Mini Pumpkin Cupcakes with Cream Cheese Frosting

These little buggers are good.  Like really good.  The fantastic thing: the cake part is low fat, the other fantastic thing: cream cheese frosting is involved…not so low fat.  Although I did use 1/3 the fat cream cheese.  

These muffins are moist and dense thanks to one of my favorite things: Greek yogurt.  More specifically, Chobani pineapple Greek yogurt.  Betcha wouldn't have guessed that huh?  

So make these with or without the frosting I promise you will be a fan.  

Start with a good o' can of pumpkin.

Next, break out the Chobani…ugh, have you had this pineapple version?  Life changing.  LIFE changing I tell you.

Add that to the pumpkin.

Separate four eggs

And only use the whites.  See, low fat baby.

Add vanilla

And sugar.

Stir until everything is well incorporated.

Next the dry ingredients.  Baking soda

Baking powder

Flour

Salt

And pumpkin pie spice

Stir that until everything is well combined again.

This is an optional step…line the cupcake pan with cupcake liners.  Although these are super cute, they were a disaster to get the actual cupcakes out of the first day.  Miraculously, the second day they peeled right off.  So, if you are planning to serve these the day of, just spray the pan with baking spray.

Using a teaspoon, spoon the batter into the liners/tin.  Okay, you know I love my muffin and cookie scoops, they NEED to make a mini muffin scoop.  Seriously, first one to make this, I will love you forever. I know, worth it right?

Bake these for about 15 minutes or just until they spring back up when you press in the middle.  Let them cool on a wire rack. 

Meanwhile, you can work on the frosting.  You will need a block of cream cheese, preferably at room temperature.

Add powdered sugar

Vanilla

And a splash (or about a tablespoon) of half and half or milk

Using a hand mixer, mix it up

Ah yeah, let's just talk about this situation.  That's Rem, the "I'm going to eat an entire mini cupcake wrapper and all" kitchen mascot.  Shame on you, there wasn't even any frosting on it.   : )

Using a pastry bag or just a little zip top bag with the corner cut off, frost the cupcakes whichever way you choose.

That's it.  So easy, mostly low fat and seriously, how cute are they?

Mini Pumpkin Cupcakes with Cream Cheese Frosting

For the muffins:1 15 oz can pumpkin puree (not pumpkin pie filling)
2/3 cup Chobani Pineapple yogurt
1 teaspoon vanilla extract
4 egg whites
1 cup sugar
1 teaspoon baking soda
3 teaspoon baking powder
2 cups flour
2 teaspoons pumpkin pie spice
1/2 teaspoon salt

Preheat the oven to 350 degrees.

In a medium bowl, combine the pumpkin puree, yogurt, vanilla extract, egg whites and sugar.  Stir until fully combined.  Add the baking soda, baking powder, flour, pumpkin pie spice and salt.  Stir until combined again.

Either line the mini muffin tin with liners or baking spray.  Using a teaspoon, spoon the batter into the muffin liners/tin.  Place in oven and bake for about 15 minutes or until you press down in the middle of the muffin and it springs back to the touch.  Remove the muffins out of the muffin tin and let cool on a wire rack.

For the Cream Cheese Frosting:
1 8 oz block of cream cheese (I used 1/3 the fat)
3 cups powdered sugar
1 teaspoon vanilla
A splash (or about 1 tablespoon) half and half or milk

In a medium bowl, add the cream cheese, powdered sugar, teaspoon and half and half/milk.  Using a hand mixer, mix things until they are fully combined and kind of fluffy.  If you would like the frosting a bit thinner, add more milk.

Using a pastry bag and tip or a zip top bag with the corner cut off, frost the cupcakes as you wish.

Enjoy!


Pumpkin batter recipe found at SheKnows.Com
Frosting by: Mrs. Schwartz

Coconut Waffles with Chunky Pineapple Syrup

I debated calling this recipe Pina Colada Waffles.  But, I didn't want you to have the assumption that they were drizzled in booze. Although, that isn't the worst idea.... For some reason Virgin Pina Colada Waffles didn't really have a ring to it either.  

No matter the name, these things are off the freaking chart!  If you are like me and dreaming of a tropical vacation and know that it won't happen (for some reason Mr. Schwartz won't take me back to the Dominican Republic...something to do with being there less than a year ago for our honeymoon.  What.evs.) then these are for you!  I also love that you probably have everything in your kitchen to make them.  

I made them when my mom stayed over last weekend since Mr. Schwartz thinks coconut tastes like suntan lotion.  How about suntan lotion smells like coconut?  Yeah, that's what I thought.  He doesn't know what he is missing.  

Musical Selection: Toes by: The Zac Brown Band. Stuff your face with these waffles, crank up this jam and pretend you are in the tropics. 

Start by pouring the syrup from the canned pineapple into a sauce pan on medium high heat. For some reason I bought pineapple rings in heavy syrup. I never do that, I always buy it in juice.  It worked out perfectly so I'm glad I bought the syrup kind.  It 'twas destined to be!

Next, use the secret ingredient, COCONUT MILK, instead of the water in the waffle batter.  I love coconut milk.  And, as you can see, you can use the light coconut milk.  It turns out juuuust fine.

So pour the coconut milk into the waffle mix.  I'm sure you could make your own but really, there is no reason for it. Especially if you have a Costco sized bag of it sitting in your pantry. Just sayin'.

Add the oil (according the directions) as well.

Dump in a handful of sweetened coconut flakes and stir it up.  Preheat your waffle iron.

Check on your syrup.  It should be bubbling like this.  You want to reduce the liquid just a bit.  So let it bubble away.

Dice up the pineapple and set it aside...for now.

Pour the waffle mix into the preheated iron.  I turned mine up to medium high.  I found that with my waffle iron, it needed a little boost to get things crispy.  Also, spray the heck out of it so it doesn't stick.

Back to the syrup, add a few (2-3) tablespoons of brown sugar to the syrup.

Let it continue to bubble and add a tablespoon of butter.  Heavenly.

Add the pineapple to the syrup.

And you are good to go.  Just an FYI this syrup isn't your typical thick maple syrup.  It is thin but oooh so delicious.

Spoon it over the top of your hot waffle.

Sprinkle with additional coconut.

And top with whipped cream.  I just died. 

I mean honestly.  Too bad I have to kick Mr. Schwartz out of the house to enjoy these again....is it hunting season yet?  Just kiiiiiding. kind of. 

Coconut Waffles with Chunky Pineapple Syrup

2 cups waffle mix

1 1/2 cups coconut milk (using light is just fine)

2 tablespoons of canola or vegetable oil

1/2 cup sweetened shredded coconut + additional for sprinkling

4 pineapple rings, diced

Juice/syrup from the large can of pineapple 

2-3 tablespoons of brown sugar (adjust to your taste)

1 tablespoon butter 

Whipped cream for topping

For the waffles:

Stir together the waffle mix, coconut milk, oil and coconut flakes.  There will be lumps, it's okay.  Don't over mix.  Preheat the waffle iron and make the waffles as you usually do.  I turned the heat up to medium high to get them to crisp up on the outside better.  It must be something to do with the coconut milk. 

For the syrup: 

Pour the liquid out of the can of pineapple into a medium sauce pan on medium high heat.  You will want to bring this to a low simmer.  Simmer while you combine the waffle ingredients 2-3 minutes.  Add the brown sugar and butter.  Simmer for about 2 minutes, add the pineapple.  

To serve, spoon the pineapple syrup over the hot waffle and top with additional shredded coconut and whipped cream.  

Enjoy! 

Recipe by: Mrs. Schwartz