Tuesday, September 29, 2015

Speaking of Pumpkins...

Yes, fall has finally arrived. Though, we have a slightly different take on autumn here in Texas. Instead of leaves turning, we have sustained temps below 100 and, if we're lucky, we might only have highs in the 80s. But with the rest of the country talking pumpkin this and pumpkin that, I'm ready to indulge in some fall treats, so today we're revisiting my quickie pumpkin muffin in a mug recipe from last year. 

Here's what you'll need:
  • 1 flat tablespoon 1/3 less fat cream cheese
  • 2 heaping tablespoons plain Greek yogurt
  • 1/2 - 3/4 teaspoon vanilla OR 1 teaspoon lemon juice 
  • 1 egg
  • 2 tablespoons golden flax meal
  • 1 tablespoon almond flour (if you don't have almond flour, you can use 3 tablespoons of the flax meal)
  • 3/4 tablespoon pumpkin pie spice
  • 1/2 teaspoon baking powder
  • 5-6 teaspoons Truvia, separated (you can use more or less, depending on your tastes. If you use another artificial sweetener, adjust according to your personal taste)
  • 1 generous tablespoon pumpkin puree
  • 1 teaspoon coconut oil
Put cream cheese, yogurt, vanilla or lemon juice (I prefer lemon juice because it gives the frosting a less intense taste and, to me, tastes more like cream cheese frosting) and 2-3 teaspoons sweetener into a small bowl.

Mix until smooth and set aside. This gives the sweetener a chance to dissolve.

Now grab yourself a nice size mug, crack the egg into it and whisk with a fork.
Then add your flax meal/almond flour, pie seasoning, baking powder, sweetener to taste (I usually use about 3 teaspoons/packets), pumpkin and coconut oil and whisk until everything is incorporated.

Place mug in microwave and cook on high for 60-70 seconds. You can also bake it in a ramekin or divide batter between two holes of a regular size muffin pan and bake at 350 degrees for 10-15 minutes. Those methods would probably make for a prettier muffin, but since I'm an instant gratification kind of girl, I usually go for the microwave. Besides, even in the micro, it still comes out with a nice, cakey texture.
**Note: My microwave is 1100 watts, so if yours differs, you'll need to adjust the time accordingly.

Once done baking, dump your muffin(s) onto a plate...

I like to cut mine in half before topping it with the frosting.
And I love that there's an ample amount of frosting, so that no bite is without.

I love it. Blissful pumpkin satisfaction without the guilt. Whoo-hoo!

So I was just telling my husband that I saw the Christmas stuff going up at Walmart. He frowned, but I like it. I pick up a few things here and there. Can you believe October is almost here? This year seems to have flown by in a blur. Now it's time for me to slow down and savor life for a while. But that doesn't mean there's not work to do. Proposals need to be written, new stories explored. 

Ah, the joys of being a writer. :)


  1. This is too tempting. And I'll tell you why. Because it's easy and readily available!!! AAARRRRGGGHHHH!!!!! :)

    Dave has done retail up here for decades. Shipper displays generally come in months in advance, and their seasonal aisles can't be empty or the big boss corporate will be VERY ANGRY..... No one wants bosses angry, right? So when one holiday is over and discounted out the door, the next one goes in. And for major retailers, that last quarter is often the only time they make money and show a profit. If they break even the other three, they're happy, so for them to tempt you in for that last quarter share of your paycheck, they have to show you they've got the stuff.

    It's never bothered me, either, Mindy, but I wonder if that's because he's worked the system for so long? Here's a tip, though: Don't buy the holiday wrapped candy. It was manufactured/made months before, wrapped, tagged and shipped. Buy the regular foil wrappings, the multi M&M's, and decorate your table with seasonal colors in other ways. Your candy will generally be much fresher that way.

    1. Ruthy, I remember you telling us that about the candy before and it's always stuck with me. About the only holiday candy I buy anyway is plain M&Ms and old fashioned ribbon/hard candy and these are to put in antique mason jars for decoration. If the kids want to eat 'em, they can go for it.

      So what was too tempting? The recipe? Go for it, Ruthy. It's a THM recipe, so not enough carbs to do us in. Su-weet!

  2. This recipe seems like magic to me. I mean who sat down and decided to try it in the first place? How much trial and error when into developing the right measurements? It boggles my mind.

    We still have warmish days but it's dropping to one digit temps at night. Perfect autumn weather. The leaves will be gorgeous this year.

    1. Kav, it had to be someone who was desperate to have their cake and eat it, too. Pun intended. ;) And I'm more than happy to take advantage of their trial and error.

      One digit temps? 😳 Wait, you're talking Celsius, right? I mean, even Alaska isn't in the single digits yet.

    2. LOL -- yes Celsius -- so about 46. And I like your pun. :-)

  3. Yum!! This is like the Trim Healthy Mama chocolate muffin recipe. I'm sure I'll love this!

    1. It's even better, Missy, because it's pumpkin! :) Perfect for this time of year. Like I said, I can have my cake and eat it, too.

  4. Oh yes, this will be tomorrow's breakfast! Yummy! :)

  5. *sigh*

    I'd be wanting more than one.

    I guess that's the beauty of it though - removes temptation.