LIBBY PUMPKIN BREAD MINI LOAVES RECIPES

Name: Low Fat Pumpkin Bread
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 16
Cuisine: American
Ingredients: 1 1/2 cups pumpkin puree; 1 1/4 cups unbleached all purpose flour; 3/4 cup sugar; 1 tsp baking soda; 2 tsp pumpkin pie spice; 1/2 tsp nutmeg; 1/4 tsp cinnamon; 1/4 tsp salt; 2 tbsp vegetable oil; 2 large egg whites; 1 1/2u00A0 tsp vanilla extract; baking spray; 2 tbsp pepitas

LOW FAT PUMPKIN BREAD - DELICIOUS HEALTHY RECIPES MADE ...

Low Fat Pumpkin Bread - Delicious Healthy Recipes Made ... image

The day was cool and crisp, perfect for baking a low fat pumpkin bread. Warming my kitchen with the sweet scent of pumpkin spices – Oh how I just love October.

Provided by Gina

Categories Breakfast Brunch

Total Time 75 minutes

Prep Time 25 minutes

Cook Time 50 minutes

Yield 16

Number Of Ingredients 13

Ingredients

1 1/2 cups pumpkin puree
1 1/4 cups unbleached all purpose flour
3/4 cup sugar
1 tsp baking soda
2 tsp pumpkin pie spice
1/2 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp salt
2 tbsp vegetable oil
2 large egg whites
1 1/2 tsp vanilla extract
baking spray
2 tbsp pepitas

Steps:

Preheat oven to 350°.
Spray a 9 x 5 inch loaf pan with baking spray.
In a medium bowl, combine flour, sugar, baking soda, pumpkin spice, nutmeg, cinnamon, and salt with a wire whisk. Set aside.
In a large bowl mix oil, egg whites, pumpkin puree and vanilla; beat at medium speed until thick.
Scrape down sides of the bowl.
Add flour mixture, then blend at low speed until combined. Do not over mix.
Pour batter into loaf pan, top with pepitas and bake on the center rack for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
Let the pan cool at least 20 minutes, bread should be room temperature before slicing.

Nutrition Facts : ServingSize 1 /2 inch thick slice, Calories 103 kcal, CarbohydrateContent 18.7 g, ProteinContent 2.1 g, FatContent 2.2 g, SaturatedFatContent 0.3 g, SodiumContent 280.5 mg, FiberContent 0.7 g, SugarContent 10.2 g

MINI PUMPKIN CHOCOLATE CHIP MUFFIN RECIPE - SKINNYTASTE

Mini Pumpkin Chocolate Chip Muffin Recipe - Skinnytaste image

These healthy Mini Pumpkin Chocolate Chip Muffins are made lighter than traditional muffins swapping out butter for pumpkin puree – loaded with chocolate chips in every bite!

Provided by Gina

Categories Breakfast Brunch Snack

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 14

Number Of Ingredients 13

Ingredients

1/2 cup white whole wheat flour (King Arthur)
3/4 cups unbleached all purpose flour (King Arthur)
3/4 cup raw sugar
3/4 tsp baking soda
1 3/4 tsp pumpkin pie spice
1/4 tsp cinnamon
1/4 tsp salt
1 1/2 cups canned pumpkin puree (not pumpkin pie filling)
2 tbsp virgin coconut oil (or canola)
2 large egg whites
2 tsp vanilla extract
baking spray
2/3 cup mini chocolate chips

Steps:

Preheat the oven to 350°F. Line a mini muffin tin with paper liners and lightly spray liners with oil for easy removal.
In a medium bowl, combine flours, sugar, baking soda, pumpkin spice, cinnamon, and salt with a wire whisk. Set aside.
In a large bowl mix pumpkin puree, oil, egg whites and vanilla; beat at medium speed until thick. Scrape down sides of the bowl.
Add flour mixture to the wet mixture, then blend at low speed until combined; do not over mix. Fold in chocolate chips.
Pour batter into prepared muffin tin and bake on the center rack for 22 to 24 minutes, or until a toothpick inserted in the center comes out clean.
Let them cool at least 15 minutes before serving.

Nutrition Facts : ServingSize 2 mini muffins, Calories 160 kcal, CarbohydrateContent 27 g, ProteinContent 2 g, FatContent 5 g, SodiumContent 118 mg, FiberContent 2 g, SugarContent 18 g, SaturatedFatContent 1 g

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LOW FAT PUMPKIN BREAD - DELICIOUS HEALTHY RECIPES MADE ...

The day was cool and crisp, perfect for baking a low fat pumpkin bread. Warming my kitchen with the sweet scent of pumpkin spices – Oh how I just love October.
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