Pumpkin Spice Muffin in a Minute

Pumpkin Spice Muffin in a Minute

I love autumn. It is my favorite season. Driving down a frequently used road and one morning all of the leaves are yellow and not the bright green they were the summer before. The leaves turning colors, falling to the ground and crunching beneath your feet. The crisp wind against my cheeks and blowing through my hair. (As you can see, I am clearly cheating on my husband with a season...) The smell of a Halloween Jack-o-Lantern as the candle inside slowly cooks the pumpkin. mmmm... pumpkin.

Here is another great recipe featuring pumpkin. It is one of those great quick breakfasts, the muffin in a minute.

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Pumpkin Spice Muffin in a Minute

Makes one muffin, 3 Net Carbs

1/3 cup Golden Flax Seed Meal (golden really does help with the pumpkin flavor... you can use the regular flaxseed meal, but you might have to add more pumpkin to really get the taste.)

1 teaspoon Baking Powder

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon ginger

6 drops liquid sweetener (such as liquid Sweet'N Low)

1 large egg

1 teaspoon butter (plus more for spreading if wanted)

2 tablespoons pumpkin

1 teaspoon sugar free vanilla syrup (or, sugar free Pumpkin Pie Syrup!)

Mix your dry ingredients in a microwaveable coffee mug. Add the egg, liquid sweetener, butter, pumpkin and sugar free syrup. Mix well. Put the mug in your microwave and cook on high for 1 minute. Feel the top of your muffin with your finger, if it is still a bit sticky, put it in for 30 more seconds, it should be perfect. Spread with butter and enjoy! :)

Pumpkin Sausage Soup

Pumpkin Sausage Soup

I have been slacking. My family went on vacation, and I have not had the opportunity to add any new recipes here. Bad Me. Bad Bad Bad Me!

In order to make amends, dear readers, I am adding a delicious fall soup. If you are planning a Halloween Party, or have to bring something to Thanksgiving, or a Autumn Potluck, then this is your recipe. This makes a HUGE pot of soup. Make it in the BIGGEST pot you have. I use my big 5 quart chili pot, but I would use a bigger one if I could, I have about two inches of room in mine. The main ingredient is abundant now-- pumpkin. Oh pumpkin how I love thee. 4 net carbs of delicious orange puree, all from veggies... mmmmm...

pumpkin...

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Pumpkin Sausage Soup

Makes approx 16 cups

4.4 net carbs per cup, 4.1 from veggies

2 lbs ground Italian sausage, 1 hot 1 mild

5 garlic cloves

1 small onion

3 tablespoons Italian Seasoning

1 large package sliced mushrooms (about four cups)

2 32oz cans pureed pumpkin (PLAIN PUMPKIN!)

6-8 cups chicken broth (depending on how soup-y you like it)

2 cups heavy cream

1 cup of water, divided in two 1/2 cups

1/4 tsp nutmeg

1 teaspoon salt

1 teaspoon black pepper

1 stick butter, divided into 1/3

In your stock pot, melt 1/3 of your butter and brown both packages of Italian sausage. Remove from pot and set aside. Add another 1/3 of your butter and brown onions and garlic until soft and translucent. Add mushrooms and cook until soft. Use 1/2 cup of water to de-glaze the pan and scrape all of the yummy stuffs off the bottom of the pot. Add in the pumpkin and mix well. Stir in the chicken broth. Let simmer for about 15 to 20 minutes. Turn up the heat to medium, add the cream and remaining 1/2 cup of water and the last 1/3 butter. Add in the spices and salt. At this point, you can add more water or chicken broth if you like your soup thinner, or just top with some Italian blend cheese and enjoy!