Pumpkin overload! I could not be happier that fall has finally arrived. In my celebrating, I maay have gone a bit overboard with the pumpkin this-n-that, but eeee I just can’t get enough!! Enjoy these healthy, low cal versions of pumpkin bread/mini muffins, cookies, french toast and pie:
I used canned pumpkin for all of the recipes, but if you have extra time on your hands and don’t mind a little mess, then by all means, hayride on over to the pumpkin patch (they’re now open!) and get all Julia Child on these.
1) Pumpkin Bread: I used brown rice flour, egg beaters, and only 3 tablespoons of oil, instead of the recommended cup (add applesauce to the mixture to replace the oil).
2) Pumpkin Cookies: These are healthy enough for a breakfast cookie…brown rice flour, oatmeal, protein from the eggs, and only 1 tablespoon of oil. The recipe has more protein, but I had to make do with the ingredients I had (no soy flour or flax seeds). And I added a bit of honey instead of molasses.
3) Pumpkin French Toast: I went with 60 cal whole wheat bread, egg beaters, almond milk, and splenda. I topped it with a mixture of applesauce and the remaining pumpkin, fat free whipped topping, and fat free, sugar free caramel sauce mmmmm.
4) Pumpkin Pie: This tastes A-mazing and is incredibly easy to make (no bake!). You simply mix up your fat free vanilla pudding, add the pumpkin puree, and fold in the fat free whipped topping. And don’t forget the cinnamon and pumpkin pie spice. For the crust, crumble up some cinnamon graham crackers.
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