Pumpkin Muffins

This recipe was adapted and inspired by another blogger: Fannetastic Food

Ingredients:

Dry:

• 1.5 C whole wheat pastry flour
• 1/2 C brown sugar
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice
• 1 tsp salt
• 1/2 tsp baking soda

Wet:

• 1 C canned pumpkin
• 1/2 C raisins (or chocolate chips)
• 1/4 C nonfat vanilla Greek yogurt
• 1/4 C unsweetened applesauce
• 2 egg whites (this is equal to 1/3 C liquid egg whites from a carton)

Directions:

Preheat oven to 350.

In two separate bowls, mix dry, then wet, and then combine, adding wet to dry and stirring gently until the mixture is complete

Spoon the mixture into a non-stick muffin tray.

Pop them in the oven for about 25 minutes and check to make sure they are cooked thouroughly.

I added chocolate chips and almonds to my batch. They were tasty and made my house smell even better.

Pumpkin Hummus

I apologize for not updating the blog recently, I've been unexpectedly out of the office. November will be the month of pumpkins and I want incorporate that in different meals. Our first recipe will be Pumpkin Hummus.

This is a simple snack that can be whipped up in minutes.

Ingredients:

1 can of garbanzo beans

2 TBS Tahini (optional)

2/3 cup 100% pure pumpkin

1 TBS lemon juice

1 TSP cinnamon

1 TSP nutmeg

Directions:

Add all of the ingrediants into a food processor and mix thouroughly.

Serve with tortilla chips, carrots, apples, pretzels, crackers, etc.

I personally think cinnamon pretzels would be delightful with this snack.