9.26.2010

Oh Pumpkin, How I Love Thee!

Fall is officially here (even if it still over 90 degrees here in Atl) and I am so stoked! My love for fall is due in part to these three things:

1. Pumpkin Spice Latte’s from Starbucks – holy yumminess!!!

2. Pumpkin Overnight Oats
Ohhh yeah – my all time favorite breakfast, “fall-ified!” If you haven’t tried these yet – do it. You will not regret it.

Pumpkin Overnight Oats
Makes 1 serving1/3 cup oats
1/3 cup milk (skim, 1% or almond)
1/2 cup plain low-fat yogurt
1/3 cup pumpkin
1/2 banana (optional)
Sprinkle of pumpkin pie spice


3. Pumpkin Bread, Muffins, Etc.
The hubby and I have been trying to lay off the sweets in anticipation of our upcoming trip to Cabo San Lucas in November so I have really been avoiding baking anything lately. UNTIL I stumbled upon a quasi-healthy recipe from Tina over at Carrot’s N Cake


Pumpkin Chocolate Chip Scones
Makes 8 scones


Ingredients:
1.5 cups flour
1/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
2 tablespoons softened butter
1/3 cup canned pumpkin
1/3 cup plain yogurt
1/2 cup chocolate chips


Instructions:


Preheat oven to 425.
Sift together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
Add in pumpkin, yogurt, and butter, mixing as you go.
Form dough into a ball, place on a greased baking sheet and pat down into a circle about 1/2 to 1/4 inches thick.
Sprinkle with sugar and cut into 8 segments.
Bake at 425*F for about 20 minutes or until edges are slightly crisp and the top is lightly browned.

Boy am I glad I made these – not too sweet but super delish.


If you haven’t tried any of the above, get crackin’ – you will NOT be disappointed.