Double Chocolate Pumpkin Muffins

INGREDIENTS

• ½ cup (1 stick) of butter
• 1 cup of white sugar (I used a little less than 2/3 cup, which was just about right) 
• 2 eggs
• 1 tsp vanilla
• 1 cup of pumpkin puree
• 1½ cups flour (I used AP whole wheat, which worked fine) 
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp cinnamon
• ½ tsp salt
• ¼ cup of unsweetened cocoa powder
• 1 cup of mini semi-sweet chocolate chips

INSTRUCTIONS

• Pre-heat oven to 350 degrees.
• Cream the butter and sugar together until light and fluffy.
• Add in the eggs, one at a time, beating thoroughly after each addition.
• Add in the pumpkin and vanilla, beat all ingredients until light and airy.
• Whisk together all dry ingredients in a separate bowl, excepting chocolate chips until incorporated completely.
• Slowly, little by little, add the dry ingredients to the wet and mix thoroughly.
• Add in the chocolate chips and mix until they are spread evenly through the batter.
• Fill lined muffin tins to ⅔'s full. ** Mine resulted in approx 22 muffins, but since the batter doesn't rise much, fewer muffins, filled more would be a good idea next time. I estimate about 18.
• Bake at 350 degree for 17-20 minutes, until the muffin tops spring back to the touch or a tester inserted comes out clean.
• Cool on racks.

Pumpkin Cake

Frosted Pumpkin Cake
Pumpkin cake is moist and fluffy and a great change-up from classic pumpkin pie.


Yield: 24 servings (serving size: 1 piece)

Ingredients

10.1 ounces all-purpose flour (about 2 1/4 cups)
2 1/2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 cup packed brown sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
2 large eggs
1 (15-ounce) can pumpkin puree
Cooking spray

Frosting:
2 tablespoons butter, softened
1/2 teaspoon vanilla extract
1 (8-ounce) package 1/3-less-fat cream cheese
2 cups sifted powdered sugar

Preparation

1. Preheat oven to 350°.

2. To prepare cake, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, cinnamon, and salt in a small bowl, stirring with a whisk.

3. Combine brown sugar, 1/4 cup butter, and 1 teaspoon vanilla in a large bowl; beat with a mixer at medium speed until well combined. Add eggs, 1 at a time, to sugar mixture; beat well after each addition. Add pumpkin; mix well. Fold in flour mixture. Spread batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 25 minutes or until a wooden pick inserted into the center comes out clean. Cool completely in pan on a wire rack.

4. To prepare the frosting, combine 2 tablespoons butter, 1/2 teaspoon vanilla, and cream cheese in a medium bowl; beat with a mixer at medium speed until combined. Gradually add the powdered sugar, beating until well combined. Spread frosting evenly over top of cake.

Nutritional Information
Amount per serving
Calories: 178
Fat: 5.5g
Saturated fat: 3.3g
Monounsaturated fat: 1.3g
Polyunsaturated fat: 0.3g
Protein: 3g
Carbohydrate: 30g
Fiber: 0.9g
Cholesterol: 32mg
Iron: 1.2mg
Sodium: 135mg
Calcium: 62mg

Black Bean Brownies

Black Bean Brownies

1 (15.5 ounce) can black beans, rinsed and drained
3 eggs
3 tablespoons vegetable oil
1/4 cup cocoa powder
1 pinch salt
1 teaspoon vanilla extract
3/4 cup white sugar
1 teaspoon instant coffee (optional)
1/2 cup milk chocolate chips (optional)

Preheat oven to 350 degrees F. Lightly grease an 8×8 square baking dish.

Combine the black beans, eggs, oil, cocoa powder, salt, vanilla extract, sugar, and instant coffee in a blender; blend until smooth; pour the mixture into the prepared baking dish. Sprinkle the chocolate chips over the top of the mixture.

Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes.

Yield:  16 brownies (2″ x 2″)