Tag Archives: pumpkin spiced muffins

Pumpkin Spiced Muffins – cajun rub fried turkey

I share this recipe last year but it was so good that I thought it was worth repeating. Plus I am sitting on a beach drinking tasty adult beverages and haven’t made anything sweet and delicious to share and maybe you have a can or two of pumpkins lying around. It may last till next year’s Thanksgiving but why chance it.

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I do hope you all had a wonderful Thanksgiving. This year I did things a little different. I made mashed potatoes and mashed sweet potatoes first thing in the morning and put each in my slow cookers to keep warm. I buy 2 smaller birds versus one enormous one, I find I have better luck having juicy meat instead of dry. This year I was on the fence on how to cook them. literally the morning of Thanksgiving I held a meeting with all in the kitchen on how to cook my two 10 pound birds. consensus was fry one and spatchcock the other. I knew that the fried one needed A LOT of spices and I needed to get going so it had time to soak in. I took the other and started to spatchcock also know as removed the backbone.  FYI it was much harder to remove than when I remove it from a roaster chicken.
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Both birds turned out great, but the cajun spice rub I put on the fried bird was amazing!

Rub
1/4 cup chili pepper
1/4 cup paprika
1/4 cup ground black pepper
2 tablespoon salt
1 1/2 tablespoon onion powder
1 1/2 tablespoon garlic powder
1 1/2 tablespoon cayenne pepper

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spatchcock

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cajun rubbed fried

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Pumpkin Spiced Batter – preheat oven to 350’F


1 package yellow cake mix
1 package vanilla pudding mix
1 cup canned pumpkin
½ cup oil
½ cup water
3 eggs
1 ½ tsp ground cinnamon
1 tsp ground cloves
1 tsp vanilla extract

Put all the ingredients into a bowl and with an electric mixer on low speed beat just till moistened. Move up to medium for a couple of minutes. Spoon batter into 24 paper-lined muffin cups. Fill each cup about ⅔ full

Bake for about 20 minutes. Frost cooled cupcakes with the spiced cream cheese frosting.

Spiced Cream Cheese Frosting
1 package (8oz) cream cheese – softened
¼ cup butter – softened
1 tsp vanilla extract
¼ tsp ground cloves

Add to bowl and beat until light and fluffy, gradually add 1 (16oz) box of confectioners sugar.

 

 


Recipe by : McCormick & Co

Pumpkin spice mini chocolate chip protein muffins

Not sure if you noticed that I had written my last 3 blogs on the same day 3 weeks ago. I do try to write my blog about something I had made at some point during the current week but in preparation of being out of commission for about a month because of carpal tunnel surgery I was scheduled for I wanted to get a little ahead of the game.  
IMG_5495I am doing better but still on limited use for another week or so.  I have found it virtually impossible to limit my most dominant hand to 1 lb and limited chopping for a month. For someone who loves to be in the kitchen and garden it hasn’t been easy; don’t tell my doctor but I know I have cheated a little more times than I can count.
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IMG_5496IMG_5497IMG_5498Since we are in the midst of pumpkin season I thought I would share a Pumpkin Spice Muffin with you all. I am still trying to be a little more healthy but without compromising taste; this recipe is low in calories and fat and has a nice supply of protein – for those like me counting macros; you can find them listed at the bottom of this and hopefully most all of my blogs.

Pumpkin spice mini chocolate chip protein muffins

1 cup oatmeal flour (quick oats ground in food processor – see below)
1/4 cup almond flour
1/2 cup Vanilla Whey Protein Powder
3 egg whites
1/2 cup Greek Yogurt
1 cup pumpkin puree
2 tablespoon honey
1 teaspoon vanilla extract
1 medium banana, peeled and mashed
1 1/2 tablespoon pumpkin spice
1/4 teaspoon salt
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup mini chocolate chips
1 container applesauce

Instructions
Preheat oven to 350°
Place liners in one muffin pan and lightly spray with baking spray.
In a large bowl combine egg whites, yogurt, pumpkin puree, honey, vanilla extract, banana, applesauce.
In a second bowl combine oatmeal flour, almond meal, vanilla whey protein powder, pumpkin mix, baking powder, baking soda, and salt.
Combine flour mix and egg mix together until smooth.
Fill each tin ¾ of the way full, spreading evenly.

Bake for 20 minutes.
Store in the refrigerator

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Macros = 1 Muffin
170 Calories – 5 g Fat – 24 g Carbs – 8 g Protein

Pumpkin Spiced Muffins

Last week my coworkers very kindly made me some treats for my birthday. One of the treats was pumpkin spiced muffins with a cream cheese frosting. They were in my opinion just plain awesome. I believe the exact words out of my mouth were “where have these been all my life?”  Super moist, not too much pumpkin flavor and just the right amount of spice.

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They were so good I asked for the recipe and made them last night for the Christmas party we went to. The recipe makes 24 cupcakes and is so easy to make there is no reason to not make them. I brought most of the batch to the party and left the rest at home. They came out of the oven too late for me to frost at home so I put the frosting into a piping bag and quickly frosted them when we arrived at the party.
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Unfortunately I didn’t even get to try mine. My husband put them away when we got home and when I finally came down stairs this morning, my wonderful dog; whom I have dubbed our ungrateful rescue; had the container off the counter onto the floor and had his way with them. So they are people approved AND dog approved.
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The only reason I am “explaining” this is I never got a final picture of the muffins finished thanks to my dog and I will take some of the blame, I had a little too much to drink at the party and didn’t help last night or this morning to keep them “safe”

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Pumpkin Spiced Batter – preheat oven to 350’F


1 package yellow cake mix
1 package vanilla pudding mix
1 cup canned pumpkin
½ cup oil
½ cup water
3 eggs
1 ½ tsp ground cinnamon
1 tsp ground cloves
1 tsp vanilla extract

Put all the ingredients into a bowl and with an electric mixer on low speed beat just till moistened. Move up to medium for a couple of minutes. Spoon batter into 24 paper-lined muffin cups. Fill each cup about ⅔ full

Bake for about 20 minutes. Frost cooled cupcakes with the spiced cream cheese frosting.

Spiced Cream Cheese Frosting
1 package (8oz) cream cheese – softened
¼ cup butter – softened
1 tsp vanilla extract
¼ tsp ground cloves

Add to bowl and beat until light and fluffy, gradually add 1 (16oz) box of confectioners sugar.

 


Recipe by : McCormick & Co