Light Pumpkin Chocolate Chip Muffins & Light Pumpkin Raisin Muffins

Light Pumpkin Chocolate Chip Muffins





Ingredients

1/4 cup white sugar
3/4 cup sweetener
1/4 cup vegetable oil
2 eggs
3/4 cup canned pumpkin (or pumpkin puree)
1/4 cup water
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup semisweet chocolate chips

Directions

1. Preheat the oven to 160C. Grease and flour muffin pan or use paper liners.

2. Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder and spices.

3. Add wet mixture and stir in chocolate chips. Fill muffin cups 2/3 full with batter.

4. Bake in preheated oven for 30 to 35 minutes.


Light Pumpkin Raisin Muffins





Ingredients

1/4 cup white sugar
3/4 cup sweetener
1/4 cup vegetable oil
2 eggs
3/4 cup canned pumpkin (or pumpkin puree)
1/4 cup water
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup raisins

Directions

1. Preheat the oven to 160C. Grease and flour muffin pan or use paper liners.

2. Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder and spices.

3. Add wet mixture and stir in raisins. Fill muffin cups 2/3 full with batter.

4. Bake in preheated oven for 30 to 35 minutes.


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Light Pumpkin Raisin Cookies

Ingredients

1/2 cup light butter or light margarine
1/4 cup brown sugar
1 1/2 cup sweetener
2 eggs
1 cup canned pumpkin puree
2 cups flour
1 tbsp baking soda
1 tbsp cinnamon
1 tsp clover
1 tsp ginger
1/2 tsp nutmeg
1 1/2 cup raisins

Directions

1.Preheat oven to 160C. Grease cookie sheets with non-stick cooking spray.

2. In a stand mixer or mixing bowl, combine the butter, brown sugar, sweetener, eggs and canned pumpkin puree. Once smooth, add the flour, soda, cinnamon, clover, nutmeg, and ginger. Stir until dough forms. Fold in the raisins.

3. Spoon batter onto greased cookie sheets. Bake in a preheated oven for 15 minutes. Let cool on cooling rack before serving.







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Lightly Spiced Pumpkin Potato Soup

Ingredients

2 cups pumpkin puree
600g potatoes, peeled and chopped
700ml chicken stock/broth
1 tsp ground cumin
1 large onion, finely chopped
2 garlic cloves, peeled and crushed
salt and pepper to taste
Fry Light/Pam
2 tbsp. light butter or margarine

Directions

1. Fry up the onion and garlic cloves in a pan sprayed with Fry Light for 5 minutes or until soft.

2. Make up 700ml chicken broth/stock. Boil the potatoes in the stock for 20 minutes.

3. Add the butter or margarine and stir it in until it's melted.

4.Add the cumin and salt and pepper to the potatoes.

5. Add the onion and garlic to the potatoes, and continue to simmer on low for 5 minutes.

6. Add the pumpkin puree to the potato mixture. Simmer for 5 more minutes.

7. Using a hand blender, blend everything together until it forms a thick, rich soup.

Enjoy!

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Pumpkin Puree

This recipe is perfect for making up your own pumpkin puree for recipes. Make this to use in making pumpkin pie, pumpkin cookies, pumpkin soup and many other recipes.



Ingredients

pumpkin


Directions

1. Preheat oven to 190C.

2. Scoop out the seeds and stringy bits inside the pumpkin. Then peel and chop the pumpkin flesh into large chunks.

3. Spray the dish with Fry Light and add the pumpkin chunks into the dish. Pour 1/2 cup of water into the dish.

4. Cover with aluminum foil and bake in the oven for 30 minutes.

5. Put the roasted pumpkin chinks into a blender and blend until liquidized.

6. Store until needed.




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Roasted Pumpkin Seeds

This recipe makes a great healthier replacement for crisps/chips and other food you might like to munch on at parties.



Ingredients

pumpkin
seasoning (in this example: garlic powder, salt, pepper & mustard powder)
Fry Light (or other low calorie cooking oil spray)

Directions

1. Preheat oven to 200C.

2. Separate pumpkin seeds from the pumpkin. Rinse well and spread evenly on a baking tray.

3. Sprinkle lightly with salt, pepper, mustard powder & garlic powder. (Choice of seasoning can be varied.)

4. Bake in the oven for 10 to 15 minutes until the seeds are slightly crispy and a few on the edges are beginning to turn brown.



Use the leftover pumpkin for making Pumpkin Puree which is great to use in other pumpkin recipes. For example of what you can do with the left over pumpkin, see the other pumpkin recipes here at Skinny Dreaming Recipes, such as Pumpkin Soup and Pumpkin Pie.






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