Monday, November 24, 2014

3 Ingredient Skinny Pumpkin Muffins

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With all of the holiday goodies and treats floating around this time of year, these super duper simple, semi-homemade SKINNY pumpkin muffins are the perfect recipe to curb those cravings!


Now, I've seen the 2 ingredient pumpkin muffins, using a box of cake mix and pumpkin puree all over the internet,  but this recipe is a little different. I decided to start with a box of pumpkin bread instead of cake, so the base is a little healthier, and then replaced the egg and oil in the recipe with fruit puree, for a lower calorie, lower cholesterol, lower fat dessert.


This bread mix version is a lot more muffin-ey than the cake mix version and a lot more moist, so it stays fresh for days! The best part, is this recipe is sooo easy and you can choose which fruit puree to use, I like using apple sauce, mashed banana or pumpkin puree the best, for an ultra tender and moist muffin, with a lot less fat.


3 Ingredient Skinny Pumpkin Muffins

Yield: 12 muffins

Ingredients
  • 1 box of pumpkin bread mix
  • fruit puree (apple sauce, mashed banana or pumpkin puree)
  • water

Directions

Preheat oven to 400 degrees F. Spray muffin tin with non-stick spray. 

 Empty pumpkin bread mix in a medium bowl. 

Replace the amount of oil called for on the box with equal amounts fruit puree of choice and add to bowl. 

Replace each egg called for, with about 1/4 cup fruit puree and add to bowl. 

Add water called for on box (if milk is called for, replace with water).

Mix together, just until smooth and moistened. Divide batter amongst the muffin pan and bake for 20-25 minutes.






Enjoy, guilt free ;)


 Want more healthy pumpkin recipes?!


 
 
5 Minute Single Serving Pumpkin Spice Cake (egg-free, dairy-free, with low-fat and gluten-free options) - See more at: http://blog.dollhousebakeshoppe.com/2014/10/5-minute-single-serving-pumpkin-spice.html#sthash.toNdLiUD.dpuf
Single Serving Microwave Pumpkin Spice Cake
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Friday, November 21, 2014

{VIDEO} Miniature Pies in a Muffin Pan

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Because I can't resist turning classics into miniatures, here's another mini dessert idea! I made cherry, apple and blackberry pies. You can use store bought crust and pie fillings or make your own from scratch. 
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Monday, November 17, 2014

Simple Cinnamon Chocolate Fudge

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These little fudge bites are so easy to make and so versatile. You can use any type of chocolate you like, from dark to white. Even spike them with different liquors! These are great to make for parties, work/school, or to give out as gifts because they can be served and packages up so easily for a perfect little treat.

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Monday, November 10, 2014

Thanksgiving Tablescape

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Thanksgiving is just around the corner, and while I have been sharing tons of recipes, here is a fun idea to decorate your table for the feast!

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Thursday, November 6, 2014

Mini Muffin Pan Chicken Pot Pies {traditional & reduced fat options}

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This miniature twist on the all-American favorite, chicken pot pie, is the perfect finger food, great for a quick grab-and-go meal and they freeze great too, so you can reheat anytime! The best part is, the recipe is sooo simple to whip together a warm home cooked meal that took just minutes to prepare.


The golden flaky crust surrounds a warm, creamy classic pot pie filling, stuffed with crunchy veggies and tender chicken. I could seriously eat like four of these little guys at a time, I love them so much.

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Monday, November 3, 2014

Veggie Platter Thankgiving Turkey

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This veggie platter turkey is a perfect thanksgiving appetizer! Skip the boring crudite and opt for purposefully places veggies to create this adorable turkey out of veggies and ranch dip. 

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Wednesday, October 29, 2014

Jalapeno, Bacon, Cheddar Cornbread Muffins with Honey Butter (Gluten Free or Traditional)

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This recipe is sooo easy, yet so much fun and super impressive! Just start with a box of cornbread mix (regular OR gluten free!) and take it to the next level by doctoring it up with some chopped jalapenos and even some bacon and cheese, for fully loaded gourmet cornbread muffins!


Bake the corn bread in a mini muffin pan for perfect individual servings and finish it off with some super siple, 2-ingredient homemade honey butter that pairs so perfectly with the spice in the jalapeno!

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