The first recipe below is for the pumpkin muffins the girls made last night. I am sure they could be made lower fat but we made them as is and they are delicious! Of course you can make them in muffin pans, mini loaf pans or large loaf pans.
The second recipe is a Weight Watchers recipe my sister made and they were fantastic. I saved my left over pumpkin from last night and made these for me this morning! Two small cans of pumpkin will make both recipes.
Pumpkin Bread/Muffins
Beat with mixer until fluffy:
4 eggs
3 cups sugar
1 cup oil
Then add
2 cups canned pumpkin into the egg mixture and stir.
In a separate bowl stir together:
3 1/2 cups flour
1 tsp. salt
1 tsp. baking powder
2 tsp. baking soda
1/2 tsp. ground cloves
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. allspice
Add your dry ingredients to your wet ingredients and then add 2/3 cups water and mix well.
We baked our muffins at 350 for 20 minutes and they were perfect. Baking time will be more for mini loaves or loaf pans. Recipe yields about 30 muffins.
Weight Watchers Cranberry- Pumpkin Bars
Ingredients:
1 cup packed light brown sugar
4 TBSP reduced calorie margarine, at room temperature
1 cup canned pumpkin
1 large egg
1 large egg white
1/3 cup buttermilk (I don't buy buttermilk, I make my own by pouring 1/3 cup milk in my measuring cup, taking out about a 1 tsp of the milk and adding 1 tsp vinegar back into the milk to sour the milk.)
1 1/4 cup all purpose flour
1 1/2 cup uncooked old fashioned oats
1 TBSP pumpkin pie spice
1/2 tsp baking soda
1/2 tsp table salt
2/3 cup dried cranberries (I sprinkled in more than this, because I really like cranberries.)
Heat oven to 350ºF. Lightly coat a 9x13-inch baking pan with cooking spray, then dust lightly with flour.
In a large bowl, cream sugar and margarine with an electric mixer; beat in egg, egg white, pumpkin purée and buttermilk.
In medium bowl, combine flour, oats, pumpkin pie spice, baking soda and salt. Stir into pumpkin mixture just until moistened, then add cranberries and mix gently.
Spread batter in pan and bake 20 to 25 minutes or until center springs back when gently pressed. Cool and cut into 18 bars. We cut ours into 9 bars and they are 4 points each and a nice size.
*I'm not sure if my measurements for the buttermilk are exactly accurate. I do know that when you need a cup of buttermilk you take out 1 TBSP of milk and add back in 1 TBSP of vinegar. I just estimated that 1/3 cup milk would take about 1 tsp of vinegar. I think 1 TBSP is equal to 3 tsp, so if you are dividing the milk by 3 then I think you just take out 1 tsp of the milk for this recipe and put in 1 tsp of vinegar. Any measurement gurus out there? I know MeMaw will know the answer! She teaches this in her classes! I should know better but I never had my mom as my home economics teacher. I have learned everything I know about cooking by calling Mom every time I have a cooking question and she always knows the answer. She's beautiful and brilliant too! Enjoy your pumpkin recipes!
No comments:
Post a Comment