Haven't done one of these in a while...
But they're asking for snacks for a thingie at work.
Glazed Chocolate-Pumpkin Bundt Cake
Active Time: 30 minutes
Total Time: 3 1/2 hours (including cooling time)
Ingredients
Cake
1 cup all-purpose, flour
3/4 cup whole-wheat pastry flour
1 cup granulated sugar
3/4 cup unsweetened cocoa powder, (not Dutch-process)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 cup nonfat buttermilk
1 15-ounce can unsweetened pumpkin puree
3/4 cup dark brown sugar, packed
1 large egg, at room temperature
1 large egg white, at room temperature
1/4 cup canola oil
1/4 cup light corn syrup
1 tablespoon vanilla extract
Glaze & Garnish
1/2 cup packed confectioners' sugar
1 tablespoon nonfat buttermilk
2 tablespoons mini chocolate chips, or toasted chopped nuts (see Tip)
Preparation
To prepare cake: Preheat oven to 350°F. Coat a 12-cup Bundt pan with cooking spray.
Whisk all-purpose flour, whole-wheat flour, granulated sugar, cocoa, baking powder, baking soda, pumpkin pie spice and salt in a medium bowl.
Blend 1 cup buttermilk, pumpkin puree and brown sugar in a large bowl with an electric mixer on low speed. Beat in whole egg and egg white. Stir in oil, corn syrup and vanilla. Gradually add the dry ingredients, stirring until just combined. Transfer the batter to the prepared pan.
Bake the cake until a wooden skewer inserted in the center comes out with only a few moist crumbs attached, 1 to 1 1/4 hours. Let cool on a wire rack for 15 minutes. Remove from the pan and let cool completely on the rack, about 2 hours.
To glaze & garnish cake: Combine confectioners' sugar and 1 tablespoon buttermilk in a small bowl, stirring until completely smooth. Place the cake on a serving plate and drizzle the glaze over the top; garnish with chocolate chips (or chopped nuts) while the glaze is still moist.
Tips & Notes
Make Ahead Tip: Prepare through Step 4 up to 1 day ahead. Glaze and garnish (Step 5) shortly before serving. Equipment: 12-cup Bundt pan
Tips: To warm an egg to room temperature, either set it out on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.
To toast chopped nuts & seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Nutrition
Per serving: 234 calories; 5 g fat ( 1 g sat , 3 g mono ); 13 mg cholesterol; 46 g carbohydrates; 4 g protein; 3 g fiber; 238 mg sodium; 159 mg potassium.
Carbohydrate Servings: 3
Exchanges: 3 other carbohydrate, 1 fat
Healthy Pumpkin Bread Recipe
Ingredients
2 heaping tbsp raisins (25 g)
3 prunes, chopped (25 g)
2 dates, pitted and chopped (25 g)
4 Cal figs, chopped (65 g)
1 cup pumpkin puree
1 tsp vanilla extract
1 tbsp honey
1/2 cup low-fat buttermilk
1 egg
1-1/2 cups whole wheat flour
1/2 tsp salt
1 tsp cinnamon
1 tsp pumpkin spice
1/8 tsp fresh ground nutmeg
1-1/4 tsp baking soda
cooking spray
Directions
Preheat oven to 350 degrees F. Coat the inside of a loaf pan with cooking spray.
Add the raisins, and the chopped prunes, dates, and figs to your food processor, along with the pumpkin, vanilla extract, honey, buttermilk, and egg and blend until smooth. Pour into a medium size bowl.
In a separate bowl, mix together the wheat flour, salt, cinnamon, pumpkin spice, nutmeg, and baking soda.
Pour the dry ingredients into the wet, and fold together. Mix only until it is incorporated, so that you don’t over mix.
Transfer the mixture to your bread pan and bake for 1 hour, or until a toothpick comes out clean from the middle of the loaf.
Cool on a baking rack and store covered (in the frig).
Two Ingredient Pumpkin Spice Cookies
1 can Pumpkin (pie? filling?
1 box spice cake mix
*Source site had the following pic:
Mix the two ingredients together (or simply stir them together using a little elbow grease) until the pumpkin and cake mix are sufficiently combined.
The cookie dough will be really thick and completely irresistible. There are no raw eggs in this mix, so feel free to go to town on the dough. I know I did.
Place spoonfuls of the dough on a cookie sheet sprayed with cooking spray (or on a Silpat because these things rock!) and bake at 350 degrees for 10 - 12 minutes.
Can top with cream cheese icing.
Pumpkin Raisin Flax Muffins
INGREDIENTS
* = good source of fiber
1 ½ cups whole wheat flour *
½ cup ground flaxseed *
1 ½ tsp. aluminum-free baking powder
1 ½ tsp. cinnamon
1 tsp. ground ginger
¼ tsp. allspice
½ cup maple syrup
1 ¾ cups pumpkin pureé *
1 large egg
¼ cup whole milk
¼ cup water
1 tbsp. vanilla
1/3 cup virgin coconut oil
½ cup raisins *
½ cup walnuts *
PREP
1. Preheat oven to 400 degrees. Combine flour, flax, baking powder, spices, and maple syrup in a medium-sized bowl.
2. In another medium-sized bowl, combine pumpkin, egg, milk, water, vanilla, and coconut oil, and beat with a whisk until smooth.
3. Slowly pour pumpkin mixture into the dry ingredients. Stir from the bottom of the bowl until the dry ingredients are all moistened. Add raisins and walnuts.
4. Spoon batter into muffin cups greased with virgin coconut oil or butter. Bake for 20-25 minutes, or until lightly browned on top.
For this and other fiberlicious recipes, visit www.fortheloveoffiber.com.
Nutrition Facts
Serving Size: 1 Muffin
Calories: 235
Total Fat: 12 g
Saturated Fat: 6 g
Cholesterol: 18 mg
Sodium: 72 mg
Total Carbohydrate: 31 g
Dietary Fiber: 5 g
Sugars: 14 g
Protein: 5 g
Yield: 1 dozen | Prep Time: 10 min | Bake Time: 25 min
Skinny Pumpkin-Banana Bars
I love regular pumpkin bars - but the addition of banana makes the flavor in these so smooth and compliments the pumpkin perfectly. Topped with a light cream cheese frosting - these are heaven. Plus these are a much lower cal way to indulge in a fall favorite - all of the flavor and none of the guilt!
Note: These can also easily be made into a dairy-version by swapping out the soy yogurt for regular yogurt, dairy-free cream cheese for regular, and vegan margarine for regular
2 eggs
1/2 cup mashed banana
1 2/3 cups granulated sugar
1/2 cup vegetable oil
1/2 cup soy yogurt (or regular yogurt)
15-ounce can pumpkin
2 cups sifted all purpose flour
2 1/4 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon nutmeg
1/4 teaspoon allspice
1 teaspoon salt
1 1/4 teaspoons baking soda
8-ounce package dairy-free cream cheese (I like Tofutti brand) , softened
1/2 cup vegan margarine (I like Earth Balance), softened
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract
1. Preheat the oven to 350 degrees and grease a 9x13 inch baking pan.
2. Using an electric mixer at medium speed, combine the eggs, mashed banana, sugar, oil, soy yogurt, and pumpkin until light and fluffy.
3. Stir together the flour, baking powder, cinnamon, nutmeg, allspice, salt and baking soda
4. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.
5. Spread the batter into your greased baking pan and bake for 40 minutes or until a toothpick inserted into the center comes out almost clean with most crumbs clinging to it. Let cool completely before frosting.
6. Combine the dairy-free cream cheese and vegan margarine in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.
Pumpkin-Carrot Bars With Cream Cheese Frosting
Low in calories while remaining full of flavor, these pumpkin bars make a great dessert - perfect for potlucks (much easier to share with large groups than pies) and they're relatively guilt-free. They're high in vitamin A - and trust me you cannot even taste the shredded carrot - and a bar only contains 70 calories and less than two grams of fat. With nutritional stats like that, it's OK to go back for seconds.
Ingredients
2 cups whole wheat pastry flour
2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
1 cup sugar
1/2 cup brown sugar
1/3 cup Earth Balance (or other butter substitute)
2 eggs
2 large egg whites
1 can (15 oz.) pumpkin pie filling
2/3 cup finely shredded carrot
Cream cheese topping:
4 ounces light cream cheese, softened
1/4 cup sugar
1 tablespoon skim milk
Directions
Pre-heat oven to 350° F. Spray a 15 x 10 jellyroll pan with cooking spray.
In small bowl, whisk flour, pumpkin spice, baking powder, and baking soda.
In larger bowl, use electric mixer to beat sugar, Earth Balance, and brown sugar until crumbly. Add eggs, egg whites, pumpkin pie filling, and carrots. Beat until well blended.
Add flour mixture and mix until well blended. Spread onto greased pan.
To prepare cream cheese topping: mix together cream cheese, sugar, and milk until thoroughly blended.
Drop teaspoon-fulls of topping over pumpkin batter and swirl and cut mixture into batter with a butter knife.
Bake for 20 to 30 minutes or until toothpick inserted in the center comes out clean.
Cool in pan completely on wire rack before cutting into squares.
Makes 48 squares.
Glazed Chocolate-Pumpkin Bundt Cake
Active Time: 30 minutes
Total Time: 3 1/2 hours (including cooling time)
Ingredients
Cake
1 cup all-purpose, flour
3/4 cup whole-wheat pastry flour
1 cup granulated sugar
3/4 cup unsweetened cocoa powder, (not Dutch-process)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 cup nonfat buttermilk
1 15-ounce can unsweetened pumpkin puree
3/4 cup dark brown sugar, packed
1 large egg, at room temperature
1 large egg white, at room temperature
1/4 cup canola oil
1/4 cup light corn syrup
1 tablespoon vanilla extract
Glaze & Garnish
1/2 cup packed confectioners' sugar
1 tablespoon nonfat buttermilk
2 tablespoons mini chocolate chips, or toasted chopped nuts (see Tip)
Preparation
To prepare cake: Preheat oven to 350°F. Coat a 12-cup Bundt pan with cooking spray.
Whisk all-purpose flour, whole-wheat flour, granulated sugar, cocoa, baking powder, baking soda, pumpkin pie spice and salt in a medium bowl.
Blend 1 cup buttermilk, pumpkin puree and brown sugar in a large bowl with an electric mixer on low speed. Beat in whole egg and egg white. Stir in oil, corn syrup and vanilla. Gradually add the dry ingredients, stirring until just combined. Transfer the batter to the prepared pan.
Bake the cake until a wooden skewer inserted in the center comes out with only a few moist crumbs attached, 1 to 1 1/4 hours. Let cool on a wire rack for 15 minutes. Remove from the pan and let cool completely on the rack, about 2 hours.
To glaze & garnish cake: Combine confectioners' sugar and 1 tablespoon buttermilk in a small bowl, stirring until completely smooth. Place the cake on a serving plate and drizzle the glaze over the top; garnish with chocolate chips (or chopped nuts) while the glaze is still moist.
Tips & Notes
Make Ahead Tip: Prepare through Step 4 up to 1 day ahead. Glaze and garnish (Step 5) shortly before serving. Equipment: 12-cup Bundt pan
Tips: To warm an egg to room temperature, either set it out on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.
To toast chopped nuts & seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Nutrition
Per serving: 234 calories; 5 g fat ( 1 g sat , 3 g mono ); 13 mg cholesterol; 46 g carbohydrates; 4 g protein; 3 g fiber; 238 mg sodium; 159 mg potassium.
Carbohydrate Servings: 3
Exchanges: 3 other carbohydrate, 1 fat
Healthy Pumpkin Bread Recipe
Ingredients
2 heaping tbsp raisins (25 g)
3 prunes, chopped (25 g)
2 dates, pitted and chopped (25 g)
4 Cal figs, chopped (65 g)
1 cup pumpkin puree
1 tsp vanilla extract
1 tbsp honey
1/2 cup low-fat buttermilk
1 egg
1-1/2 cups whole wheat flour
1/2 tsp salt
1 tsp cinnamon
1 tsp pumpkin spice
1/8 tsp fresh ground nutmeg
1-1/4 tsp baking soda
cooking spray
Directions
Preheat oven to 350 degrees F. Coat the inside of a loaf pan with cooking spray.
Add the raisins, and the chopped prunes, dates, and figs to your food processor, along with the pumpkin, vanilla extract, honey, buttermilk, and egg and blend until smooth. Pour into a medium size bowl.
In a separate bowl, mix together the wheat flour, salt, cinnamon, pumpkin spice, nutmeg, and baking soda.
Pour the dry ingredients into the wet, and fold together. Mix only until it is incorporated, so that you don’t over mix.
Transfer the mixture to your bread pan and bake for 1 hour, or until a toothpick comes out clean from the middle of the loaf.
Cool on a baking rack and store covered (in the frig).
Two Ingredient Pumpkin Spice Cookies
1 can Pumpkin (pie? filling?
1 box spice cake mix
*Source site had the following pic:
Mix the two ingredients together (or simply stir them together using a little elbow grease) until the pumpkin and cake mix are sufficiently combined.
The cookie dough will be really thick and completely irresistible. There are no raw eggs in this mix, so feel free to go to town on the dough. I know I did.
Place spoonfuls of the dough on a cookie sheet sprayed with cooking spray (or on a Silpat because these things rock!) and bake at 350 degrees for 10 - 12 minutes.
Can top with cream cheese icing.
Pumpkin Raisin Flax Muffins
INGREDIENTS
* = good source of fiber
1 ½ cups whole wheat flour *
½ cup ground flaxseed *
1 ½ tsp. aluminum-free baking powder
1 ½ tsp. cinnamon
1 tsp. ground ginger
¼ tsp. allspice
½ cup maple syrup
1 ¾ cups pumpkin pureé *
1 large egg
¼ cup whole milk
¼ cup water
1 tbsp. vanilla
1/3 cup virgin coconut oil
½ cup raisins *
½ cup walnuts *
PREP
1. Preheat oven to 400 degrees. Combine flour, flax, baking powder, spices, and maple syrup in a medium-sized bowl.
2. In another medium-sized bowl, combine pumpkin, egg, milk, water, vanilla, and coconut oil, and beat with a whisk until smooth.
3. Slowly pour pumpkin mixture into the dry ingredients. Stir from the bottom of the bowl until the dry ingredients are all moistened. Add raisins and walnuts.
4. Spoon batter into muffin cups greased with virgin coconut oil or butter. Bake for 20-25 minutes, or until lightly browned on top.
For this and other fiberlicious recipes, visit www.fortheloveoffiber.com.
Nutrition Facts
Serving Size: 1 Muffin
Calories: 235
Total Fat: 12 g
Saturated Fat: 6 g
Cholesterol: 18 mg
Sodium: 72 mg
Total Carbohydrate: 31 g
Dietary Fiber: 5 g
Sugars: 14 g
Protein: 5 g
Yield: 1 dozen | Prep Time: 10 min | Bake Time: 25 min
Skinny Pumpkin-Banana Bars
I love regular pumpkin bars - but the addition of banana makes the flavor in these so smooth and compliments the pumpkin perfectly. Topped with a light cream cheese frosting - these are heaven. Plus these are a much lower cal way to indulge in a fall favorite - all of the flavor and none of the guilt!
Note: These can also easily be made into a dairy-version by swapping out the soy yogurt for regular yogurt, dairy-free cream cheese for regular, and vegan margarine for regular
2 eggs
1/2 cup mashed banana
1 2/3 cups granulated sugar
1/2 cup vegetable oil
1/2 cup soy yogurt (or regular yogurt)
15-ounce can pumpkin
2 cups sifted all purpose flour
2 1/4 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon nutmeg
1/4 teaspoon allspice
1 teaspoon salt
1 1/4 teaspoons baking soda
8-ounce package dairy-free cream cheese (I like Tofutti brand) , softened
1/2 cup vegan margarine (I like Earth Balance), softened
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract
1. Preheat the oven to 350 degrees and grease a 9x13 inch baking pan.
2. Using an electric mixer at medium speed, combine the eggs, mashed banana, sugar, oil, soy yogurt, and pumpkin until light and fluffy.
3. Stir together the flour, baking powder, cinnamon, nutmeg, allspice, salt and baking soda
4. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.
5. Spread the batter into your greased baking pan and bake for 40 minutes or until a toothpick inserted into the center comes out almost clean with most crumbs clinging to it. Let cool completely before frosting.
6. Combine the dairy-free cream cheese and vegan margarine in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.
Pumpkin-Carrot Bars With Cream Cheese Frosting
Low in calories while remaining full of flavor, these pumpkin bars make a great dessert - perfect for potlucks (much easier to share with large groups than pies) and they're relatively guilt-free. They're high in vitamin A - and trust me you cannot even taste the shredded carrot - and a bar only contains 70 calories and less than two grams of fat. With nutritional stats like that, it's OK to go back for seconds.
Ingredients
2 cups whole wheat pastry flour
2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
1 cup sugar
1/2 cup brown sugar
1/3 cup Earth Balance (or other butter substitute)
2 eggs
2 large egg whites
1 can (15 oz.) pumpkin pie filling
2/3 cup finely shredded carrot
Cream cheese topping:
4 ounces light cream cheese, softened
1/4 cup sugar
1 tablespoon skim milk
Directions
Pre-heat oven to 350° F. Spray a 15 x 10 jellyroll pan with cooking spray.
In small bowl, whisk flour, pumpkin spice, baking powder, and baking soda.
In larger bowl, use electric mixer to beat sugar, Earth Balance, and brown sugar until crumbly. Add eggs, egg whites, pumpkin pie filling, and carrots. Beat until well blended.
Add flour mixture and mix until well blended. Spread onto greased pan.
To prepare cream cheese topping: mix together cream cheese, sugar, and milk until thoroughly blended.
Drop teaspoon-fulls of topping over pumpkin batter and swirl and cut mixture into batter with a butter knife.
Bake for 20 to 30 minutes or until toothpick inserted in the center comes out clean.
Cool in pan completely on wire rack before cutting into squares.
Makes 48 squares.