PUMPKIN SPICE MUFFINS (3 INGREDIENTS - LOWFAT!)

ONE OF MY MOST FAVORITE FALL TREATS!

And I really don't want you to miss out on enjoying these!

This is one of the first recipes I posted on my blog...

they were Weight Watcher friendly when I shared it

over 10 years ago...I have recently updated this page..

They're still lowfat, but don't know the WW points now??...

I recently took these to a friend and she needed the recipe

the same day, commenting she couldn't believe they were lowfat! *-*

SO simple, moist and impressive! 

The cinnamon chips really add a nice 'pop', but they're

delicious without too...

These are great for a snack or with soup....De-Lish! You'll never guess these are made with pumpkin! And they're lowfat too!

Pumpkin Spice Muffins

1 - 16 ozs. spice cake mix (chocolate is great also)

1 - 15 ozs. can pumpkin puree

about 1/2 cup water

(I rinse the can and don't measure) 

cinnamon chips, optional 

(look for cinnamon chips at Walmart in baking aisle or order from Amazon) 

Preheat oven to 350.  Spray muffin tins with nonstick cooking spray or line with 18 - 20 paper liners.  Add cake mix to large bowl, whisking to get lumps out. Add pumpkin and water to cake mix; beat by hand until smooth.   Stir in 1/2 - 1 cup cinnamon chips, saving a few to dot on top before baking. Divide batter evenly into muffin cups.  Bake 18 - 20 minutes or until done, being careful not to overbake. Cool on wire rack. 

These muffins freeze nicely too. I place in a sealed container or even

on a paper plate inside ziploc freezer bags. 

​

Lowfat Pumpkin Spice Muffins - 3 ingredients! (Updated)

ONE OF MY MOST FAVORITE FALL TREATS!

This is one of the first recipes I put on my blog...

they were Weight Watcher friendly when I posted it

over 10 years ago...I have recently updated this page..

They're still lowfat, but don't know the WW points now...

I recently took these to a friend and she needed the recipe

the same day, commenting she couldn't believe they were lowfat! *-*

SO simple, moist and impressive! 

The cinnamon chips really add a nice 'pop', but they're

delicious without too...

These are great for a snack or with soup....De-Lish! You'll never guess these are made with pumpkin! And they're lowfat too!

Pumpkin Spice Muffins

1 - 18 ozs. spice cake mix (chocolate is great also)

1 - 15 ozs. can pumpkin puree

about 1/2 cup water

(I rinse the can and don't measure) 

cinnamon chips, optional 

Preheat oven to 350.  Spray muffin tins with nonstick cooking spray or line with 18 - 20 paper liners.  Add cake mix to large bowl, whisking to get lumps out. Add pumpkin and water to cake mix; beat by hand until smooth.   Stir in 1/2 - 1 cup cinnamon chips, saving a few to dot on top before baking. Divide batter evenly into muffin cups.  Bake 18 - 20 minutes or until done, being careful not to overbake. Cool on wire rack. 

These muffins freeze nicely too. I place in a sealed container or even

on a paper plate inside ziploc freezer bags. 

Linked to Weekend Potluck

How to cook Spaghetti Squash in the Microwave

Update:  I've had far too many spam comments these last few weeks.  Just so you know, you will have to have a Google account to be able to comment at my posts...no more anonymous comments for now. I LOVE your comments so much, but wanted you to be aware of this necessary change.

THANKYOUVERYMUCH! 

I have fallen in love with spaghetti squash...and for years, I thought I just didn't like it!  It has become a favorite vegetable for sure! 

I think I just didn't have the right recipes to use it, nor did I realize how delicious it is with just butter, salt & pepper!

It's an awesome LOW CARB substitute for noodles! 

And cooking it in the microwave is just the ticket for me! 

While I had pumpkin bread in the oven today, I cooked my squash in the microwave! 

It's really very simple.  A small or medium squash is perfect for cooking in the microwave.  I would suggest baking a large one in the oven, but of course, it's your call. 

*Start by cutting your squash in half, lengthwise.  (TIP - if it's too difficult to cut through, poke it a few times with a knife and cook in the microwave for about 3 minutes to soften the skin - please don't try to cook the squash whole - it will explode!) 

*Scrape all the seeds and strings out (like you would a pumpkin);discard

(or roast the seeds like you would pumpkin seeds!) 

*Place in baking dish with about 1/4 c. water. (I like to use a pie plate, but maybe you have another dish that would work well?) 

*Steam a medium sized squash for about 7 minutes on high; check for tenderness, but be careful not to overcook. 

When cooled a few minutes, just run the fork over the squash and it will

break down into 'strands'. 

     DIRECTIONS: 

• 1 spaghetti squash
• 1/4 c. water
• ¼ cup water1/4 cup water
• 2 tablespoons butter optional
  2 Tbs. butter 
• salt & pepper to taste
  salt & pepper to taste

If you can't cut your squash in half without a lot of effort, poke 6 or 7 holes in it with a fork, or knife. Place in the microwave on a m/w safe plate/dish to soften skin. 

Remove from oven - slice lengthwise. Using a spoon, remove seeds and strings; discard.

Place water in bottom of small casserole or pie plate.  Place squash cut side down in pan. May cover with plastic wrap, but I usually don't. 

Microwave 7 - 9 minutes or until squash can easily be pierced with a fork. 

Remove from oven (carefully!), removing plastic wrap carefully.  Allow to cool a few minutes before moving to a cutting board or plate.  

Run a fork lengthwise on the squash and you'll have 'spaghetti' strands!

I love how easily the squash comes off the skin. 

If you'd like, top with butter, salt & pepper and serve. 

It may also be topped with spaghetti sauce! YUMMM!

Give it a try soon. 

It does not taste like spaghetti, this is just a healthy alternative to pasta. 

You may also like...

BAKED ACORN SQUASH WITH CINNAMON APPLES

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Pumpkin Cookies with Caramel Frosting (Yowza!)

No doubt about it...I'm a Cookie Monster..my mom mostly made crunchy cookies

(for my dad who loved to dunk them in his coffee) so I'm partial to that crunch,

but I just LOVE these soft Pumpkin Cookies - 

And the frosting is fabulous as well.  The perfect topping for these perfectly

spiced, and moist treats! 

Just looking at these gems makes my heart beat faster!!! And tasting them is the ultimate!! Pour the coffee or a tall glass of milk...

But...NO DUNKING! Enjoy!!  

Please don't let the holiday season get by you without making these

special and scrumptious cookies! 

If you'd like to make them ahead and freeze, I suggest layering them in an airtight container, unfrosted, between waxed paper.  Thaw before frosting. 

PUMPKIN COOKIES WITH CARAMEL FROSTING 

1 c. butter, softened

1/2 c. white sugar

1/2 c. brown sugar

1 egg

1 tsp. vanilla extract 

1 c. pumpkin puree

2 c. all purpose flour

1 tsp. baking soda

1 Tb. ground cinnamon 

(I used half Pampered Chef Cinnamon Blend)

1 tsp. pumpkin pie spice

1/2 tsp. salt, optional

CARAMEL FROSTING: 

3 Tb. butter

1/4 c. heavy cream

1/2 c. brown sugar

1 tsp. vanilla extract

1 c. powdered sugar, sifted

1/2 tsp. salt, optional 

(for a salted caramel flair!) 

Preheat oven to 350. Grease 2 cookie sheets with non-stick spray (or use a silpat for easy cleanup) 

In a large bowl, cream butter, white and brown sugars together until fluffy.  Add egg and vanilla; beat until smooth. Add pumpkin, flour, baking soda, cinnamon, pumpkin pie spice and salt, beating until combined well. 

Drop by Tablespoonsful onto prepared cookie sheets.  Bake for 10 - 12 minutes. Remove from oven and cool until room temperature before frosting. 

To make Caramel Frosting: 

In medium saucepan over medium heat, add butter, heavy cream and brown sugar. Stir until it comes to a rolling boil (is bubbly all over); remove from heat; let stand until cooled.  Stir in vanilla and powdered sugar; beat until smooth.  Frost each cookie; serve with a smile! 

Yield: 30-35 cookies 

Recipe inspired by Holly at Life in the Lofthouse

You might also enjoy...

Chocolate Caramel Cookies (with Rolo candies)

Caramel Shortbread Squares

​

Simple Roasted Butternut Squash

Butternut squash is my favorite of the squash family! 

I love it in Butternut Squash Bake..a side dish I once won $100 for from American Profile 'magazine'..a family favorite we enjoy at most of our gatherings...

It's wonderful in Winter Squash Squares..a pumpkin tasting dessert that gets veggies into your family without them knowing!

And I love it simply roasted, as in this recipe. Roasting brings out the sweetness of veggies and this is a special treat. 

You can use this simple method to roast any squash (or pumpkin) . 

Let's get started...

Preheat oven to 400*. Lay a piece of parchment paper on a rimmed cookie

sheet for easy cleanup.  (It does not have to cover the whole pan, just

where the squash will be lying. 

Cut off a small piece from each end of the squash.  Stand it up

on the flat end and cut in half...as close as you can get it.

Butternuts do tend to have a tough skin. 

(You can always poke it with a sharp knife a few times, put on a microwaveable plate and zap in the microwave for about 8-10 minutes to soften the skin). 

I use a large serving spoon or even an ice cream scoop, to clean out the 

'insides' and remove the seeds and strings. 

Coat the squash with olive oil, then sprinkle with salt & pepper. 

Turn the squash over and do the same thing to the skin side. 

(You can roast either side up, this is just my preference). 

You'll know when you have perfectly roasted squash as it will smell wonderful, start to brown and either a fork or knife easily go into the flesh at the thickest part. 

I usually peel the skin off the 'meat' with my fingers...

SIMPLE ROASTED BUTTERNUT SQUASH 

1 butternut squash

1 Tb. olive oil

salt & pepper

 Preheat oven to 400*. Lay a piece of parchment paper on a rimmed cookie

sheet for easy cleanup.  (It does not have to cover the whole pan, just

where the squash will be lying. 

Cut off a small piece from each end of the squash.  Stand it up

on the flat end and cut in half...as close as you can get it.

(Read hint above for softening skin) 

Clean out 'insides' with ice cream scoop or large spoon. 

Coat the 'inside side' of squash with olive oil, then sprinkle with salt & pepper. 

Turn the squash over and do the same thing to the skin side. 

Bake for 40 - 50 minutes or until knife goes easily into thickest
part of squash.

Remove from oven; cool until you can handle, then scrape insides out of skin...or peel the skin off with your fingers. 

Mash, or cube, then add butter and if you like a little sweetness,
you can add honey, brown sugar or maple syrup and more pepper! 

May freeze in airtight containers after room temperature. 

You might also enjoy...

Butternut Squash Bread 

​

Pumpkin Cream Cheese Swirl Muffins (Fabulous!)

I am so in love with muffins...and cream cheese...and pumpkin!

You cannot go wrong with this amazing 'marriage' of the 3 special ingredients. 

My Friends....Just look at that cream cheese!!  

 These are an amazing creation to enjoy all year long!

The spices and pumpkin scream 'GET IN MY BELLY!"...

So I guess you'd better run to the kitchen and make them for dinner tonight!

You'll be so glad you did...they taste like DESSERT! 

Betcha can't eat just one...don't burn your mouth while you're tasting! 

I gave most of these to a friend, along with some soup, but I have to 

admit...it sure was hard to only eat 2! 

The only change I made was to reduce the amount of white sugar....
(there's also brown sugar in the batter and powdered sugar in the cream cheese)...we thought they were plenty sweet....and SO moist!

Thanks to i am baker for sharing this scrumptious treat! 

PUMPKIN CREAM CHEESE SWIRL MUFFINS

2 large eggs
1/2 c. vegetable oil
1 Tb. vanilla extract
1 can (15 ozs) pumpkin puree
3/4  c. white sugar
1/3 c. brown sugar, packed
1-3/4 c. all purpose flour 
1 Tb. homemade pumpkin pie spice 
OR 2 Tb. store purchased pumpkin pie spice
1 tsp. baking soda
1/2 tsp. salt

CREAM CHEESE TOPPING: 

1 box (8 ozs) cream cheese, softened
1/2 c. powdered sugar 

Preheat oven to 375. Spray 12 muffin cups and set aside. 

In a large bowl, add eggs, oil, vanilla, pumpkin, white and brown sugars; beat until blended. Add flour, pumpkin pie spice, baking soda and salt; combine by hand until smooth. 

In medium bowl, beat cream cheese until smooth, adding powdered sugar until blended nicely. 

Top each muffin with about 1 Tb. cream cheese mixture; swirl it through 
the batter using a toothpick, swirling some down into the batter but
leaving plenty on top.  

Bake 18 - 20 minutes or until a toothpick inserted in the middle comes out with a few crumbs and is not shiny. 

Remove from oven.  Let stand a couple of minutes; remove to rack to cool. 

This recipe yields 12 large muffins if you fill the muffin cup with batter - 

otherwise you'll get 14 or 15 smaller ones. 


Linked to 
Meal Plan Monday




You may also enjoy...

Smashing Pumpkin Bread

Salted Caramel Pumpkin Cake Roll

​

The Bryan Times - November 4, 2019 - Squash

I am excited to share these squash dishes that make great 'sides' for any time of the year, but especially for Thanksgiving! 

Golden butternut, green-skinned acorn and orange-amber squash are all considered winter squash. Most winter squash has a similar nutritional make-up and contain high levels of vitamin A, beta-carotene, potassium and dietary fiber. Winter squash is relatively low in calories. One cup of baked, cubed butternut squash, for example, contains 82 calories. Winter squash is a good source of potassium, and also contains other essential minerals, such as iron, calcium, zinc and selenium.

                                   

Butternut Squash Bake

(To cook a whole squash, I poke several holes in it then cook on a microwave-safe plate in the microwave for about 15 - 18 minutes or until tender. Allow to stand a few minutes, cut open and cool; remove seeds. The 'meat' comes right off the skin so peeling it is nearly effortless.) 

CREAMY BUTTERNUT TWICE-BAKED POTATOES 

4 large baking potatoes

3 c. cooked butternut squash 

4 ozs. spreadable garden vegetable cream cheese

3 Tb. butter 

1/2 tsp. salt

1/2 tsp. pepper

Scrub and pierce potatoes. Bake at 375 for 50 - 55 minutes or until tender. Cool potatoes for 10 minutes; cut in half lengthwise. Scoop out pulp; leaving thin shells. 

In large bowl, combine potatoes and squash; mash until smooth. Add cream cheese, butter, salt and pepper; mix until creamy. Pipe or spoon into potato skins. Bake, uncovered, at 375 for 10 - 15 minutes or until heated through. 

May be made a day ahead and refrigerated.  Add an extra 10 - 12 minutes when baking if chilled. 

                                 

             Baked Acorn Squash with Cinnamon Apples

This amazing combo is most definitely a favorite fall MUST-HAVE!  

BAKED ACORN SQUASH WITH CINNAMON APPLES

2 - 3 acorn squash

1/2 c. packed light brown sugar

1/4 c. butter, melted

1 Tb. all purpose flour

3/4 tsp. salt 

1 tsp. cinnamon

1/2 tsp. ground allspice

2 - 3 lg. apples - cored and chopped, unpeeled

1/2 c. water for steaming, optional

Preheat oven to 350. In small bowl, stir together brown sugar, butter, flour, salt, cinnamon and allspice.

Wash and halve the squash. Clean out the seeds and 'stringy stuff' and arrange in ungreased 9" x 13" baking dish.  Fill the 'holes' with chopped apple, then drizzle the sugar mixture lavishly on top. Add water to baking pan. Cover with foil.  Bake 60 - 70 minutes or until squash is tender.  

Is it a side dish or dessert?  Either way you serve it, it's amazing.  

BUTTERNUT APPLE CRISP 

2/3 c. packed brown sugar, divided

2 Tb. lemon juice

1 tsp. ground cinnamon

1/2 tsp. salt

3 - 4 c. peeled sliced uncooked butternut squash, about 1-1/2#

1 (20 ozs) can apple pie filling

1/2 c. all-purpose flour

1/2 c. quick-cooking oats

6 Tb. butter or margarine, softened

Preheat oven to 375. Grease 6" X 10" X 2" baking dish. Combine 1/2 c. brown sugar, lemon juice, cinnamon, salt, squash and pie filling.  Spoon into prepared baking dish. Cover and bake for 30 minutes. 

Combine remaining brown sugar, flour, oats, and margarine until crumbly. Sprinkle over squash mixture. Bake, uncovered, about 45 minutes longer or until squash is tender.  Serve warm.

I've been told this delightful dish 'tastes like dessert'!  It's a very popular recipe at my blog. I'm tickled to say I won $100 for this recipe in a contest in the American Profile 'magazine' years ago. My family requests it often too, so it's a sure fire winner. 

BUTTERNUT SQUASH BAKE

1/3 c. butter or margarine, softened

2/3 c. granulated sugar

2 eggs

1 can (5-ozs) evaporated milk

1 tsp. vanilla extract

2 c. mashed, cooked butternut squash

TOPPING:

1/2 c. crispy rice cereal (if using chex, crush slightly)

3 Tb. packed brown sugar

1/4 c. chopped pecans

2 Tb. melted butter or margarine

Preheat oven to 350. Grease an 11" X 7" baking pan. Cream the butter, and granulated sugar in a bowl using a mixer. Beat in the eggs, evaporated milk, and vanilla. Stir in the squash. The mixture will be thin. Pour into the prepared pan. Bake for 45 minutes, or until almost set.

For the topping, combine the cereal, brown sugar, pecans and melted butter in a bowl; mix well. Remove the casserole from oven and sprinkle on the topping. Return to the oven for 5 - 10 minutes or until bubbly. {I normally double the topping recipe for added crunch and flavor}

You can't go back and change the beginning, but you can start where you are and change the ending. - C.S. Lewis 

Flashback Friday - Pumpkin Breakfast Dishes

WELCOME TO FLASHBACK FRIDAY!

Do hope you enjoy some of these luscious pumpkin dishes...

what a way to begin your day!! 

Who would argue pie for breakfast???
Great to make ahead - enjoy warmed or chilled. 

Pumpkin Pie Baked Oatmeal

With ingredients like pumpkin, applesauce, coconut oil...

It's sure to be good...and good for you! 

Healthy Cookie Dough Pumpkin Baked Oatmeal

Not only pretty...pretty scrumptious too! 

Pretty Pumpkin Cinnamon Rolls

Delicious way to get those vitamins into your family
and fill them up....

Buttermilk Pumpkin Pancakes with Cinnamon Honey Butter