Tag: healthy baking

Pumpkin Cream Cheese Muffins with Walnuts

Leave a comment

Fall is officially here, and I am LOVING these cooler temperatures. Being in the third trimester in hot and humid weather is not a good look – and I am grateful for the opportunity for more outside time.

That first cool fall morning always makes me want to do one thing – BAKE! When I saw that Starbucks had Pumpkin Cream Cheese Muffins on their menu I knew I had to create something similar to have ASAP.

Check out my spin on this recipe which features walnuts for some extra protein and crunch. Be sure to pin or save this recipe for later!

Pumpkin Cream Cheese Muffins with Walnuts

Yield: 18 Muffins

Muffin Ingredients:

  • 1 Cup pumpkin puree
  • 1/3 Cup avocado oil
  • 3/4 Cup sugar
  • 2 teaspoons pumpkin pie spice
  • 2 eggs, beaten
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1 Cup whole wheat flour
  • 1/4 Cup almond milk (you can use oat milk or skim milk here as well)
  • 1 Cup all purpose flour
  • 1/2 Cup chopped walnuts

Cream Cheese Filling Ingredients

  • 8oz low fat cream cheese, at room temperature
  • 1/4 Cup sugar
  • 1 teaspoon vanilla

Directions:

  1. Preheat your oven to 350F and line 18 muffin tins with liners.
  2. In a large mixing bowl, stir together the pumpkin, oil and sugar by hand. Stir in the eggs, pumpkin pie spice, salt, and baking soda until combined, but not over mixed.
  3. Add in the whole wheat flour and stir. Stir in the milk. Lastly, stir in the all purpose flour and walnuts until combined (but do not over mix) and set aside.
  4. Combine the cream cheese filling ingredients together using an electric mixer or mix by hand until well combined. Set aside.
  5. Divide the batter evenly among the 18 muffin tins.
  6. Make a small indentation in the top of the muffin with the back of a spoon for the cream cheese filling.
  7. Drop 1-2 Tablespoons of the filling onto the top of each muffin. You can use the back of a spoon to spread the mixture into the indentation you made.
  8. Bake for 15-20 minutes until a toothpick comes out clean.
  9. Cool for 5 minutes, and enjoy!
  10. Store in the refrigerator for up to 7 days, or freeze for later!

Peanut Butter Thumbprint Cookies Two Ways

Leave a comment

IMG_4885

Who doesn’t love peanut butter cookies during the holidays? I put a spin on this classic recipe using almond flour (gluten free) and giving my guests the option of choosing peanut butter and jelly, or peanut butter and chocolate.

I recommend using organic fruit preserves (without high fructose corn syrup) for the jelly option, and you can use Nutella or the Trader Joe’s Cocoa Almond Butter for the cocoa ones! You’ll also want to be sure to get the NATURAL peanut butter without hydrogenated oils, as these are trans fats which will build up plaque in the arteries. The World Health Organization is banning hydrogenated oils due to it’s tie in with heart disease in 2023, but until then just read the ingredients and be sure to avoid them to keep your heart healthy.

Check out my easy to make recipe below, with only 6 ingredients! Each cooke comes in between 90-100 calories (depending on filling), has less than 10 grams of carb, and over 3 grams of protein to keep you full!

IMG_4887.jpg

Gluten Free Peanut Butter Thumbprint Cookies

Serves: 24 Cookies

Ingredients:

  • 1 Cup Natural Peanut Butter (no hydrogenated oils in the ingredients)
  • 1/2 Cup Almond Flour
  • 1/2 Cup granulated sugar, more for rolling
  • 1 Egg, beaten
  • 1/2 teaspoon Vanilla
  • Organic Fruit Preserves and/or Cocoa Spread

Directions:

  1. Preheat the oven to 350°F
  2. In a bowl, combine all ingredients (except filling) and mix with a wooden spoon or your hands
  3. Line a baking sheet with parchment paper
  4. Shape dough into 24 small 1-inch balls
  5. Roll each ball in granulated sugar to coat
  6. Place on parchment-lined cookie sheet
  7. Lightly press the center of each dough ball with your thumb to create a well
  8. Add ¼ teaspoon of jam or cocoa spread in the center of each cookie
  9. Bake for 7 – 9 minutes, until set on the outside but still very soft – do not over bake!
  10. Slide the parchment papaer from the baking sheet onto the counter. Let cool for 5 minutes before enjoying!