Sugar and Spice Pumpkin Muffins

Every Thanksgiving I like to make my pumpkin pies from fresh pumpkin. It's that little extra step that makes me feel better about indulging in dessert. Most years the pumpkins are from our own garden, but not this year. This year I used sugar pumpkins from the CSA, which were so lovely and vibrant. After turning out three pies, I still had extra roasted pumpkin so I stored it in the fridge until I was ready to whip up some SPICED PUMPKIN MUFFINS for my family. You can also do this in a loaf tin or double the recipe and make two 12'' cake rounds with a frosting of your choice (I'd recommend a cream cheese-based one). The healthy subs are Greek yogurt for sour cream (I used nonfat Fage plain yogurt, but that's only because it was what I had on hand) and less sugar than most recipes call for. I also added a little extra spice for more flavor, but you can really add as much or as little as you like, depending on your taste and preferences.

Would love to hear from you so feel free to holler at me on Instagram if you have questions or comments: @tatiboncompagni

SPICED PUMPKIN MUFFINS
makes 12

Ingredients:
Wet:
1 1/2 cup roasted and cooled fresh pumpkin mash
2 eggs
3/4 stick butter, melted or softened
3/4 cup Greek Yogurt, unflavored
1/2 cup brown sugar
2 tsp vanilla
Dry:
1 1/2 cup organic all-purpose flour
1/2 tsp nutmeg
1 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt


Heat oven to 350°F and coat a muffin tin with cooking spray (I like organic coconut oil). In the bowl of a stand mixer, mix together all the wet ingredients until well combined. In a separate bowl, combine all the dry ingredients; stir to combine. You may sift the flour, baking soda and spices if you want but it is not essential. Add dry ingredients to wet and mix until just combined. Distribute batter into tins and bake for about 25-30 minutes. Let cool in pan for 5 minutes and then remove to finish cooling on a wire rack or plate. Dust with powdered sugar if desired.

News!

Hey Everybody!

Admittedly I haven't been very good about staying on top of my blogging. That's because I've been working a full-time job as the lifestyle editor at SELF magazine for the last year and change. I was brought in as part of the team to help redesign and redirect the magazine, which is focused on health and wellness. It was a dream job in the sense that I got to contribute to every aspect of the magazine, first helping to edit our fashion and beauty coverage and then transitioning into a role that reflects my passion for healthy food and fitness.

Last year I accomplished my life-long goals of running the New York City marathon. It was an amazing experience--the crowds, the energy, the joy! And the bigger lesson: Anything is possible. Life is too short not to spend it (at least in part) doing what you love and going after your dreams! With that in mind, I'm working on launching a new website focused on recipes that bring the farm-to-table ethos to the family kitchen -- and modern home cook. Nourishing yourself and your family with wholesome, nutrient-packed meals should be EASY and ENJOYABLE. I get it: I'm a mom of three with a career and a busy life. I know how tough it is to get through everything you need to do in a day and then on top of that cook dinner for 5. But it can be done. And I hope to show as many of you as possible how. Because food is the meeting point of so many of life's most important things: family, friends, health, happiness.

It will take me a little time to get my new website designed and ready to go, so watch this space for recipes, ideas and inspo in the meantime.

xo,
Tatiana