Healthy Pumpkin Cake Food

LOW-FAT PUMPKIN SPICE CAKE RECIPE

Steps:

• Position a rack in the center of the oven and preheat the oven to 350F degrees. Lightly mist a 12-cup Bundt pan with nonstick cooking spray and then dust it with flour.
• Place the cake mix, pumpkin, oil, water, eggs and cinnamon in a large mixing bowl. Beat with an electric mixer on low speed until the ingredients are blended together, about 30 seconds.
• Stop and scrape down the sides of the bowl with a rubber spatula.
• Beat the mixture on medium speed for another 1 - 2 minutes longer, until the batter is smooth and thick.
• Pour the batter into the prepared Bundt pan and smooth out the top with the rubber spatula.
• Bake the cake until the top springs back when you press it lightly with a finger, 42 to 48 minutes.
• Remove the pan from the oven and place it on a wire rack to cool for 10 to 15 minutes.
• Run a long, sharp knife around the edges of the cake and shake the pan gently to loosen it. Invert the cake onto a wire rack.
• Let the cake cool completely, about 30 minutes more.
• Sprinkle with confectioner's sugar or drizzle with a little caramel sauce, if desired

HEALTHY PUMPKIN MUFFINS

Steps:

• Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius). If necessary, grease all 12 cups of your muffin tin with butter or non-stick cooking spray (my pan is non-stick and didn't require any grease).
• In a large bowl, beat the oil and maple syrup or honey together with a whisk. Add the eggs, and beat well. Add the pumpkin purée, milk, pumpkin spice blend, baking soda, vanilla extract and salt.
• Add the flour and oats to the bowl and mix with a large spoon, just until combined (a few lumps are ok). If you'd like to add any additional mix-ins***, like nuts, chocolate or dried fruit, fold them in now.
• Divide the batter evenly between the muffin cups. Sprinkle the tops of the muffins with about a tablespoon of oats, followed by a light sprinkle of raw sugar and/or pumpkin spice blend if you'd like. Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
• Place the muffin tin on a cooling rack to cool. These muffins are delicate until they cool down. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan.
• These muffins taste even better after they have rested for a couple of hours! They'll keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).

HEALTHY PUMPKIN MUFFINS

Steps:

• Preheat your oven to 325 degrees F. Light coat a 12-inch standard muffin tin with nonstick spray.
• In a large mixing bowl, whisk together the oil, honey, and Greek yogurt. Once blended, whisk in the egg and vanilla. Make sure the ingredients are smooth and well blended.
• Whisk in the pumpkin purée.
• Sprinkle the baking soda, cinnamon, nutmeg, ginger, allspice, and salt over the top. Whisk or use a rubber spatula to stir gently to combine.
• Sprinkle the flour and oats over the top, then with a rubber spatula, gently incorporate, just until the flour disappears.
• Scoop the batter into the prepared muffin cups, dividing it evenly (I like to use a batter or ice cream scoop for this). The cups will be very full. If desired, sprinkle on a few oats on top for decoration.
• Bake for 24 to 29 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Super moist breads like pumpkin bread can be hard to gauge; to be 100% certain, use an instant read thermometer. The center of a muffin should register 200 degrees F. Place the pan on a wire rack and let cool in the pan for 5 minutes, then with a butter knife, gently loosen the muffins and transfer them to the rack to finishing cooling (or for as long as you can resist devouring them). The muffins will be very delicate while still warm, but will firm up more as they cool.

PUMPKIN SNACK CAKE - WITH MAPLE GREEK YOGURT FROSTING

Steps:

• Line an 8-inch pan with parchment paper. Set aside. Preheat oven to 350 F. Whisk together all wet ingredients in a bowl. Let sit at least 10 minutes. To ensure even mixing, stir all dry ingredients in a separate bowl. Pour dry into wet, stir just until evenly mixed, and smooth into the prepared pan. Bake 30 minutes on the center rack, then-without opening the oven door even a little-turn off the heat and leave the cake in the closed oven for an additional 5 minutes. Remove and let cool. This cake is much firmer after a few hours and tastes sweeter the next day. The first night, you can store it very loosely covered on the counter; after that, store covered in the fridge for optimum freshness. Frost with coconut butter, cream cheese icing, or the maple frosting listed earlier in this post.View Nutrition Facts

HEALTHY PUMPKIN CAKE

Steps:

• Cake: In a mixing bowl, beat pumpkin, sugar, and applesauce.
• Add eggs, and mix well.
• In another bowl, combine flour, baking soda, powder, spices and salt.
• Add these dry ingredients to the pumpkin mixture, and beat until well blended.
• Pour batter into a greased 8x5 inch baking pan.
• Bake at 350 degrees F for 25 to 30 minutes, or until cake tests done.
• Cool & frost.
• Frosting: Mix well until smooth.