Hi, my name is Eliza and I’m addicted to pumpkin. *grins*
Every September I wait with bated breath for the pumpkin frozen yogurt to arrive at TCBY. The minute the pumpkins arrive in the store I am buying pumpkins of all shapes and sizes. And on October 1st I head to Yankee candle for the latest in pumpkin scents for my home. (This year I am all about the Pumpkin Buttercream scent. Yum)
I’m not sure where my obsession with pumpkins began. I don’t remember loving pumpkin goodies much as a kid other than the pumpkin seeds we baked. I did however live for the pumpkin carving and over the years we’ve carved some pretty elaborate designs.
Lately I’ve been on a quest to find low fat pumpkin recipes from scratch. I’ve been working with a trainer lately and it’s important that I eat low fat natural foods instead of processed foods. I’ve tried a couple of great pumpkin muffin recipes so far that I’ve loved but I still think I love the 2 ingredient cake mix recipe the best so that’s the one I’ll share. Also below is a fantastic and easy recipe for mini pumpkin cheesecakes.
Easy Pumpkin Muffins
All you need is 1 box of spice cake mix and a can of pumpkin. Dump them in a bowl and mix. If it’s too thick to your taste you can add a little bit of water. Divide the mix into 12 muffins and then bake at 400 until a knife in the center comes out clean. Easy Peasy and super delicious. (May daughter also likes to sprinkle a tiny bit of powdered sugar on the top although it’s not really necessary)
1 Minute No Bake Mini Pumpkin Cheesecakes
Things you need:
1 pkg. mini graham cracker crusts
1 8 oz package of fat free cream cheese
1 can of cream cheese frosting
12 oz. of Pumpkin Puree
1/2 tsp. of All Spice
First mix the cream cheese and the frosting until smooth and runny. Add in pumpkin and all spice. Pour the pumpkin mixture into the crusts and place in fridge for an hour or more until they firm. Sprinkle cinnamon on top for garish and then enjoy.
Have a good one and come back tomorrow for another fantastic guest!