The Lighter Side of Pumpkin Spice!

I don't know about you, but it's official for me: I am a proud member of the PSA - Pumpkin Spice Anonymous. I absolutely adore everything pumpkin flavored, and will destroy all of my healthy eating habits to appease the unbearable craving this time of year! A million trips to Starbucks and Dunkin Donuts for their PSL yummies. Coffee creamers full of sugar for when I make my coffee at home...and lets not even mention the cookies, cakes, and M&M's that also work their way into my grocery cart.

Well, I'm trying to reform my calorie ridden ways, and I thought I'd share my current two favorite new recipes with you. One for a new lighter Pumpkin Spice latte that you can make right at home, and one for pumpkin muffins that I'm sure you've used before, but hey, sometimes a reminder makes you say, "Oh yeah!"

Now for the "Lighter PSL" (this recipe is for 2 lattes: so you can share or go back for seconds)

Brew your favorite "strong coffee" however you prefer. I'm still a vintage farberware percolator girl (my coffee pot is about 30 years older than me and going strong!), but a good k-cup would work just as well!

While that's perking, grab your other ingredients! 

2 cups non-fat milk (or unsweetened almond, soy, rice, coconut milk, etc)

2+ tablespoons of your favorite pumpkin puree (I say 2+ because you may like it more "pumpkiny" like I do!)

1 teaspoon of pumpkin pie spice

2 tablespoons vanilla extract

3 packets of splenda (or your preferred sweetener to taste)

Whisk all ingredients (but your coffee) together in a sauce pan, over a medium-low heat, until your mixture is warm. Pour about 4 ounces of coffee into two coffee cups, and then fill up the rest with your pumpkin-milk mixture!

On to our super-simple, super-scrumptious pumpkin muffins!

All you need are three ingredients: a box of yellow cake mix, a cup of water, and a 15oz can of pumpkin puree.

Preheat your oven to 350*. Grab your muffin pan and line with your paper muffin cups. Mix your ingredients together, thoroughly, with an electric mixer. Fill up the cups 2/3 with batter, and then bake for 20-25 minutes. 

And if you take them out a little too soon (like me), and the center is a littler "puddingy," enjoy it! Remember, there isn't anything raw in your cupcake, so a soft center is enjoyable without being dangerous.