A Hungry Runner is 1! So, I made pumpkin brownies. :)

Hello!

Happy Sunday! Hope everyone has had a great weekend so far. πŸ™‚

It’s a pretty special day for me. A Hungry Runner is 1 today! Can you believe it?!

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I can’t believe I’ve been blogging here for a year! And, to top it off, this is my 200th post!

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It’s been an amazing year and I’ve loved every minute of it. πŸ™‚

So, I thought I would share my top 3 most popular posts of the past year – the ones you guys have looked at the most. Β This makes me really happy because it means I’m giving you good stuff! Β πŸ™‚

And, drumroll please…..

1. Blueberries! Β First up – blueberry muffins!

2. Β Saturday Things. Oatmeal Pancakes!

3. Β Green Bay Booyah!

Okay, so, the fact that Green Bay Booyah is one of my top 3 posts on a day that Green Bay ran Booyah all over my Redskins is wrong on so many levels. :/ Β Oh, irony, you funny funny thing.

But, I’m stoked (and surprised) that it made the top 3! Β It really was delicious and, if you haven’t tried it yet, fall is coming and it’s a PERFECT dish for a cool fall weekend day. Β You should definitely try it if you haven’t already!

Speaking of fall, that means PUMPKIN!

Do you love the Pumpkin Spice Lattes from Starbucks? Β I’ve never tried one but apparently they are a big deal.

I decided I needed to make some brownies to celebrate today.

Pumpkin Brownies.

Oh yeah.

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Pumpkin Brownies

3/4 cup all-purpose flour
1/4 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2/3 cup brown sugar, packed
1/2 cup canned pumpkin or homemade pumpkin puree
1 whole egg
2 egg whites
2 tablespoons vegetable oil
1/2 cup miniature semisweet chocolate chips

1. Preheat oven to 350 F. Line an 11 x 7 x 1-1/2-inch baking pan with nonstick foil or spray with nonstick spray. I used a smaller pan because I wanted a thicker brownie. Just adjust your cooking time. πŸ™‚

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2. In a medium bowl, whisk together flour, baking powder, cocoa powder, cinnamon, allspice, nutmeg, and salt until combined. Set aside.

3. In a large bowl, beat brown sugar, pumpkin, all of the eggs, and oil on medium speed until combined. Reduce mixer to low, add dry ingredients, and beat until well-mixed. Fold in chocolate chips by hand.

4. Pour evenly into prepared pan. Bake 15 to 20 minutes until it tests done in the center with a wooden pick. Cool cocoa pumpkin brownies to room temperature before cutting to serve. Or, don’t. I didn’t. Just don’t burn your mouth. πŸ™‚

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5. Gobble them DOWN!

Question: What’s your favorite recipe with pumpkin?

– jennifer

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3 thoughts on “A Hungry Runner is 1! So, I made pumpkin brownies. :)

    • Yes! Definitely! Pumpkin is packed with healthy vitamin A and using it helps keep the fat down – did you notice there was no butter and only a little bit of oil in there? They are so good!

  1. Pingback: Sunday food prep – what went down in my kitchen (5) | A Hungry Runner

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