HEALTHY PUMPKIN PIE BRAN MUFFINS
These super moist and healthy muffins top my list of bran muffin recipies. I have them for breakfast all the time
Provided by kimhildeb
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F. Coat nonstick 12 cup muffin pan with nonstick cooking spray. Option: Combine 2 tablespoons of sugar and 1 teaspoon of cinnamon in a small bowl for topping and set aside.
- Blend cereal and milk in large bowl; set aside for 5 minutes to soften. Meanwhile, combine flour, sugar, baking powder, baking soda, and salt in a large bowl; Mix well.
- Whisk pumpkin, egg, pumpkin pie spice and vanilla into softened cereal. Gently fold into flour mixture just until blended. Do not over mix. Spoon 1/3 cup equal amounts of batter into each muffin cup; sprinkle evenly with pecan chips and reserved cinnamon sugar topping.
- Bake 20 to 25 minutes. Cool on wire rack 3 minutes before removing muffins from pan. Serve warm or at room temperature.
- Don't stir muffin batter too much -- over mixing will make the muffins tough. There should be lumps in the batter; these will disappear during baking.
- Makes 12 muffins.
Nutrition Facts : Calories 108.2, Fat 1.1, SaturatedFat 0.3, Cholesterol 18, Sodium 343.4, Carbohydrate 22.9, Fiber 4.2, Sugar 7.2, Protein 4.3
CUBAN PUMPKIN FLAN (A HEALTHY ALTERNATIVE TO PUMPKIN PIE) W/ MUL
A Latin (and healthier!) twist on an American holiday classic....serve with a glass of sipping rum: Zacapa or Zaya Tweak the combination of seasonings to your liking...I've even added a little cayenne pepper, almond and/or rum extract. Also try adding cayenne and/or some Captain Morgan rum to the caramel mixture! I've also created a decorative topping of crushed pecans toasted with butter, brown sugar, and cayenne pepper! At times atop a dollop of cream cheese icing on each slice. You can also serve with a gravy dish of cream cheese icing on the side and fold in the spiced pecans! I have also made an icing of marzipan! See my other recipe! Nota Bene: This dessert can be prepared up to 2 days in advance.
Provided by GoldsmithLissa
Categories Dessert
Time 1h30m
Yield 1 pie, 8-12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- In a heavy saucepan melt 1 cup sugar over medium-high heat, stirring occasionally, until the sugar is amber in color and has turned into a smooth liquid. Immediately remove the syrup from heat and pour evenly into the bottom of a heated 9-inch glass pie plate, 2-quart casserole dish, or a cake mold. (To heat the dish, pour hot or boiling water into it and let stand for a minute or two, then drain and dry completely before adding the sugar syrup.).
- In a heavy saucepan, bring the milk, pumpkin puree, cinnamon stick or spice mixture, and salt to a boil over medium heat and remove from heat immediately. Discard the cinnamon stick.
- In a large mixing bowl beat together the eggs, egg yolks, remaining sugar, and vanilla. While the beater is running, slowly add ½ cup of the hot milk mixture and beat until eggs are tempered, then slowly add the remaining hot milk.
- Pour the mixture into the dish over the hardened sugar syrup and place in a baking pan. Add hot water to halfway up the side of the dish. Place in oven and cook for 1 hour or until the custard has set.
- Carefully remove the baking pan from the oven and remove the flan dish from the hot water bath and allow to cool. While the flan is still warm, run a knife around the edge to loosen it.
- To remove flan, place a large, deep plate face down on top of the dish and invert the flan onto the plate. Make sure the plate is large enough to hold the flan and has enough of a well to hold the syrup.
- Flan can be served warm or chilled.
- Note: The flan can be prepared 2 days in advance and kept covered and refrigerated.
Nutrition Facts : Calories 289.8, Fat 8.8, SaturatedFat 4.5, Cholesterol 166.9, Sodium 157.4, Carbohydrate 47.6, Fiber 0.5, Sugar 44.8, Protein 4.8
"HEART HEALTHY" PUMPKIN PIE AND WALNUT PIE CRUMB CRUST
A more healthy spin on Mrs Stacy Casas recipe #66398, If you have a cholesterol problem or you are diabetic, or you are on a low carb diet you will want to try this recipe.
Provided by orphan71
Categories Pie
Time 1h27m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- PUMPKIN PIE FILLING: Make pumpkin pie filling FIRST and cool in refrigerator or freezer. (because of the natural oils from the walnuts the pie filling MUST be baked separately and combined at the end. If you baked them together you may end up with an oily pie) It's really is worth the effort.
- To begin Pre-heat oven to 375 degrees.
- In mixing bowl combine pumpkin, splenda, cinnamon, ginger, and nutmeg
- Add eggs (1 egg 2 egg whites slightly beaten) Beat with fork lightly until combined
- Gradually stir in the evaporated milk and Soy milk; mix well Pour the filling into greased pie pan and bake at 375 degrees for 25 minutes or until knife inserted in center of pie comes out clean.
- Cool COMPLETELY (either in fridge or freezer)
- WALNUT PIE CRUMB CRUST: Preheat oven to 375 degrees F. In food processor, combine all crust ingredients and process until well blended.
- Press into bottom and sides of ungreased 9-inch pie pan. Bake 7 minutes or until golden brown.
- Cool several minutes. Gently move the pie filling on top of the pie crust. Use a spatula or spoon to smooth out cracks. Put under broiler for a minute or two to even out filling.
Nutrition Facts : Calories 71.6, Fat 3.8, SaturatedFat 1.5, Cholesterol 84.5, Sodium 45.7, Carbohydrate 5.9, Fiber 0.6, Sugar 0.9, Protein 4.2
" HEALTHY" PUMPKIN PIE
I made up this recipe and whipped it up the night before Thanksgiving, it was great! It's about as healthy as a pie can possibly be! Only problem was that my crust was soggy, but the packaging gave a suggestion to that, which I have included to keep yours from going soggy. plus it's delicious, low-fat and sugar-free. What more could you ask for in a pie?!
Provided by Wishing Barbie
Categories Pie
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F.
- Mix pumpkin, milk, and egg whites until smooth.
- Gradually stir in Splenda (1/4 cup at a time).
- Add the pumpkin pie spice; taste and add more if need be.
- Pour into crust** and spread evenly.
- Bake in the oven for 15 minutes then reduce the temperature to 350°F and bake for another 45 minutes (may vary depending on ovens).
- Let cool and serve your favorite way.
- **To make to crust less likely to turn soggy (like mine), beat some egg whites and brush over the crust and bake at 350°F for about 5 minutes.
HEALTHY PUMPKIN PIE OATMEAL
I had some pumpkin left in a can from a recipe I made and wanted to find a way to use it. This is what I came up with.
Provided by Annacia
Categories Breakfast
Time 3m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- In a bowl big enough to allow for cooking expansion place the oats and oat bran.
- Add water and microwave for 1 min 20 seconds and check it.
- If you want it thinned add some more water and microwave for another 30.
- Immediately add the pumpkin and spice and stir it in vigorously to mix well.
- Add as much sweetening as you like.
Nutrition Facts : Calories 105, Fat 2.1, SaturatedFat 0.4, Sodium 5.7, Carbohydrate 21.1, Fiber 3.6, Sugar 0.6, Protein 4.4
HEALTHY WHOLE WHEAT PUMPKIN PIE PANCAKES
Mmmm! Eating these pancakes is like eating a piece of fall and winter. They are fluffy, flavourful, and best of all, healthy! They have very high fibre and protein, as well as full of nutrients. These are all around good! Also, they are freezeable. If you would like even lighter pancakes, replace one of the tablespoons of pumpkin with an additional tablespoon of canola oil.
Provided by I Cant Believe Its
Categories Breakfast
Time 30m
Yield 12 pancakes, 6 serving(s)
Number Of Ingredients 14
Steps:
- Combine egg substitutes, pumpkin, sugar, oil, and milk in a large bowl.
- Combine the rest of the ingredients (excluding optional pecans/cinnamon chips) in a smaller bowl.
- Mix in the dry flour mixture with the wet pumpkin mixture until smooth, folding in pecans or cinnamon chips (if necessary). Dont over mix.
- LET BATTER SIT for 5 minutes (no more) -- this lets the oat bran absorb. Add a touch of milk to thin out if necessary.
- Pour batter onto WELL greased griddle (at about 350F-375F) and let sit until batter starts to bubble. Flip and brown. Enjoy warm with a dot of butter and maple syrup.
- ENJOY! (note: these are best consumed immediatly for they fall slightly after they have cooled, but if I have leftovers I do one of two things: If I am planning to eat leftovers within 2 days, I put leftovers in the fridge and stick them in in the toaster the next day. If not, I freeze them by cooling the extras on a cooling rack, then once completely cool, I wrap in foil and pop in freezer. Reheat by microwaving and then toasting.).
Nutrition Facts : Calories 166.4, Fat 5.1, SaturatedFat 1, Cholesterol 63, Sodium 359.6, Carbohydrate 26.8, Fiber 3.8, Sugar 6.1, Protein 7.7
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