I actually made this up yesterday, snapped the most awesome shots of the little guy eating it and then accidently deleted them off the camera. :(

So I decided to make it again this morning. It came out even better when I discovered dipping graham crackers in it was a little taste of heaven. Like dessert chips-n-dip. I’m seriously thinking of putting it like that for a New Years party we’re having.

The little guy liked it, although I’m thinking it was more the crackers then the yogurt. Either way, I got some good stuff in him this morning. ;)

• 1/2 cup canned pureed pumpkin (120g)
• 1/2 cup non-fat yogurt (I used greek) (115g)
• 1 tbsp honey (21g)
• 1/2 tsp vanilla
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg

Mix all ingredients together.

Viola! :)

I used Trader Joe’s Old Fashion Graham (our favorite and the only whole grain ones I know of) crackers as my "spoon".

Nutritional is only for the yogurt, not the crackers.

The kid is a HUGE fan. He likes to dip them in a maple/pumpkin sauce I make. I like them straight up and the people at work preferred them with good old fashion maple syrup. I made about 3 dozen to bring for a charity event. A few people went for seconds so I’m assuming they liked them. I realize not everyone is a whole grain nut like me so if they were expecting traditional white fluffy pancakes they were disappointed. These are a bit denser, real moist and tad bit sweet. Just the way I like them! :)

• 1/2 cup whole wheat flour (60g)
• 1 tsp pumpkin pie spice
• 1/2 tsp ground cinnamon
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 cup pumpkin puree (120g)
• 1 egg
• 1 tbsp Agave Nectar or Honey (20g)
• 1/2 cup Skim Milk or Almond or Soy

Mix the flour, baking soda, baking powder, pumpkin pie spice and cinnamon.

In another bowl add the pumpkin, egg, agave and milk. Whisk until frothy.

Combine the flour mixture and pumpkin mixture, mix until just blended.

Pour batter in a non-stick skillet or griddle over medium heat sprayed with non-stick cooking spray. Cook about 1-2 minutes a side, small bubbles will form but not as many as traditional pancakes. Peak underneath for a light brown color, then flip.

I realize these are quite out of season but the toddler and I were just in a mood yesterday. You can surely take the same idea and use a different flavor cake mix and pudding box. Think chocolate cupcakes with raspberry frosting or butterscotch even! Carrot cake with vanilla. Vanilla cake with chocolate! I could go on and on. The combinations are endless!

These are both toddler and husband approved. The toddler wasn’t a fan of the frosting until it hardened a bit. The husband thought they could be slightly moister. But for all their critiques the whole batch is almost gone. I’ll let their actions speak louder then their words. ;~)

The Cupcakes

• 1 (15oz) can pumpkin
• 3 egg whites
• 1/4 cup of water
• 1 box Spiced Cake Mix (I used Duncan Hines Spice Cake Mix)

The Frosting

• 1 (8oz) package of reduced fat cream cheese
• 1 box (1oz) fat free/sugar free pudding mix Cheesecake flavor
• 1/2 cup skim milk

Preheat the oven to 350 degrees.

Whisk the pumpkin, egg whites and water together until well combined.

Add the cake mix and combine with the whisk until just blended. A few lumps are ok.

Evenly distribute the batter into 24 cup cake tins with liners.

Bake for about 20 minutes. Remove and let cool.

Now for the frosting… Beat the cream cheese, dry pudding mix and milk until smooth.

Smear on cooled cupcakes. Sprinkle if desired! :)

Here’s what I’m getting on the nutritional information. I’d love a double check as it’s much lower then I thought WITH the frosting. Let me know if you get something similar.

Way back when I did a produce pick for fresh pumpkin but for the most part I stick to the canned pureed stuff. It’s just so darn convenient!

Now yesterday the toddler LOVED it. He actually drank most of mine. But this morning he declared he didn’t like it. I think it was because he first had a strawberry one and this just isn’t as sweet. Either way I’m declaring it toddler approved! :)

• 1/2 cup canned pumpkin (120g)
• 1/2 cup vanilla fat free yogurt (I used a 4oz Activia- it was all I had)
• 1/2 cup soy milk (I used light chocolate… again all I had! I think vanilla would be better)
• 1/2 tsp pumpkin pie spice
• 2-3 ice cubes

Place all ingredients in the blender until smooth!

Can’t get much easier then that!

I fear calling mine cookies as they really aren’t. I don’t like to sugarcoat what I make (literally and figuratively :~P) so I’ll simply call these "bites".

They are soft, tasty and very filling! Good for breakfast or as a snack paired with a cup of tea. The husband liked the flavor although I’m not sure he was sold on the texture, this just isn’t his thing. The toddler, on the hand, called them cookies and enjoyed every bite! Maybe I’ll get him to like these type of "cookies" so much that regular old cookies would be boring to him. LOL One can dare dream, can’t they? :~)

I’m going to experiment a few more times with this idea but wanted to share for early feedback! Plus I’d like to hear your experiments!

• 1 small (15 oz) can of pumpkin
• 1/2 cup brown sugar (I used ‘raw’ sugar)
• 1/3 cup applesauce
• 1 tsp vanilla
• 3 cups oatmeal
• 1 cup whole wheat flour
• 1 tsp baking soda
• 1/2 tsp nutmeg
• 1/2 tsp ginger
• 1/2 tsp cinnamon
• 1/2 tsp ground cloves

Pre-heat oven to 350 degrees.

Mix together the pumpkin, sugar, applesauce, and vanilla. Set aside.

In a separate bowl, combine the remaining ingredients, then add to the pumpkin, mixing well.

Drop tablespoon amounts on a cookie sheet sprayed with non-stick cooking spray, should make 47-50 bites. Bake for 15 minutes or until done.

I’m getting more into oatmeal but not the pre-packages flavors. I really want to find ways to make it fun and tasty at home without using a pre-flavored package with all the junk in it. Not that I’m totally against the junk, sometimes that junk makes things tastes good! :~) But I’m making an effort to overall reduce it in our diets and to replace it with homemade goodness where I KNOW what all the ingredients are, kind of like I did for Creamy Berry Oatmeal.

Now, I happen to use a packet of original plain instant oatmeal for this but you can adjust and use the quick cooking stuff found in the big containers. That’s cheaper anyway, I just happen to have a packet lying around.

Now yesterday, the toddler tried it, said he liked I but didn’t want his own. Today I couldn’t get him to go near it. He’s hit or miss with oatmeal, it’s strange. He’s more of a pancake guy. :~)

• 1 packet of plain instant or quick oats oatmeal (just about an ounce or 28g)
• 2-4 ounces (1/4 – 1/2 cup) of boiling water depending on how thick you like it (I used 3 ounces for the batch in the photo)
• 1 tsp (15g) brown or raw sugar
• 1/4 cup (60g) of plain canned pumpkin
• 1 tsp pumpkin pie spice
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg

Add boiling water to oatmeal and let it sit while you pull out all the other ingredients, about 2 minutes). If you like it thick like I do, the water should just cover the oats.

Add the pumpkin, sugar, pumpkin pie spice, cinnamon and nutmeg. Stir together! If it’s to thick, add a splash of the boiling water. This will bring the temperature back up too.

Eat!

These are great to make in a pinch and by replacing the oil and eggs with pumpkin you are reducing the fat and adding a bit of fiber. Don’t get me wrong they aren’t by any means "healthy" but they lighten up an old favorite and kids love them! ;~)

To make them more festive without icing, add sprinkles before baking!

• Chocolate Fudge cake mix (I used Betty Crocker Supermoist Cake Mix, Chocolate Fudge)
• 1 (15oz) can of pumpkin
• 2/3 cup of water
• Sprinkles (optional)
• Non-stick cooking spray

Preheat the oven to 325 degrees

Beat the cake mix, pumpkin and water for about 2-3 minutes.  The batter will seem light and airy.

Spray 2 6-cup muffin pans with non-stick cooking spray. Scoop the batter into the muffin pan and top with sprinkles.  Bake for 35-40 minutes.

I made 12 large cupcakes but you could make 24 smaller to cut the calories in half, just reduce the cooking time a bit.

The husband’s response was, “eh”. This type of muffin isn’t his cup of tea, but he ate one. Oh well, more for me!

• 1 package BlueBran VitaMix (Blueberry Bran Muffin Mix)
• 1 c water
• 1/2 cup egg substitute (like egg beaters)
• 1/2 cup canned pumpkin
• 1/2 cup drained, rinsed and chopped peaches (start with about 1 cup packed in water or light syrup)
• 1 tsp pumpkin pie spice

Lightly spray muffin pans to accommodate 18 muffins with olive oil spray.  (Be sure to use regular size muffin pans, not the mini’s or the extra large ones)

Mix all ingredients, pour into muffin pans (they will be almost full) and bake at 400 degrees for approximately 20 minutes. 

The husband is not a chili man so I get tons of leftovers that I freeze for work lunches. I use cheap plastic containers and freeze! Then when I bring to work, I don’t bother putting them in the fridge, by lunch they are almost defrosted. I pop them in the microwave and viola! Lunch!

I should note: I lost my notes in my mess of a kitchen so this is from memory.

• About 3/4 cups dry black beans
• About 3/4 cups dry red kidney beans
• About 3/4 cups dry pinto beans
• 2 and ½ cups of your favorite broth/stock (I used thanksgiving turkey stock)
• 15oz can of pumpkin (no one will EVER know)
• 2 – 15oz cans of diced tomatoes with chilies
• 1 – 15oz can of diced tomatoes
• 2 tbsp chili powder
• 1 tbsp cumin
• Sweet onion diced chopped
• 2 peppers (1 green 1 red) chopped
• 1 medium zucchini chopped
• 15oz can of sweet corn
• Non-stick cooking spray
• 1 medium Spaghetti Squash (about 2lbs)

Rinse the dry bean and place in a large pot over high heat, with enough water to cover them. (I did not soak them overnight). Bring them to a boil, continue to boil for 10 minutes. Turn off the heat and let then site for about 45 minutes.

Preheat the oven for 450 degrees

Drain the beans, return to the pot. Add the broth, pumpkin, diced tomatoes (use 2 cans of plain and 1 can with chilies if you want it milder), and spices. Bring to a boil and lower to a simmer.

While simmering, line a large cookie sheet with aluminum foil sprayed with non-stick cooking spray. Drain the can of corn and dump the kernels on one end of the cookie sheet and the veggies on the other. Sprinkle with salt, pepper, chili powder and cumin. Roast for about 25 minutes in the preheated oven.

Add the roasted veggies to the simmering beans. Cover and simmer for a few hours. Since using dry beans, I let it cook for about 6 hours on the low. If you used canned beans the cooking time will be cut down drastically.

When just about ready to serve, pierce the skin of the Spaghetti Squash a few times with a fork and pop it in the microwave for about 12 minutes. Let it cool, then cut in half, scoop out the seeds and scrap out the flesh.

Place about 3/4 of a cup of squash in a bowl and top with the chili! YUM!

Now this makes a huge pot of chili, I’m estimating at least 10 servings. As you can see it’s a A LOT of lunches! And that’s after I ate a bowl!

Also notice the headless husband and laundry. ;~) I didn’t realize it was back there!

These came out really moist with just the right sweetness. I sprinkled the tops with a bit of quick oats just for fun. I think it makes them look so much better then plain old muffins.

• 1 ½ cups Whole Wheat Flour (180g)
• 1 tsp baking soda
• 1 tsp baking powder
• ¼ tsp salt
• 1 tbsp ground cinnamon
• ½ tsp ground ginger
• ½ tsp ground cloves
• ½ tsp all spice
• 1 tsp nutmeg
• 1 15oz can of pumpkin
• ¼ cup molasses (84 g)
• 2 tbsp honey (42g)
• 1 egg
• 2 egg whites
• ¼ cup unsweetened applesauce
• ½ cup non-fat unflavored yogurt
• ¾ cup Wheat Bran (45g) (available in the store
• Non-stick cooking spray

Preheat the oven to 400 degrees.

Double sift the flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, allspice and nutmeg. Set aside.

In a large bowl, add the pumpkin, molasses, honey, egg, egg whites, applesauce and yogurt. Beat until all ingredients are mixed well.

Pour the flour mixture and wheat bran into the pumpkin mixture. Combine until just moistened. Don’t over mix!

Spray 2 muffin tins with non-stick cooking spray. Evenly distribute the batter in the 12 muffin cups. Sprinkle with a bit of oats and bake for about 20 minutes.

As you can see, the toddler was waiting so patiently for them to cool. Then he started blowing on them to help the process. He scarfed down 1 in about 30 seconds!

Hope you like them, Happy Thanksgiving!!!

You will not believe how easy these are. I mean SUPER easy. Not only easy but everyone seems to like them! I’ve given them as gifts, brought them to parties and froze them for later use. This is, by far, my favorite “in a pinch” holiday dessert.

OH! and a QUOTE from the Husband, “Ohhhh that’s the stuff!” Needless to say, the toddler is a fan too!

• 1 box Duncan Hines Spice Cake Mix (case of 12 available in the GLB store)
• 2 egg whites
• 1 15 oz can of pumpkin
• < 1 tbsp quick oats (optional – used for decoration)

Non-stick cooking spray

Preheat the oven to 325 degrees

Whisk the egg whites and pumpkin. Stir in the cake mix and blend until just moistened.

Spray 4 mini-loaf pans with non-stick cooking spray. Evenly distribute the cake batter into the pans, just about half way.

Sprinkle the tops with quick oats and bake for about 40 minutes.

As for the serving and nutritional information, according to the cake mix package there are 12 servings. That would be 3 servings per loaf. In my opinion, you can count 2 slices per serving and easily serve 4 people per loaf (8 slices). So I’m providing nutritional information for 16 servings. That’s 4 servings per loaf. (I hope that makes sense, I almost confused myself!)

Update: Click here to see the toddler and I make these on video!