Wanted: All Things Pumpkin-y

bump LOVE PUMPKIN

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

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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!!!

Bumpity bump bump bump!

I saved this recipe in the database, should you like to use it in your food diary:

LL HOMEMADE PUMPKIN CHOCOLATE CHIP MUFFINS

yield: 28 muffins

Cal: 136, Carb: 22, Fat: 4, Pro: 3, Fiber: 1

Preheat oven to 350 degrees

Mix all ingredients:

3 large eggs
1 1/3 c. sugar
1/4 c. oil
3/4 c. unsweetened applesauce
2 c. pumpkin puree
3 c. all purpose flour
2 t. baking powder
2 t. baking soda
1/2 t. salt
3/4 t. cinnamon
2 t. vanilla
1/2 c. chopped walnuts
1/2 c. semi-sweet chocolate chips (I used Ghirardelli)

Spray muffin tins with non-stick spray. Use standard ice cream scoop (the kind with a lever) to evenly distribute batter -- level scoops should get you 28 muffins.

Bake 15 minutes, cool in pans on rack 10 minutes and then remove.

Pumpkin Ice Cream Torte
Thaw 10 minutes before serving to slice.

YIELD: 12 servings
COURSE: Desserts, Ice Cream/Sherbet
Ingredients

3/4 cup graham cracker crumbs
2 tablespoons brown sugar
2 tablespoons finely chopped pecans
2 tablespoons butter, melted
Cooking spray
1 cup canned unsweetened pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
9 cups vanilla low-fat ice cream (about 1 1/2 cartons), divided
1/4 cup finely chopped pecans, toasted and divided
1/4 cup jarred caramel topping
Preparation

1. Preheat oven to 350°.

2. Combine first 4 ingredients (mixture will be crumbly). Firmly press crumb mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake at 350° for 10 minutes; cool on a wire rack.

3. Combine pumpkin and the next 4 ingredients (through cloves) in a bowl. Soften 6 cups ice cream; add to pumpkin mixture, stirring to blend. Spoon half of mixture into prepared pan. Cover with plastic wrap; freeze 1 hour or until firm. Cover and freeze remaining pumpkin ice cream.

4. Soften remaining 3 cups vanilla ice cream; stir in 3 tablespoons pecans. Spread over pumpkin ice cream layer; freeze 1 hour or until firm. Soften remaining 3 cups pumpkin ice cream; spread over vanilla ice cream mixture. Cover; freeze 8 hours or until firm. Cut torte into 12 wedges. Place 1 wedge on each of 12 plates. Place topping in microwave-safe bowl; microwave at HIGH 45 seconds. Top each serving with 1 tablespoon topping; sprinkle with 1/4 teaspoon pecans.

Nutritional Information
Amount per serving
Calories: 260
Fat: 8.2g
Saturated fat: 3.1g
Monounsaturated fat: 2.2g
Polyunsaturated fat: 1.1g
Protein: 5.6g
Carbohydrate: 40.9g
Fiber: 2.8g
Cholesterol: 13mg
Iron: 0.7mg
Sodium: 186mg
Calcium: 168mg

BUMP!!! :):) I love pumpkin. Now I just wish we could merge all the pumpkin recipe threads into one

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!

I have made this cake and it's great! I made it in a bundt pan and drizzled icing over the top. I have also made it with spice cake mix and it was great, too!

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




Ohhhhh yummmmm!