PUMPKIN CREAM CHEESE SWIRL MUFFINS
1 tablespoon pumpkin spice
1 teaspoon baking soda
1/2 teaspoon salt
1 (15 oz) can pumpkin (pure pumpkin puree)
1 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
1 3/4 cups all purpose flour
1/2 cup vegetable oil
1 tablespoon vanilla extract
CREAM CHEESE SWIRL:
8 oz cream cheese
1/4 cup granulated sugar
1 large egg yolk
2 teaspoons vanilla extract
Preheat oven to 375°F. Place paper baking cups into muffin pan. Set aside.
In a medium bowl, whisk flour, pumpkin spice, baking soda and salt until well combined. Set aside.
In large bowl, whisk together pumpkin, sugar and brown sugar.
Beat in eggs, vegetable oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps. Fill muffin tins 3/4 full.
In a medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk and vanilla extract and beat until well combined.
Top each muffin with about 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter. This will not look smooth, but it will bake up much prettier.
Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
These are great at room temperature or even slightly chilled! Store in an airtight container in the fridge.
2. NO-BAKE PUMPKIN TARTS
FOR THE CRUST:
1 cup walnuts
1/4 cup shredded coconut
2 tablespoons maple syrup
1 tablespoon coconut oil, melted
1/4 teaspoon salt
FOR THE FILLING:
1 cup pumpkin puree
1/4 cup almond milk
1/4 cup coconut oil, melted
3/4 cup Medjool dates, pitted
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
Line a standard muffin tin with 8 parchment cups, and set aside.
To prepare the crust, pulse the walnuts and shredded coconut in a small food processor until ground into a fine meal. (Be careful not to over-process, or you'll wind up with nut butter instead!) Add the maple syrup, coconut oil and salt and process again until just mixed, and the dough sticks together when pinched between your fingers. Scoop the dough by heaping tablespoons into the 8 parchment cups and use your fingers to press down and form a crust for each cup. Place the pan in the fridge to set while you prepare the filling.
To prepare the filling, simply combine all of the ingredients in a blender, and blend until completely smooth and creamy. (If your dates aren't soft enough to blend easily, soak them in warm water for 10 minutes beforehand.) Remove the pan of crusts from the fridge, and pour the batter evenly into the 8 cups. Smooth the top, then return to the fridge to set completely, about 4-6 hours.
When the center of the filling is firm to the touch, the tarts are ready to serve!
3. HEALTHY PUMPKIN OAT COOKIES
2.5 cups oats
1 cup organic pure pumpkin puree
2 packets stevia or 10-15 stevia drops, or to taste
1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
1/2 tsp pure vanilla extract
1/2 cup of chocolate chips, coconut, walnuts, raisins or any other dried fruit or nuts
Pre-heat oven to 350 degrees.
Mix all ingredients in a bowl to form a dough. Adjust sweetness as desired. Add any optional ingredients.
Use your hands to create 10 cookie shapes.
Spray a baking sheet with non-stick cooking spray. Place cookies on pan and bake for 10 minutes.
These are more of a functional nutrition cookie than a decadent treat. They’re almost like baked oatmeal in cookie form. If you are looking for a sweeter dessert like cookie play with the optional add-ins.
4. EASY & HEALTHY PUMPKIN ICE CREAM
4 medium bananas, sliced and frozen overnight
1 cup pumpkin puree
1/3 cup maple syrup
1 1/2 tsp. pumpkin spice
Using a food processor, blend the bananas, pumpkin, maple syrup, and pumpkin spice thoroughly.
Transfer to a freezer-safe container and freeze for 24 hours.