Wanted: All Things Pumpkin-y

fitnhealthyccthatsme

Due to recent cravings for "pumpkin-y" things, I'm in search of low-fat or low-cal pumpkin recipes.

I'm posting one I found. Please post any if you have something to share.

~~~~~~~~~~~~~~~~~~~~~~~
A Pumpkin Spice Latte With 77 Calories
from: http://www.snack-girl.com/snack/pumpkin-spice-latte-makeover-recipe/

Pumpkin Spice Latte Recipe

4 ounces coffee or espresso
1/2 cup skim or nonfat milk
2 teaspoons sugar
1/4 teaspoon pumpkin pie spice (plus extra to dust on top)

Brew coffee and heat milk until hot in microwave. Foam milk with Aerolatte or other milk frother. Mix sugar and pumpkin pie spice in coffee and pour milk on top. Enjoy!

77 calories, 0.2g fat, 14.8 g carbohydrates, 4.3 g protein

~~~~~~~~~~~~~~~~~~~~~~~

SergeantSunshine_reused

bumping this for later! :O

Protein & Spice Pumpkin Bars

2 Eggs
1/2 c Splenda for Baking (if you are anti-Splenda use something like honey, Honey)
1 c Pumpkin Puree
1.5 c Vanilla Protein Powder
1/2 t Baking Soda
1/2 t Cinnamon
1/2 t Cloves
1/4 t Salt

Whisk together the eggs, Splenda, pumpkin. Stir in the dry ingredients. Pour into a prepared 8×8 baking pan. Bake at 350 degrees for 20-25 minutes (add another 5 minutes or longer if you used honey instead of Splenda). Inhale…smells amazing, doesn’t it? Ok, you can exhale now go make some coffee or hot tea.

I like to cut and store my bars in snack sized baggies and pop them in the freezer so they’re ready to grab and go. And, I eat them plain or top with whipped cream a touch of buttery spread–I’m a fan of Earth Balance or Smart Balance Light, for the record.

farrellb2

I'd look on skinnytaste.com, she's got a lot of pumpkin recipes

leanneceleste

Pumpkin Yogurt!

1/2 cup of Non-Fat Plain (or Vanilla) Yogurt
2 Tablespoons of Canned Pumpkin
1 pack of Stevia (or Splenda)
1 teaspoon of Pumpkin Spice

(add 1/2 cup of granola for texture, extra calories, or preference)

Total is 75 calories (215 with granola!)

SergeantSunshine_reused

:DDDDD

http://www.skinnytaste.com/2011/09/pumpkin-swirl-cheesecake-yogurt.html#more

cherryObebe

*BUMP* I love pumpkin! I wait all year for this! lol

SmartFunGorgeous

Spiced Pumpkin Seeds


1 1/2 tablespoons margarine, melted
1/2 teaspoon salt
1/8 teaspoon garlic salt
2 teaspoons Worcestershire sauce
2 cups raw whole pumpkin seeds
Directions

Preheat oven to 275 degrees F (135 degrees C).
Combine the margarine, salt, garlic salt, Worcestershire sauce and pumpkin seeds. Mix thoroughly and place in shallow baking dish.
Bake for 1 hour, stirring occasionally.
Nutritional Information

Amount Per Serving  Calories: 90 | Total Fat: 5.1g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Allrecipes.com

bjfmade

Just found this the other day on hungrygirl.com:

Chocolate Cake
1 box chocolate cake mix, dry
1 15 oz can pumpkin (not pumpkin pie filling)

Mix with wooden spoon until moistened
Spray 9 x 13
Bake @ 350 about 20 minutes
Check with toothpick

Should be moist, don't overcook.

This site had other great recipes using pumpkin. Granted, I have not gotten a chance to make this cake yet, but will soon. It sounded tasty!

abookreader2

This page has tons of them. You just click on the picture and it gives you the recipe. At the bottom is usually a place for nutritional info. Not all of them are probably super healthy, but many are nice I have tried the pancakes and the brownies and they are great. Hope you find something you can use!

http://www.endlesssimmer.com/2010/10/14/100-ways-to-cook-a-pumpkin/

ChefJesse

This is a favorite post-workout or breakfast smoothie of mine. It taste best with homemade pumpkin puree, but canned works well too.

4 oz. pumpkin puree
2 oz peanut butter (all natural preferred)
3 oz chilled apple juice
1/2 tbs agave nectar (or honey or Splenda, I like agave for this)
small pinch of ground cinnamon,
drop or two of vanilla extract
three ice cubes

Combine in a blender and mix until smooth and delicious.

amberminus17

BUMP (until I can find my low cal pumkpin bars recipe)

DannyMussels

Jade_Butterfly

bumpity bump!

fridayjustleft04

Bumping for later.

fitnhealthyccthatsme

Looks like another good one (and thanks everyone for adding to the list)

Kim's Virtuous Mini Pumpkin Muffins
12 servings (original recipe makes 48 mini-muffins, which I scaled down to 12)

Ingredients
3/4 cup all-purpose flour
1/4 cup and 1 tablespoon white sugar
1 teaspoon baking powder
1/4 (15 ounce) can pumpkin puree
1 egg whites
1/4 cup milk
2 tablespoons applesauce
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1/8 teaspoon ground allspice, or more to taste
1/8 teaspoon ground ginger

Preheat an oven to 375 degrees F (190 degrees C). Grease 12 (was 48) mini-muffin cups or line with paper muffin liners.
Stir the flour, sugar, baking powder, pumpkin puree, egg whites, milk, applesauce, salt, nutmeg, cinnamon, allspice, and ginger together in a large bowl until everything is just moistened; pour into prepared muffin cups.
Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 15 minutes. Allow to cool completely on a wire rack before serving.

Nutritional Information Amount Per Serving Calories: 57 | Total Fat: 0.2g | Cholesterol: < 1mg
website: http://allrecipes.com/Recipe/kims-virtuous-mini-pumpkin-muffins/detail.aspx

fitnhealthyccthatsme

LOL @ kiwiburger's pic

LolaVaantz

BuMP!

I'm drooling now and need to go look in a cook book.

A similar tasty treat (and my dinner):

Butternut squash ravioli (safeway brand, on sale 3 bucks for a big bag with 5 servings) 270cal per serving
low fat alfredo your choice (generic 70 cals per serving)
Cook up and sprinkle with some Asiago cheese
(combined with the strong cheese it was much more fullfilling and tasted "richer", I was a full fat browned butter girl in the past so this is a great replacement)

SO freaking tasty! Add a salad and you've got a lovely dinner for under 500 cals that fits that need for savory things (not pumpkin but close!)

acoleman3

Super Simple Pumpkin Muffins

1 box Spice Cake Mix (or Carrot Cake Mix)
1 can Pumpkin Puree

Mix and bake according to directions on back of box. (I have also made cakes with this recipe.

Only 2 ingredients. They will turn out super moist and my kids love them!

Enjoy!

cherryObebe

I'd look on skinnytaste.com, she's got a lot of pumpkin recipes

I went to www.skinnytaste.com and cannot wait to make some of the recipes!!! She has all kinds of skinny pumpkin recipes too, but the blog is full of skinny recipes that just sound and look amazingly delicious. Pretty excited about it!!

fitnhealthyccthatsme

***** >>>>> If you use this 12-serving recipe, make sure to use only 1/4 can of pumpkin puree ... silly me, I put in the whole 15 oz can by mistake. Der-Dee-Der. Prob best to just go with the original recipe @ http://allrecipes.com/Recipe/kims-virtuous-mini-pumpkin-muffins/detail.aspx

Looks like another good one (and thanks everyone for adding to the list)

Kim's Virtuous Mini Pumpkin Muffins
12 servings (original recipe makes 48 mini-muffins, which I scaled down to 12)

Ingredients
3/4 cup all-purpose flour
1/4 cup and 1 tablespoon white sugar
1 teaspoon baking powder
1/4 (15 ounce) can pumpkin puree
1 egg whites
1/4 cup milk
2 tablespoons applesauce
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1/8 teaspoon ground allspice, or more to taste
1/8 teaspoon ground ginger

Preheat an oven to 375 degrees F (190 degrees C). Grease 12 (was 48) mini-muffin cups or line with paper muffin liners.
Stir the flour, sugar, baking powder, pumpkin puree, egg whites, milk, applesauce, salt, nutmeg, cinnamon, allspice, and ginger together in a large bowl until everything is just moistened; pour into prepared muffin cups.
Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 15 minutes. Allow to cool completely on a wire rack before serving.

Nutritional Information Amount Per Serving Calories: 57 | Total Fat: 0.2g | Cholesterol: < 1mg
website: http://allrecipes.com/Recipe/kims-virtuous-mini-pumpkin-muffins/detail.aspx

paperpromisesx3

bump

spinachdiva

delicious: Creamy Pumpkin Faux-sotto from the Hungry Girl

http://www.hungry-girl.com/weighin/printable-recipe/94

tabik30

these all sound amazing!!!!!!!!!!!!!

Wynterbourne

I'm going to try these, but I'm going to substitute the chocolate chips with dried cranberries.

http://www.skinnytaste.com/2011/09/low-fat-pumpkin-spiced-chocolate-chip.html

nkrueger1

check out www.eatbetteramerica.com

jbond80

The Biggest Loser's Frosty Pumpkin Smoothie
Ingredients:

1/2 cup pumpkin puree, fresh or canned
1/2 cup fat free Greek-style yogurt
1/2 cup fat free milk
2 tablespoons agave nectar
1/2 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1?8 teaspoon ground ginger
1?8 teaspoon ground cloves
5 ice cubes
Garnish: nutmeg

Instructions:
Combine ingredients in blender and blend until smooth. Pour into
chilled glass and garnish with dollop of yogurt and sprinkle of
nutmeg. (Makes 2 servings)

Per serving: 130 calories, 0 g fat, 45 mg sodium, 26 g carbs, 2 g fiber, 22 g sugar

jazzybean1

awesome! am making the protein bars right now! Question...when you 'bump' something, does it save it? how do you do it?

BlessedMoon

Bump!!

SuperKatie

I just found this recipe. I haven't made it yet, but plan to when my squash is ripe in my garden. This is for larger 6 portions, you could cut it down and make it fewer calories if you wanted. I like that it doesn't have any added cream.




Butternut squash boosts this recipe with beta-carotene and vitamin C. To cook gratin in advance, prepare through step 2, cover, and refrigerate for up to 24 hours.

Per serving: 264 calories; 6 g protein; 13 g fat; 30 g carbs; 5 g fiber.


Prep: 30 minutes
Total: 1 hour 20 minutes


Read more at Wholeliving.com: Apple, Leek, and Butternut Squash Gratin Ingredients
Serves 4
3 tablespoons extra-virgin olive oil
2 medium leeks, white part only, trimmed of roots and tough outer leaves, thinly sliced crosswise, well washed and dried
Coarse salt and ground pepper
1/2 cup dry sherry
1 tablespoon chopped fresh sage, plus leaves for garnish
1 pound butternut squash, peeled, seeded, and sliced 1/8-inch thick
1 pound apples, such as Gala, Cortland, Baldwin, or Macoun, peeled, halved, cored, and cut into 1/8-inch thick slices
1/2 cup freshly grated Parmesan cheese


Directions
Preheat the oven to 350 degrees. In a 10-inch skillet, heat 2 tablespoons of oil over medium heat. Add leeks and 2 tablespoons water; season with salt and pepper. Cook, stirring occasionally, until they begin to brown, about 10 minutes. Add sherry and sage and cook until liquid is reduced to a glaze, about 3 minutes; set aside.
In a 2-quart shallow baking dish, arrange squash in overlapping layers; season with salt and pepper. Spread leeks evenly over the squash.
Arrange apples in an overlapping layer over the leeks. Brush apples with remaining tablespoon oil. Cover tightly with aluminum foil. Bake 45 minutes.
Uncover and sprinkle cheese over the top. Raise the oven temperature to 450 degrees and bake 10 minutes, or until the cheese has melted and is golden brown. The tip of a paring knife should easily pierce the gratin. Let cool 10 minutes before serving. Garnish with sage leaves.

fitnhealthyccthatsme

Yum! All of the recipes & tips are great!!!

tera7363

I love pumpkin food too!

Hungry Girls Nicely Iced Pumpkin Muffins

Ingredients:
Muffins
1 cup Fiber One Original bran cereal
1 1/2 cups whole-wheat flour
1/2 cup Splenda No Calorie Sweetener (granulated)
1/4 cup brown sugar (not packed)
1 tbsp. baking powder
2 tsp. cinnamon
1/2 tsp. pumpkin pie spice
1/4 tsp. salt
One 15-oz. can pure pumpkin
1 cup club soda
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
1/4 cup sugar-free pancake syrup
1 tsp. vanilla extract
1/4 cup raisins, chopped

Icing
1/4 cup Cool Whip Free, thawed
3 tbsp. fat-free cream cheese, room temperature
1 tbsp. Splenda No Calorie Sweetener (granulated)

Directions:
Preheat oven to 350 degrees. Line 10 cups of a 12-cup muffin pan with baking cups and/or spray with nonstick spray. Set aside.

Using a blender or food processor, grind cereal to a breadcrumb-like consistency. Transfer crumbs to a large bowl.
 Add flour, Splenda, brown sugar, baking powder, cinnamon, pumpkin pie spice, and salt. Mix well and set aside.

In another bowl, combine pumpkin, soda, egg substitute, syrup, and vanilla extract. Mix thoroughly. Add mixture to the large bowl and stir until blended to form the batter.

Slowly sprinkle and stir chopped raisins into the batter. Evenly distribute batter among the 10 prepared cups of your muffin pan. (Batter may be piled high... This is OK!)

Bake in the oven until muffins are golden brown and a toothpick inserted into the center of one comes out mostly clean, about 30 minutes. Set aside to cool.

Meanwhile, combine all icing ingredients in a small microwave-safe bowl. Mix until smooth and blended. (Refrigerate icing if you don't plan to serve muffins right away.)

Remove cooled muffins from the pan. Just before serving, warm icing in the microwave for a few seconds and drizzle it onto the muffins (or simply spread it on evenly). Enjoy!

MAKES 10 SERVINGS

Serving Size: 1 iced muffin
Calories: 137
Fat: 0.75g
Sodium: 260mg
Carbs: 32g
Fiber: 6.75g
Sugars: 9g
Protein: 5.5g

PointsPlus® value 4*

It's crazy to think the Dunkin' Donuts pumpkin muffins have like 600 cals & 26 g of fat!