Low Fat Pumpkin Spice Cake Food

WEIGHT WATCHERS PUMPKIN SPICE MUFFINS

Steps:

• Mix pumpkin, cake mix, and water together with a hand mixer.
• Divide batter into sprayed muffin tins. (I use an ice cream scoop for ease).
• Bake at 350* for 18-22 minutes or until the muffins "spring back" when lightly touched.

LOW-FAT PUMPKIN CAKE

Steps:

• Preheat oven to 350°F.
• Spray a 13x9-inch pan with non-stick cooking spray.
• In small bowl combine all dry ingredients.
• Set aside.
• In large mixing bowl, whip egg beaters with electric mixer until fluffy.
• Blend in sugar, pumpkin, oil, and applesauce until smooth.
• Gradually add dry mixture to egg mixture. Blend until smooth.
• Pour into prepared pan.
• Bake at 350°F for 35-40 minutes or until wooden pick inserted into center comes out clean.
• Edges will appear golden brown.
• Cool cake completely before frosting with fat-free whip or fat-free cream cheese frosting.
• Cream Cheese Frosting Directions:.
• Beat cream cheese until smooth.
• Add vanilla and mix.
• Gradually add powdered sugar mixing in sugar until you get to the consistency you desire.

LOW FAT PUMPKIN CAKE FROM MIX

Steps:

• Preheat oven 350 degrees.
• grease & flour cake pans (not necessary for silicone pans).
• mix the spice cake mix, pumpkin & eggs. Add water slowly at end to cake batter consistency. Pour into 2 cake pans
• check doneness after 35 min with knife or toothpick (should come out clean).
• cool completely before frosting, if you plan to frost, but it tastes good warm.

LOW FAT PUMPKIN ANGEL FOOD CAKE

Steps:

• Preheat oven to 350°F.
• In a large bowl combine pumpkin, vanilla, cinnamon, nutmeg, cloves and ginger.
• Prepare cake according to the package directions.
• Fold 1/4 of the batter into the pumpkin mixture. Gently fold in the remaining batter.
• Gently spoon the batter into a 10" tube pan.
• Cut through the batter with a knife to remove any air pockets.
• Bake on the lowest rack for 38 - 44 minutes until golden brown and cake springs back when lightly touched.
• Invert on a wire rack immediately.
• Cool for one hour until completely cool. Run knife around the sides and invert on plate.

LOW-FAT PUMPKIN SWIRL BARS (OR CAKE)

Steps:

• Preheat oven to 350.
• Prepare pan - either a 10x15 jelly roll (for bars) or a 9x13 (for cake). I like to line my pans with parchment paper.
• Combine flour, spice, baking powder and soda in a bowl. Set aside.
• In a mixer, combine sugar, brown sugar and softened butter. Add pumpkin, and then eggs and whites. Add flour mixture; mix well. Spread into prepared pan.
• Make cream cheese topping: blend cheese, 3 T. sugar and milk until smooth. Drizzle across top of batter; then use a knife to zigzag through the batter and filling, creating a nice design.
• Bake according to your pan size: 10x15 pan 25-30 minutes, 9x13 pan 35 minutes. Test with a knife (better than a toothpick test) to make sure the bars are completely done and not under-baked. I watch for the cake to puff up all over, even creating little cracks on the top, as an indicator that it is thoroughly baked. Under-baked bars get gummy.

1-GRAM FAT PUMPKIN SPICE MUFFINS (LOW FAT)

Steps:

• Set oven to 350 degrees (set oven rack to second-lowest position).
• Line three (12-cup) regular size muffin tins with paper liners, then spray the bottom of the paper liners with cooking spray.
• In a large bowl mix together flour with brown sugar (or Splenda sugar if using) baking powder, baking soda, salt, nutmeg, cinnamon and cloves until well combined.
• In another bowl whisk or beat on low speed of an electric mixer the eggs with pumpkin puree, applesauce and fat-free yogurt until smooth and well blended.
• Stir in raisins until combined.
• Evenly divide the batter between all the muffin tins.
• Bake for about 30 minutes or until the muffins test done.

LOW CALORIE PUMPKIN CHEESECAKE

Steps:

• Heat oven to 350 degrees F.
• Spray a 9 inch springform pan with nonstick cooking spray. Coat sides only with 2 tablespoons of graham cracker crumbs.
• In a medium bowl combine remaining 1 cup graham cracker crumbs and apple jelly, mix well. Press in bottom of coated pan.
• Bake at 350 degrees F for 8-10 minutes or until set. Cool 5 minutes. Refrigerate for 5 minutes or until completely cooled.
• Meanwhile, in a large bowl beat cream cheese at medium speed until smooth and creamy. Gradually beat in brown sugar and sugar until smooth. At low speed, add eggs one at a time, beating until just blended.
• In a small bowl combine flour, pumpkin pie spice and pumpkin, mix well. Gradually add to cream cheese mixture, beat until smooht. Pour over crust.
• Bake at 350 degrees F for one hour 20 minutes - one hour 30 minutes or until center is set. Turn the oven off, open oven door at least 4 inches. Let cheesecake sit in the oven for 30 minutes.
• With sharp knife, loosen cheesecake from sides of pan. Cool in pan for 2 hours.
• To serve, cut cheesecake into wedges. Top with whipped topping and nutmeg if desired.

LOW-FAT PUMPKIN CAKE ROLL

Steps:

• Line a 15x10x1-in. baking pan with waxed paper. Coat the paper with cooking spray; set aside. In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Beat in pumpkin and extract. Combine the flour, cinnamon, baking powder, ginger and salt; fold into pumpkin mixture. Spread batter evenly into prepared pan., Bake at 375° for 10-15 minutes or until cake springs back when lightly touched (do not overbake). Cool for 5 minutes. , Invert onto a kitchen towel dusted with 1 tablespoon confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. , For filling, in a small bowl, beat the cream cheese, butter, vanilla and remaining confectioners' sugar until fluffy. , Unroll cake; spread filling evenly over cake to within 1/2 in. of edges. Roll up again. Cover and refrigerate for 1 hour before serving.