As the leaves are changing colors, the temperatures are dropping, and fall flavors are in full swing from pumpkin lattes to hearty soups . I happen to love pumpkin in just about anything. An added bonus is its extremely healthy with high levels of Vitamin A and fiber.
Since Libby's made its way on the shelves for the first time this year I have been experimenting with new ways to add pumpkin to recipes. Vanilla yogurt with canned pumpkin, cinnamon and a few walnuts makes a healthy snack or dessert. Another way I have been enjoying pumpkin is mixed into peanut butter and spread on gluten free bread or waffle and topped with banana and cinnamon. I know these sound like unusual combinations but don't knock it til you try it.. I also have a great pumpkin roll recipe that will be posted soon.
Here is a recipe for pumpkin muffins with a little help from Betty! I used the pumpkin in place of the butter or oil for a lower fat version.
Ingredients:
- 1 gluten free Betty Crocker yellow cake mix
- 1 1/4 cup pumpkin puree
- 1/3 cup brown sugar
- 2 teaspoons of cinnamon
- 3 eggs
- 1 tsp vanilla
- 1/4 cup milk
Cream cheese center:
- 1/2 block 1/3 less fat cream cheese
- 1/2 cup powdered sugar
- 1/2 tsp vanilla
Preheat oven 325. Line 14 muffin tins with paper liners or spray with oil.
In a large mixing bowl combine eggs, pumpkin, milk, and cake mix. Beat with electric mixer for 1-2 minutes. Add sugar, cinnamon, and vanilla. Spoon mixture into prepared muffin tins. You may want to layer the cream cheese topping in the middle or put it on top before baking.
Cream Cheese Center:
Warm cream cheese in microwave for 30-45 seconds or until soft. Stir in powdered sugar and vanilla. Either layer in the middle of the muffin or top muffin with a teaspoon of the mixture.
Bake at 325 for 15-18 minutes
