Fall is right around the corner, and one of my favorite things about fall is everything pumpkin. Even though it’s the last day of summer, here’s a tasty recipe I’ve concocted for you all to try this fall!
Last night I happened to have some leftover pumpkin filling and a package of pomegranate seeds, so I got to thinking and came up with this recipe… I was aiming for muffins, but due to the lack of milk I went for a hybrid of muffins and scones – or, scuffins!
One of my other favorite year round items is cream cheese icing – not the neufchatel stuff, the full fat and tasty cream cheese. But in an effort to be healthy, I mixed some Greek yogurt with my whipped cream cheese. I mean, if you add Greek yogurt to anything it should automatically be considered healthy, right?
Pumpkin Pomegranate Scuffins
1 cup all-purpose flour
3/4 cup whole wheat flour
1/4 cup Irish oats (regular oats work too!)
1/2 cup turbinado/natural sugar (regular sugar can also be used)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 cup canned pumpkin
1 cup greek yogurt
1 egg, beaten
2 tbs melted butter
3/4-1 cup pomegranate seeds
Lemon Cream Cheese Yogurt Frosting
1 cup whipped cream cheese
3/4 cup greek yogurt
1/4 cup agave
1/2 lemon juice
- Preheat oven to 350. Pull out 2 cookie sheets.
- Mix dry ingredients in a large bowl.
- In another bowl, combine wet ingredients.
- Toss pomegranate seeds in the flour mix to coat.
- Add wet ingredients to dry mix. Stir until just combined.
- Spoon onto cookie sheets, about a tablespoon size. Bake for 20-30 minutes. Let cool before frosting.
- Blend cream cheese, greek yogurt, agave and lemon juice. Add more agave and/or lemon to taste.
Note: Since there’s yogurt in the frosting, I stored them in the fridge, which actually makes the pomegranate seeds pop a lot more with flavor when you bit into them the next day.
Hope you enjoy! What are your favorite fall recipes?