Nov 022011

Pumpkins 300x199 Blissful Pumpkin Muffins

I haven’t made these in a long time but I remember they were great. I was cleaning out my recipe box and found it written out on a 3×5 card (not sure where it came from originally, a friend had given it to me many, many, many years ago). With Halloween just past and Thanksgiving right around the corner, I thought folks would enjoy a healthy pumpkin option. They make a healthy option to cupcakes for birthdays too, with an optional a dallop of sweetened cream cheese icing on top.

Pumpkin Muffins

MuffinPhoto Blissful Pumpkin Muffins

2 cups Low-fat Bisquick
15-oz can of Pumpkin Blissful Pumpkin Muffins
1/2 cup Egg Beaters
1/4 cup sugar (or Splenda)
2 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1 tsp vanilla
2/3 cup unsweetened applesauce
1 cup All Bran With Extra Fiber
1/2 cup skim milk

In a small bowl blend the All Bran in the milk. In another bowl blend together the pumpkin, Egg Beaters, sugar, cinnamon, cloves, nutmeg, vanilla and applesause together. Add in the bran/milk combo and mix, then mix in Bisquick blending thoroughly. Spray 12 hole muffin tin with non-stick spray (don’t use paper cups, since these muffins tend to stick to the them). Distribute the mixture evenly into the 12 muffin holes. Bake at 350 degrees for 30 minutes (until a tester inserted in the center of a muffin comes out clean).

One muffin: 120 cal, 2g. fat, 8g fiber, 2 WW points.  Options: sprinkle a bit of cinnamon (or cinnamon-sugar) on top when done; can also add a cup of raisins, or cranraisins, or chopped walnuts for variety.

Here’s a recipe I recently found on the web for Pumpkin Spice Muffins with only 1 gram of fat each.   Sounds like they would be very yummy also.

My other pumpkin recipe that is very yummy (and healthy too) is Pumpkin Fluff Indulgence.

Health and Happiness, Lady Rose

Oct 172011

PumpkinPatch Pumpkin Fluff Indulgence

This is my adaption of the Weight Watchers Pumpkin Fluff recipe and one of my favorite treats during the fall season.  It is very, very yummy and is a wonderful way to get the flavor of the holidays without all the fat and calories.  I usually bring a big bowl of it with me when I’m invited to holiday dinners.  That way I get to enjoy dessert and no one has to know it’s low fat and low in calories.  You won’t miss the pumpkin pie if you use this recipe instead.

PUMPKIN FLUFF  – A Yummy Guilt-free Autumn Treat
(makes 8 servings, per serving – WW pts 1.5 equals 1 fruit/veg and 1/2 milk serving; approx 85 calories based on package info.)
1 (1 oz) pkg jello fat free sugar-free instant vanilla pudding mix
1 (1 oz) pkg jello fat free sugar-free instant white chocoloate pudding mix
(options for pudding: or use 2 pkgs vanilla pudding, or 1 pkg each of vanilla and 1 butterscotch pudding)
1 (15 oz) can canned organic pumpkin
2 cups skim milk (or 1% milk)
1/4 tsp each nutmeg and ginger
1/8 tsp each cardomon and clove
2 tsp cinnamon
(option: instead of individual spices add 2 tsp pumpkin pie spice)
1 tsp vanilla

Blend with hand mixer until completely blended, chill for at least 1 hr and serve.  Optional: add a dallop of fat-free Cool Whip and\or a sprinkle of raisins or cran-raisins on top of each serving.  If you want a little crunch sprinkle of granola or a little crushed walnut or slivers of almonds on top. For a holiday dinner you can serve the pumpkin fluff in a nice wine glass.

If there is any pumpkin fluff left over the next day – toss in a blender with a scoop of protein powder (unflavored or vanilla), a few ice cubes, and about 1/2 cup skim milk or fat free yogurt (use enough to make the consistency you like for a shake) and blend until smooth for a quick Halloween or Thanksgiving breakfast.

Substitutions for added nutrition and protein (becomes a meal instead of just a dessert): For additional protein, dissolve a scoop or two of unflavored or vanilla protein powder in the milk before mixing with pudding. Instead of the instant pudding use 2 to 3 cups of your favorite low-fat vanilla yogurt; or 2 cups cooked and cooled quiona or silken tofu (will need to add about tsp of vanilla and a little sweetner, be sure to add just a little at time until it is sweet enough for your taste, use either a sprinkle of stevia or a couple drops of liquid stevia or a bit of honey; if mixture is a bit too thick blend in a little bit of low fat milk (soy or almond milk) at a time until desired consistency).

Pumpkins are full of nutritional goodness especially alpha and beta-carotenes.   They are a good source of vitamins A, C, K, E, antioxidant carotenoids, and lots of minerals, including magnesium, potassium, and iron; half a cup of canned pumpkin has 6.5 grams of net (usable) carbohydrate and 3.5 grams of fiber.

Do you like pumpkin?  What is your favorite way to enjoy pumpkin?

pixel Pumpkin Fluff Indulgence