Tag Archives: pumpkin

Beer Braised Chicken and Pumpkin Muffins

Yeah looking at that title I might run the other way. They don’t sound like they would go well together but that’s okay because they weren’t for the same meal time!


Yesterday my co-worker Kelly and I are were charge of snack for our monthly staff meeting. I have been dying to break into a can of pumpkin and offered to make some pumpkin walnut muffins. Kelly put together some caramel dipped apple slices. Obviously we went for a bit of a fall theme here. The muffins were a huge hit and my co-workers couldn’t believe I had just “thrown them together” without a real recipe. Lucky for you guys I wrote down the recipe as I went.

For dinner, I threw together an extremely easy make it and leave it dish. Beer braised chicken thighs. Aldi had chicken thighs on sale and I picked some up because I was there for there all things pumpkin sale. This was another sort of tag-team dinner as I went to yoga with my sister. I prepped everything and cooked it all so all Alex had to do when he got home from his run was turn off the stove and he could eat whenever he wished. He was a great fiance and waited until I got home from yoga so that we could eat together. Pretty cute of him.

To make the muffins I mixed two types of sugar (granulated and brown sugar) with whole wheat pastry flour, baking soda, salt, baking powder, and pumpkin pie spices in my KitchenAid mixer.


In a small bowl I mixed 1 can pumpkin puree (15 oz), eggs, greek yogurt and vanilla extract


Then the wet got mixed into the dry and mixed together. Once just combined I added in the walnuts and mixed it together before spooning the mix into the muffin tins. The muffins got baked at 350 for about 30 minutes.


Pumpkin Walnut Muffins (Makes 26+ muffin depending on how high you fill the tins)

3 C whole wheat pastry flour

2 tsp baking powder

1/2 tsp salt

1 1/2 C granulated sugar

1/2 C packed brown sugar

1 tsp cinnamon

1/2 tsp ginger

1/2 tsp all apice

dash cloves

1 can pumpkin puree

4 eggs

1 C greek yogurt

1/2 tsp vanilla extract

1. Mix first 9 ingredients together until well combined

2. Mix last 4 ingredients together and combine well

3. Mix the wet into the dry until just combined then add in the walnuts. Stir a couple of times to distribute the walnuts

4. Spoon into muffin tins until about 2/3 full.

5. Bake in a preheated oven at 350 degrees for 28-30 minutes

Nutrition Facts per Muffin: 160 calories, 28 gm carbs, 3 gms fiber, 16 gm sugar, 4 gm protein, 4 gm fat (heart healthy ones!), 4% DV calcium, 6% DV Iron

Expect more pumpkin recipes over the next few months. I have two more cans in my cabinet right now and I would love to get even more! Love me some pumpkin. Also, apologies in advance as Alex and I are sharing a computer right now (his broke) which means less time for me to blog. Hopefully he will have a computer again soon.

What is your favorite way to use pumpkin? Any recipes you want to see this fall?

Leave a comment

Filed under Recipe

Pumpkin Pie Oatmeal

The closer we get to Thanksgiving the more I feel like pumpkin season is almost over. Why is it that as soon as Thanksgiving passes pumpkin seems to disappear. It can be a Christmas food too! Or an every day sort of food. Why make it go away? I have a slight obsession with pumpkin. I recently made pumpkin chocolate chip cookies, pumpkin Amish friendship bread and today I made pumpkin pie oatmeal. Holy yummies.

This oatmeal packs a punch at 200 calories per serving you get: 6 g protein, 5 g heart healthy fiber, 95% of DV vitamin A, 13% DV iron. Talk about a healthy breakfast. And it only takes 5-10 minutes to make. Not too shabby. 

Above are what you need minus the brown sugar because it was a last minute decision once I had already started cooking.

Pumpkin Pie Oatmeal (serves 3)

1 1/2 cup rolled oats

2 1/2 cups water

1/2 tsp Pumpkin Pie Spice (I make my own using a dash of nutmeg, a dash of cloves, some cinnamon, ground ginger, and allspice). I usually give about 6 shakes of cinnamon, ground ginger and allspice and 2 of each cloves and nutmeg. Or just use store bought.

1/2 cup pumpkin puree

2 1/2 Tbsp unpacked brown sugar

1. Bring water to boil in a medium sauce pan. Once its boiling add the rolled oats, lower heat to med-low. Let it cook for about 4 minutes.

2. Add in the pumpkin pie spices and stir well. Cook another minute.

3. Add in brown sugar, stir well to make sure its well incorporated. Cook 1-2 minutes until it thickens to desired consistency.

4. Turn off the heat and add the pumpkin and stir well. Split into three serving bowls and enjoy the taste of pumpkin pie in a healthier form.


Leave a comment

Filed under Recipe