Wanted: All Things Pumpkin-y

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

check out www.eatbetteramerica.com

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

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.

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!

bump LOVE PUMPKIN

MMMM inspired to make pumpkin pancakes for tomorrows breakfast....now to find a recipe!

bump

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!

I've made these before! Except the recipe I used said add and egg white. They were SUPER moist! So moist that when I stored them in an air tight container they got a little mushy...

LOVE pumpkin! Here is a simple recipe for a snack that is low in calories and has a good source of protein!

Quick & Easy Pumpkin Pudding

8 oz fat free cream cheese
1 can (15oz) pumpkin puree
1/4 c sugar substitute (spoon for spoon type) or 3 tbsp honey or maple syrup
1/2 tsp pumpkin pie spice (or 1/4 tsp cinnamon and 1/4 tsp ginger)

In a microwave safe bowl, add the cream cheese (and the honey if using) for about 20 seconds, just enough so that teh cream cheese is soft and easy to stir.
Add the pumpking, sweetener, and spices. Mix well.
Cook in microwave again for about 30 seconds. Stir well. Taste test and add more sweetener or spices if desired.
Place in individual serving containers and refrigerate.

Serving size: 1/2 cup
Makes 6 servings

Calories 62, Total Fat 0, Cholesterol 4mg, Sodium 205 mg, Carbs 9g, Fibre 2g, Sugars 4g, Protein 6g

Enjoy!!!