Pumpkin Better Than *Anything* Cake

I pinned this on Pinterest a while ago and actually made it back in November, but haven't had a chance to blog it until now. I made this for a teacher luncheon, which is why I changed the name. The original recipe can be found here. I made a few changes to "lighten" up this dish, though it was still very rich! 

Pumpkin Better Than *Anything* Cake

Ingredients:

* 1 box yellow cake mix

* 1 (15oz.) can pumpkin puree (not pie mix)

* 1 tsp. pumpkin pie spice

* 1 (14oz.) can sweetened condensed milk, fat free

* 8 oz. cool whip, fat free

* 1/2 bag of Heath Bar Bits

Directions:

1. In a large bowl, mix the cake mix, 1t. spice, and pumpkin puree until a batter forms.

2. Pour batter into a greased 9x13 dish and bake at 350 about 23-28 minutes. 

3. Remove cake from oven and let cool for about 10 minutes.

4. Poke holes in the cake using the end of a wooden spoon.

5. Pour the sweetened condensed milk over cake, filling in the holes and soaking into the cake.

6. Put cake in the refrigerator 30 minutes.

7. Remove cake from the fridge and spread cool whip over the top of the cake.

8. Sprinkle heath over cake and refrigerate overnight, or at least 3-4 hours.

Skinny Pumpkin and Cream Cheese Bread

Pinterest-inspired, can be found here. I used frozen fat free cream cheese that I thawed out, but it was a little water-y. I ended up making 1 loaf and 6 muffins. These are kind of dense, but definitely filling. They are pretty good considering how low they are!

Skinny Pumpkin and Cream Cheese Bread

Ingredients:

Batter:

* 1 1/2 cup pureed pumpkin

* 1/2 cup unsweetened applesauce

* 1 egg

* 3 egg whites

* 1 cup all-purpose flour

* 2/3 cup whole wheat flour

* ~1/4 cup Truvia

* 1/2 cup sugar

* 1 tsp. baking soda

* 1 tsp. cinnamon

Cream Filling:

* 8 oz. tub Fat Free Cream Cheese

* 1/4 cup sugar

* 1 T. all-purpose flour

* 2 egg whites

* 1 t. vanilla extract

Directions:

Prep: Preheat oven to 350

For the batter:

1. Mix the 1 1/2c. pumpkin, 1/2c. applesauce, 1 egg, and 3 egg whites until combined.

2. In a separate bowl, mix together 1c. flour, 2/3c. whole wheat flour, 1/4c. Truvia, 1/2c. sugar, 1t. baking soda, and 1t. cinnamon.

3. Slowly mix the dry mix into the wet.

For the cream mix:

4. Mix all the ingredients together. 

5. Grease pans (or muffin tins). Divide half of the batter between 2 loaves (or muffin tins).

6. Divide the cream mix between the pans.

7. Top with remaining pumpkin batter mix.

8. Bake for 40 minutes, or until the toothpick comes out clean.

**Store in the fridge or air tight container**

Magic Pot Pumpkin Cake-Light

I was so curious about my Pampered Chef 'Magic Pot', so I finally gave it a try. I was very skeptical of it's microwave-ability, but it was quite amazing! I am trying a new recipe tomorrow!! Very good! (This recipe comes straight from the Pampered Chef Co.)

Pumpkin Cake (LIGHT)

Ingredients:

* 15 oz can pumpkin

* 1 box spice cake mix

* 1 very ripe banana

* 3/4 cups egg beaters

* Fat Free caramel ice cream topping (I didn't have this and used some cool whip instead..VERY good!)

Directions: 

1. Mix all ingredients together with the exception of ice cream topping. 

2. Spray the Deep Covered Baker with oil using Kitchen Spritzer (I used my Mist-O). Add mix and cover.

3. Cook in microwave on high for 13 minutes, then rest for 10. (If you don't have a turntable, stop it a few times and turn it a quarter turn.)

4. Invert on serving plate and drizzle the caramel topping.

*** You can barely taste the banana, but it adds moisture and sweetness to the cake.***

Spicy Pumpkin Pancakes

Spicy Pumpkin Pancakes

This recipe originally comes from the Bisquick Cookbook. I had to make some changes to make it WW friendly. In the end it should make about 26 pancakes at a little under 1 WW points a piece.

Ingredients:

* 2 1/3 cup Heartsmart Bisquick

* 2 tablespoons sugar/truvia mix

* 1/4 tsp. ground cinnamon

* 1/4 tsp. pumpkin pie spice

* 1 1/4 cups 1% milk

* 1/3 cup canned pumpkin

* 1/4 cup SF Applesauce

* 2 Egg Whites

Directions:

1. In a large bowl, whisk ingredients until blended.

2. Pour batter by 1/4 on warm griddle.

3. Flip.

4. Serve.

***I like to add a few semi-sweet chocolate chips to mine!