Pumpkin Pound Cake

This is arguably the most beautiful pound cake I've ever seen.

I cannot believe how good this stuff is. At our residence, we're jokingly calling it 'pumpkin crack cake'. I cranked out two loaves, and they disappeared.. made two more.. now there's only a bit of one left. Oh, help us.

 This could be considered a copycat of Starbucks' pumpkin pound cake, but I have no idea how they make theirs. Besides, this one is better. It's just, that's how good this stuff is. It's kind of scary addictive.

Traditionally, pound cake is made with butter, but you're not going to miss it in this recipe.

It's dense, thick and moist and perfect. Everything a pound cake should be.

Ingredients 
    1 1/2 cups whole wheat flour (or all purpose)
    1/2 tsp cinnamon
    1/2 tsp salt
    1/2 tsp baking soda
    1/2 tsp baking powder
    1/4 tsp pumpkin pie spice
    1/4 tsp nutmeg
      
    15 oz pumpkin puree (1 can)
    4oz (1/2 cup) yogurt (I used a 'pumpkin pie' yogurt, but those are seasonal. This will still work and taste just as amazing with vanilla)
    6 tbsp egg beaters
    1 1/2 cups stevia in the raw (or other suger substitute)
    1/4 tsp almond extract

Instructions
Preheat oven to 350 degrees. Combine flour, cinnamon, pumpkin pie spice, nutmeg, baking soda, baking powder, and salt and whisk well. In a separate bowl, mix together a can of pumpkin puree, yogurt, egg beaters, almond extract, and baking stevia until completely blended. Pour the wet mixture into the dry and beat with an electric beater until cake batter is smooth.
Grease or spray a large loaf pan or two mini loaf pans. (I used two 5 3/4 x 3 x 2 1/8 inch pans.)
Pour batter equally into each pan, and bake for an hour.
Let cool or enjoy warm.

- Dust with powdered sugar for fun :)

Nutritional info: 
Whole recipe (809g): 900 calories, 
450 calories per one mini loaf


**Nutritional info will vary based on what yogurt you use. My yogurt only added 40 calories to the recipe, I used 4oz of a carbmaster yogurt from Fred Meyer/Kroger brand. Simply subtract that from 900 and add accordingly.

Light Cocoa Pumpkin Pie (crustless)

Eat a whole pie? Don't mind if I do..

Okay, maybe just two pieces for now, but that's because I want to save more for later tonight!

This pumpkin pie is spot on taste of your favorite fall dessert, with a little lingering hint of cocoa. I was told that it tastes restaurant quality. What's funny is, it's true, it's way better than the last pumpkin pie I can remember having at an eatery.. and this way you get a whole pie.

That you can eat by yourself.

Look at the nutritional info at the bottom of this recipe for a shock - I won't boast about it.. Just let you stammer in disbelief.

Note: The reason you must change the baking temperature is so that the pie bakes it's own crust. It firms up the edges the pie like it would if there were a crust!
This pie may not have a crust, but I promise you won't even remember what a crust is when you taste it. :)

Ingredients
7.5oz pumpkin puree (half can)
1/4 cup egg beaters
1/2 cup splenda
3/4 cup unsweetened almond milk
1/2 tbsp coconut flour
1 tsp unsweetened cocoa powder
1/2 tbsp pumpkin pie spice
1/4 tsp cinnamon
1/4 tsp salt
1/4 tsp vanilla extract

Instructions
Preheat oven to 400. Lightly spray or grease a medium - small pie or tart pan. (I used an 8 inch tart pan). You could make it smaller if you want it thicker, you decide.
Combine all ingredients in a single bowl, adding the flour last, and beat well. Pour pie filling into your pan and bake at 400 for 20 minutes. Then, lower temperature to 350 degrees and bake for 40-45 more minutes until the middle of the pie is 'set'. Let cool before cutting and serving. Refrigerate for half hour or longer after cooling for best texture - but not necessary.

Nutritional info: 145 calories for the whole pie

Chocolate Banana Caramel Chip Muffins

I did something right in the kitchen today. I created not only the most beautiful muffins I've ever made, but the most delicious, moist, most incredible combination of flavors. Who doesn't love banana and chocolate as a flavor combination? These muffins taste strongly of both, but not only that, they ooze delicious warm caramel as you eat them.

Um.. yeah.

Did I mention that these are made with  healthy ingredients? (Though they don't taste like it..)

This may actually be a slight problem, seeing as I kind of want these every day for awhile, now. The only reason I may refrain is so that I create more recipes!

Recipe yields 6 muffins.
Ingredients
    3/4 cups whole-wheat all purpose flour
    1/4 cup unsweetened cocoa powder
    1/4 cup splenda
    1/2 teaspoon baking powder
    1/8 teaspoon salt

    2 tbsp unsweetened applesauce
    2 tbsp maple syrup or agave
    1/4 cup egg beaters
    2 medium bananas

Topping:
    2 tbsp kraft caramel baking bits or other caramel chips

Instructions 
Preheat oven to 350. Use two separate bowls and mix wet and dry ingredients separately. Whisk together dry ingredients. Mash the two bananas and incorporate other wet ingredients. Use a hand mixer and beat well until there are no clumps left. Pour wet ingredients into the dry and mix until you have a thick better and there is no dry clumps left.
Grease or spray a muffin tin (or use paper liners) and measure 1/4 cup of the batter into each cavity.
Evenly divide caramel bits onto the top of each muffin.
Bake for 25-30 minutes (until toothpick comes out clean in the center and muffin springs back upon pushing down on the top).
At 25 minutes the muffins will be done but moister. Bake longer for desired moistness.
Let cool or eat warm! (Eat warm or reheat for delicious melting caramel topping goodness.)


Nutritional info: 120 calories per muffin

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

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.