Pumpkin Palooza: Secret Recipe Club

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  It’s time for this month’s Secret Recipe Club!  I love being involved in this wonderful group of food bloggers.  It’s such a great experience finding new blogs and making new things.  When I found out my blog for this month was Not Rachel Ray I knew I was going to have a hard time picking just one item.  I’ve looked through Rachel’s blog before and have found many wonderful recipes including blueberry mint iced tea, cream cheese filled brownies, and chicken lettuce wraps. 

    I found two recipes that I knew I had to make; the pumpkin butter and the pumpkin dip.  After debating how I would present the pumpkin butter, I decided to make the healthy breakfast muffins to go along with the pumpkin butter.  Then I figured as long as I was making a couple of pumpkin recipes, I should just go all the way and make the pumpkin pie spice myself.  I had so much fun with these four recipes, just ask the other teachers at my school!  I think they thought Christmas came early this year because of all the goodies I brought in.

    The pumpkin butter is just slightly sweet which makes it pair wonderfully with the healthy breakfast muffins.  The muffins are moist and flavorful and no one at work would believe they were so low in fat and so high in fiber!  I switched a few ingredients around and made mine with bananas and apples instead of bananas, carrots, and raisins.  I know I’ll be making these again because I couldn’t believe they were low fat and tasted so good!
    The pumpkin pie dip was a clear winner both at home and at work.  I served it with graham crackers and apples.  Both were good but I thought the sour apples worked the best with the sweet pumpkin dip.  I did add in a tablespoon of rum which gave it a nice additional flavor.  I’m so glad I got a chance to make all four of these fabulous recipes!

Healthy Morning Muffins (adapted from Not Rachel Ray)
1 1/2 c. flour
1/2 c. packed brown sugar
3 T. flax seed
1/2 t. baking soda
1/2 t. baking powder

1/2 t. nutmeg
1/2 t. cinnamon
1/2 t. salt
1 c. old fashioned oats
2 T. olive oil
1 T. butter
1 egg

1/3 c. low fat milk
1 apple; peeled, cored, and diced

1 bananas, mashed
1.  Preheat the oven to 400 degrees.  Spray a mini muffin tin with cooking spray and set aside.

2.  In a large bowl whisk the brown sugar and butter.  Add in the oil, egg, and milk.  Stir until well blended.
3.  In another mixing bowl combine the lour, flax seed, baking soda, baking powder, nutmeg, cinnamon, and salt.  Stir in the oats.  Add in the liquid ingredients and mix well.

4.  Fold in the apple and banana.  Fill each muffin cup almost to the top.  Bake for 12-15 minutes or until a toothpick comes out clean.  Place on a wire rack to cool for 10 minutes.

Honey Pumpkin Butter  (Adapted from Not Rachel Ray)

6 T. butter, softened
1 T. honey
1 T. pumpkin puree
1 t. pumpkin pie spice
1 t. vanilla
1/2 t. cinnamon

1.  In a medium bowl whip all ingredients until they are well combined.  Place in the refrigerator for at least 1 hour or up to 1 week.

Pumpkin Pie Dip  (again from Not Rachel Ray)
8 oz. package of reduced fat cream cheese, softened
1 c. pumpkin puree
2 t. pumpkin pie spice
1 t. vanilla
1 T. Bicardi rum

3-4 c. powdered sugar
Graham crackers and apples for dipping

1.  In a medium sized mixing bowl combine the cream cheese, pumpkin puree, pumpkin pie spice, vanilla, and rum.  Beat on high with an electric mixer until smooth.

2.  One cup at a time add in the powdered sugar until the dip is smooth and reaches the desired consistency.

3.  Store in the refrigerator until ready to serve.

Pumpkin Pie Spice
2 tablespoons ground cinnamon
2 teaspoon freshly nutmeg

2 teaspoons ground ginger

1 teaspoon ground allspice
1 teaspoon ground cloves
1/4 t. salt

1.  Combine all ingredients in a small mixing bowl.  Store in an air tight container for up to 6 months.

This post linked to:
Meatless Mondays, Muffin Mondays, Mangia Mondays , Thankful For Food
Tempt My Tummy Tuesdays,  Made From Scratch Tuesdays


  1. I love how you made three recipes from her blog and a recipe for pumpkin pie spice! That is so impressive… and they’re all pumpkin related which is just amazing because well, pumpkin is amazing! Great choices!

  2. Oh wow! All of those are very delicious and helpful recipes 🙂 I haven’t made my own pumpkin pie spice before but IDK why not! The Honey Pumpkin Butter and Pumpkin Pie dip sound great! Thanks for sharing!

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