Sunday, October 28, 2007

Healthier Pumpkin Treats

As much as I love my Pumpkin Cupcake recipe, my jeans can only take so much. So how's a gal to get her fix during this glorious season of pumpkins pastries? I found a recipe from Cooking Light that sounded great, but 2 cups of sugar? How “light” is that? Plus, I thought I could health-ify it a bit more by substituting some wholesome whole wheat flour instead of plain old white. The result was pretty tasty, though not quite as dessert-like as a lot of pumpkin breads. It would be stellar with vanilla ice cream, though.

Unfortunately, our camera died this weekend so I didn’t get a picture (but – woohoo! New Sony Cybershot come to mama!). I’ll warn you that the tops didn’t come out quite as glossy as I expected, but they were quite dense and moist on the inside.

In the meantime:


Donkey Dragon says "Happy Howl-oween!"

Pumpkin Bread and/or Muffins
Makes 1 loaf and 6 muffins, or 2 small loaves.

Ingredients

  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 cup sugar
  • 1 cup Splenda
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 2/3 cup canola oil
  • 3 eggs, lightly beaten
  • 1 (15-ounce) can pumpkin
  • 1/2 cup raisins
  • Cooking spray

Directions:

  • Preheat oven to 350°.
  • Combine flour and next 9 ingredients (through nutmeg) in a large bowl.
  • In a separate bowl, combine canola oil, eggs, and pumpkin in a medium bowl; stir with a whisk until smooth. Add to flour mixture, stirring just until moist. Fold in raisins.
  • Spoon batter into pans (I made one loaf and six muffins, but the original recipe is for 2 loaves) coated with cooking spray.
  • Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean (20-30 minutes for muffins).
  • Cool and slice

2 comments:

foodisgood said...

Easy pumpkin recipe for a diet-esque cake:

-one big can of pumpkin puree (or two little cans)
-two packages of chocolate cake mix (I use Duncan Hines, but whatever)

Mix together completely, put in a baking pan (not bundt, because it doesn't hold together well enough), and bake at 350 until it's fluffy and done all the way through.

CresceNet said...
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