As the fall season progresses and temperatures cool, warm drinks and pastries are a great way to feel cozy. Pumpkin spice and pumpkin flavors dominate the coffee shops and pastry shops. While they are very delicious, I couldn’t help but think about the amount of refined sugars and fat they contain. I came up with this recipe for mini muffins, made with oat bran, whole eggs and low fat cream cheese. Oat-bran is a great source of soluble fiber. Oat-bran absorbs water and is known to form a viscous mass which could help lower cholesterol by slowing absorption of fat molecules and glucose.
These little pastries are great for entertaining, toddler approved and low in calorie.
- 1 cup pumpkin puree
- 2 whole eggs
- 1 cup nonfat organic Greek yogurt
- 1 cup applesauce, unsweetened
- 1 scoop pea protein powder
- ½ tsp Baking powder
- ½ tsp Baking soda
- 1 ½ Tbsp pumpkin pie spice
- 1 1/3 oat bran
- 2/3 cup low fat cream cheese
- 4 Tbsp pumpkin butter unsweetened (used one from a local farm)
- ½ cup pecans or more for garnish
- Preheat the oven to 375 F
- Spray a mini muffin tin with a baking spray
- Mix the dry ingredients and 1 Tbsp pumpkin spice pie spice
- Mix the eggs, apple sauce and add to the previous mix
- To make the frosting whip the cream cheese, pumpkin butter and the remaining pumpkin pie spice and refrigerate until the muffins are done.
- Scoop the batter into the muffin tin and bake for about 15- 20 minutes until a wooden pick comes out clean when inserted.
- When the muffins are done, remove from the oven and let them sit to cool.
- Once the muffins are cooled you can add the cream cheese frosting, the pecans and sprinkle some pumpkin spice pie on top or cinnamon. Enjoy with coffee or tea!