Good pumpkin baking recipes?

marywilsoncline

Does anyone have a good low cal baking recipe using libbys pumkin they'd like to share? I love the taste of anything pumpkin.:happy:

mormonmomma11

I don't know if it's "low cal" but you could switch ingredients up to make it lighter:

http://www.marthastewart.com/344826/pumpkin-whoopie-pies-with-cream-cheese-f

We skipped the ginger and cloves - added cocoa powder instead.
Use a mixture of whole wheat & white flours.
You can use part apple sauce/part oil to cut down the fat.
Someone in the recipe reviews suggests skipping half the sugar and replacing with maple syrup.

We added semi sweet choco chips & pecans to ours. Skip the frosting though - that was way too sweet for our taste.

Next time we will use the same dough recipe to make pancakes instead

maryb2374

My kids love these. They are pretty dense so they take a while to cook. Very yummy! I don't like ginger so I substitute ground cloves for the ginger.

http://www.chef-in-training.com/2011/07/pumpkin-pancakes/

skinnyme47

Under search look for Pumpkin Cheesecake Mousse. Made some the other day and it is wonderful.

TeaBea

PUMPKIN ANGEL FOOD CAKE
Ingredients
1 cup canned pumpkin
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon ground ginger
1 package (16 ounces) angel food cake mix
14 tablespoons reduced-fat whipped topping
Additional ground cinnamon, optional
Directions
In a large bowl, combine the pumpkin, vanilla, cinnamon, nutmeg, cloves and ginger. Prepare cake mix according to package directions. Fold a fourth of the batter into pumpkin mixture; gently fold in the remaining batter. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets.

Bake on the lowest oven rack at 350° for 38-44 minutes or until top is golden brown and cake springs back when lightly touched and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.

Run a knife around side and center tube of pan. Remove cake to a serving plate. Garnish each slice with 1 tablespoon whipped topping; sprinkle with cinnamon if desired. Yield: 14 servings.


PUMPKIN CRANBERRY MUFFINS
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon ground ginger
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground cloves
1 cup granulated sugar
1 cup canned pumpkin
1/2 cup low-fat buttermilk
1/4 cup packed light brown sugar
2 tablespoons canola oil
1 large egg
2/3 cup sweetened dried cranberries, chopped (such as Craisins)

Preheat oven to 375°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and next 5 ingredients (though cloves); stir well with a whisk. Combine granulated sugar and next 5 ingredients (through egg) in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add flour mixture to sugar mixture; beat at low speed just until combined. Fold in cranberries.

Place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups. Bake at 375° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack.

dahkneeka

best (and easiest) pumpkin muffins.

1 can pureed pumpkin
1 box low fat/cal (either) spice cake mix


blend together and bake.
then... float away to heaven


so moist... too easy.

njohn1967m

Look for the thread entitled "All Things PUMPKIN" on this board. It has lots of yummy pumpkin recipes.