I eat a lot of food.
A lot of high calorie food and beer that can leave me feeling like I want to take a nap in some kale. I tend to pendulum swing between wanting really bad for me food and really good for me food but I want it all to taste good.
So I’ve developed a fixation with produce. And how to manipulate it into tasting like that other side of the coin that leads me down a path far away from my skinny jeans.
So here you have my version of a pasta dish, made up mostly of vegetables, and a hefty serving weighs in at only 125 calories.
In fact, if you ate the entire batch it would only be 500 calories.
And you would be very full.
Ingredients
- 2 cups flour
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp cinnamon
- ¼ tsp nutmeg
- 1/2 tsp ground allspice
- ¼ tsp ground ginger
- ¾ cup pumpkin puree
- 2/3 cup pumpkin ale
- 2 egg
- 1 tsp vanilla extract
- ¼ cup melted butter
- ¼ cup canola oil
- 5 standard sized graham cracker sheets
- 2 tbs all purpose flour
- 1 tbs brown sugar
- pinch salt
- 3 tbs melted butter
Directions
- Preheat oven to 350.
- In a large bowl sort together the flour, brown sugar, white sugar, baking soda, baking powder, salt cinnamon, nutmeg, allspice, and ginger.
- In a small bowl stir together the pumpkin puree, pumpkin ale, eggs, vanilla extract, melted butter and canola oil.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Spray 12 muffin tins with cooking spray.
- Scoop the batter into the well of a muffin tin to about 2/3 full.
- In a food processor, add the graham crackers and process until reduced to just crumbs.
- Add the flour, brown sugar and salt, pulse to combine.
- Add the melted butter and process until well combines.
- Scoop about 1-2 tbs graham cracker mixture on top of the muffin batter.
- Bake at 350 for 18-22 minutes or until top spring back when lightly touched.
Notes
Optional add in's (stir in the batter just before pouring into the muffin tins): 2/3 cup raisins, 2/3 cup chocolate chips, 2/3 cup dried cranberries or cherries, 1/2 cup chopped pecans
