Peanut Butter Pumpkin Spice Cookies

I just can't stop baking with pumpkin because it's fall.. but today I really wanted peanut butter cookies!

This is a low calorie, healthy guilty pleasure recipe combining fall flavors with an overwhelmingly tasty, very soft, moist, peanut butter cookie.

Ingredients
1/2 cup peanut flour (pb2)
scant 1/4 cup water
1/4 cup pumpkin puree
1 tbsp sugar free maple syrup
3 tbsp splenda
1 teaspoons pumpkin pie spice
1/2 teaspoon  vanilla extract
1/8 teaspoon sea salt

Instructions
Preheat oven to 350 degrees. Combine all ingredients and stir well until you have a thick batter. Drop onto greased or sprayed cookie sheet by rounded tablespoon or with a cookie scoop. Gently press down on each cookie two ways with fork. Bake for 15-18 minutes. Let cool or eat warm!

Nutritional info: 35 calories per cookie, yielding 6 medium sized cookies
Or just eat the whole batch for 210 calories.

Pumpkin Cheesecake Mousse Dip

If there's anything scary about Halloween/Fall time, it's how fast I devoured this dip.

What makes it less scary? This one is a single serving recipe. No guilt, no shame, just pumpkin cheesecake indulgence mousse dip for one. It's pretty filling too.

Let's just say I was really craving pumpkin cheesecake and I was too lazy and tired to get out of bed and prepare actual cheesecake, bake it, wait for it to refridgerate... but oh, I am so loving this.

 I've seen a ton of different pumpkin dip recipes out there, but I guarantee you, you'll be glad you made this one. It's lighter, fluffier, and more mousse like, but with the taste of pumpkin cheesecake.

Goes great with sides like apple slices, pretzels, and maybe a few candy corn! (I can't imagine it not going good with anything though..)

Ingredients
1/4 cup canned pumpkin
1 tbsp fat free cream cheese
1 tbsp vanilla or plain yogurt
1 tbsp(9g) cool whip free
1/8 tsp vanilla extract

1/4 tsp pumpkin pie spice
1/8 tsp extra nutmeg (optional)
1 tbsp splenda
dash of cinnamon on top

Instructions
Combine wet ingredients and mix well until cream cheese chunks are gone. I used a hand beater. This is easier if you let the cream cheese sit out a few minutes. Then mix in dry ingredients and dash cinnamon on top. It's that easy.
Let refrigerate for about 10 minutes if you want it more cold/a little thicker. I like it better colder, but it's fantastic either way.

Nutritional info: 60 calories per recipe / ramekin full of dip

Fall Into Fall Cornbread

This cornbread has a rich cinnamon flavor, with a hint of molasses and pumpkin. When I made it and shared it, I was told it tasted like fall. I happen to agree..

and I happen to love fall.

This bread is a perfect side to an autumn dinner, particularly soup or chili.

Ingredients
Dry
1/2 cup all purpose flour (I used wheat)
1/2 cup cornmeal
1/4 cup splenda 

1/2 tablespoon baking powder
1/2 teaspoon salt

1/2 tsp cinnamon
1/4 tsp pumpkin pie spice

Wet

1/2 cup canned pumpkin

3 tbsp egg beater
2 tbsp applesauce 
1 tbsp plain yogurt
1/2 tablespoon molasses

Instructions
Preheat oven to 400 degrees. Combine dry ingredients and whisk together well. Combine wet ingredients separately and then stir together the wet and dry together until you get a sticky bread dough.

Roll out dough onto a sprayed or greased sheet and cut into 8 equal pieces. The dough should be about a half inch thick. You could also use a scone pan for this that yields 8. Bake for 13-15 minutes at your discretion. Enjoy warm or let cool and reheat later! This bread tastes best warm.
Spread with butter, pumpkin butter, whatever you like!
  
Nutritional info: 70 calories per 1/8th of recipe 

Baked Gingerbread Cake Donut

 Light and delicious gingerbread cake donut with that unique molasses aroma.

And it's gosh darn beautiful.. look how the molasses shines.

Maybe I'm just weird and have gingerbread cravings.. does anyone else get those? This goes perfect with coffee.

Ingredients
Dry
2 tsp coconut flour
1/2 tbsp splenda
1/8 tsp baking powder
pinch salt
pinch ginger
cinnamon
cloves
nutmeg

Wet
1/8 tsp butter extract
1/2 tbsp milk
1/2 tsp molasses
1/2 tsp yogurt
1/2 tsp applesauce
1 tbsp egg beater
1 tsp maple syrup

(glazed with 1/8 tsp molasses)

Instructions
 Mix wet ingredients and dry ingredients separately, then, mix wet and dry together, taking care to mix well until you have a nice batter. Gently spoon into a greased or sprayed standard size donut pan. Bake at 375 degrees for 20 minutes.
Glaze with molasses. Let cool or enjoy warm.

Nutritional info: 45 calories

Pumpkin Spice Powdered Sugar Cake Donut

I love donuts, especially powdered donuts, but I haven't eaten one in ages because, let's face it, donuts are never healthy. Unless of course they're baked and full of fiber like this one.

But wait, baked? Full of fiber? That doesn't sound like an appetizing donut.. or so you'd think.

However, this regular size donut tastes exactly like a cake donut because it is made with coconut flour. I really can't taste the difference. It has a light, airy, pumpkin flavor, with the same consistency and sugariness of a beloved classic powdered donut.

Best of all, it's only 60 calories for the entire donut, powdered sugar and all. That being said, feel free to double the recipe, make two, and eat them both. ;)

Ingredients
Dry
1 tbsp coconut flour
1 1/2 tbsp splenda
1/4 teaspoon baking powder
1/8 tsp xanthan gum
1/8 tsp cinnamon
1/8 tsp pumpkin pie spice
pinch salt

Wet
1/8 tsp vanilla
1 tbsp egg beater
1 tbsp unsweetened vanilla almond milk
2 tbsp canned pumpkin
4 drops liquid stevia (optional)

coating: 1 tsp powdered sugar

Instructions
Preheat oven to 350. Combine wet and dry ingredients together, separately. Mix well, then gently mix wet ingredients into the dry until a cakey batter is formed.
Spray a donut pan with nonstick spray and gently spoon in the batter, working around the donut hole until the batter is smooth. Place in oven and bake for 20-25 minutes. Let cool in donut pan for a few minutes, then gently remove and let cool on wire rack or plate. Once completely cool, sprinkle or brush a tsp of powdered sugar over your donut. Enjoy!

Nutritional info: 60 calories
*I used a Wilton standard sized donut pan to make this.

Peaches and Cream Pie Crisp

Fruit crisps and cobblers are definitely one of my favorite things.

Mmm, peaches and cream pie crisp! This single serving recipe is great for breakfast, snack, a side, or a healthy, filling dessert.

The filling is a thick, creamy peach pie like filling with a crisp, sweet, oat topping.

Ingredients
For filling:
One cup Del Monte (no sugar added) diced peaches
1 tbsp splenda
1 tbsp nonfat plain greek yogurt
2 tsp cornstarch
1/8 tsp cinnamon
1/8 tsp vanilla extract

For topping:
1 tbsp rolled oats
1 tsp wheat flour
1/2 tbsp splenda

Instructions
Drain peaches lightly, but still give them a little syrup to sit in. Mix your filling ingredients together in a small ungreased ramekin dish. Stir well.
Combine topping mix and sprinkle over the peach filling.
Bake at 400 for 20 minutes or until crisp and bubbling. Let cool a few minutes as it is very hot, then enjoy warm.

Nutritional info: 90 calories

Soft Baked Pumpkin Pie Oatmeal Cookies

This recipe yields a guiltless serving of two delicious oatmeal cookies.

Ingredients
1 tbsp canned pumpkin
1/2 tbsp maple syrup
1/2 tbsp unsweetened applesauce
1/8 tsp vanilla

1 tbsp wheat flour
1 1/2 tbsp rolled oats
1 1/2 tbsp splenda
1/8 tsp salt
1/4 tsp baking powder
1/8 tsp baking soda
1/8 tsp pumpkin pie spice

Instructions
Combine wet and dry ingredients separately and mix well. Then, roll the wet ingredients into the dry, taking care to cover with the oats. Spray a baking sheet with nonstick spray and drop mixture onto sheet evenly into two cookie portions.
Bake at 375 for 18 minutes. Let cool or enjoy warm!

Nutritional info: 91 calories for both cookies

Pumpkin Spice Latte Breakfast Muffin

 Mmmm.. Pumpkin spice lattes. I had a scoop of Starbuck's PSL ice cream last night before bed, and this morning I was craving more pumpkin spice latte.. but in muffin form.

 Here is a single serving recipe I came up with for a soft, delicious breakfast muffin that tastes like a pumpkin spice latte.

Ingredients:
1 tbsp canned pumpkin
1 tbsp + 1 tsp vanilla yogurt
1/2 tsp cold brew coffee
1 tsp unsweetened vanilla almond milk
1 tsp egg beaters
2 tbsp + 1 tsp whole wheat pastry flour
1 1/2 tbsp splenda
1/4 tsp baking powder
1/4 tsp pumpkin pie spice
1/8 tsp salt
1/8 tsp cinnamon

Instructions:
Mix dry ingredients together, and then add wet ingredients. Mix thoroughly and place into an oven preheated to 375 degrees. Bake for 20 minutes or until toothpick comes out of the muffin clean in the middle. Let cool or eat warm and top with your choice of topping.

I used 1/2 tbsp fat free cream cheese, 1/2 tbsp canned pumpkin, 1 tsp splenda and 1/2 tbsp vanilla yogurt to top mine.

Nutritional info: 85 calories for one muffin

Breakfast Dessert Tarts

My favorite meal of the day? Breakfast dessert. Let's face it, I only ever eat dessert for breakfast.

However, often, I can't decide what I want! I want chocolate, I want warm berries, I want cream cheese, I want peanut butter...

 This is where dessert cookies come in.

I had for breakfast, pumpkin butter on a soft chocolate chip cookie tart crust, as well as lemon curd and cranberry apple butter on a warm blueberry cookie tart crust.

Yeah, this might become a daily thing. Oops ;). You're welcome.

Ingredients:
2 tbsp whole wheat flour
2 tbsp whole wheat pastry flour
1/2 tsp baking powder
1/4 tsp cinnamon
1/8 tsp salt
2 tbsp splenda
2 tbsp unsweetened vanilla almond milk
1 tbsp unsweetened applesauce or pumpkin
2 tbsp water
1/8 tsp butter extract
1/8 tsp vanilla extract
+optional extras (berries, chocolate chips, whatever you'd like!)

Instructions:
Preheat your oven to 350 degrees. Mix all ingredients together until you have a batter. Pour into two separate sprayed or greased tartlet dishes or ramekins. Add optional extras now to the batter, so you can create two different dessert tarts! Or, you can do it before hand, if you only want one kind, or before hand, if you are just making one big one. Place your crusts in the oven and set temperature to rise to 425 while cooking. Bake for 15-20 minutes, depending on how soft you want the crust. I baked mine for 15 because I like it soft exactly like a cookie!
Take out of oven and eat immediately, spread on your choice of topping for warm topping (icing, cream cheese, etc) or let cool and spread! So many different options.

Nutritional info: 110 calories for two medium breakfast dessert tart crusts/bases, or one large.

(Better Than A Tortilla) Whole Wheat Pizza Crust

 

I happen to love pizza. I've made a lot of pizzas on top of tortillas for a low cal/healthy option, but sometimes I really miss pizza crust.

Today, I decided to make my own. I like the taste of whole wheat, so I used whole wheat flour, but you can also use all purpose, or a mix of the two. This is what it looked like after coming out of the oven,

Then, I threw my toppings on, and baked it!

Perfect personal size pizza with a healthy crust, that was much thicker than a flimsy tortilla.

I paired mine with a side salad for a great lunch. I also really enjoyed putting spices in the flour, such as parsley flakes and other seasonings. See what you can come up with!

Ingredients:
    1/4 cup whole wheat flour
    1/2 tsp baking powder
    1/8 tsp salt
    -add in spices such as parsley flakes, garlic powder, onion powder, italian seasoning, etc!
    2 tbsp unsweetened almond milk
    2 tbsp water
    1/2 tbsp unsweetened applesauce or pumpkin
    1/4 tsp butter extract

Instructions:
Preheat oven to 425. Combine dry ingredients and stir. Then, add wet ingredients and stir. Don't worry, your dough is going to be a little runny. Spray a baking sheet well with nonstick spray and spread out your crust to desired thick/thinness. The thinner it is, the crispier the crust will be.
Bake for 17-20 minutes and pull out. Gather up the toppings you want and add them on to the crust. Place back in the oven for 5-7 minutes. Enjoy your pizza!

Nutritional info: 100 calories for crust

Dark Chocolate Fudge Cupcake

Oh, hello, new love of my life.

I could eat these every day and not feel this slightest bit guilty. Why? Because I've never fulfilled a chocolate craving better than with these, and two, because they're less than 100 calories.

Okay, maybe I could eat two a day. They will also make your house smell like a bakery.

You can also top your cupcake with whatever you want - I've tried Bavarian cream, my chocolate ganache and regular icing so far..

Oh, and you can make them in less than 10 minutes. Maybe less than five, if you have the recipe memorized, like me.

Ingredients:
4 tbsp unsweetened cocoa powder
1/8 tsp baking powder
pinch salt
1/4-1/2 cup splenda or liquid sweetener to taste (but you have to use a lot, the less sweetener, the more "dark" the chocolate will seem, as unsweetened cocoa powder is very bitter)
3 tbsp unsweetened vanilla almond milk
2 tbsp canned pumpkin or unsweetened applesauce
1 1/2 tsp egg beater
2 tbsp water
1/4 tsp vanilla extract

1/8 tsp butter extract (optional)
+optional extras

Instructions:
Combine ingredients together in a bowl and stir well. Pour batter into a well greased or sprayed ramekin, and place in the microwave. Microwave for 3 minutes. If not done, microwave for 30 more seconds. Take out and let cool. Your cupcake should come out of the ramekin easily. Top with whatever you want, or eat your fudge cupcake plain!
You can also bake the batter at 350 for 20 minutes. However, I just like instant chocolate gratification, what can I say.

Nutritional info: 65 calories for one plain fudge cake

Magical Pumpkin Bread Muffin

There's a couple great things about this recipe. One, it's a giant pumpkin muffin that has a comforting, gooey, cinnamon fall taste.

Two, it's ready in less than five minutes.. because you can make it in the microwave. I'm not kidding.

Top it with pumpkin butter for extra yumminess like I did.. or anything you want, for that matter. Next time, I may just go with icing for more of a cupcake.

Ingredients:
Slice of bread (I use Sara Lee's 45 calories per slice)
2 tbsp egg beaters
2 tbsp canned pumpkin
1 tbsp unsweetened vanilla almond milk
2 tbsp splenda (or sweetener to taste)
1/4 tsp cinnamon
1/4 tsp pumpkin pie spice (optional)
1/4 tsp vanilla extract

Instructions:

Tear up a piece of bread into small pieces and place it in a small ramekin sprayed with nonstick spray (works best) or mug. Combine ingredients together and beat well. Then, pour your mixture over the bread and place in the microwave for 2-2 1/2 minutes. Let cool for a few minutes and devour.

Nutritional info: 74 calories for one plain muffin (without pumpkin butter or hershey's kiss)

Cranberry White Chocolate Bark Smoothie

Smoothies are great for a filling snack, especially if you're in between meals. This smoothie tastes like white chocolate cranberry bark..but in a smoothie form.

 It's crazy good stuff. It kind of reminds me of Christmas.. I guess because of the taste.

Ingredients:
1/4 cup unsweetened vanilla almond milk
1/4 cup light vanilla yogurt
1 cup OceanSpray Diet Cranberry Juice
1 tbsp Da Vinci Sugar Free White Chocolate Syrup
2 tbsp Splenda
1/2 tsp Xanthan Gum
1/4 tsp vanilla extract
10g OceanSpray Reduced Sugar Craisins (These could be left out, but you won't get tiny bits of dried cranberry which I felt really made this so great.)
6-10 ice cubes, depending on desired consistency

Instructions:
Blend until smooth, or until consistency is how you like your smoothies.
Makes about 16oz.

Nutritional info: 69 calories w/ craisins, 44 without