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

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


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.

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