- Per serving - 205 calories, 7 g fat (1 g saturated), 32 g carbohydrates, 2 g fiber, 5 g protein (exchanges: 2 starches, 1 fat; WW points: 4)
- Notes - I doubled the cinnamon, used maple syrup instead of molasses, swapped Greek yogurt for the buttermilk, and omitted the pumpkin seeds...the reviews said the spices were a little muted...the other changes were because of what I had and didn't have in the house; the recipe is supposed to yield 12 muffins, but after filling 12 I still had leftover batter...so as you can see in the pictures I filled 2 ramekins with about 2 muffins worth of batter...I guess I would have gotten about 16 regular muffins; if you have been reading this blog for a while you already know that my leftover muffins are now in a zip-top bag in my freezer
Wednesday, October 28, 2009
Thursday, October 08, 2009
A few weeks ago I came across this recipe for a DIY Pumpkin Spice Latte...just like Starbucks! And while I haven't actually tried the recipe yet, it did inspire me to flavor my iced coffee with pumpkin spices! I just add pumpkin pie spice to the coffee grounds before I add water and then allow it all to steep overnight. If you don't have pumpkin pie spice, just use a mixture of any of the following: cinnamon, ginger, nutmeg, and cloves...go easy on the last 3 and heavy on the cinnamon.
I add about 1 tsp pumpkin pie spice to this recipe. Then for each individual drink, I add skim milk and sweeten with condensed milk...such a treat! Happy Fall!