Ginger Pumpkin Muffins

Of course---I jazzed up the recipe I found on epicurious.com.

Ginger Pumpkin Muffins
1/4 c. minced candied ginger
1/4 c. golden raisins
2 Tbl. whiskey

1 1/3 c. all purpose flour
2/3 c. whole wheat flour
1 Tbl. ground ginger
nutmeg
ground cloves
cinnamon
2 tsp. baking soda
1/2 tsp. salt
1c. pumpkin puree
1/4 c. flax meal
2/3 c. milk
1 tsp. vanilla
1 egg
2 egg whites
3/4 c. brown sugar
6 Tbl. dark agave nectar

1. Preheat oven to 350 F.
2. Line 19 (yeah, I know, I can never get the number just right) muffin tins with paper liners.
3. Mix ginger, raisins, and whiskey in a small bowl.
4. Microwave ginger mix for one minute.
5. Mix together dry ingredients in a bowl.
6. Whisk pumpkin, milk, flax meal, and vanilla in another bowl.
7. Beat egg whites and egg with electric mixer until foamy.
8. Add 3/4 brown sugar to egg mixture and beat for about 2 minutes.
9. Beat in agave nectar to egg and sugar mixture.
10. Alternatively add dry ingredients and pumpkin mixture--blending well after each addition.
11. Stir in ginger and raisin mixture.
12. Divide batter among muffin cups.
13. Bake muffins until tester comes out clean--about 15 minutes.

Divided over 19 muffins each muffin has 120 calories, 1.1g fat, 24.4g carbs, and 3g protein.

I couldn't taste the pumpkin in these--even though I doubled the amount in the original recipe. I did like the candied ginger and I'll add some to the flax muffins I'm going to make today--along with the leftover pumpkin puree.

Pumpkin Smoothie

Yesterday I decided to have a pumpkin smoothie for lunch. It was yummy, and it made the kitchen smell like a pumpkin pie. Then I wanted pie, but there was none.

Pumpkin Smoothie

1/1 cup pumpkin puree (from a can)

milk

vanilla

whey powder

cinnamon

nutmeg

dark agave nectar

Add all ingredients to blender and mix well. Enjoy.

Pumpkin Carving 2011

Last night we had our annual pumpkin carving gathering. I made some butternut squash soup and Texas garlic toast. We (mainly me) also munched on jalapeno poppers. Monica and Ainsmar joined us. We missed  having Richard. Everyone's pumpkins turned out nicely. Ainsmar carved the Mummy. Monica carved the Great Pumpkin. I carved the Bats, and Ross carved Mike. After pumpkin carving and photos Ainsmar, Ross and I went to the Dairy for ice cream. They had pumpkin ice cream. Perfect! Ross and Ainsmar had the pumpkin sundaes (with a snickerdoodle, pumpkin ice cream, pumpkin butter, caramel, and cinammon crunchies) and I had plain pumpkin ice cream. I think a good time was had by all.

Pumpkin Brownies

I've made pumpkin brownies a couple times already this fall. I developed this recipe a few years ago and it took about three tries to get this recipe the way I wanted it. I like it because you just basically dump everything together and mix it. The longer you cook the brownies, the firmer they become. Then they kind of form a couple of layers. The bottom is really dense and chewy and the top is a little more brownie like.

I don't know if the frosting was originally called Fall Frosting, but that is what we call it. It is also really easy to make and the flavors go together really well.

Pumpkin Brownies

4 eggs

1 c. melted butter

1 2/3 c. sugar

1 large can (30 oz) pumpkin

1 Tbl. vanilla

2 c. flour

Nutmeg, allspice, ground cloves, cardamom

2 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

1. Preheat oven to 350 degrees.

2. Beat eggs, sugar, butter, vanilla, and pumpkin until fluffy.

3. Add dry ingredients--spices to taste.

4. Mix thoroughly.

5. Spread into 9x13 pan.

6. Bake 35 minutes or up to 50 if you want them firmer.

7. Cool and top with fall frosting.

First set of ingredients.
Dry ingredients.Pumpkin brownies spread into the pan.

Cooked pumpkin brownies.

Fall Frosting

1 c. butter--softened

3/4 c. dark brown sugar

3 Tbl. molasses

1 Tbl. vanilla

1 1/2 tsp. orange peel

2 8 oz. packages cream cheese--softened

1/3 c. powdered sugar

Whip all ingredients together until well blended and brown sugar is dissolved.

Whipped frosting.

Frosted Brownies.