Hooray for fall!
Did you know that….
- Pumpkin is one of the vegetables allowed during Atkins’ Induction phase?
- Pumpkin is chock full of vitamins, minerals, fiber, and antioxidants?
Pumpkin is chock full goodness. You can tell by its bright colour that it’s going to be going to be good for you. Not only is pumpkin loaded with vitamin A and antioxidant carotenoids, particularly alpha and beta-carotenes, it’s a good source of vitamins C, K, and E, and lots of minerals, including magnesium, potassium, and iron.
Overwhelmed with requests to make a pumpkin recipe! So here you go….’tis the season for everything pumpkin. Truth be told, despite the health benefits of pumpkin, I’m not much of a pumpkin flavor type of girl. Yes, I do love my squash but when it comes to adding it to dessert I think it gets weird. But I suppose it become socially acceptable to make everything pumpkin when Fall rolls around.
The girls had a few friends over for a playdate a few years ago, and I was in the mood to cook, so I taught them all how to make….
- 2 cups whole wheat flour
- 3/4 tsp salt
- 1 1/4 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1 1/4 cup brown sugar
- 1/4 cup canola oil
- 1 egg, beaten
- 1 cup Plain Greek Yogurt
- 1/4 cup milk
- 1 cup pumpkin puree
- 1 tsp good vanilla extract
- 1/2 cup trail mix (mine had cranberries, raisins, almonds, and dark chocolate)
- Preheat oven to 400.
- In large bowl, mix together flour, salt, baking soda, cinnamon, and ginger.
- In separate bowl, stir together brown sugar, oil and egg.
- Add in yogurt, pumpkin, milk and vanilla to the egg mixture.
- Add wet ingredients to dry and mix until just combined.
- Fold in trail mix.
- Grease muffin tin or use paper liners and fill 3/4 way.
- Bake 15-20 minutes or until toothpick comes out clean.
Join the conversation:
What is your favorite fall recipe?
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