Pumpkin White Chocolate Chip Muffins

Some recipes are recipes of necessity. In this case, my boyfriend had some pumpkin puree left over that really needed to be eaten up. Since I make pumpkin chocolate chip cookies all the time, I decided it was time to switch it up. They probably aren’t the healthiest thing I’ve ever made but they got the pumpkin out of the fridge and were great when it was so cold and blustery outside this weekend. What more can you ask for? I’m also willing to bet they’re a little bit better for you than the pumpkin muffins at Timmies or Starbucks so that’s a plus! They come out pretty dense so they’re really filling. I added more chocolate chips to ours, but I found that the muffins with the most chocolate chips came out really sticky and goopy, so do so at your own risk! pumpkinmuffins1
Here’s what you need:

  • 2 cups pumpkin puree (Not pumpkin pie filling, actual pumpkin. There is a huge difference)
  • 1 1/2 cups whole wheat flour
  • 1 cup quick oats
  • 1 egg
  • 1/4 cup milk (Whichever kind is your favorite)
  • 1/4 cup brown sugar
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp vanilla
  • 1 cup white chocolate chips
  • 1 tsp cinnamon
  1. Preheat the oven to 350 F.
  2. Line the muffin tin with muffin liners or give it a quick spray with some Pam.
  3. Combine the flour, oats, brown sugar, baking soda, baking powder, and cinnamon in a medium sized mixing bowl.
  4. Add the pumpkin, egg, milk, and vanilla and stir until everything is good and combined.
  5. Stir in the chocolate chips.
  6. Scoop into muffin tins. They’re dense little buggers and don’t really rise much so you can fill them right up! You could also easily fill them less and make twice as many smaller ones.
  7. Bake for 25 minutes, or until you can stick a toothpick in and have it come out clean.

Et voila! You have some lovely pumpkin muffins ready just in time for Halloween!


Ricotta Basil Spaghetti Squash

So I love spaghetti squash. I love that it’s kinda like pasta and I love that it’s only 40 calories for a cup of the stuff (before I doctored it up). I love that I can make it a zillion different ways and I love that it goes with everything. And I love that is just reminds me of fall. And I’m always amazed by how easy it is to cook! One cup also has 2g of fibre. That’s not a ton but it’s something! This makes a great side for any kind of dish and is super easy to whip up. 


This was a thrown-together recipe on Sunday night to go with chicken, and was pretty good when I made it again tonight with a fried egg after being in class all day.

So here’s what you need:

  • 1/2 spaghetti squash (obviously you could double the recipe to make more)
  • 1 tbsp olive oil
  • 1/3 cup low fat ricotta cheese
  • 3-4 big basil leaves
  • salt
  • pepper
  1. Cook your squash. I think the easiest way to do this is in the microwave but I know it can be cooked it in the oven. Cut the squash in half length-wise and put it in a large microwaveable dish or bowl with a few inches of water in the bottom. Microwave it for roughly twelve minutes. It won’t be super soft and mushy but it will be hot and easy to scrape out.
  2. Add the olive oil to the pan and heat on medium. Once the squash is cool enough to handle (I’m impatient, I just used a rubber oven mitt), scoop the seeds and gunk out of the middle. Then use a fork to scrape the strands out of the rind and into the pan you plan to cook in.
  3. Cook the squash on medium heat. Once it is soft and almost cooked fully, add the cheese and basil and anything else you want. Let it cook until it’s not too liquidy and the squash is no longer hard or stiff. Sprinkle with salt and pepper and you’re good to go! Makes 2 big servings.

Note: You could add all kinds of other stuff to it. My roommates suggested garlic and cayenne pepper for starters!