Lowfat pumpkin muffins

zrebiec — Sun, 21 Dec 2008 17:31:07 GMT

I've been on a quest for some time to make some muffins I could "afford" in the morning. This is my latest concoction. They aren't light and fluffy like Starbuck's, but they are reasonable in carbs, fat, and calories. They end up at 16 g of carbs per muffin after subtracting fiber. (I didn't use artificial sweetener, because I don't want my kids eating the chemicals and find that they just taste better using "real" ingredients.)

Lowfat Pumpkin Muffins

1 cup pureed pumpkin
2 eggs
¼ cup sugar
2 tbsp unsulfured molasses
2 tbsp canola oil
1 tbsp pure vanilla
1 tbsp pumpkin pie spice
1 cup unbleached flour
½ cup whole wheat flour
1/3 cup wheat bran
1 tbsp. baking powder
1/4 tsp salt

Preheat oven to 425F. Mix first 7 ingredients together until well blended. In a separate bowl, blend all other ingredients, then gently fold into muffin mix. Stir just until blended. Spoon into 12 muffin cups and bake for 12 – 15 minutes.

1283 calories in recipe; 107 per muffin
28 g protein in recipe; 2.3 per muffin
212 g carbohydrates in recipe; 17.6 per muffin
19 g fiber in recipe; 1.6 per muffin
38 g fat in recipe; 3.2 per muffin

abqmom

Pumpkin Recipes

zrebiec — Sun, 21 Dec 2008 17:17:53 GMT

Kiwi's,

Pumpkin Pie

I did a combination of the crust of the second with the 'filling' of the first recipe. I used individual dollops of whipped cream with pecans and ginger as asked for as a decoration. It was good!

It's light (in texture) and rich at the same time.

Serving: Serves: 16
Cook Time: 30 minutes plus chilling
Total Time: 1 hour 50 minutes plus chilling
Crumb Crust:

1 cup graham-cracker crumbs
3 tablespoons margarine or butter, melted
2 tablespoons sugar

Pumpkin Filling:

2 packages (8 ounces each) cream cheese, softened
1 1/4 cups sugar
1 can (16 ounces) solid-pack pumpkin (not pumpkin-pie mix)
3/4 cup sour cream
2 tablespoons bourbon or 2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt
4 large eggs

Sour-Cream Topping:

1 cup sour cream
3 tablespoons sugar
1 teaspoon vanilla extract
Crystallized ginger strips for garnish

1. Preheat oven to 350 degrees F. In 9" by 3" springform pan, with fork, stir graham-cracker crumbs, melted margarine or butter, and sugar until moistened. With hand, press mixture onto bottom of pan. Tightly wrap outside of pan with heavy-duty foil to prevent leakage when baking in water bath later. Bake crust 10 minutes. Cool completely in pan on wire rack.
2. In large bowl, with mixer at medium speed, beat cream cheese until smooth; slowly beat in sugar until blended, about 1 minute, scraping bowl often with rubber spatula. With mixer at low speed, beat in pumpkin, sour cream, bourbon or vanilla, cinnamon, allspice, and salt. Add eggs, 1 at a time, beating just until blended after each addition.

3. Pour pumpkin mixture into crust and place in large roasting pan. Place pan on oven rack. Carefully pour enough boiling water into pan to come 1 inch up side of springform pan. Bake cheesecake 1 hour 10 minutes or until center barely jiggles.

4. Meanwhile, prepare Sour-Cream Topping: In small bowl, with wire whisk, beat sour cream, sugar, and vanilla until blended. Remove cheesecake from water bath, leaving water bath in oven, and spread sour-cream mixture evenly over top. Return cake to water bath and bake 5 minutes longer.

5. Remove cheesecake from water bath to wire rack; discard foil. With small knife, loosen cheesecake from side of pan to help prevent cracking during cooling. Cool cheesecake completely. Cover and refrigerate cheesecake at least 6 hours or overnight, until well chilled. Remove side of pan to serve. Garnish with crystallized ginger.
Based on individual serving.

Calories: 310
Total Fat: 20 g
Saturated Fat: 10 g
Cholesterol: 95 mg
Sodium: 225 mg
Carbohydrates: 30 g
Protein: 5 g

Pumpkin Cheesecake with Oat-Walnut Crust

This luscious reduced-fat cheesecake, with a crust full of nutritional goodies, is really a very creamy pumpkin pie that easily could become a traditional favorite on Thanksgiving or any special family dinner.

2/3 cup old-fashioned rolled oats
1/2 cup walnuts
1/2 cup toasted wheat germ
2 tablespoons plus 1 cup firmly packed light brown sugar
2 packages (8 ounces each) reduced-fat cream cheese (Neufchatel)
16 ounces soft silken tofu, drained
1 can (16 ounces) solid-pack pumpkin puree (not pumpkin pie filling)
2 large eggs
2 large egg whites
2 tablespoons dark rum or bourbon
1-1/2 teaspoons vanilla extract
1-1/2 teaspoons cinnamon
1 teaspoon allspice
1 teaspoon ground ginger
1/2 teaspoon salt

1. Preheat oven to 350°F. Place oats and walnuts on baking sheet and bake 5 minutes until lightly toasted. Transfer to food processor. Add wheat germ and 2 tablespoons brown sugar and pulse until finely ground. Transfer to a 9-inch springform pan and press mixture into bottom of pan.

2. In food processor (no need to rinse), combine cream cheese, tofu, pumpkin puree, whole eggs, egg whites, rum, vanilla, cinnamon, allspice, ginger, salt, and remaining 1 cup brown sugar and process until smooth. Pour batter into springform pan.

3. Bake 1 hour. Turn oven off, prop oven door open slightly and let cake stand 45 minutes in turned-off oven. Cool to room temperature, then chill overnight before serving.

Nutritional Information

Per serving: 294 calories, 14g total fat, 6.4g saturated fat, 3.8g monounsaturated fat, 3g polyunsaturated fat, 2.9g dietary fiber, 11g protein, 31g carbohydrate, 64mg cholesterol, 280mg sodium.
Good source of: beta-carotene, copper, fiber, iron, thiamin, isoflavones, magnesium, riboflavin, selenium, thiamin, zinc.
Servings 12
Prep Time 2 hours 5 minutes plus chilling Kiwi

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