Peppermint Mocha Oats

Peppermint mocha – YUM. How I love the peppermint mocha this time of year. Eat seasonally, right?🤣There is something about the cold weather and Christmas lights coming out that just inspires everything to be peppermint mocha (IMHO).

I was making myself a batch of oats the other day, and had a craving for chocolate oats. As I was mixing them up I was inspired to add some peppermint and chocolate to the batch. Yum. Such an amazing variation to the usual oats.

Now I have added a few things to the normal bowl of oatmeal that you might be reticent to try or with which to get on board. However, if you are looking for volume, a more filling bowl, more brownie-like oatmeal, I highly suggest you give these options a try.

For starters, cauliflower rice. I learned this tip from Emily. I have posted a cauliflower rice oatmeal recipe before. Why add cauliflower rice? It adds a ton of volume for minimal macros. Also, when cooked well, it is similar in texture to oats – so it is like eating twice the amount of oatmeal without the added carbs and calories.

This is the cauliflower rice I use. I get it in the frozen vegetable section of the grocery store. Simply microwave for 6 minutes.

The second ingredient is liquid egg whites. When added to a bowl of oats – it gives a creamy, cake-like, brownie-like, or baked oatmeal likeness.

You can get these in the egg section of your grocery. I buy them in bulk at Sam’s Club or Costco. They freeze if you can’t get through them quick enough.

In order to make all of this come together in all this deliciousness, it’s important to follow the directions in the recipe step by step.

The third and fourth elements that take the recipe next level is Peppermint Extract (and you can use Peppermint Stevia as well) and Chocolate Pudding mix.

Peppermint Mocha Oats

  • Servings: 2
  • Difficulty: EASY
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A delicious and satisfying bowl of comfort and joy.


Ingredients

  • 1-12 ounce bag of frozen cauliflower rice
  • 70 g rolled oats
  • 2 TBS cocoa powder
  • 2 TBS Maple Syrup
  • 100 g liquid egg whites
  • 2 tsp vanilla extract
  • 11 g (about 1 TBS) Chocolate sugar free pudding mix
  • 1 tsp peppermint extract (this will smell really strong, but when you reheat it will cook off enough that you want to add extra)
  • extra sweetener if you prefer

Directions

  1. Microwave the cauliflower rice for 6 minutes until cooked through.
  2. Combine the cauliflower rice and oats in a tall, big microwavable bowl.
  3. Add water to the oats and cauli bowl – enough to cover the two.
  4. Microwave at 70% for 5 minutes.
  5. Remove and stir in the cocoa powder, pudding mix, maple syrup, extra stevia (I add a dropper or two of Stevia).
  6. 6.Using a whisk (or I like to use a fork), stir in the liquid egg whites – stir very well (VERY important to stir well).
  7. Microwave at 70% for 5 minutes. It will look like cake. If not – microwave it for another minute.
  8. Add the extracts and divide into two dishes, allow to cool and refrigerate
  9. When ready to eat, reheat for 3 minutes in the microwave.
  10. I recommend adding a drizzle of nut butter and/or a super light drizzle of pancake syrup and chocolate syrup.
  11. Enjoy!

Nutrition

Per Serving: 287 Calories; 51 g Carbohydrates; 3 g Fat; 14 g Protein.

Birthday Cake Pancakes

We have a birthday morning tradition in our house – these birthday pancakes. I have made these all sorts of ways. Sometimes with cake mix when I have it on hand; however, I have made it without as well. They are still super delicious, special and sweet like a birthday cake (made either way). The keys to make these pancakes extra special are the sprinkles (how great are sprinkles?), extra vanilla, and then a powdered sugar glaze (with extra sprinkles of course!).

Birthday Cake Pancakes

The perfect breakfast for birthdays or other special mornings that everyone will be sure to love.


Ingredients

    For the pancakes
  • 1.5 cup pancake mix (I used Kodiak)
  • 1/2 cup yellow cake mix (or just use all pancake mix)
  • 1 tsp vanilla
  • sprinkles
  • 3 TBS egg whites
  • 1 cup Unsweetened Almond Milk
  • For the frosting
  • 2 cups powdered sugar
  • 2 TBS Unsweetened Almond Milk (+/- for your desired consistency)
  • 1 tsp vanilla extract
  • 1 TBS sprinkles, and then extra sprinkles for topping

Directions

  1. Preheat your pancake griddle or pan.
  2. Mix up your pancake batter (can be done the night before – may just need to add a little water or milk morning of).
  3. Mix up the frosting ingredients.
  4. Cook pancakes (about 1/4 cup batter per cake) until bubbly, flip, pull off, and stack.
  5. Top with more sprinkles and frosting glaze. Serve warm.
  6. Leftover pancakes and frosting keep in the refrigerator for several days. Simply reheat the pancakes. Spread a little of the frosting over the heated cakes, and let it melt.

What I Used To Make This Recipe

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Apple Cranberry Crisp

Need a fresh recipe idea that is not only beautiful but also DELICIOUS? This would be a lovely alternative to pie for your Thanksgiving meal and festivities. It’s a gorgeous dessert for holiday meals and get togethers. Or frankly, it’s healthy enough to make for breakfast, snack, or dessert for your everyday. No need for excuses. It’s perfectly nutritious enough to have at any time. But certainly, it’s wonderful for special events.

I love using fresh cranberries. They are so lovely in color, texture and give such flavor complexity. They are the perfect fruit to use in baking and cooking this time of year.

I like to microwave my fruit to soften it before baking. I want to be sure the fruit isn’t still crunchy after baking, and also, I don’t want to have to bake for so long that the crumble on top has to get too dark.

Give this recipe a try and let me know what you think!

Apple Cranberry Crisp

This is an amazing recipe for your Holiday table. It's also nutritious enough that it can be made for any day. It's not only pretty but also delicious and nutritious!


Ingredients

    For The Filling:
  • 3 cups apples, chopped
  • 1 cup fresh cranberries
  • 1 TBS flour (or cornstarch for GF)
  • 1/2 tsp cinnamon
  • 1/3 cup pure maple syrup
  • For the Topping:
  • 3/4 cups rolled oats
  • 1/4 cup (or 40 grams) unpacked brown sugar
  • 1 TBS flour
  • 3 TBS I Can’t Believe It’s Not Butter Light, melted
  • 1/3 cup (or 30 g) granola (I used Julian’s Bakery granola)

Directions

  1. Preheat oven to 350. Prepare 8×8 inch pan with nonstick spray.
  2. Microwave apples for 4-5 minutes until they begin to soften.
  3. Microwave cranberries 1 minute until they begin to soften.
  4. Stir together the filling ingredients.
  5. Spread evenly into the pan.
  6. Stir together the topping ingredients and crumble evenly over the fruit filling.
  7. Bake uncovered for 50+/- minutes or until the topping light brown and crisp.
  8. Cool slightly and serve warm with whipped topping, ice cream or milk.

Nutrition

Per Serving: 150 calories; 31 g carbohydrates; 2.8 g fat; 2.7 g protein.

What I Used To Make This Recipe

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Pumpkin Waffles

I want to say, “Last pumpkin recipe for 2020!” But that would probably be a lie. I know it, and you probably know it, if you have been around my site for any length of time.

Wednesday nights are often Waffle Wednesday’s at my house. Breakfast for Dinner (or Brinner) is always a “winner dinner” at our house. We all love it. It helps me in planning to have themes for our meals on certain nights. Each day of the week has a theme from which I base my meal planning.

I had an open can of pumpkin puree so I decided to make the waffles on this particular night pumpkin-flavored. It’s nearly Thanksgiving, so I have to capitalize, right?

The recipe is super easy, and I completely cheated by using Bisquik pancake and waffle mix. My husband stocked up a few months ago, and I feel like it needs to be used. So I incorporated this into the recipe. Easy peezy!

Pumpkin Waffles

  • Servings: 4
  • Difficulty: EASY
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An easy, pumpkin waffle recipe that can be enjoyed for breakfast, dinner, or anytime this fall season.


Ingredients

  • 2 cups Bisquik mix
  • 1/2 cup pumpkin puree
  • 2 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • 100 g egg whites
  • 4 TBS I Can’t Believe It’s Not Butter Light
  • 2-4 TBS maple syrup or sugar free maple syrup

Directions

  1. Preheat the waffle iron.
  2. Whisk together all ingredients. Add water until desired consistency is reached.
  3. You can cover and store in the refrigerator until mealtime, or you can make immediately.
  4. If you do use it later, you might need to add more water or Unsweetened Almond Milk.
  5. Cook waffles according to your waffle iron – size and duration. I recommend cooking these on a high setting. I put mine to the hottest temperature to crisp as much as possible.
  6. Serve with toppings of choice.

Nutrition

Per Serving: 268 Calories; 43 g Carbohydrates; 8 g Fat; 7 g Protein.

What I Used To Make This Recipe

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Pumpkin Cranberry Muffins with Orange Cinnamon Glaze

YUM!

I am going to say something quite bold here. This might be my favorite muffin recipe yet! I was perusing the produce at Kroger, looking for something seasonal and different and saw fresh cranberries. I love cranberries – fresh and dried. They are so pretty, so full of flavor, and so universal! They can be used in baking and sweet dishes, but they are just as wonderful in savory dishes as well!

I feel like these little gems get a bad rap around Thanksgiving because of all the love-hate with cranberry sauce. However, all throughout the holidays these little berries are a must have for your cooking, baking and even sipping! They are wonderful in warm drinks and cocktails as well.

Moving on to the recipe at hand…feast your eyes and your buds on these beauties. This recipe can for sure be made into a bread or even a bundt cake. I like muffins because I feel like I can freeze them if we don’t eat them fast enough. Also, I find muffins are nice to serve to the kids or to have on hand for grab-and-go fuel.

Low Fat Pumpkin Cranberry Muffins with Orange Cinnamon Glaze

  • Servings: 12
  • Difficulty: EASY
  • Print

A mouth watering, healthy muffin recipe perfect for fall, winter, and holiday baking.


Ingredients

    For the muffins:
  • 1-15 ounce can of pumpkin puree
  • 1 1/4 cups all-purpose flour
  • 127 g brown sugar (3/4 cup unpacked)
  • 1 tsp baking soda
  • 1 1/2 tsp pumpkin pie spice
  • 1 1/2 tsp cinnamon
  • 2 TBS vegetable oil
  • 100 g liquid egg whites (7 TBS)
  • 2 tsp vanilla extract
  • 1/2-3/4 cup fresh cranberries enough so there are about 3-4 in each muffin.
  • For the glaze:
  • 1 cup powdered sugar
  • 2 TBS orange juice
  • 1/2 tsp vanilla
  • 1/8 tsp cinnamon

Directions

  1. Preheat oven to 375. Prepare muffin pan.
  2. In a medium sized bowl, whisk together the flour, baking soda, pie spice and cinnamon.
  3. With an electric mixer mix all the wet ingredients together.
  4. Slowly incorporate the dry.
  5. Fold in the cranberries.
  6. Bake the muffins for 20+/- minutes. Mine took exactly 20 minutes.
  7. While baking, prepare the glaze.
  8. Allow the muffins to cool slightly and cover with the glaze. If the muffins are too warm and too much glaze runs off, I recommend mixing up another batch of the glaze and adding after they cool longer. The glaze takes the muffins to the next level.
  9. These are excellent day of, but they are even sweeter and more moist the next day.

Nutrition

Per Serving: 168 Calories; 35 g Carbohydrates; 3 g Protein; 2 g Fat.

Things I Am Loving

Wow what a week!!! Election crazies, busy schedules, a lot of heavy things going on with people I love. Could there be any more crazy in 2020!?

I am ready to focus on those things in my life that are good – that are bringing me happiness and life this week. It’s time to focus on the blessings. There is a season for everything, and I do believe we have to make time to mourn and go through the hard. However, it’s also good to be reminded of all the good as well – and sometimes it’s the littlest of things.

For starters my family. Man am I thankful for these people in my life that grow me, challenge me, make me smile and laugh, do the daily grind with me. I could go on and on over my love for my husband and kiddos. We recently got family pictures taken, and I am in love! Jamie did an incredible job!!! So thankful for these snapshots into our world right now.

Secondly – lunch dates. This is something John and I are attempting once a week. With all of our kids in school, we are finding this to be the easiest time to carve out for weekly dates. Our nights are so jam packed right now with sports, work, meetings, etc. Even our weekend nights include kids’ sports practices and games. Dates are just not easy nor really possible in the evenings most weeks, so lunch dates are perfect. We carve an hour out of our Thursdays and catch up. It’s amazing how much you can catch up on when uninterrupted and dialed in! We catch up on work, business, strategy, family issues and goals, life, etc. It’s been awesome.

I am such a sucker for words and quotes. Most of my home decor includes a quote or words of some sort. They are inspiring and uplifting to me. So naturally, I also love graphic tees. This week I have been wearing my graphic tees exclusively. My heart needs the reminder of the words. Today this shirt just seemed right. “In the waiting God is working.” I got this particular tee off of Crazy Cool Threads.

Also, pictured here are these blue light glasses. I ordered these because I keep hearing about the benefits of these glasses to shield us from all the blue light given off by all of our electronics. I am on electronics all day – my computer screen for hours, phone, and then television for a bit at night as well. I get tension headaches pretty regularly. And although my eyes are still pretty good, they are aging.

So far I am really liking these! I don’t know if it’s mental or not, but I feel like they reduce the tension the computer screen puts on my eyes. Also, I feel like the tension in my head has reduced as well! They are super reasonable on Amazon, so I figure it’s definitely worth a try!

Also pictured above and below are the bracelets I am loving. I love a good set of bracelets, and my friend at Shoebox Market has the best bracelets! I can’t get enough.

I finished this book this week. I loved it! It was very well-written and an amazing insight into the hard world of single motherhood as well as poverty. The perspective was very eye opening, and I loved the insight the read gave me.

Lastly, would it be a typical blog post if I didn’t talk about food? I don’t think so. This breakfast has been a hit this week. I made a batch a couple of days ago, and made a double batch the very next day. Pumpkin Chocolate Chip Baked Oatmeal. We love baked oatmeal, and this recipe is next level.

What are some things you are loving right now? I love to hear about it all!!!

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Pumpkin Chocolate Chip Baked Oatmeal

We love baked oatmeal around here. It’s a hit! In my opinion there is nothing better than having a fresh baked breakfast first thing in the morning, and it’s even better if there is no prep involved first thing in the morning. Who has time to cook or prep food in the morning? I personally don’t. I don’t give myself enough time to have time for much food preparation. So I prepare this the day before, cover and refrigerate. So the morning of, I pop it in the oven as my oven is preheating (because I pull the pan directly from the refrigerator). It makes my house smell amazing, and we get to have a warm, sweet, delicious, bowl of comfort. I can’t think of a better way to start my day. Can you?

This is a reduced sugar recipe. You can certainly add more sugar for sweetness, but I personally don’t think it needs it. My kids like to sprinkle a little brown sugar on top when serving. It gives a little added sweetness plus that sugary crunch. We all like a little Unsweetened Vanilla Almond Milk on top as well.

Also, I just add cinnamon to the recipe; however, some additional pumpkin pie spice would be amazing! My kids prefer less spice, so I stick with the cinnamon. I just feel like I need to give you that option if you prefer more spice.

Without further ado – the recipe. Give it a try and let me know what you think!

Pumpkin Chocolate Chip Baked Oatmeal

A delicious, warm, sweet breakfast full of fall, pumpkin comfort.


Ingredients

  • 240 g rolled oats (about 2 cups)
  • 1 cup Unsweetened Vanilla Almond Milk
  • 1 cup pumpkin puree
  • 2 TBS I Can’t Believe It’s Not Butter Light
  • 3 eggs
  • 3 TBS liquid egg whites
  • 2 tsp vanilla extract
  • 1 tsp cinnamon
  • 2 tsp baking powder
  • 3 dropper fulls of liquid stevia
  • 1/4 cup brown sugar for sprinkling on top
  • 2 TBS mini chocolate chips for sprinkling on top

Directions

  1. Prepare 9×13 baking pan by spraying with nonstick spray and lining with parchment paper.
  2. Whisk the wet ingredients first, then add the dry and whisk and stir until well combined.
  3. Pour the ingredients into the pan.
  4. Sprinkle the brown sugar and chocolate chips evenly over the top.
  5. Cover and refrigerate if making the night before.
  6. Bake at 350 for 30 minutes.

Nutrition

Per Serving: 200 calories; 27.7 g carbohydrates; 6.6 g fat; 7.2 g protein.

Things I Used To Make This Recipe

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Peanut Butter Cup Blender Banana Muffins

This recipe originated due to several overripe bananas hanging over my fruit basket. We love banana bread and banana muffins in our house, but “the all things pumpkin” has been the prevailing theme to all my recent baking and recipes lately. The banana was long forgotten for a time there.

Well, there hung four overripe bananas, and I already had plenty in my freezer for smoothies, baking, and nice cream. Hating to throw food away, I decided to bake something with them. It had been a while since I had baked muffins. We love them for snacks, breakfast and desserts. I ALWAYS try to bake a double batch so to have some in the freezer.

Wanting to make my Sunday as relaxing as possible, I set out to see if I could make this entire recipe in one appliance – the blender (and the oven of course). I googled around for inspiration and came across a recipe by Erin. I have made a lot of her recipes. They are always healthy and yet tasty. I made a few tweaks, and I really liked my result.

These muffins are amazing fresh out of the oven as the chocolate and peanut butter cups melt to perfection. However, it’s a recipe that gets sweeter with time. They will store well on the counter for 1-2 days, in the refrigerator for up to 5 days, and freezer for 3+ months.

Blender Peanut Butter Cup Banana Muffins

  • Servings: 12
  • Difficulty: easy
  • Print

A healthy, fun, and easy muffin recipe for your busy week.


Ingredients

  • 2 overripe bananas
  • 100 g oats (about 1 cups)
  • 170 g nonfat greek yogurt (3/4 cup)
  • 1 egg
  • 3 TBS liquid egg whites (46 g)
  • 1/2 TBS vanilla extract
  • 1 tsp cinnamon
  • 1/2 TBS baking powder
  • 1/2 tsp baking soda
  • 2 TBS honey
  • 24 grams mini chocolate chips
  • 4 Trader Joe’s miniature dark chocolate peanut butter cups, roughly chopped

Directions

  1. Preheat oven to 375. Prepare muffin tin.
  2. In blender place all ingredients except for the peanut butter cups and chocolate chips.
  3. Blend all the ingredients until smooth. I used a Vitamix, so I use that to scrape down the size and ensure all ingredients get mixed together. If using another blender, you might need to scrape down the sides once or twice.
  4. Stir in the chocolate chips.
  5. Distribute the batter into the muffin tins.
  6. Sprinkle the peanut butter cups onto the tops. You can gently push them into the batter as well.
  7. Bake for 15-16 minutes.

Nutrition

Per Serving: 104 calories; 16 g carbohydrate; 3 g fat; 4 g protein.

These are yummy fresh out of the oven, but if you can wait for the next day, they will be even sweeter.

Peanut Butter Cake

How about some cake for breakfast? Or snack or lunch…whenever you like…cake AND peanut butter? Well, here you go.

The only time you might not want this cake is dessert (but no judgment – just saying!). This cake is filling! It is fluffy yet hearty, satisfying and dense. Therefore, it’s not necessarily a dessert cake. It stands alone, especially with the toppings I suggest.

The inspiration for this cake began while organizing my stock of American Dream Nut Butter. I’m a bit of a food hoarder, and I love this nut butter, so I have A LOT!!!!

The food lover that I am, my mind start spinning with ideas of what I could do with this nut butter. Peanut butter cake became an urge I could not get over. I had some ideas for peanut butter bars, but cake was calling my name. So I set out on a mission to create a macro-friendly peanut butter cake recipe. Another goal of this recipe was to create a cake that could be eaten for breakfast. 😉 Peanut butter cake for breakfast…yes please!

This cake is awesome plain. If you want to up your game, I recommend a peanut butter cream cheese frosting (see below for recipe). In addition to those options, I have eaten it topped with yogurt, strawberries, strawberry jam, maple syrup, and more nut butter.

Based on personal experience, the options really are endless. 😉🥜🍰

For these recipes – both the cake and the frosting – I used Grandma’s Peanut Butter Fudge. I highly recommend this particular brand and flavor. If you want to try, be sure to save yourself some money with code FITFOODIE10.

Peanut Butter Cake

A delicious, satisfying, peanut buttery cake that can be enjoyed for breakfast, snack, or whenever you please.


Ingredients

  • 1/2 cup white wheat flour
  • 1/2 cup Kodiak pancake mix (another brand of pancake mix would work)
  • 12 grams Simply Delish SF vanilla pudding mix (or other SF pudding mix)
  • 3 TBS powdered peanut butter (I used PBFit)
  • 1/2 tsp baking soda
  • 1/4 cup Unsweetened Almond Milk
  • 46 grams liquid egg whites
  • 1/2 tsp vanilla extract
  • 1/2 cup water
  • 1/4 cup nonfat greek yogurt
  • 2 droppers of Stevia (or calorie free sweetener)
  • 3 TBS pure maple syrup
  • 1/4 cup American Dream Nut Butter Grandma’s PB Fudge (can sub any PB, but ADNB is hard to beat in terms of flavor and macros)

Directions

  1. Preheat oven to 350. Prepare 9×9 baking pan with nonstick spray and parchment paper.
  2. Whisk dry ingredients.
  3. Gently warm maple syrup, water and nut butter in a saucepan on the stove or in the microwave. Warm and stir until smooth (about 5 minutes).
  4. Whisk the rest of the wet ingredients.
  5. In an electric mixer combine the wet and dry ingredients. Lastly add the warmed peanut butter, syrup and water. Mix well.
  6. Pour into the 9×9 pan.
  7. Bake for 20+/- minutes.
  8. Allow to cool and top with frosting if using.

Nutrition

Per Serving: 167 calories; 20.3 grams carbohydrates; 5 grams fat; 10.8 grams protein

Peanut Butter Cream Cheese Frosting


Ingredients

  • 2 ounces fat free cream cheese
  • 1 TBS American Dream Nut Butter Grandma’s PB Fudge
  • 1 TBS powdered peanut butter
  • 1 ounce Unsweetened Almond Milk
  • 6 grams Simply Delish SF vanilla pudding mix
  • 50 grams nonfat greek yogurt

Directions

  1. Set out cream cheese to let it come to room temp.
  2. Mix all ingredients until smooth in an electric mixer.

Nutrition

Per Serving: 39 calories; 2.6 grams carbohydrates; 1.5 grams fat; 3.6 grams protein

Candy Corn Cupcakes

I find the cutest foodie ideas from Shay’s blog. You see, I love to celebrate! I love to celebrate all the seasons, all the days, all the holidays. If it snows, we sit by the fire and drink hot chocolate. If it’s fall – we eat all things pumpkin and spice and take lots of walks. If it’s hot and sunny we celebrate with smoothies, ice cream, popsicles, and swim, swim, swim.

When I had babies, I felt like there was so much mundane to my days – the same thing everyday – diapers, eat, sleep, clean, and repeat. However, I learned that while the days were long, time moved fast. So I found that the key to making the most of my days, celebrating the little moments, is what made those long days special.

I no longer have babies, but I still have mundane (work, laundry, cooking, cleaning, and repeat). But life is still flying, so I am doing my best to capture the days and special moments.

Shay devotes much of her blog to living life in the same way, and I love it. She celebrates the little things and makes life (and the seemingly mundane) fun and special.

She recently posted some of her favorite fall treats recipes, and one recipe grabbed my attention – Candy Corn Bundt Cake! Candy corns and cake – I mean, for me there just isn’t anything better. Candy Corn – you either love it or you hate it, and I LOVE ITTTT!!!!

Her recipe looks delicious, but I wanted to make it more macro-friendly, which I did, while maintaining the yum! My kids were excited to come home to these treats. When I bake they will ask, “Are these real or healthy?” My answer this time? They are both – real AND healthy and not scary at all! Promise! 🤣

Delicious and macro-friendly, each cupcake (without the frosting) is a mere 70 calories, 10 carbs, 5g protein and 2g fat!

For the kids I topped them with just a dollop of white frosting, sprinkles and a candy corn. The cupcakes really stand alone though, so just a dollop is all that is needed. Make sure you use white frosting, as it needs to be white in order to complete the “corn”. 😉 To keep it more macro-friendly, I also topped some with a dollop of Fat Free Redi Whip, and this was delicious. Lastly, I made a protein glaze with vanilla protein powder, almond milk and vanilla extract.

All three are amazing topping options. Like I said before, the cupcakes are great plain as well. So however, you want to top and serve is completely up to you.

Candy Corn Cupcakes

A fun and healthy fall treat for you and your little tricksters.


Ingredients

  • 1.25 cups yellow cake mix
  • 1.25 cups Kodiak cake mix
  • 1 box Simply Delish or sugar free vanilla pudding mix
  • 6 TBS liquid egg whites
  • 2 large eggs
  • 1/2 cup greek yogurt (I used Two Good Vanilla)
  • 1 tsp cake pop extract
  • 1 tsp vanilla extract

Directions

  1. Preheat oven to 350. Prepare muffin tins.
  2. Combine all ingredients and mix well in electric mixer.
  3. Separate the batter into two bowls. One bowl add in orange food coloring. The other bowl add in yellow food coloring.
  4. With a cookie dough baller add in one scoop of orange batter in all of the muffin tins. Clean the baller and then add a scoop of yellow batter.
  5. Gently bang the tins to even the batter.
  6. Bake for 15 minutes, or until a toothpick comes out fairly clean.
  7. Allow the cupcakes to cool completely.
  8. Top with a dollop of white frosting, protein glaze or whipped topping (if serving right away), and of course a candy corn or two.

Nutrition

Per Serving: 70 calories; 10 g carbohydrate; 2 g fat; 5 g fat

Happy Fall Treating!