Yes, I’m still around, and yes, I’m coming back with just another pumpkin recipe. But at least I haven’t given up on this site, although I felt like it a few times these past months (Holy crap, it’s been 2 months!!!). Nutrition school has really kicked it up a few notches and I’ve honestly hit a bit of a lull and landed right in the face of self-pity. But somehow I managed to slap myself in the face this week and started doing shit again. Yes!
Remember when I was so stoked about running? I finished the Couch to 5K and it felt so awesome! But as soon as I didn’t have that goal anymore, I just stayed in cool down mode. For a long time. I made it back on the treadmill this week, and it felt so good. So this is my comeback week! I’m practicing self-motivation and have even cranked up my instagram post frequency again
I’m still on Social Media and was just scrolling a lot instead of doing anything productive or meaningful. I always saw these super delicious baked goods and every Friday I thought “This weekend I’m going to bake something really epic!” Except that I didn’t. I just made apple chips, or chicken stock, or folded laundry.
So this past weekend I had enough. I had pulled out a recipe of an oriental spiced fruit bread and bought all the 57 ingredients for it, soaked the dried figs and dates overnight and was so excited when I put it in the oven. And then it came out looking NOTHING like the picture. I mean not even close. It smelled amazing and it even tasted good, but it was one dense, dark brick of a fruitcake. That’s what my husband called it – and he was right. But I can’t waste food, so I cut it in slices and put it in the freezer and now I take a slice to work every so often as breakfast or a snack. It’s still good!
Since the fruit brick wasn’t a hit, I had to redeem myself, so I pulled out some leftover pumpkin puree from the freezer so that Sunday would bring on a more successful product:
Pumpkin Cupcakes! With chocolate. And cream cheese frosting. Spiced Cream Cheese Frosting.
I already have a pumpkin muffin recipe, so this is not even that new, but this one is less “healthy” and uses real sugar and butter, so don’t think just because the recipe is featured on 5 Bites to Wellness that this is a free pass to gobble down this organic sugar bomb.
OK, here’s what you need (I really need to look into installing a recipe plug-in…)
Ingredients (makes 12 standard size muffins):
1.5 cups flour (I used 1 cup spelt flour and 1/2 cup all purpose)
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
2 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp ground ginger
1/4 cup sugar
1/4 cup maple syrup
1 tsp vanilla extract
1/3 cup melted butter
1 cup pumpkin puree
1/3 to 1/2 cup small, dark chocolate chips (or milk chocolate if you prefer)
Preheat your oven to 350 degrees (F) and line your muffin tin with liners to have that ready.
Put the flour, baking soda, baking powder, salt and spices in a bowl and whisk to combine.
In a separate bowl beat together the eggs, sugar, vanilla, and maple syrup, then mix into the dry ingredients.
Beat in the melted butter until combined and then add the pumpkin puree and chocolate chips last. Fold them in but don’t overmix.
Pour the batter into the muffin cups (fill about 3/4 full) and bake 18-20 minutes or until a toothpick comes out clean.
While the cupcakes are cooling off, set out the butter and cream cheese for the frosting so they can get soft.
4 oz cream cheese (softened at room temperature)
1/2 stick of unsalted butter
about 2/3 to 3/4 cup powdered (Confectioner’s) sugar. I eyeballed this until it had a nice consistency
1 tsp cinnamon or allspice
1 tsp ground ginger
mix all ingredients until well combined, and then fill it into a medium sized ziplock bag. Cut a tiny corner off and then pipe the frosting on your cooled off cupcakes. Start the circle from the outside and spiral inward. Pretend you’re a master past chef 😉
Alright, and there you have it! I promise I will post more often again. Let me know what you want to read about!