I feel like there has been a backlash lately against the overload of pumpkin in the cyber and the real world and I get it. I feel the same way about many of the things that have gotten so popular in online culture that it’s assumed that everyone loves it. For example, from my following of my many other bloggers online and on Instagram I have learned that everything that is awesome can be purchased at Target and while shopping there, don’t forget to have your dirty Diet Coke in hand.
See, I get it. Pumpkin is overdone. Which is so sad for me because I really do LOVE pumpkin. So if you can’t look another pumpkin recipe (or two) in the face, please return next week and I promise no pumpkin there. But for now, I have to let you know about two recipes that I’ve seen surfacing frequently in the blogging world that I couldn’t pass up trying. The first is a No Bake Pumpkin Cookies Recipe from Once a Month Meals and the second is a Better than…Pumpkin Cake from Something Swanky.
The no bake cookies were good. They had a nice fall taste but I didn’t feel like they had a true pumpkin flavor. They were very sweet and I added in chocolate chips that added a nice balance to the flavor.
These are a fun no hassle treat that is super quick to make. Perfect for an after school snack.
Better Than…Pumpkin Cake- I was not that impressed with this cake. The batter was super thick and cake was uneven on top once baked. The whipped cream frosting was able to cover this up so that the cake looked fine. I found the flavors to be a little bit lackluster. I can’t say it was bad, I mean we did eat it, but it lasted for a few days, which at my house means, don’t make it again. In short, it was not Better Than…most pumpkin desserts I can think of. 😉
I’m including the link for the Better Than…Pumpkin Cake here so you can check out the recipe if you want. I didn’t see any point including it since it’s not something that I would make again.
If you want to make something pumpkin that I HIGHLY recommend try my Gluten Free Pumpkin Cheesecake with Brown Sugar Whipped Cream, Pumpkin Waffles with Buttermilk syrup (to die for!), and my recent post of Pumpkin Snickerdoodles. All are completely AnneOpinion approved!
Lay out wax paper on counter. This is to place the cookies on. In a saucepan, combine sugars, butter and milk. Bring to a boil. Boil 2 minutes. Remove from heat and add in the pudding mix, stirring to combine completely (it will be lumpy, but keep stirring!) Add in pumpkin pie spice, vanilla and oats. Stir to combine and let stand for 5 minutes. Add the chocolate chips. Quickly stir in and stop. (the chips will start melting and if you continue they will mix in completely. Use large cookie scoop or spoon to drop mounds of cookie onto waxed paper. Allow to cool completely before serving..
So, I know that I’ve referred you to recipes from Mel’s Kitchen Café a few times now and I tried really hard not to do it again. I wanted to include an apple muffin recipe for my healthy muffin week and I gave a couple recipes that I found on Pinterest a go and they were not good! I guess I should have had a clue when the recipe said I could use flour or smelt that it was a little more hard core than I like. Needless to say, I had to go back to my standby because nothing could beat it. Why, you may ask? Let me explain…No, there is too much. Let me sum up.
These muffin are simple, sweet and chewy. They only have 1/3 Cup of sugar in the recipe, which makes 12 muffins. That is a really small amount in case you were wondering!
They are soo simple to make. No peeling, slicing or dicing here. Just pour, measure and dump.
They are fine plain, but we really like them with dried fruit, in particular cran-blueberries. They are big and plump and add just the right burst of flavor.
One suggestion that Mel had was to send them in school lunches in place of a sandwich. I love that idea! I’m always looking for new things that I could send and these are so healthy I wouldn’t feel a moments guilt about putting a muffin in the kiddos’ lunch. They also freeze great so make a double batch and save some in the freezer for those morning when you’re out of bread and need a lunch time alternative. (does that just happen to me?)
Preheat the oven to 375 degrees. Line a 12 cup muffin cups liners or grease the muffin cups. Set aside..
In a medium bowl, stir together the oatmeal, applesauce, milk, egg, vanilla, butter and sugar. Set aside. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt (and dried fruit if using). Make a well in the center and pour in the applesauce mixture. Stir until just combined (don't overmix or the muffins will be dense and dry). Distribute the batter evenly among the 12 muffin cups. Bake for 15-20 minutes until a toothpick inserted in the center comes out clean. Don't over bake or the muffins will be dry. Remove the muffins to a rack to cool completely. Eat immediately or freeze for later enjoyment.