Comments on: Heavenly Pumpkin Brownies

By: cooking…what a concept. « SPOONIEST

cooking…what a concept. « SPOONIEST — Wed, 21 Oct 2009 13:22:43 +0000

[...] got this recipe from Whoorl. She is a friend of mine’s sister….and is well just hilarious. I saw this and had [...]

By: Meagan

Meagan — Wed, 14 Oct 2009 04:35:30 +0000

Is it really a cup of butter? Like two whole sticks? I ask because

1) that seems excessive, and
2) I made these tonight and when I looked at them in the oven there were little holes of butter boiling on the surface (like the steam holes that form in a pot of rice). Is that normal? And while they tasted pretty okay, they were really cakey and didn’t look like the one in your picture. I know I followed the recipe, but they just seemed like something was off…

By: cat named pig » Blog Archive » A List: Things that are good (unlike this post title)

Mon, 12 Oct 2009 01:30:17 +0000

[...] also (duh) Pumpkin Season — I made these on Friday night and they’re almost gone. And if I’m honest? I’m totally having [...]

By: sarahbeanne

sarahbeanne — Tue, 06 Oct 2009 20:30:36 +0000

When you tweeted about them, I was instantly drooling. I didn’t check here for the recipe until today, but TOO LATE. I made healthy superfoods pumpkin muffins. NOT THE SAME.
Here’s the recipe for those, anyway.
SUPERFOODSRx PUMPKIN WALNUT MUFFINS
No need to wait until the fall months to enjoy this scrumptious muffin. Bake a batch, freeze them and enjoy any time of the year.

Servings: 12 muffins
Serving Size: 1 muffin (2-1/2 ounces)
Volume: 5 cups batter, 12 (2-1/2 ounce) muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Notes: Grain, Vegetarian

Ingredients:
1 cup unbleached all-purpose flour
1 cup wheat or oat bran
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 egg, lightly beaten
1 cup plain non-fat yogurt
4 tablespoons butter, melted
3-4 tablespoons light brown sugar
1 cup canned pumpkin or pumpkin puree
1/4 cup finely chopped walnuts

Preheat oven to 350 degrees Fahrenheit. Fill a 12-muffin tin with baking cups and set aside. In a large bowl, combine flour, wheat bran, baking powder, soda, salt, cinnamon and nutmeg. Make a well in the center.

In a separate bowl, beat together egg, yogurt, melted butter, sugar, pumpkin and walnuts. Pour into well of dry ingredients and mix just until combined. Evenly distribute batter among muffin cups. Bake 15-20 minutes or until a toothpick inserted in the center comes out clean. Remove from pan and allow to cool on a wire rack.

By: Tis The Season « A New Day Rises

Tis The Season « A New Day Rises — Tue, 06 Oct 2009 14:58:55 +0000

[...] 6, 2009 in Meal Planning/Recipes I made these Pumpkin Brownies last [...]