Good pumpkin baking recipes?

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marywilsoncline
marywilsoncline Posts: 301 Member
in Recipes
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:

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  • mormonmomma11
    mormonmomma11 Posts: 358 Member
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    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
    maryb2374 Posts: 137 Member
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    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
    skinnyme47 Posts: 805 Member
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    Under search look for Pumpkin Cheesecake Mousse. Made some the other day and it is wonderful. :smile:
  • TeaBea
    TeaBea Posts: 14,517 Member
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    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
    dahkneeka Posts: 163 Member
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    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
    njohn1967m Posts: 38 Member
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    Look for the thread entitled "All Things PUMPKIN" on this board. It has lots of yummy pumpkin recipes.

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