These muffins are really good, because they are very moist, not very sweet and of course – they are with chocolate! My kids just love them and at one time ate almost everything (my hubby helped them a little bit ). So we agreed that we will repeat very soon.

1 cup all-purpose flour

1/2 cup whole wheat flour

1/4 cup ground flaxseed or wheat germ

2 tsps. baking powder

1/2 tsp. cinnamon

1/4 tsp. salt

1 cup pumpkin puree

2 large eggs

1/2 cup packed brown sugar

1/2 cup lowfat milk

1/3 cup canola oil

1 tsp. vanilla sugar

1/2 cup chocolate chunks (I used only 50g)

Preheat the oven to 180°C. Lightly coat 24 mini muffin cups with butter and set aside. Whisk together the flours, ground flaxseed, baking powder, cinnamon and salt in a large bowl. Combine the pumpkin, eggs, brown sugar, oil, milk and vanilla in a medium bowl and stir until well combined. Pour the liquid ingredients over the dry ingredients and stir until just moistened. Stir in the chocolate chips. Spoon the batter into the prepared muffin cups. Bake 15 to 18 minutes until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and cool 5 minutes. Remove the muffins and cool an additional 5 minutes before serving. When making 12 full-size muffins, bake for 20 to 23 minutes.

Note: 2 mini muffins has 220kcal, 11g fat, 28g carbohydrates, 4g proteins.

Source: MealMakeover Moms

Warm days will come bad soon so we should be prepared. This sherbet is very quick, and kids will like it for sure because you don’t have to wait while they will chill. You just blend and enjoy!

(2 servings)

1 frozen banana

1 cup of frozen berries (I used blueberries)

2 tsps. peanut butter (next time I won’t use it)

1/2-1 tbsp. milk

With a food processor process the frozen banana and berries until they look like crumbs and are just starting to come together. Add the peanut butter and continue to process. Scraping the sides of the food processor. Once it seems a bit stiff add the milk. Blend until all is processed and looks like sherbet. Scoop into a glass or bowl. Enjoy!

Source: a thrifty foodie

It looks like simple ordinary pumpkin cake, but special taste gives cream cheese. It takes cake to another level

6 tbsps. butter, melted and slightly cooled

1 3/4 cups sugar

3 large eggs

1 cup pumpkin puree

1 3/4 cups all-purpose flour

1 1/2 tsps ground cinnamon

1 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. ground nutmeg

225 g cream cheese, room temperature

1/3 p. vandens

In a bowl beat butter and 1 1/2 cups sugar until smooth. Beat in 2 eggs, pumpkin and water until well blended. In another bowl, mix flour, cinnamon, baking soda, baking powder and nutmeg. Stir it into butter mixture until well blended. Spread batter evenly in 26 cm diameter baking pan, lined with baking paper.

In a bowl beat cream cheese, remaining egg and remaining 1/4 cup sugar until smooth. Drop cream cheese mixture in evenly spaced 1-tablespoon portions over batter. Pull a knife tip through filling to swirl slightly into batter.

Bake in a 180°C oven until center of pumpkin batter (not cream cheese mixture) springs back when touched, about 30 minutes. Let cool completely in pan then cut into bars.

Source: the baker chick