Tuesday, May 21, 2013

I think that I have my seasons mixed up...

It's spring right?  Well, turns out that my love for pumpkin expands far beyond fall.  I just can't get enough.







What's not to love about pumpkin?

Pumpkin is an often-overlooked source of fiber, but with three grams per one-cup serving and only 49 calories, it can keep you feeling full for longer on fewer calories.


Pumpkin contains the antioxidant beta-carotene, which may play a role in cancer prevention, according to the National Cancer Institute. 


Pumpkin protects the skin with carotenoids that may keep cancer cells at bay and can also help keep the skin wrinkle-free. 


Pumpkin can help after a workout. 1 cup of cooked pumpkin has more of the refueling nutrient potassium, with 564 milligrams to a banana's 422.


Pumpkin can boost your immune system. One cup of cooked pumpkin contains more than 11 milligrams of Vitamin C.

And in baking, it replaces fat while keeping the item moist!

As you know, I often cook, bake and infuse with pumpkin


So today's recipe is right in line!

 This recipe uses healthy baking techniques that make for a deliciously low calorie muffin that makes a great breakfast or snack, in fact I am eating one right now paired with coffee (with pumpkin flavored creamer of course!)




This recipe was adapted from http://www.sundaybaker.net/

Her recipe is great but I prefer not to use sugar substitutes and low-fat products unless it's really necessary.

I also substituted yogurt for applesauce for more protein and used whole eggs instead of egg whites.

Her recipe is 80 calories with a sugar substitute and low fat cream cheese, my recipe uses real sugar and full fat cream cheese (but less) and is 100 calories.

To me the extra 20 calories are worth it to use regular products.

Enjoy!

Pumpkin Cream Muffins


Yield: 24 muffins

Batter:
1-1/2 c. pureed pumpkin
1/2 c. greek yogurt
2 whole eggs
1 2/3c. all-purpose flour
1 c. granulated sugar
1 t. baking soda
1 tsp pumpkin pie spice

Cream filling:
6 oz. cream cheese
1/4 c. granulated sugar
1 T. all-purpose flour
1 egg
1 t. vanilla extract

METHOD:

1. For the Batter: With an electric mixer, beat the pumpkin, yogurt and eggs on medium speed until smooth. Add the flour, sugar, baking soda, cinnamon and nutmeg.


2. For the cream cheese filling: Beat the cream cheese, sugar, vanilla, egg and flour until creamy and smooth.

3. Divide half of the batter between 24 muffin pans. Add filling to each. Top with the remaining batter.

 

4. Bake in a 350 degree oven for about 20 minutes, or until a toothpick inserted comes out clean.



You can also do this in loaf form, makes 2.




The best part? 100 calories each! (1 muffin or 1/14th of the loaf)




3 comments:

  1. Where do you buy pumpkin in spring?

    ReplyDelete
  2. I can or freeze pumpkin puree in the fall and use it all year round. Thanks for stopping by!

    ReplyDelete
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