Pumpkin Muffins and Chocolate Cakes
Alright, for everyone who asked, here are my versions of the recipes for healthy pumpkin muffins and 2-minute Chocolate Cake. I just want to say that I have made many many different versions of a healthy pumpkin muffin and completely bombed on all of them. Enough to make me want to give up baking and being healthy altogether. But I really wanted pumpkin muffins and I'd been having a string of successes with my baking so I decided to try this recipe from yourlighterside.com. Here is the link to the original recipe:http://yourlighterside.com/candices-cream-cheese-pumpkin-muffins/
I like my muffins to taste like pumpkin if I make pumpkin muffins, so I added more as well as some mini chocolate chips because my girls asked for them. Then I added extra vanilla to help mask the tasted of the whey protein powder that my family detests. I use Jay Robb brand, because it doesn't have any sugar (sweetened with stevia) but I hear there are a few other brands of whey protein out there without sugar as well.
PUMPKIN MUFFINS- makes about 24 muffins
8 oz cream cheese
2 Tbls Truvia (or erythritol, if using, add 1/2 -1 tsp stevia)
4 eggs
1 1/2 tsp vanilla extract
3/4 cup pumpkin puree
1 1/2 tsp cinnamon
1/2 tsp nutmeg
2 tsp baking powder
1/2 cup (about 2 scoops) vanilla whey protein powder
2/3 cup almond flour (ground almonds)
1/3 cup mini chocolate chips (optional)
1/4 cup chopped nuts (optional)
Preheat oven to 350 degrees.
In a large mixing bowl blend the cream cheese and Truvia until smooth. It helps to have the cream cheese softened or cut into small chunks.
Add eggs one at a time, blending well.
Add vanilla extract.
Add pumpkin puree.
With the mixer running, add the dry ingredients one at a time until incorporated (I found this way easier than mixing in a separate bowl!)
Mix in chocolate chips and nuts, if using, by hand.
Fill muffin lined pan 1/3 full (I just barely made 2 dozen)
Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
Now let's talk about the 2 Minute Chocolate Cake. It's a recipe from Jorge Cruise, from his new book that I don't think is out yet, something about slim and women, I think. Anyways, my kids love these too. It makes 4 individual servings so if you only want one or two, you can cover the rest and stick it in the fridge for later. The taste to me is very similar to devil's food and with some chocolate ganache on top it would probably taste a lot like a hostess cupcake or a ding dong without the cream filling. We like ours with ice cream or whipped cream on top. With berries. The only change I made was to use regular Truvia or erythritol + stevia instead of the Truvia baking mix in the original recipe, because it contains sugar in it. Oh and I used heavy whipping cream in place of the half and half. Use whatever you have on hand and remember fat doesn't make you fat, sugar makes you fat. I have used both blanched almond flour and regular almond meal in this recipe, as well as really badly ground almonds that I ground myself, and they were all good.
2 MINUTE CHOCOLATE CAKE
INGREDIENTS
1/4 cup Truvia (or erythritol + stevia)
1/2 cup almond flour
3 TBSP unsweetened cocoa powder
1/8 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 TBSP coconut oil
1 egg
2 TBSP cream
I like my muffins to taste like pumpkin if I make pumpkin muffins, so I added more as well as some mini chocolate chips because my girls asked for them. Then I added extra vanilla to help mask the tasted of the whey protein powder that my family detests. I use Jay Robb brand, because it doesn't have any sugar (sweetened with stevia) but I hear there are a few other brands of whey protein out there without sugar as well.
PUMPKIN MUFFINS- makes about 24 muffins
8 oz cream cheese
2 Tbls Truvia (or erythritol, if using, add 1/2 -1 tsp stevia)
4 eggs
1 1/2 tsp vanilla extract
3/4 cup pumpkin puree
1 1/2 tsp cinnamon
1/2 tsp nutmeg
2 tsp baking powder
1/2 cup (about 2 scoops) vanilla whey protein powder
2/3 cup almond flour (ground almonds)
1/3 cup mini chocolate chips (optional)
1/4 cup chopped nuts (optional)
Preheat oven to 350 degrees.
In a large mixing bowl blend the cream cheese and Truvia until smooth. It helps to have the cream cheese softened or cut into small chunks.
Add eggs one at a time, blending well.
Add vanilla extract.
Add pumpkin puree.
With the mixer running, add the dry ingredients one at a time until incorporated (I found this way easier than mixing in a separate bowl!)
Mix in chocolate chips and nuts, if using, by hand.
Fill muffin lined pan 1/3 full (I just barely made 2 dozen)
Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
Now let's talk about the 2 Minute Chocolate Cake. It's a recipe from Jorge Cruise, from his new book that I don't think is out yet, something about slim and women, I think. Anyways, my kids love these too. It makes 4 individual servings so if you only want one or two, you can cover the rest and stick it in the fridge for later. The taste to me is very similar to devil's food and with some chocolate ganache on top it would probably taste a lot like a hostess cupcake or a ding dong without the cream filling. We like ours with ice cream or whipped cream on top. With berries. The only change I made was to use regular Truvia or erythritol + stevia instead of the Truvia baking mix in the original recipe, because it contains sugar in it. Oh and I used heavy whipping cream in place of the half and half. Use whatever you have on hand and remember fat doesn't make you fat, sugar makes you fat. I have used both blanched almond flour and regular almond meal in this recipe, as well as really badly ground almonds that I ground myself, and they were all good.
2 MINUTE CHOCOLATE CAKE
INGREDIENTS
1/4 cup Truvia (or erythritol + stevia)
1/2 cup almond flour
3 TBSP unsweetened cocoa powder
1/8 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 TBSP coconut oil
1 egg
2 TBSP cream
Mix Truvia, almond flour, cocoa powder, baking powder, baking soda, salt.
Add coconut oil, egg and cream. Stir to combine.
Pour 1/4 of mixture into a mug and microwave for 60 seconds.
Refrigerate remaining batter for later and enjoy!
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