If You're A Pumpkin Lover
Replies
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OMG, I have so many pumpkin recipes, guys, but they're all on my computer. Will share some when I get back home.0
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Bump for later
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Then there is the quick and easy "muffin" recipe:
I box devil's food OR spice cake mix and a 15oz can of pumpkin. That's it!!
Mix them, and do not add anything else, batter will be dense. Put in muffin tin (makes 12) and bake at 400 for 20 mins.
What are the calorie and fat numbers for this recipe? I often use applesauce or other purees in my cakes and this sounds so good another plus, it couldn't get any easier!
Still has 182 calories and 20g of sugar, but only 5g of fat. They freeze well though and are great if you need something in a pinch.
But there is nothing to tweak since everything is in the cake mix. I have made this recipe from Whole Foods before, and since it is "from scratch" you have a little more wiggle room with the recipe. Interestingly enough the stats are about the same if you make it as is.
Pumpkin Chocolate Cake
Serves 12
Chocolate cake gets a fall update with pumpkin and warm spices.
Ingredients
1/4 cup canola oil, plus more for greasing
1 cup whole wheat pastry flour
1/3 cup cocoa powder
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
2 eggs
1 (15-ounce) can pumpkin purée
1 teaspoon vanilla extract
Powdered sugar, for dusting (optional)
Method
Preheat oven to 350°F. Grease an (8-inch) square baking pan with oil and set aside.
In a large bowl, whisk together flour, cocoa powder, pumpkin pie spice, baking powder, baking soda and salt. In a separate bowl, whisk together oil, sugar, eggs, pumpkin and vanilla. Whisk flour mixture into pumpkin mixture until well combined then transfer batter to prepared pan.
Bake until the cakes pulls away from the sides of the pan and a toothpick inserted in the center comes out clean, 40 to 50 minutes. Set aside to let cool then cut into squares and dust with powdered sugar, if you like.
Nutrition
Per serving (1 piece/79g-wt.): 180 calories (50 from fat), 6g total fat, 0.5g saturated fat, 35mg cholesterol, 160mg sodium, 29g total carbohydrate (3g dietary fiber, 18g sugar), 3g protein
Tags: Family Friendly, American, Vegetarian, Dairy Free0 -
Clearly I cook with pumpkin a lot...my husband gets sick of it in the fall and winter :-) I make this with cranberries instead of raisins and it works well as a loaf too.
Addictive Pumpkin Muffins - yields 12
Ingredients
1/2 cup raisins
1-1/2 cups and 1 tablespoon all-purpose flour
1-1/3 cups white sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
2 eggs
3/8 (29 ounce) can pumpkin
1/3 cup unsweetened applesauce
1/3 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 C). Grease three 12 cup muffin pans, or line with paper muffin liners. Soak raisins in hot water for ten minutes to plump, then drain.
In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, nutmeg, cinnamon, and ground cloves. In a separate bowl, mix the eggs, pumpkin, and applesauce, until smooth. Add this mixture to the dry ingredients and stir thoroughly to make a smooth batter. Stir the raisins and walnuts into the batter. Spoon batter into the prepared muffin cups.
Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean.
Nutritional Information open nutritional information
Amount Per Serving Calories: 207 | Total Fat: 3.3g | Cholesterol: 35mg0 -
And one more...then I have to hit the gym. Pumpkin Risotto
A vegetarian and vegan twist on classic Italian risotto - pumpkin! Why not? Pumpkin adds a sweet and unique flavor perfect for fall, as a vegetarian Thanksgiving entree, or anytime. This Italian risotto recipe is both vegetarian and vegan.
1 onion. diced
1 tbsp olive oil
2 cups arborio (risotto) rice
1 cup white wine
4 cups vegetable broth
1 cup canned pumpkin
1 tsp fresh ginger, grated or minced
1 tsp nutmeg
1 tbsp chopped fresh basil
1 tbsp margarine
salt and pepper to taste
Preparation:
Sautee the onion in olive oil over medium heat for three to five minutes, or until soft. Add the rice. Allow to cook, stirring, for a minute or two. Slowly add the wine.
Start to add the vegetable broth, 1/2 cup at a time. Allow the moisture to cook off before adding the next 1/2 cup. Stir frequently.
Add remaining ingredients, stirring well, and cook for just a few minutes, until heated through.0 -
Everything sounds so good - bump for later 0
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bump!!!! YUM!!!!0
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Just seen this on Skinnytaste.com today. Look awesome!
Pumpkin Cupcakes (no frosting)
Skinnytaste.com
Servings: 24 • Serving Size: 1 cupcake • Old Points: 2 pts • Points+: 2 pts
Calories: 84.2 • Fat: 0.8 g • Protein: 0.6 g • Carb: 18.5 g • Fiber: 0.3 g • Sugar: 9.9 g
Sodium: 140.9 mg
Pumpkin Cupcakes with Frosting
Servings: 24 • Serving Size: 1 cupcake • Old Points: 3 pts • Points+: 3 pts
Calories: 121.1 • Fat: 2.8 g • Protein: 1.4 g • Carb: 23.2 g • Fiber: 0.5 g • Sugar: 13.9 g
Sodium: 142.3 mg
Ingredients:
• 18.25 oz Betty Crocker Golden Vanilla Super Moist Cake Mix
• 2 tsp pumpkin pie spice
• 1 cup canned 100% pure pumpkin
• 1 cup water
For the Pumpkin Cream Cheese Frosting:
• 8 oz Philadelphia 1/3 fat cream cheese
• 1/2 cup pureed pumpkin (canned is fine)
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice
• 5 tbsp packed brown sugar
Directions:
Preheat oven to 350°. Line a cupcake tin with cupcake wrappers.
Combine cake mix and pumpkin spice in a large bowl. Add pumpkin puree and water, mix about 2 minutes.0 -
Pumpkin Protein Bars
Nutrition Facts:
Nutrition (without walnuts): 1 square = 47 calories, .7 g fat, 8 g carbs, 3.7 g protein
Nutrition (with walnuts): 1 square = 63 calories, 2.3 g fat, 8 g carbs, 4 g protein
Ingredients:
• ½ C Xylitol Brown Sugar Blend (Ideal)
• 1 - 4 oz. jar baby food applesauce
• 2 tsp. ground cinnamon
• 1 ½ tsp. ground ginger
• ½ tsp. ground clove
• 1 tsp. baking powder
• 1 tsp. baking soda
• ½ tsp. salt
• 2 tsp. vanilla extract
• 4 large egg whites
• 1 - 15 oz. can of raw pumpkin
• 2 C oat flour
• 2 scoops vanilla whey protein
• ½ cup almond milk
• ½ C chopped walnuts (optional)
Directions:
1. Preheat the oven to 350.
2. Spray a 9 X 13 Pyrex dish with non-stick spray.
3. Combine first 11 ingredients and mix well.
4. Add the final 3 ingredients (4, if adding walnuts), and mix until incorporated. Spread batter into the Pyrex dish and bake for 30 min.
Makes 24 squares.0 -
Thresher's Pumkin Soup
2 TBsp butter
2 onions, chopped
2 Tbsp Flour
5 cups chicken stock
1 lb raw diced pumkin
1 tsp nutmeg
pinch cloves
salt, pepper
8 oz tomatoes, skinned, seeded, chopped
1 1/4 milk
Optional 4 tbsp sour cream
Melt butter and add onions and saute until soft. Add flur and cook for 1 min. Stir in stock and bring to a boil. Add pumkin, spirces, salt and peper to taste, tomatoes and milk. Stir well. Cover and simmer for 30 min. Puree. Serve hot with croutons, or allow to cool and serve chilled with a spoon of sour cream.
Fresh pumpkin is coming into the stores in anticipation of Halloween. If you put a light bulb instead of a candle in your jack' o'lantern, you can use thepumpkin in this soup the very next morning. We just love cooking up batches of pumpkin and freezing them to use all winter.0 -
Pumpkin Pound Cake
2 3/4 cups sugar
1 1/2 cups of butter
1 tsp vanilla
6 eggs
3 cups flour
1/2 tsp baking powder
1/2 tsp salt
3/4 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1 cup pumkin
Cream sugar and butter. Add vanilla and eggs, one at a time, beating until well blended after each addition.
Combine dry ingredents. Alternately add dry ingredients and pumpkin to the butter mixture.
Pour batter into a greased and floured 12 cup tube pan
Bake at 350 for 60-70 min, or until a toothpick comes out clean when inserted in centre. Cool for 15 min.
Invert onto serving plate.
Make up the walnut sauce:
1 cup brown sugar
1/4 cup dark corn syrup
1/2 cup whipping cream
2 Tbsp butter
Dash salt
1/2 tsp vanilla
1/2 cup chopped walnuts
Combine brown sugar, syrup, cream butter and salt. Cook over medium stirring constantly until mixture boils. Reduce heat and simmer t min, stirring constantly. Stir in vanilla and walnuts.
Pour some of the sauce over the cake as a garnish. Save the rest in a gravy boat to pour out over each individual serving.
Not low cal, this is an excellent dish for pot luck suppers and family feasts where nobody counts calories.0 -
BUMP0
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bump0
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bump0
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WOW my hubby LOVES pumpkin!! I am totally going to try this thanks
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Bump0
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I have been craving pumpkin something fierce for almost a month. Thank you all for sharing these recipes. Bumping to drool over and experiment with later.0
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I think the calories are 100 cal per muffin.
Thanks, can't wait to try them!
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Then there is the quick and easy "muffin" recipe:
I box devil's food OR spice cake mix and a 15oz can of pumpkin. That's it!!
Mix them, and do not add anything else, batter will be dense. Put in muffin tin (makes 12) and bake at 400 for 20 mins.
What are the calorie and fat numbers for this recipe? I often use applesauce or other purees in my cakes and this sounds so good another plus, it couldn't get any easier!
Still has 182 calories and 20g of sugar, but only 5g of fat. They freeze well though and are great if you need something in a pinch.
But there is nothing to tweak since everything is in the cake mix. I have made this recipe from Whole Foods before, and since it is "from scratch" you have a little more wiggle room with the recipe. Interestingly enough the stats are about the same if you make it as is.
Pumpkin Chocolate Cake
Serves 12
Chocolate cake gets a fall update with pumpkin and warm spices.
Ingredients
1/4 cup canola oil, plus more for greasing
1 cup whole wheat pastry flour
1/3 cup cocoa powder
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
2 eggs
1 (15-ounce) can pumpkin purée
1 teaspoon vanilla extract
Powdered sugar, for dusting (optional)
Method
Preheat oven to 350°F. Grease an (8-inch) square baking pan with oil and set aside.
In a large bowl, whisk together flour, cocoa powder, pumpkin pie spice, baking powder, baking soda and salt. In a separate bowl, whisk together oil, sugar, eggs, pumpkin and vanilla. Whisk flour mixture into pumpkin mixture until well combined then transfer batter to prepared pan.
Bake until the cakes pulls away from the sides of the pan and a toothpick inserted in the center comes out clean, 40 to 50 minutes. Set aside to let cool then cut into squares and dust with powdered sugar, if you like.
Nutrition
Per serving (1 piece/79g-wt.): 180 calories (50 from fat), 6g total fat, 0.5g saturated fat, 35mg cholesterol, 160mg sodium, 29g total carbohydrate (3g dietary fiber, 18g sugar), 3g protein
Tags: Family Friendly, American, Vegetarian, Dairy Free
Better yet!!! Thank you for this info!:flowerforyou:0 -
All this pumpkin talk is making me hungry. I am not feeling well so maybe I'll make some pumpkin soup. Any good pumpkin soup recipes? Or I'll check online and let you know.
I hope my can of pumpkin is not expired. I got it last year.0 -
Here is an easy and healthy pumpkin soup recipe that someone shared with me a few years ago. I make it sometimes and really enjoy it during the colder months.
Pumpkin Soup - Serves 4
* 1 14 oz can of Pumpkin
* 1 cup of Vegetable or chicken broth
* 1 can of black beans drained (optional)
* 1 onion, diced
* 1 can of tomatoes with mild green chilis (I use rotel tomatoes)
* 1 tsp of Cumin
* 1 TBSP of light butter or margarine
1. Melt butter or margarine in a large saucepan over medium heat. Add onion and cumin; saute, stirring often, until onion is soft and fragrant. Stir in remaining ingredients.
2. Bring to a boil, stirring often.
3. Cover, and reduce heat to low.
4. Simmer for 25 minutes, stirring occasionally.
5. Puree soup in a food processor, blender, or immersion blender (recommended).
6. Return soup to saucepan; reheat, covered, over low heat and add black beans if using them. Ladle soup into bowls and serve.0 -
Bumping for all of these yummie pumpkin recipes!! Thank you everyone for posting your treats!!0
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The soup sounds great. Any idea about the nutritional content?0
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bump, i love love pumpking too!0
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The pumpkin cream cheese sounds great. What do you eat with it?0
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It is very easy to freeze fresh pumkin that is available at this time of the year. Simply clean out the pumpkin. Then you can either bake it, or boil it. Once cooled, scrape off the shell, and pack in two cup amounts in empty yogurt containers and freeze. That is enough for a pie, and for most other recipes out there.
If you want to eat the seeds, you boil them first, and then bake them with oil and salt.0 -
http://www.skinnytaste.com/2011/09/pumpkin-spiced-oatmeal-pecan-cookies.html
I just made these pumpkin oatmeal cookies. about 80 calories per cookie (mine are probably a little less because I used a butter substitute) and they taste pretty damn good0 -
I'm so ready for pumpkin season! Thank you for posting all of these great reciepes!
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I'm so ready for pumpkin season! Thank you for posting all of these great reciepes!
Sorry, recipes!0
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