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

Pumpkin Gingerbread (mini loaves!)

This perfectly portioned recipe is a soft pumpkin bread with a slight hint of cocoa and wonderful aroma of gingerbread.
This recipe yields 8 mini loaves using an 8 well mini loaf pan, OR a regular 9x5 loaf.

Ingredients
  1/2 cup unsweetened applesauce
  1/2 cup egg beaters
  1/3 cup unsweetened almond milk
  7.5 oz pumpkin puree (half of a 15 oz can)
  1 cup splenda
  1/4 tsp vanilla extract
  1/8 tsp butter extract

  1 teaspoon ground ginger
  1/2 teaspoon pumpkin pie spice
  1/2 teaspoon ground cinnamon
  1 1/2 cups whole wheat flour
  2 tbsp all purpose flour
  2 tbsp unsweetened cocoa powder
  1 teaspoon baking soda
  1/4 teaspoon baking powder
  3/4 teaspoon salt (1/2 tsp + 1/4 tsp)

Instructions
Preheat oven to 350 degrees. Spray or grease your wells or loaf pan with nonstick spray. Combine splenda, applesauce, pumpkin, milk, and eggs beaters, and beat until smooth. In a different bowl, the rest of the ingredients (spices, flours, salt, and baking soda and powder). Whisk well.
Pour the wet mixture into the dry and use an electric beater to beat until you have everything blended together well, your outcome should be a thick batter. Divide batter between wells or pour into loaf pan.
Bake until toothpick comes out clean in the center.
8 wells: 25 minutes
9x5 loaf: about 1 hour

Nutritional info: 120 calories per 1/8 recipe (1 mini loaf, or 1/8th of 9x5 loaf), plain.
Decorate or glaze however you wish and add to your nutritional info accordingly.


**low-calorie powdered sugar.
I used 1/2 cup splenda, 1 tbsp cornstarch and it worked perfectly.
Then, add a little vanilla extract to it and about 2 1/2 tsp almond milk and mix together for a thick, great setting glaze. Drizzle. :)

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 

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.

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

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)

Pumpkin Spice Frappuchino Light (and guiltless!)

I loved Starbucks, seasonal flavors, and frappuchinos in general, but I don't love drinking my calories. Therefore, I had to create my own recipe asap seeing as Starbucks will soon rerelease their "Pumpkin Spice Creme Frappuccino Blended Beverage" at 260 calories without whipped cream, and I know that I'll want one.

I present to you my version, which more than cuts Starbucks calories in half WITH whipped cream, and tastes just as good (if not better ;) ).

Now I can have a pumpkin spice frap whenever I want, and so can you.

This version also makes 16 oz of pumpkin coffee goodness, so go buy a large tumbler if you don't have one!

Ingredients:

1/2 cup Splenda or to taste

1 cup unsweetened almond milk (frozen)

1/4 cup pumpkin purée

1 cup cold coffee, cold brew works best

1/4 tsp vanilla extract

1 tbsp maple syrup or other sweetener

Dash cinnamon, nutmeg, and ginger

1/2 tsp xanthan gum

6 or so ice cubes

Light whipped cream (optional)

Instructions:

Combine all ingredients to blender and pulse. Top with whipped cream if desired. 

Nutritional info: 55 calories (without whipped cream, 70 with).

Maple-Pumpkin Butternut Squash Bake

Sometimes I feel like I come up with the best things when I'm on my own, just me and the kitchen.

Which was probably good today, seeing as after I created this masterpiece, I was running around shrieking "I can't believe I did this!" like Rapunzel.

This tastes like sweet potato pie, creamy butternut squash, and pumpkin pie all in one. It has a pumpkin pie flavored, textured, maple-baked crusted topping, with soft butternut squash filling.

 

My kitchen now smells like all the best scents of fall. Oh heaven. 

This recipe is for a single serving, and makes one ramekin dish full. You get this pie all to yourself - I wouldn't want to share anyway!
You can always double the recipe and make two, though.

Ingredients:
98g cubed/cut up butternut squash

Crusted topping:
3 tbsp canned pumpkin
2 tbsp splenda
1 tbsp milk (I used unsweetened coconut)
1 tbsp all purpose flour
1 tsp + 1/2 tsp eggbeater
1/4 tsp baking powder
pinch of salt (about 1/8 tsp)
1/4 tsp vanilla extract
1/4 tsp cinnamon (or more!)

1 tbsp maple syrup

Instructions:
Preheat oven to 400.
Place butternut squash in a ramekin that has been lightly sprayed with nonstick spray. Set aside. Combine all ingredients except the maple syrup into bowl and stir vigorously. Spoon mixture overtop the sweet potatoes evenly. Then top with the tablespoon of maple syrup evenly.
Bake for 35-40 minutes (until top is browned and firm to touch and squash is completely soft).
Take out of oven and serve warm.

Nutritional info: 98 calories

Single Serving Pumpkin Cheesecake

So, I just ate a whole pumpkin cheesecake.

I feel like a genius right now. I just can't help it. The fact that I ate this whole thing and feel great about it astounds me. It tastes exactly like a store bought or olive garden pumpkin cheesecake slice. Yet, I get a whole one to myself, that's single serving size, filling, healthy, and low in calories.

Again, I feel like a genius. The more I bake, I think the happier I get. I love this feeling of creating great things.

Ingredients:
For the crust:

1 tbsp flour
1 tbsp flaxmeal
(optional) 1/2 tbsp crushed graham cracker (2g)
1 tbsp applesauce
1 tsp any nut butter
1/2 tbsp splenda
1 tbsp maple syrup

For the filling:

2 tbsp fat free cream cheese
1 tbsp eggbeater
2 tbsp canned pumpkin
1/4 cup splenda
1 tsp cornstarch
1/8 tsp pumpkin emulsion or vanilla extract

For the ganache:

2 tsp cocoa powder
2 tsp water
1/4 cup splenda

Instructions:
Spray a four inch tart pan with nonstick spray, or grease with butter or oil. Combine all ingredients for crust, and mix until you get a wet sort of tacky dough. Press dough into tarlet pan until the bottom of the pan is covered, and the mixture is up on the sides a bit to form an indentation.
Preheat oven to 350 and set aside.
Combine all ingredients for the filling and mix until you have a runny batter. Pour batter slowly into the middle of the crust you just made. Set your tart pan (or ramekin would work too, but I can't vouch for this yet) on a baking sheet, and put in the oven to bake for 20-25 minutes. When you take it out, the top should be cracking, and slightly firm but still soft to the touch.
Let cool for about 10 minutes, and then refrigerate for 20-30 minutes, while still in the tart pan. Once refrigerated and set, it should come out of the pan easily.


Nutrtional info: 185 calories

Pumpkin Honey Cornbread Muffins

A couple months ago I wouldn't have even considered that I could have cornbread and eat it happily with no worries.

I can now, and for the love of fall coming, I wanted to make some.

Ingredients:
2 tbsp applesauce
2 tbsp splenda
1/2 tbsp. honey
2 tbsp egg beater
1/8 tsp. baking soda
1 tbsp coconut milk
1 tbsp greek yogurt
2 tbsp pumpkin

1/8 tsp salt
1/4 cup yellow cornmeal
1/4 cup all purpose flour

Instructions:
Combine wet ingredients into a bowl first, then and the dry ingrdients and mix up the batter. Use a 1/4 cup measuring cup to evenly distribute batter into a greased or sprayed muffin pan.
Bake for 25 minutes at 350. Let cool, and EAT!
I enjoyed mine with some pumpkin butter slathered on top. They're also really good microwaved for 15 seconds to make them softer again once they've cooled, and sprayed with spray butter.

Makes 3 servings.
Nutrional info: 293 calories
Per one muffin: 98 calories :)

Times the recipe by two to create a full loaf of bread, if that's what you want to make. Or six muffins!