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I am a Honey Bee

All about my adventures with cooking, crafts, and travel

pumpkin pie spice

Easy Mini Pumpkin Donut Muffins

Mini Pumpkin Donut Muffins are irresistible for breakfast or for a snack. A delicious fall twist to the already fun donut muffin. Yum!

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Donut Muffins are a delicious way to enjoy a cake style donut with a sugary sweet coating on the outside with the ease of making them at home. These Mini Pumpkin Donut Muffins are a fun spin on the classic recipe with pumpkin in the batter. It’s so perfect for fall.

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Thirsty Thursday: Pumpkin Pie Breakfast Smoothie

As I write this I’m super cozy under a crocheted blanket while wearing sweats and super thick socks. Pretty exciting things going on over here. Well, there is a Nor’easter whirling around outside so anything goes. The walk from my office to the train station, which is only a few hundred feet, was so gross. Crazy wind and harsh rain. I am soo not ready for winter. I try to give myself a pep talk every year but the cold and wind make me walk like I am an 80 year old lady since I automatically freak out and ball up. I’m sure it’s a great sight to behold. Ugh.

While I hate the cold months of the year I do love the heartier foods associated with the season and holidays. I love the transition from summery berries, to late summer stone fruit to apples and then pumpkin. Ahhh this week’s theme…. pumpkin!! We tried to grow some pumpkins this year but didn’t have good luck so thank goodness all we have to do is pop open a can to have some great pumpkin puree to use in our recipes.

Start your day with my pumpkin pie breakfast smoothie and then from there have one of Amanda’s Pumpkin Pie Milkshake. Ahhh, love this week’s addition of Thirsty Thursday- just so perfect for fall!!

Pumpkin Pie Breakfast Smoothie

Makes 1 smoothie

Ingredients

  • 1/2 cup pumpkin puree
  • 1/4 cup vanilla yogurt
  • 1/4 cup oats
  • 6 oz of milk
  • 1 teaspoon pumpkin pie spice

Process

  1. Combine all the ingredients in a blender and blend until the oats have been processed and all ingredients are combined completely.

Healthy Pumpkin Pie Milkshakes

After when we went Zorbing, Pricer, Emily and I went to Sonic for some dinner (because we are horrible influences on Em). I am addicted to their limeades. Addicted. But getting to the point, in the end we got a pumpkin pie milkshake to split. Unfortunately, it was not really good. The shakes was SO thick that it was more of a chore to drink than anything. It was topped with a whipped cream that was super sweet and dense. It was too much for the 3 of us to conquer- that’s saying something! In the end it worked out since I decided to create some lighter milkshakes at home.

 

Making my own pumpkin pie milkshake allowed me to control the calorie count, density, and flavors. This shake is perfect for fall since it takes the flavors of pumpkin pie and delivers it to your all in your glass. Plus it’s on the healthy side since it uses unsweetened pumpkin puree, a small amount of ice cream*, low-fat/skim milk, and no whipped topping. Sure you can add the whipped topping but does it actually contribute to the milkshake? No! it’s just on top. Save the calories & fat for a cookie, I know there will be plenty of them around during the holiday season.

 

Healthy Pumpkin Pie Milkshakes

-serves 4-

Ingredients

  • 1/2 can of pumpkin puree
  • 1 small scoops of ice cream, or frozen yogurt (non tart)
  • 1 heaping tablespoon of pumpkin pie spice
  • 1/2 cup of graham cracker crumbs
  • 2 cups of low-fat or skim milk

Process

  1. Add all the ingredients to a blender, blend until combined and completely smooth. 
  2. Serve!
*When I make ice cream that I will use in a recipe, such as a milkshake, I make it with low fat milk to reduce the calories and fat in the ice cream. Yes, it does not have the same texture as a full milk ice cream, but you are blending it into the milkshake so the texture becomes a non issue.

Pumpkin Pie Ice Cream

New England has the highest ice cream consumption per capita in the US. I’m still so shocked to hear that since I’d imagine some hot place like FL or TX would rain supreme. Why would someone want cold ice cream in the middle of winter is beyond me but we do it anyway. So making ice cream in the fall is nothing strange. A pumpkin pie ice cream make perfect sense and is sooo good.

This recipe is really simple but produces great results. The ice cream is creamy and tastes exactly like pumpkin pie. Exactly like pumpkin pie- from the puree and spices. I’m the first person to pick pumpkin pie over apple of pecan but I really enjoyed this. This is just like pumpkin pie a la mode- just combined.

I prefer soft serve ice cream which is why the photo at the top is horrible. Fresh from the ice cream maker is not that pretty. At least it tasted amazing.

Pumpkin Pie Ice Cream

adapted from Christie’s Corner

 
 
 
 
 
1 cup pumpkin puree
2 teaspoons vanilla extract
2 cups whipping cream
1 cup whole milk
1/2 cup sugar
2 tablespoons pumpkin pie spice
pinch of salt

 

 
 
 
Combine the pumpkin and vanilla extract in a large bowl.
Gently heat the cream, milk, sugar, spices, and salt over medium heat until the sugar has dissolved and bubbles form around the edge of the pan.  Pour the milk mixture into the pumpkin, combine. Chill the mixture in the refrigerator until cold.
Freeze in an ice cream maker according to manufacturer’s instructions