Tag Archives: pumpkin

Pumpkin Spice Peanut Butter Muffins

Tap…tap…is this thing on? Apologies for the radio silence as of late. Things have been going well with work and between that, gearing up for football season and spending time with my friends and family, I haven’t had as much time to blog lately. But I had to pop in to tell you about some delicious pumpkin spice peanut butter muffins and an AWESOME giveaway.

As I’ve mentioned before, I’m a member of Peanut Butter and Co.’s Yum Squad. And I have to say, they know how to treat their Yum Squad members good. So when this beauty showed up on my doorstep, to say I was excited would be an understatement.

Yes, that is PUMPKIN SPICE PEANUT BUTTER. Peanut Butter and Co. combined two of my favorite things into one incredible jar of deliciousness. I’m also known as a serial coffee mug purchaser (it’s a problem), so getting the adorable #PSiloveyou mug was just icing on the cake.

Instead of just eating the pb straight from the jar (which by the way is totally acceptable in my book), I decided to pretend that it wasn’t 90+ degrees in SoCal and baked pumpkin spice peanut butter muffins with it.

The great thing about the pumpkin spice peanut butter is that it has just a hint of sweetness with a delicious pumpkin flavor. I didn’t end up adding any extra sugar to my muffins because the sweetness was perfect.

These muffins are grain-free, dairy-free, and the perfect fall treat. Now if only the weather would cooperate…

Pumpkin Spice Peanut Butter Muffins (adapted from this recipe)

Makes 12 muffins

Ingredients:

1 cup Peanut Butter and Co.’s Pumpkin Spice PB

1/2 cup canned pumpkin

2 egg whites

1/3 cup water

1 tsp cinnamon

1 tsp ginger

1 tsp nutmeg

1/4 tsp salt

1/4 tsp baking soda

Directions:

Preheat your oven to 350F. Line a muffin tin with paper liners.

Whisk all of your ingredients together in a bowl. Gently pour your batter into the lined muffin tins.

Bake for 15 minutes, cool and enjoy!

And now the fun part. Peanut Butter and Co. is kind enough to offer a #PSiloveyou box to one lucky winner! All you have to do is tell me your favorite pumpkin recipe and enter below.

a Rafflecopter giveaway

Ends on 9/21/15 at 12AM PT. Open to US residents only.

Flourless Pumpkin Brownies

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We recently spending an afternoon cleaning out our pantry and I stumbled upon a few cans of pumpkin that had been sitting pretty since last fall. I’m a firm believer that pumpkin tastes good any time of year and after some quick googling, decided to whip up a batch of flourless pumpkin brownies.

I’ve actually been a fan of flourless desserts for quite some time now but for whatever reason never make them. I think my appreciation for the flour-free dessert stems back to when one of my former employers took our staff to a cooking school for a team bonding activity. We were broken up into teams, and then in true Iron Chef fashion had to create a variety of dishes using a secret ingredient. We were then judged and could enjoy our dishes as our dinner. Of course for this challenge the secret ingredient was corn, so I couldn’t eat really any of the dishes with the exception of a flourless chocolate cake that was made for dessert. So while the rest of my team chowed down on corn-studded guacamole, I enjoyed a dinner of flourless chocolate cake which was oh so delicious.

But back to these brownies. They are made with pumpkin, egg, cocoa powder and almond butter which adds a nice flavor. The original recipe called for unsweetened cocoa powder and agave syrup, but I had neither so I used semisweet cocoa powder instead.

The Englishman and I enjoyed these as a Sunday night treat while watching Nik Wallenda walk across the Grand Canyon on a wire. Did anyone else see that? So stressful. Thank god we had brownies to comfort us.

These brownies are a perfect treat when your sweet tooth strikes but you don’t want to go too overboard. Of course, if you made these into a brownie sundae, I wouldn’t object.

Flourless Pumpkin Brownies (adapted from this recipe)

Ingredients:

1 cup canned pumpkin
1/2 cup almond butter
4 egg whites
1 tbsp vanilla
1/2 cup semisweet cocoa powder
1 tsp baking soda
1/2 cup semi-sweet chocolate chips

Directions:

Preheat your oven to 325 degrees F. In a large mixing bowl add your pumpkin, egg whites, cocoa powder, almond butter, vanilla and baking soda. Mix until well-blended.

Pour your batter into a greased brownie pan and top with chocolate chips. Because this is a flourless mixture, the batter will be much thinner than traditional brownie batter.

Bake in the oven for 30-40 minutes. Remove from oven and let the brownies cool for 15 minutes before cutting into slices (I didn’t wait long enough for mine). The brownies will be light and gooey and delicious!

Moving and Pumpkin Spice Tea

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If you recall this post from a few weeks back, I alluded to the fact that the Englishman and I were moving this fall. Well, we ended up closing escrow on our condo a couple of weeks ago and this weekend moved in to our new digs in Costa Mesa. Our weekend was spent doing “grown-up” things like buying a new bed and bedding, cleaning the condo from top to bottom, and having our massive space-age looking fridge delivered.

Our internet doesn’t get installed until Tuesday, and since I am tethering via a slow iphone connection, I’ll keep it short and sweet and leave you with my latest Trader Joe’s discovery – Pumpkin Spice Tea!

Yes, pumpkin season is in full swing in SoCal and I am loving every minute of it. Pumpkin tea, pumpkin butter, pumpkin beer, pumpkin bread…bring it on.