Brownie Muffins

Here is your swapportunity to take advantage of my new recipe with only 3 ingredients!

I can’t believe it has been a month since my last post, I guess summer gets the best of us and before we know it…the dreaded BACK TO SCHOOL! Yay for me, boo for them 😀

Ok, back to my recipe, you are not going to want to ignore this one! I found this from Hungry Girl and I am always looking for new ways to swap high fats for good fats and so on. I recently tried those black bean brownies you see everywhere…ya that is SO not for me (or anyone else in the house!) THESE my friends….you are going to LOVE. You know that saying you won’t miss a thing when you are subbing an ingredient for another? Well it is so true here! I promise, you will never make these the “regular” way again! The best part is the calorie count for one of these is 143 calories and 3 grams of fat! You can’t beat that for a moist, fluffy, chocolaty brownie treat!

Count down with me…3, 2, 1…here we go!

INGREDIENTS

1 Box Duncan Hines Devils Food Cake Mix
1 Can Libby’s Pumpkin Puree (15 oz can)
1 tbsp. Nestles Chocolate Chips, divided

DIRECTIONS -Preheat oven to 400 degrees F.

Mix together cake mix and pumpkin puree until well combined.
Add about 2 tbsp. mix into muffin liners and top with a few mini chocolate chips.
Bake for 20 minutes.
Remove from oven and let cool before devouring + enjoy!
Press the STAPLES easy button 😀

If you liked this recipe, you will love these:

Swirly Pumpkin Brownies

Featured | Posted by Sweet Heat Chefs

Day #2 of all things pumpkin at Sweet Heat Chefs!

Who doesn’t love brownies? My daughter, Jasmine’s favorite thing to make are brownies, usually from a box though. I decided to try my hand at home-made brownies and well with FALL officially here and all, why not mess with the best of both worlds and add some pumpkin to the mix?! The result is a dense chocolatey ooey gooey creamy pumpkin mass of goodness, yes I said all that! You won’t believe me until you try the ridiculously rich brownies you are about to see here!

INGREDIENTS

1/2 cup (1 stick) butter
1 cup dark chocolate chips
4 large eggs
1 1/2 cups sugar
2 tsp. vanilla
2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 cup pumpkin puree
3 Tbsp. coconut oil
1 tsp. cinnamon
1/4 tsp. ground nutmeg

DIRECTIONS

Preheat the oven to 350 degrees F. and spray a 9″x 9″ cake pan with nonstick spray.
In a small saucepan, melt the butter over medium heat. Add the chocolate and remove from heat. Let sit for a few minutes, then stir until smooth.
In a large bowl add eggs, sugar and vanilla and in a smaller bowl add flour, baking powder and salt.
In the large bowl beat mixture for 3-4 minutes, until thick.

Add the flour, baking powder and salt mixture slowly and beat just until combined.

Take about 2 cups of the batter into the smaller bowl that had the dry ingredients and add in the pumpkin, oil, cinnamon and nutmeg and stir until well combined.

Dump melted chocolate into the remaining batter (without pumpkin) and spread a little more than half of the batter into the prepared pan.

Top the brownie mixture with 3/4 of the pumpkin batter and smooth over top.

Top pumpkin mixture with remainder of brownie batter

Using a tablespoon, dollop 9 spoonfuls of remaining pumpkin mixture on top of brownies.

Using a skewer or knife swirl the pumpkin dollops through the first layer of brownie batter creating a swirly/marbled effect.

Bake for 40 minutes, until just set and starting to pull away from the sides of the pan. Makes 16 brownies.

Featured on Foodie Friends Friday!

Dark Chocolate Covered Pumpkin Truffles

Featured | Posted by Sweet Heat Chefs

Kicking off Day #1 of All things pumpkin at Sweet Heat Chefs

Fall is officially here…YAY! I love this time of year, the weather, the brightly colored trees, the crispness of the morning air, and all the pumpkins and colors around the city. Pumpkin recipes are in full swing out on the internet and int he culinary world. I am happy to contribute to the “madness”.

I feel like I repeat myself a lot when I say this recipe is quick and easy! But I guess that is because I am always looking for quick ways to get food finished for the fam. Sure some of my recipes are more complex, but for the most part they are everyday recipes anyone can do and quick for everyone who is short on time, there are a lot of us out there after all!

INGREDIENTS

1/4 cup pumpkin puree
1/4 cup powdered sugar
1/2 cup cream cheese, softened
1/2 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract
1 cup graham crackers, crushed

1 bag dark chocolate chips, melted

Beat first 5 ingredients in a bowl until well combined.

Add graham crackers and stir well.

Chill for 30-40 minutes and roll into balls.

Place in the freezer for about 30 minutes and cover with melted dark chocolate.

Store in refrigerator or freezer until ready to eat! they only take about 5 minutes to un-thaw enough to eat. Or if you are like me, I just eat it frozen. The creaminess of the pumpkin melts in your mouth while the cold dark chocolate is frozen and has that deep sweetness to balance it all out.