Grams Made Pumpkin, Cranberry & Pecan Muffins

When we were in Houston last weekend Grams went to Ikea where I bought a new muffin tin. It makes a tall, skinny muffin which is bigger than a mini-muffin but smaller than a regular muffin. I've been dying to try it all week but I've been crazy-busy. This afternoon, while Grandad went dove hunting I decided to give it a try. The muffins sort of look like pop-overs when you fill the tins properly. I had to experiment a little to get it just right.

I got this recipe from another blogger. I modified it to use Splenda for Baking which is a Splenda/sugar blend. Click on For the Love of Cooking for the original recipe. While you're there, look around. She has some great recipes.

2 cups of flour
1/4 cup + 2 Tablespoons Splenda for Baking
3 tsp baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 cup canned pumpkin (not pumpkin pie filling)
1/2 cup of vegetable oil
2 eggs
1/2 cup dried cranberries
1/2 cup chopped pecans

Preheat the oven to 400 degrees. Coat a muffin tray with cooking spray.

Mix together the flour, Splenda for Baking, baking powder, cinnamon, ginger, and salt in a large bowl. Stir in the pumpkin, oil, eggs, cranberries, and pecans. Mix until just combined. Divide batter evenly between the muffin cups. Sprinkle coarse sugar evenly over batter in each cup.

Bake in the oven for 20-23 minutes or until a tester inserted in the middle of the muffin comes out clean. Cool on a rack.

These were delicious, even with the Splenda/sugar exchange. I had two for dessert tonight.

Grams Made Pumpkin & Sausage Soup

Grams woke to a rainy day and rain-cooled temperatures in the seventies this morning. It feels a little like autumn has arrived. I know that I'm only dreaming. The cooler weather is only the result of the overcast skies. As soon as the sun comes out it'll be back in the nineties. But this respite from the heat motivated me to make soup.

This is a low-carb pumpkin and sausage soup recipe. Warning: low carb does not mean low fat! I've had this recipe a couple of years and, I'm sorry, I don't remember where I got it. I've altered it a little. The original called for five cups of chicken broth, but I reduced it to two because I like the soup thicker.

16 ounces country-style breakfast sausage
½ cup onions, chopped
1 clove garlic, minced
1 tablespoon Italian seasoning
1 cup fresh mushrooms, sliced
15 ounces pumpkin, canned
1 can low sodium chicken broth
½ cup heavy cream
½ cup sour cream
½ cup water

Over medium heat brown the sausage breaking into small bits. Drain fat. Add the onion, garlic, Italian seasoning and mushrooms and sauté until vegetables are cooked.

Add the canned pumpkin and the broth, stirring to mix well. Cook at a low simmer for 20-30 minutes. Remove from heat and stir in heavy cream, sour cream and water.

Servings: 8

Notes: Per 1-cup serving: 376 calories. 15 grams protein, 32 grams fat (14 saturated) and 9 grams carbohydrate (2 grams dietary fiber).