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

Ranch Pasta Salad

It's grilling season again! YAY!   You know what that means, trying to figure out what to serve with all that grilled food.  I am a lover of all things grilled but I do like a bit of freshness to go along side of it.  That freshness typically comes in the form of a salad and more often than not, pasta salad.  

I whipped up this easy pasta salad after work one night.  It was the perfect accompaniment to the grilled chicken breast Mr. Schwartz grilled that evening.  It also made a boatload so I enjoyed it for lunch for the rest of the week.  

You can easily adapt the vegetables in this recipe to clean our your fridge.  I also think turkey, salami or chicken would be a great substitution for the ham.  Let me know how if you try and modify it!  I'm always looking for new ideas.  

Musical Selection: Have You Seen the Rain by: Creedence Clearwater Revival.  When I was trying to figure out what song to use today my mom said "Can't go wrong with a Creedence song."  She is clever like that.

Start by hauling the dog bed into the kitchen, hand the dog a bone and get to work.

Okay, but for real, start by combining 1 cup of fat free Greek Yogurt and 1/4 cup of Miracle Whip (I used reduced fat/fat free) and a packet of ranch dressing mix.  I think you could probably use regular mayonnaise if that is what you have on hand.

Either way, mix it up.

Give it a taste to make sure it is seasoned enough for your liking.  If not, add a little additional ranch seasoning mix.  This is fantastic ranch dip too by the way, you can use it for a vegetable platter instead of dressing on the pasta salad if you wish.

Cook up a pound of pasta, drain and let it cool.  When I need cool pasta I typically run cold water over it and drizzle it with a little canola oil so it doesn't get sticky.

Pour the pasta into a large bowl and chop up some veggies, ham and cheese into tini-tiny cubes.  I love all of the colors in this pasta salad.

Add a good amount of the dressing to start.

Mix it up and add additional dressing if needed.  Remember that the pasta will soak up the dressing as it sits.  Refrigerate the pasta salad for at least an hour before serving.

There it is.

Like a fiesta of colors and flavors in a bowl.  I think I'll make more today! 

Ranch Pasta Salad

1 cup Greek yogurt (fat free is great!)

1/4 cup Miracle Whip (fat free/reduced fat is great!) 

1 packet (+ additional depending on your taste) ranch dressing mix

1 lb pasta, cooked

2 large carrots

1 1/2 cups broccoli

1 cup ham

1 cup cheese 

1/2 yellow bell pepper

1/2 red bell pepper 

Combine the Greek yogurt, miracle whip and ranch dressing mix.  Set aside. 

Cook the pasta until al dente.  Drain and rinse with cold water, drizzle with a bit of canola oil so it doesn't stick.  

Chop the veggies, ham and cheese into bite sized pieces.  Combine with the pasta and 3/4 of the dressing mix.  Stir well, add additional dressing if it is too dry.  

Refrigerate for at least an hour before serving.

Enjoy! 

Recipe by: Mrs. Schwartz