Summer's almost over, and it's heading towards my favorite time of year... autumn! And around this time of year, I inevitably begin to think of ways to incorporate pumpkin into my healthy eating plan. I love pumpkin! And during the autumn... I just can't get enough of it!
So, I was wondering... what's your favorite healthy pumpkin recipe?
One of my favorite recipes is simply to make a crustless pumpkin pie, following the directions on the back of a can of pumpkin, and just try to make it healthier. For instance, I use fat-free evaporated milk instead of regular canned milk. And I cut way down on the sugar. It's a guilt-free dessert that not only tastes good... but is good for you, too!
And have any of you ever tried that quick and easy pumpkin recipe where you mix a can of pumpkin with a devil's food cake mix to make chocolate-pumpkin muffins? That recipe has been around for years, but I only discovered it this week. I haven't made it yet, but I think I will. And.... just in case any of you would like to try it... here's a link: Chocolate Muffins A La Weight Watchers
Do any of you have any healthy pumpkin recipes you'd like to share? If you do... I'd be thrilled if you'd share them in the comments! Thanks in advance!
xo,
C.C.
4 comments:
I made up this recipe and it came out really good!
Pumpkin Cranberry Oat Bars
Ingredients:
28 grams of protein powder
1/2 cup canned pumpkin
2 eggs
1/2 cup lowfat yogurt (any kind but fruit – I happened to have vanilla on hand)
2 tsp pumpkin pie spice
1/2 cup brown sugar
2 1/2 cups of rolled oats
40 grams of Craisins (or dried cranberries).
Preheat oven to 350. Line a 9×9 pan with parchment paper. This will really make it easier to get these out, trust me.
In a bowl, mix together the protein powder, pumpkin, eggs, yogurt, spices, brown sugar with a mixer. You want to make sure the protein powder is really well incorporated and the mixture is smooth. Chop the Craisins smaller and add to the mix. Then stir in the oats.
Press the mixture evenly into the 9×9 pan and bake for 35 minutes. These won’t really get brown, they will just firm up – so don’t over bake. Remove from the pan right away and cut into 9 squares. It’s much easier to cut these when warm.
Store in the fridge.
Stats with my ingredients:
Per bar: 157 calories, 3 grams fat, 27 grams carbs, 3 grams fiber, 8 grams protein, 54 grams sodium.
Pumpkin fluff! That's a WW recipe...love it! :) Thanks for the link!
Oooh, I haven't tried this with the chocolate cake mix--yummy! I did make it with spice cake mix, and I liked it. My co-workers liked it as well. Family? Not so much. :)
Thanks for the tip!
Hi CC - I've made the pumpkin muffins with a can of pumpkin but mixed with a spice cake mix instead of chocolate cake mix. Each muffin is 3 points and worth every one of them! :) These are moist, yummy, and satisfying!
Hope you are doing well!
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