Whole Wheat Pumpkin Cupcakes with Vegan Cream Cheese Frosting

Happy Sunday, friends! How have your weekends gone thus far? Besides watching my March Madness bracket get torn to shreds, our weekend has been pretty relaxing and blissful.

I'm gearing up for a pretty crazy week, which I'll fill you in about later. So before things get busy, let's finish the weekend up with cupcakes, shall we? Most of the time I avoid doing any serious baking unless I know that I'll have a place to bring the baked goods I make. I mean, do two people really need an entire cake sitting around, begging to be eaten? I would argue no.

Thankfully Christina over at Dessert For Two has those of us baking for two covered. Christina has made a wonderful blog based on scaled-back desserts that taste just as delicious as their larger counterparts, so when a craving for cupcakes hit a while back, I knew where to go. Of course, I couldn't help but tweak the recipe to make it a little healthier - swapping out whole wheat flour for all-purpose and cutting back a bit on the sugar. Since I made the 'cream cheese' frosting vegan, I also included an option to make the cupcakes vegan as well. Though in my version (pictured above) real eggs were used.

And while I know that pumpkin desserts don't exactly go hand in hand with the month of March, I'm guessing a few of you out there have some leftover canned pumpkin that could stand to be used before summer hits. Not that I'm saying you need a reason to eat canned pumpkin. Personally, I could eat it all year round.

Whole Wheat Pumpkin Cupcakes
Adapted slightly from Dessert for Two
*7 tablespoons whole wheat flour
*1/2 teaspoon baking powder
*1/8 teaspoon baking soda
*1/4 teaspoon salt
*1/2 teaspoon ground cinnamon
*1/4 teaspoon ginger
*1/4 teaspoon nutmeg
*1 large egg (make this recipe vegan by substituting a flax egg: 1 Tbsp. ground flax and 3 Tbsp. water mixed together)
*1/2 cup pumpkin puree
*2 tablespoons brown sugar
*2 packets stevia
*3 tablespoons vegetable oil

Instructions
*Preheat oven to 350°F. Line a muffin tin with four paper liners. Spray lightly with nonstick cooking spray. Set aside.
*In a medium bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
*In a second bowl, combined the egg, brown sugar, stevia and oil. Stir to combine.
*Add wet ingredients to dry ingredients and stir until just combined. Spoon batter into prepared muffin tins. Bake for 24 to 26 minutes, until toothpick inserted in the center comes out almost completely clean (small crumbs are okay). Cool completely. Frost with Vegan Cream Cheese Frosting. Makes 4 servings

Vegan Cream Cheese Frosting
*2 tablespoons vegan cream cheese (I use Trader Joe's Non-Dairy Spread)
*1/4 teaspoon vanilla extract
*2/3 to 3/4 cup powdered sugar

*In a small bowl, combine all the above ingredients. Stir until well combined and smooth. Add additional powdered sugar if necessary to reach desired consistency (if you aren't using vegan cream cheese, you may need to add a splash or two of milk). Spread atop cupcakes.

Happy Baking!
Madison

Healthier Pumpkin Cheesecake Bars

I promise that once Thanksgiving has come and gone, I will return to posting things that aren't filled with pumpkin. But my love for the stuff is still going strong, and I intend to keep baking with pumpkin until Turkey day arrives.

Last weekend I spent a little time scouring magazines looking for recipes for our family Thanksgiving. I don't know about you all, but on Thanksgiving I prefer to indulge responsibly. There is nothing I hate more than the "oh my gosh I feel so full I want to die" feeling. It's really less about calorie consumption and more about how I feel after eating a huge meal and the days following. Also known as Thanksgiving hangover.

When I spotted a recipe for Pumpkin-Almond Cheesecake in Cooking Light's November issue, I knew I had to give it a try. Instead of making the almond cake that was intended as the bottom layer, I used a crispy graham cracker crust and poured the lightened up cheesecake mixture atop.

I was expecting to be a bit underwhelmed by the dessert when I threw in a block of low-fat cream cheese, Greek yogurt and very little sugar. But to my surprise and delight it was awesome. Smooth, rich-tasting and lightly sweet, Joey and I both ate a piece without feeling stuffed afterward. Things only got better when I calculated the nutrition information for the bars and found that when you make it into 12 servings, each serving only has around 190 calories. Not an ultra low-calorie dessert, but hardly a gut-busting indulgence, either.

Healthier Pumpkin Cheesecake Bars
Recipe slightly adapted from Cooking Light magazine
Ingredients
For Crust:
*1 1/3 cups graham cracker crumbs
*2 tablespoons sugar
*3 tablespoons butter, melted

For Filling:
*8 ounces reduced fat cream cheese
*1/2 cup sugar
*3 large eggs
*1 tsp. vanilla extract
*1 1/4 cups canned pumpkin puree
*1/3 cup plain 2% reduced-fat Greek yogurt
*1 teaspoon ground cinnamon

Instructions
*Preheat oven to 300°F. In a small bowl, combine the crust ingredients until well combined. Press the crust mixture evenly into an 8x8-inch square baking pan. Set aside.
*In the bowl of an electric mixer, beat together the cream cheese and sugar until light and fluffy. Beat in eggs, one at a time, until just combined. Add in the vanilla, pumpkin, Greek yogurt and cinnamon and beat until smooth and incorporated.
*Pour filling mixture into prepared crust pan. Bake for 45 to 55 minutes or until the cheesecake center barely moves when pan is touched. Cool completely on a wire rack. Transfer to the refrigerator and chill for at least 8 hours. Makes 12 servings

Approximate Calories per serving: 190

Happy Baking!

Madison

Caramel Pumpkin Pie

This weekend Joey and I got together with a group of young couples at our church on Saturday night to share what we are thankful for, what God is doing in our lives and eat pie. Pretty awesome, right?

Since we are still pretty new to our town and church, I knew I couldn't bring just any old pie. I needed a pie that pulled out all the stops. And when I want a recipe that is sure to impress and go above and beyond without being complicated or overly fussy, I go to Gourmet Today. It a monster of a cookbook, coming in at just over 1,000 pages, and one that I'm realizing I don't use nearly enough.

But before you think that this pie is just like a hundred other pumpkin pies, let me assure you it isn't. The sugar and water are cooked until the mixture caramelizes, then gets infused with a hefty dose of heavy cream and spices that are substantial but not overpowering.

Edited on Monday to Add: The pie was a hit! There was only one slice left, and Joey took that problem off my hands on the way home from church.

Caramel Pumpkin Pie
Adapted slightly from Gourmet Today

Crust
*1 1/3 cups graham cracker crumbs
*4 tablespoons butter, melted
*3 tablespoons sugar
*1/4 to 1/2 teaspoon ground cinnamon

Filling
*2/3 cup sugar
*1/4 cup water
*1 1/2 cups heavy cream
*1 1/4 cups solid-pack pumpkin (not pumpkin pie filling)
*1 teaspoon ground ginger
*1 teaspoon ground cinnamon
*1/8 teaspoon nutmeg
*1/4 teaspoon salt
*3 large eggs, lightly beaten

*Preheat oven to 375°F. In a large bowl, combine the graham cracker crumbs, butter, sugar and ground cinnamon until well combine. Transfer mixture to a 9-inch pie plate and press into the plate and up the sides to form a shell. Set aside.
*In a large heavy saucepan, bring sugar and water to a boil, stirring until sugar is dissolved. Boil, without stirring, washing down sides of pan occasionally with a pastry brush dipped in cold water and gently swirling pan for even cooking until mixture is a deep golden carmel, about 10 minutes.
*Reduce heat to moderate and carefully add half of the cream (mixture will bubble vigorously), stirring until caramel is dissolved, about 2 to 3 minutes. Stir in remaining crema and bring just to a simmer. Remove from heat.
*Whisk together pumpkin, spices and salt in a large bowl. Whisk in hot cream mixutre, then eggs, whisking until well combined and smooth.
*Pour filling into prepared pie shell. Bake until filling is firm and just slightly wiggles in the center when the pie plate is touched, about 40 minutes.
*Cool pie compltely on a rack, about 2 hours.

Happy Baking!
Madison

Semi-Homemade Pumpkin Cinnamon Roll Cups

Good news! I baked you cinnamon rolls, pumpkin ones in fact. I couldn't imagine a better way to start your weekend, or any day of the week for that matter, than with a warm ramekin oozing with dough and pumpkin and spices.

But let me fill you in on a little secret. I hate cooking with yeast. I mean I wish I was a master of all things dough-based, but yeast and I have a bit of a tortured relationship. So I went all Sandra Lee on you and did a little semi-homemade job on a can of Pillsbury Grands Biscuits.

Although I typically discourage the buying and using of things like pre-made biscuits, these things get me every time. They have the flaky layers deal down, that's for sure. So on those mornings when you just want a fruit smoothie and your hubby is sick of eating cereal or oatmeal for breakfast, these are the perfect solution. They're super easy to put together and reheat really well.

Semi-Homemade Pumpkin Cinnamon Roll Cups

Ingredients
*1 can refrigerated Pillsbury Grands Flaky Layers Biscuits (8 count)
*1 cup brown sugar
*1/2 teaspoon pumpkin pie spice or ground cinnamon
*1/3 cup pumpkin butter (I used purchased but you could also use my Healthy Pumpkin Butter recipe)
*1 3/4 cups powdered sugar
*1 tablespoon freshly squeezed orange juice
*3 to 4 tablespoons milk
*1/4 teaspoon ground cinnamon

Instructions
*Preheat oven to 375°F. Grease five oven-going small ramekins (mine are 4-inches in diameter) with nonstick cooking spray or five jumbo muffin cups. Set aside.
*Roll each biscuit into a five-inch long rope between your hands. Flatten each rope so it forms a rectangle (roughly 5 inches long by 2 or 3 inches wide).
*In a shallow dish, combine the brown sugar and pumpkin pie spice. Dip both sides of each biscuit rectangle into the sugar mixture to coat.
*Spread a small spoonful of pumpkin butter into the center of each biscuit rectangle and spread, making sure to leave a border around the edges. Roll up the biscuits lengthwise and pinch the ends to seal. Cut each rectangle into two slices. Repeat with remaining rectangles.
*Place three cut pieces into each of the ramekins or muffin cups. Bake for 20 to 25 minutes, or until the cinnamon rolls and browned and puffy.
*Cool slightly. Meanwhile, combine the powdered sugar, orange juice, milk and cinnamon. Stir to combine. Drizzle over the warm cinnamon rolls and serve immediately. Or, cover and reheat in the microwave when ready to eat.

Happy Baking!

Madison

Pumpkin Bars with Cream Cheese Frosting

We might as well christen this pumpkin week over in the Espresso and Cream kitchen. In addition to eating it non-stop in Healthy Pumpkin Butter form, I've also been baking with canned pumpkin.

Joey grew up with a mom who frequently had a pan of bars in some shape and form sitting around the house for hungry boys to eat. And every now and again, I like to recreate this in our home, too. Last month it was Banana Sheet Cake and this month's version is Pumpkin Bars with Cream Cheese Frosting.

Of course, anything with cream cheese frosting is a hit in my book, but these bars are especially tasty and moist thanks to the canned pumpkin. As the days went by, the bars actually started to taste better, similar to the banana bread phenomenon. I would say that if you're thinking of making them to bring somewhere, a day or two ahead of time would yield fantastic results.

Pumpkin Bars with Cream Cheese Frosting
Adapted slightly from Sweet Pea's Kitchen

Ingredients
Cake Batter
*4 eggs
*1 2/3 cups sugar
*1 cup vegetable oil
*1 (15-ounce) can pumpkin puree
*1 cup all-purpose flour
*1 cup whole wheat flour
*2 teaspoons baking powder
*2 teaspoons ground cinnamon
*1/4 teaspoon ground ginger
*1/4 teaspoon nutmeg
*1/2 teaspoon salt
*1 teaspoon baking soda

Frosting
*8 ounce cream cheese, softened
*1/2 cup butter, softened
*2 cups sifted powdered sugar
*1 teaspoon vanilla extract
*1/2 teaspoon ground cinnamon

Instructions
*Preheat oven to 350°F. Lightly grease a 9x13-inch baking pan. Set aside.
*In the bowl of an electric mixer, combine the eggs, sugar, oil and pumpkin puree. Beat on medium heat until light and fluffy, about 2 minutes.
*In a large bowl, combine the remaining ingredients for the cake batter. Add the dry ingredients to the wet ingredients. Beat until just combined. Transfer batter to the prepared pan. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a wire rack; cool completely.
*Meanwhile, with an electric mixer, beat together the cream cheese and butter until smooth. Add in the powdered sugar, vanilla extract and cinnamon. Beat until smooth. Spread atop the bars and cut into squares.

Happy Baking!

Madison

Pumpkin Pie Smoothie

After this past weekend, are you in need of something to lighten you up?

Would you rather just be eating pumpkin pie?

Yeah, I'm with you on that one. I don't care how many times I've had it, I love pumpkin pie and I wish it stuck around longer than just two months.

What keeps my cravings at bay these days? Pumpkin Pie Smoothies.

If you follow any health blogs, you've probably seen a recipe or two similar to this sometime in the last couple of months, for good reason.

Though it may sound a little strange, it tastes totally delicious and is completely healthy and safe for every day consumption. One of these smoothies has less than 300 calories per serving, over 1,000 mg of potassium, 388% vitamin A, 40% vitamin B6, and over 25% vitamin C. Of course, this depends on the type of protein powder you use, but it's a nutrient powerhouse no matter what type of protein you choose.

Give it a try. You won't be sorry.

Pumpkin Pie Smoothie
(Printable Recipe)
Ingredients

*1 medium banana
*1/2 cup milk
*1 scoop vanilla whey protein powder
*2 tsp. Stevia, Splenda, or honey
*1/2 cup canned pumpkin
*5-7 ice cubes
*1/4 tsp. ground cinnamon

Instructions
*Place all the above ingredients in a blender and blend or process until smooth. Pour into a glass and enjoy!

Happy Cooking

Madison

Butterfinger-Pumpkin Bread

Having candy on hand in my apartment is a rarity. In fact, I rarely even have chocolate chips lying around. Some baker I am. Thankfully, I live within walking distance of Target, making it easy to go grab supplies and a whole lot less tempting than having chocolate in the house. But last week while Joey (yes, I've decided to start calling him by his real name!) and I were up in Minneapolis, his mom sent us all home with a giant bag of Halloween candy.

Knowing I needed to get that candy out of my apartment fast, I saved a few pieces for my secret stash and got to baking with the rest. A majority of said candy was mini Butterfinger candy bars, which I think really go well with the flavors of classic fall baking. And by fall baking, I mean pumpkin treats. For a few weeks now, pumpkin bread has been on my list of things to bake and those extra Butterfingers were just the push I needed.

Adapted from Baking in America by Greg Patent, this recipe is killer. Crispy on the outside, sweet, dense and moist on the inside.  And the Butterfingers? It seems that pumpkin and Butterfinger were meant to be together. Give it a try and I think you'll agree.

I'm off to get ready for the weekend. My mom and Joey are coming to stay with me and I've got cleaning to do! Do any of you have Halloween plans?

Butterfinger-Pumpkin Bread
Adapted from Baking In America by Greg Patent 
(Printable Recipe)

Ingredients
*1 3/4 cups all-purpose flour
*1 tsp. baking powder
*3/4 tsp. baking soda
*1/2 tsp. salt
*1 tsp. ground ginger
*1/4 tsp. ground cardamom
*1/2 tsp. ground cinnamon
*2 large eggs
*3/4 cup firmly packed brown sugar
*1/2 cup sugar
*1 cup canned pumpkin (not pumpkin pie filling)
*1 tsp. vanilla extract
*1/4 cup canola or vegetable oil
*1 1/2 cups coarsely chopped Butterfingers (about 14 mini candy bars)

Instructions
*Preheat oven to 350°F. Butter a 9x5x3-inch loaf pan. Line the bottom of the pan with parchment paper. Set aside.
*In a large bowl, combine the flour, baking powder, baking soda, salt, ginger, cardamom, and ginger. Set aside.
*With an electric mixer, beat the eggs for about 1 minute, until frothy. Add both sugars and beat until creamy and thick, about 1 to 2 minutes. Stir in the pumpkin, vanilla, and oil until smooth. Stir in the Butterfingers. Add the dry ingredients and stir just until combined. Scrape the batter into the prepared pan and smooth the top.
*Bake for 50 to 60 (it was more like 65 minutes for me) until the loaf is well browned and a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 15 minutes. Remove from the pan and turn the loaf right side up on the rack to cool completely. Cut with a serrated knife.

Happy Baking!

Madison

Pumpkin Chocolate Chip Cookies

You all had to know another pumpkin recipe was waiting in the wings. After the great pumpkin hunt last week I could hardly wait to start cooking and baking up all sorts of pumpkin-related goodness. Not long after the pumpkin pasta, three days to be exact, I baked up a batch of these Pumpkin Chocolate Chip Cookies. And since I like to send J on his way back home with a treat for the car ride, I packed theses babies up and sent them on their merry way to Illinois. Portion control at its very best, my friends.

These cookies are a little different than others I put up on the site. Adding pumpkin into the mix makes them of the cakey variety rather than crispy-chewy. A bit of ground cinnamon and nutmeg play up the pumpkin-pie vibe without being overpowering. And the chocolate? Well, why wouldn't you put chocolate in a cookie? Though now that I'm thinking about it, butterscotch chips would be absolutely divine.

Shoot, I wish I would have thought of that sooner...

Pumpkin Chocolate Chip Cookies
(Printable Recipe)

If you're like me and prefer your cookies on the slightly underdone side, shoot for baking them 12 minutes, or just slightly under that. And if you're more like my mom, who loves her cookies well-done, aim for the high end at 15 minutes.

Ingredients
*1 stick butter, softened
*1/2 cup sugar
*1/2 cup brown sugar
*1/2 cup canned pumpkin puree

*1/2 tsp. ground cinnamon
*1/4 tsp. ground nutmeg
*1 tsp. vanilla extract
*1/2 tsp. baking soda
*1 large egg
*1 1/4 cups all-purpose flour
*1/4 cup instant oats
*1 cup milk chocolate chips

Instructions
*Preheat oven to 350°F. Line two baking sheets with parchment paper. Set aside.
*With an electric mixer, beat the butter until creamy, Add in the sugars and mix until creamy, about 1 to 2 minutes. Beat in the pumpkin puree, cinnamon, nutmeg, vanilla extract, and baking soda until just combined.
*Beat in the egg and stir until just combined. Add in the flour and mix until just combined, followed by the oats and chocolate chips.
*Drop dough by rounded tablespoons onto the prepared baking sheets. Bake for 12 to 15 minutes, until golden around the edges and puffed in the center. Remove and transfer to wire racks to cool.

Happy Baking!

madison

Rigatoni with Pumpkin Cream Sauce

Wednesday night a craving for pumpkin hit me hard. It had been creeping up slowly, after weeks of seeing recipes for pumpkin french toast and pumpkin oatmeal pop up on some of my favorite blogs. And then there was the incessant talk about the return of Starbucks' Pumpkin Spice Latte that rang throughout the Twitter universe. Seems like I wasn't the only one who had pumpkin on the brain.

So when Wednesday's pumpkin craving hit me like a Mack truck, I figured satisfying it would be pretty simple, right? Run to the store, pick up some pumpkin, make something yummy. Not a chance.

When Target was out, I drove over to our midwestern grocery store chain, Hy-Vee, where I demanded to speak to the manager to inquire about why there was a large OUT OF STOCK sign where the canned pumpkin was supposed to be. Turns out, they were having a tough time getting pumpkin in the store and weren't sure when the next shipment would come in.

I made calls that night to WalMart Supercenters and a few other specialty grocers until I found a store that had Libby's canned pumpkin. Not wanting to risk missing out, I threw on presentable clothes and rushed over to retrieve seven 30-oz. cans of pumpkin, wet hair and all.

It was so worth the trip, if just to enjoy this pumpkin pasta. With a bit of tomato soup, ricotta cheese, and plenty of pumpkin puree, it proves pasta dishes can be creamy, delicious and healthy. If the combination sounds strange to you, you're in good company. Most of those I've fed pumpkin pasta to have balked at the thought, only to fall it love with it upon first bite.

Rigatoni with Pumpkin Cream Sauce
(Printable Recipe)

Ingredients
*8 oz. rigatoni pasta
*1 Tbsp. butter
*3/4 cup milk (I used 1% milk)
*3/4 tsp. salt
*1/2 tsp. black pepper
*1/2 tsp. rubbed sage
*1 cup canned pumpkin puree (not pumpkin pie filling)
*1/2 cup part-skim ricotta cheese
*1/4 cup tomato soup
*14.5 oz. can diced southwestern-style tomatoes, rinsed and drained
Grated Parmesan cheese (optional)

Instructions
*Cook pasta according to package instructions. Drain and keep warm.
*In a large skillet, melt the butter over medium heat. Add in the milk, salt, black pepper and sage. Cook, stirring often, until milk is warm but not hot, about 2 to 3 minutes.
*Add in the pumpkin and ricotta cheese, stirring until all ingredients are well-combined and the mixture is creamy. Stir in the tomato soup and continue to cook until mixture is hot but not boiling, about 2 to 3 minutes more. Remove from heat and stir in the diced tomatoes.
*Add pumpkin cream sauce mixture to pasta and toss to coat evenly. Divide among four bowls and sprinkle with Parmesan cheese, if desired.

Happy Cooking!

madison

Open-faced Pumpkin and Peanut Butter Whoopie Pies

 My two absolute favorite ingredients are peanut butter and pumpkin. Impressive, exclusive, gourmet? No. Delicious and versatile? Most certainly. Because they are both so versatile, and can star in dishes both sweet and savory, I never run out of ways to use them, and if at all possible, together.

If you take a seat at my breakfast table during the winter months, which here in Iowa the term 'winter months' can mean any time between October and April, you will probably be served a slice of whole wheat bread from Great Harvest, spread with a bit of creamy peanut butter and topped with a mixture of canned pumpkin, cinnamon, and a bit of brown sugar.

But I'm not here to talk about ways to use peanut butter and pumpkin at breakfast. No, I'm posting to share my newly discovered way to combine the two - in a cake-like cookie topped with fluffy peanut butter cream. I've been showing a lot of healthy, veggie-centric dishes lately, so to balance it out, I give you Open-faced Pumpkin and Peanut Butter Whoopie Pies.

Open-Faced Pumpkin and Peanut Butter Whoopie Pies 
Ingredients:
*1 cup (2 sticks) butter, softened
*1 1/2 cups granulated sugar
*2 large eggs
*1/2 c. canned pumpkin (not pumpkin pie filling)
*2 tsp. ground cinnamon *
1/2 tsp. salt
*1 tsp. baking soda
*2 1/2 cups flour
Icing:
*3/4 cup creamy peanut butter
*1/4 cup (1/2 stick) butter, softened
*1/3 cup milk
*4-5 cups powdered sugar

Instructions:
*Preheat oven to 350*F. With electric mixer, beat butter on medium speed until creamy, about 1 minute. Add in the sugar; beat 1-2 minutes, until creamy. Add in eggs, one at a time, beating just until combined. Add in pumpkin, cinnamon, salt, and baking soda. Beat until well-combined. Slowly add in flour, 1/2 cup at a time, until well combined.
*Scoop dough by heaping teaspoons onto lightly greased cookie sheets. Bake for 8 to 10 minutes, until cookies are browned on the bottom, puffed up, and the cookie springs back when lightly touched with your finger. Cool on wire racks. Yields about 32 cookies.
*For the icing, with an electric mixer (preferably fitted with a whisk attachment), combine peanut butter and butter, beating until well combined, about 30 seconds. Add in milk. Slowly add in powdered sugar, a cup at a time, until the cream is fluffy. (I will be honest, I didn't really measure the amount of powdered sugar I added. I just kept adding until it was creamy, slightly firm, but still spreadable. I think it was around 4-5 cups, but by adding it in a cup at a time you can control the consistency as you go. If you add too much powdered sugar, just add in a bit more milk until you reach your desired consistency.)
*Pipe or spread the icing onto each cooled cookie. Don't be shy. Spread it on thick. It's truly the best part of this cookie.

Happy Baking!

Madison