields 6 waffles
- 1/2 teaspoon baking soda
- 1/2 teaspoon Kosher salt
- 1/4 cup flaxseeds meal
- 3/4 cup Whole Wheat flour
- 1 teaspoon baking powder
- 1 pinch of ground cinnamon
- 1 pinch of ground nutmeg
- 1/4 cup Vegetable oil
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup pumpkin puree
- 3/4 cup plain yogurt
Preheat waffle iron to medium heat.
1. Combine dry ingredients. In a medium bowl, mix together wet ingredients. Using a whisk, add the dry ingredients to the wet ingredients, mixing well to combine.
2. Spray waffle iron with cooking spray, liberally. Pour mixture into waffle iron. Cook throughly, or until waffle iron indicates they are done. Remove from iron and serve hot with maple cinnamon butter and maple syrup.
To make Maple Cinnamon Butter : Combine 2 tablespoons softened butter, 2 pinches cinnamon and 1-2 teaspoons REAL maple syrup.
November 9, 2011
When you have 3 bananas showing their last hours of life and when you have left over pumpkin puree from your Spiced Pumpkin Bread you make these muffins.
I’ve been eating them for breakfast, sliced open and toasted with a pad of butter. Then again for a snack. Then again for another snack. They are that good.
The combination of pumpkin and banana is superb..then you have the crunch of the walnut and the smooth cake like muffin – yes, please.
This recipe is based from my Banana Bread recipe.
Pumpkin Banana Muffins with Walnuts
Yield: 24 muffins
- 2 cups flour, sifted
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 pinch nutmeg
- 1 pinch cinnamon
- 1 pinch ground ginger
- 1 cup sugar
- 1/4 cup softened butter
- 2 eggs
- 1 1/2 cups mashed bananas (x3)
- 1 cup pumpkin puree
- 2 heaping tablespoons low-fat plain yogurt
- 1 teaspoon vanilla
- 1 cup walnuts
Preheat oven to 350 degrees.
1. Combine sifted flour, baking soda, salt nutmeg, cinnamon, and ginger into a bowl.
2. Mix sugar and butter with electric mixer until incorporated. Add 1 egg at a time until well beaten and combined. Then second egg.
3. Add bananas, pumpkin puree, yogurt and vanilla and mix until just combined (helps to mash bananas prior to adding them to mixing bowl – don’t want to over beat the yogurt so that the batter stays light).
4. Add flour in 3 separate portions to the banana pumpkin mixture until just combined and moist.
5. Pour into greased muffin tins. Add 3 walnuts to the top of each muffins- press down slightly. Bake for 20 minutes. Let rest on wire rack for a few minutes, then remove from muffin tin and continue to cool on wire rack, until cooled.
October 31, 2011
Since all the blogs that I follow are doing it, I decided to hope on the wagon.
The wagon of making stuff from pumpkin.
I’m not sure what took me so long. This is so much better than the one that I spend a pretty penny at Starbucks..Seriously. It is moist (*dislike that word), full flavored, the perfect amount of sweet and salty.
I’m in love. Check out that drip. Aahhh.
I am still not sure at what time I should be consuming this. Morning, Afternoon, Evening….or all of the above.
Make this. You literally toss everything into a mixing bowl, mix and pour into bundt pan…and the oven does the rest. Holy smokes this is good.
Spiced Pumpkin Bread with Ginger Glaze
Adapted from A Muse in My Kitchen
- 3 1/2 cups flour
- 1 1/2 teaspoons salt
- 1 teaspoon nutmeg
- 1 1/2 cups granulated sugar
- 1 1/2 cups brown sugar
- 1 cup vegetable oil
- 4 eggs
- 2 cups pumpkin
- 2 teaspoon baking soda
- 1 teaspoon cinnamon
- 2 1/2 teaspoon ground ginger, divided
- 3/4 cup water
- 3 tablespoons butter, melted
- 3 tablespoons milk
- 2 cups powdered sugar
Preheat oven to 350 degrees.
1. Mix all of the ingredient together for the bread, flour through water (use 1 teaspoon of ginger in the bread batter). Pour into 2 loaf pans sprayed with baking spray (or one bundt pan). Bake one hour. Let cool. Invert cake and let cool more on rack.
2. Mix together 1 1/2 teaspoon ground ginger, butter and milk. Add 1 cup of powdered sugar, stir with a whisk to combine. Add remaining 1 cup of powdered sugar. Should be somewhat thick. Let sit for a few minutes to thicken more. Drizzle over cake. Let the glaze naturally run down the cake – add however much or little you like.