Well I’m not really a huge Halloween fan but I do really like pumpkin so in the spirit of the season I do have a couple of pumpkin recipes to share. I am a follower of the following healthy eating site: http://www.hungrygirl.com/. A great site for tips and tricks on how to eat Guilt Free. They also provide really good alternatives when you are doing the fast food run. Well I’m not a huge cook but I’ve actually tried a couple of their recipes and have been pleasantly surprised. They are usually fast and very tasty!
A couple of weeks ago they had a couple of interesting pumpkin recipes and being a lover of pumpkin I decided to try a couple for fun. There were about 7 but I’m going to share the two that I tried.
Carmel Pudding Pumpkin Cupcakes
(Makes 12 servings)
Per serving (1 cupcake): 108 calories, 2g fat, 188mg sodium, 21g carbs, 0.5g fiber, 12g sugars, 2g protein
Ingredients for cupcakes:
• 2 cups moist-style yellow cake mix (1/2 of an 18.25-ounce box)
• 1 cup canned pure pumpkin
• 1/3 cup fat-free liquid egg substitute
• 2 tablespoons sugar-free maple syrup
• 2 teaspoons cinnamon
• 2 teaspoons Splenda No Calorie Sweetener (granulated)
• 1/8 teaspoon salt
Ingredients for topping:
• 3 cubes (about 1 ounce) chewy caramel
• 2 teaspoons light vanilla soymilk
Directions:
Preheat oven to 350 degrees.
Combine all cupcake ingredients in a mixing bowl with 1/3 cup of water. Whip with a whisk or fork for 2 minutes until well blended. Spray a 12-cup muffin pan with nonstick spray or line with baking cups. Evenly spoon batter into muffin cups. Place pan in the oven and cook for about 12 minutes (until cupcakes have puffed up but still appear a little gooey on top).
Once cupcakes are cool enough to handle, arrange them closely on a plate so that the edges are touching. Place caramel and soymilk in a tall microwave-safe glass or dish (mixture will bubble and rise when heated). Microwave at medium power for 1 1/2 minutes. Stir mixture vigorously until smooth and thoroughly blended. (Return to microwave for 30 seconds at medium heat if caramel has not fully melted.) Immediately drizzle caramel sauce over cupcakes.
Pumpkin-licious Nog
This is sooooo good!! If you want to make an alcoholic version which I usually do, nix the rum extract and add 5 oz. of rum to the recipe. Each serving of the spiked stuff has 174 calories.
Ingredients:
5 cups light vanilla soymilk
One small (4-serving) package sugar-free fat-free instant vanilla pudding mix
6 no-calorie sweetener packets (I use Splenda)
2/3 cup canned pure pumpkin
1 tsp. rum extract (or 5 oz of the real stuff)
½ tsp ground nutmeg
½ tsp pumpkin pie spice
¼ tsp cinnamon
Optional Topping: additional cinnamon
Directions:
In a blender, combine all ingredients and blend on high until mixed thoroughly. Refrigerate for a few hours to all it to thicken. If you like, top each glass off with a sprinkling of cinnamon.
So enjoy the season and try one of these pumpkin recipes or go to http://www.hungrygirl.com/ and check out the others. ENJOY!!!!!!
Stiletto
Real Life, Real Talk, Real Women
A couple of weeks ago they had a couple of interesting pumpkin recipes and being a lover of pumpkin I decided to try a couple for fun. There were about 7 but I’m going to share the two that I tried.
Carmel Pudding Pumpkin Cupcakes
(Makes 12 servings)
Per serving (1 cupcake): 108 calories, 2g fat, 188mg sodium, 21g carbs, 0.5g fiber, 12g sugars, 2g protein
Ingredients for cupcakes:
• 2 cups moist-style yellow cake mix (1/2 of an 18.25-ounce box)
• 1 cup canned pure pumpkin
• 1/3 cup fat-free liquid egg substitute
• 2 tablespoons sugar-free maple syrup
• 2 teaspoons cinnamon
• 2 teaspoons Splenda No Calorie Sweetener (granulated)
• 1/8 teaspoon salt
Ingredients for topping:
• 3 cubes (about 1 ounce) chewy caramel
• 2 teaspoons light vanilla soymilk
Directions:
Preheat oven to 350 degrees.
Combine all cupcake ingredients in a mixing bowl with 1/3 cup of water. Whip with a whisk or fork for 2 minutes until well blended. Spray a 12-cup muffin pan with nonstick spray or line with baking cups. Evenly spoon batter into muffin cups. Place pan in the oven and cook for about 12 minutes (until cupcakes have puffed up but still appear a little gooey on top).
Once cupcakes are cool enough to handle, arrange them closely on a plate so that the edges are touching. Place caramel and soymilk in a tall microwave-safe glass or dish (mixture will bubble and rise when heated). Microwave at medium power for 1 1/2 minutes. Stir mixture vigorously until smooth and thoroughly blended. (Return to microwave for 30 seconds at medium heat if caramel has not fully melted.) Immediately drizzle caramel sauce over cupcakes.
Pumpkin-licious Nog
This is sooooo good!! If you want to make an alcoholic version which I usually do, nix the rum extract and add 5 oz. of rum to the recipe. Each serving of the spiked stuff has 174 calories.
Ingredients:
5 cups light vanilla soymilk
One small (4-serving) package sugar-free fat-free instant vanilla pudding mix
6 no-calorie sweetener packets (I use Splenda)
2/3 cup canned pure pumpkin
1 tsp. rum extract (or 5 oz of the real stuff)
½ tsp ground nutmeg
½ tsp pumpkin pie spice
¼ tsp cinnamon
Optional Topping: additional cinnamon
Directions:
In a blender, combine all ingredients and blend on high until mixed thoroughly. Refrigerate for a few hours to all it to thicken. If you like, top each glass off with a sprinkling of cinnamon.
So enjoy the season and try one of these pumpkin recipes or go to http://www.hungrygirl.com/ and check out the others. ENJOY!!!!!!
Stiletto
Real Life, Real Talk, Real Women
Posts
Going to have to try the Pumpkin nog
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