Alex Rigsby made 23 saves in the U.S. women's hockey team's title-winning Four Nations Cup run earlier this month. Rigsby, who also plays for the Calgary Inferno of the Canadian Women's Hockey League, has been on the U.S. roster for the team's Olympic gold in 2018, as well as four world championship squads.
The University of Wisconsin alum shared her favorite seasonal recipe: Flourless pumpkin muffins. "Who doesn't love pumpkin in the fall?" she says. "I love these delicious muffins for breakfast, a midday snack or a nighttime treat, especially when they are made with dark chocolate chips. They are a great fall treat or a Thanksgiving dessert."
Day and time: Sunday night
Place: My apartment in Madison, Wisconsin
What I'm eating: Flourless pumpkin muffins
Why I'm eating it: Pumpkin is low calorie, a good source of fiber and full of vitamins and minerals. They are easy to whip up and you can be creative with what you add to them.
Whose recipe: I found this recipe last year on Pinterest. My roommates (also my current teammates) and I found ourselves making these weekly, especially after our team nutritionist approved them and even requested a batch. We have made a few changes from the original recipe, like leaving out the 1/2 cup of maple syrup and adding pumpkin spice instead of cinnamon.
1 can of pumpkin puree
1 tablespoon vanilla extract
4 tablespoons nut butter
1/4 cup milk -- your choice -- I use whole milk
2 and 1/4 cup rolled oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon pumpkin spice
Pure maple syrup
Dark chocolate chips
Preheat the oven to 350 degrees Fahrenheit and grease or line the muffin tin.
Mix all the ingredients together and pour the batter into the muffin tin, filling about 3/4 of the way full. Bake in the oven for 20-22 minutes or until light golden brown.
Remove the muffins from the tin and let cool for 10 minutes or so. Then enjoy your tasty treat! You can keep them in your fridge for about 3 days.