Tag Archives: pumpkin

Mini Pumpkin Donuts

My kids love donuts (I mean what kid doesn’t right?), so I  wanted to create a healthier version that used less sugar and was baked! You might have seen my pumpkin applesauce donuts from a previous post which are basically almost identical to these, but experimented a bit more to create a donut with a better texture.  In this recipe, instead of using 100% applesauce, I added some unsalted butter which really improved the texture!  These donuts are awesome. I’ve made them with and without pumpkin and both come out great but my kids prefer the pumpkin which also adds a boost of nutrients!  Plus they are baked instead of fried! You must buy this mini muffin tin-it’s fantastic (purchased on amazon) and it’s nonstick so the donuts pop out easily.  Feel free to sprinkle some mini chocolate chips (like I did here with some of the donuts) or leave them plain.

Makes 18 mini donuts

Ingredients:

1 cup unbleached all purpose flour (make these gluten-free with GF all-purpose flour)

5 tablespoons granulated sugar

1 teaspoon baking powder

1 teaspoon pumpin pie spice

1/8 teaspoon salt

3/4 cup 100% pure pumpkin

1 egg, whisked

1/2 teaspoon vanilla extract

2 tablespoons unsalted butter, melted

2 tablespoons unsweetened applesauce

(1/4 cup mini chocolate chips (optional)

Directions:

  1. Preheat oven to 350 F.
  2. Lightly spray a nonstick mini donut tin with cooking spray.
  3.  Combine the flour, baking powder, salt and pumpkin pie spice.  Whisk and set aside.
  4. In a separate bowl whisk together cream the egg, butter, vanilla, pumpkin applesauce and sugar.
  5. Add the flour mixture to the pumpkin mixture.
  6. Whisk until combined and flour is no longer visible.
  7. If adding chocolate chips, mix them into the batter or place a few on top of each donut once they are piped into the molds.
  8. Place the dough in a large ziplock bag, seal the bag airtight and then cut off ½ inch of one corner.
  9.  Pipe the dough into a doughnut pan. Bake for 10 minutes and allow to cool.

 

Pumpkin Cinnamon Snails

How cute are these pumpkin cinnamon snails?  I know it’s been a while since I posted between  me and then Ethan getting sick.  My little Ethan had a rough week so I wanted to take this morning to make him something special for breakfast.  Here are my pumpkin cinnamon snails, think cinnamon roll but WAY healthier and has the addition of pumpkin!   I used agave nectar to sweeten the cream cheese filling.  Who else still has a few leftover cans of pumpkin in the pantry besides me? I really wanted to make some pumpkin recipes and immediately thought of this fun breakfast idea!  and besides, who said pumpkin was only for the holidays?!  Pumpkin adds a boost of Vitamin A and other nutrients to this recipe.  These rolls are quick and easy, no yeast required and no eggs! You can make this recipe totally vegan by using tofutti spread instead of cream cheese and vegan buttery spread to replace butter.  Needless to say, my kids loved having these for breakfast this morning!  Get creative and decorate these or get your kids involved! Enjoy!

Ingredients

  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 3 tablespoons unsalted butter, softened 
  • 2 heaping tablespoons unsweetened applesauce
  • 1 teaspoon vanilla extract (optional)
  • 1/4 cup brown sugar
  • 1 cup pumpkin puree
  • 4 ounces light cream cheese
  • 1 tablespoon agave nectar
  • 2 teaspoons ground cinnamon
  • **make these vegan using tofutti spread instead of cream cheese and vegan buttery spread instead of unsalted butter.

Directions

  1. Preheat oven to 375°F.
  2. In a bowl, whisk together the flours, pumpkin pie spice, baking powder and salt.
  3. In a separate bowl cream together the butter, applesauce, vanilla and sugar, then mix in pumpkin puree. Add the flour mixture to the pumpkin mixture and stir to combine.
  4. On a well floured surface, roll the dough to a 1/4 inch thick rectangle about 16 x 12 inches.
  5. In a small bowl, whisk together the agave and cream cheese.
  6. Spread the cream cheese on top of the dough and sprinkle with cinnamon.
  7. Carefully roll up the dough, starting with the long side and cut into 1-inch pieces.
  8. Now take the cut ends and curve them outward to create the snail’s face.
  9. Place the rolls on a parchment-lined baking sheet and bake for 20 minutes, or until golden brown.
  10. You can use a dot of black food coloring or a mini chocolate chip for the eyes.  Get creative and decorate these cute snails as you want or get your kids involved!

Pumpkin Cream Cheese Muffins

Pumpkin muffins (or pumpkin anything) are a favorite in my house. These muffins are Gluten-free, and I replaced some of the fat for greek yogurt which boosts the protein!  Pumpkin is loaded with an important antioxidant, beta-carotene which the body converts into a form of Vitamin A.  It’s also rich in fiber and other nutrients such as potassium. Austin inspired me to create these pumpkin muffins with a cream cheese center that isn’t super sweet like a frosting!  I recently went to a local deli and saw these “pumpkin cream cheese yogurt muffins” and being a dietitian, I knew that these were loaded with sugar! But to someone who doesn’t know what goes into those store-bought muffins may think they are super healthy because they’re made with yogurt!  Well….I have news for you, they are laden in sugar and super high in calories! Some of those muffins have upwards of 30 grams of sugar for 1 muffin! Yikes!  Ok, I digress.  Now back to these muffins that I baked from scratch and so excited to share this recipe because I only used 1/3 cup of brown sugar for the muffin batter and 2 teaspoon of agave natural sweetener for the cream cheese filling. Each muffin contains about 6 grams of sugar. Yummmmm, if you love pumpkin and cream cheese, try these!

Ingredients:

1 cup of oat flour

1 cup all-purpose gluten-free flour

1/4 teaspoon salt

1 teaspoon baking soda

1/3 cup packed brown sugar

2 teaspoons pumpkin pie spice

1/3 cup greek yogurt (low fat or whole milk)

2 tablespoons coconut oil

2 eggs, whisked

1 cup canned pumpkin (look for a can with a BPA-free liner)

2 tablespoons milk or dairy alternative

Filling:

6 oz low fat cream cheese, softened

2 teaspoons agave

1/4 teaspoon vanilla extract

Directions:

  1. Preheat oven to 375 degrees F and line a muffin tin with liners, spray lightly with cooking spray
  2. For the muffin batter: In a large bowl, sift together flours, baking soda, pumpkin pie spice and salt.
  3. In a separate bowl, whisk the yogurt, oil, eggs, milk, pumpkin and sugar.  Whisk well.
  4. Make a well in the center of flour mixture and pumpkin mixture and whisk to combine (do not overmix or you will end up with tough muffins).
  5. To make the filling: In a small bowl, beat cream cheese with agave and vanilla until smooth.
  6. Place pumpkin mixture in muffin cups about 1/3 full. Then add about one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. 
  7. Then top with more pumpkin batter and seal in the cream cheese with it.
  8. Bake for 18-22 minutes or until inserted toothpick comes out clean.

Crustless Pumpkin Cheesecakes

Whenever we have company, this is usually the first dessert to disappear. These little bites are the perfect portion size and packed with flavor and nutrients from pumpkin and protein-packed ricotta cheese. Creamy, delicious and a fun twist on typical cheesecake.

Ingredients:

2 eggs

6 oz light cream cheese

½ cup 100% pure pumkin

¾ cup part skim ricotta cheese

¼ cup coconut or pure cane sugar

½ teaspoon cinnamon

1/8 teaspoon nutmeg

1/8 teaspoon allspice

½ teaspoon vanilla extract

Directions:

  • Preheat oven to 350 degrees, line a muffin tin with liners
  • In a blender or food processor, combine eggs, cream cheese, ricotta cheese, sugar, pumpkin, cinnamon, nutmeg, allspice, vanilla extract. Blend well until all ingredients are combined and batter color changes to a light orange.
  • Place muffin tin plate onto a large rimmed baking sheet and add ½ inch of warm water to the pan
  • Bake for about 40-45 minutes or until inserted toothpick comes out clean. Let cool completely before eating
  • Place a dollop of light whipped topping and a sprinkle of cinnamon

Crustless Pumpkin pie

I don’t know about you, but my absolute favorite holiday dessert is pumpkin pie. But with this recipe, I forgo the crust leaving that spiced pumpkin filling as the star.  This dish is low carb, gluten free, reduced sugar and tastes delicious.

Ingredients:

1-12oz can of 2% evaporated milk

1-15oz can organic pumpkin

2 eggs

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ginger

1/3 cup coconut or pure cane sugar

½ teaspoon vanilla extract

Light whipped cream (optional)

Directions:

  • Preheat oven to 400 degrees
  • In a mixing bowl, beat eggs with pumpkin, sugar, cinnamon, nutmeg, ginger and vanilla extract
  • Pour in the evaporated milk and whisk until smooth
  • Pour pumpkin mixture into a 9” glass pie dish sprayed lightly with cooking spray
  • Place pie plate into 15” x 10” x 1” baking pan and add ½ inch of warm water to the pan
  • Bake for 15 minutes, then reduce heat to 325 degrees and bake an additional 45 minutes
  • Insert a knife near the center and when it comes out clean, it’s done
  • Let cool at least a full hour before slicing and top with whipped cream