Pumpkin Angel Food Cake With Creamy Ginger Filling

I love once it is October and pumpkin is everywhere.  All I want to do is bake with pumpkin so prepare yourselves for a few pumpkin recipes over the next couple of weeks.  Try them out, they have all been healthified by Live Better America and taste great, you won't even notice they are healthier!

Pumpkin Angel Food Cake w/Creamy Ginger Filling

Prep Time: 10 Minutes
Total Time: 3 Hours
Servings: 12

Cake:
1 box white angel food cake mix
1 T all-purpose flour
1 1/2 tsp pumpkin pie spice
3/4 cup pumpkin (not pumpkin pie mix)
1 cup cold water

Filling:
1 container (8oz) frozen fat-free whipped topping, thawed
2 T finely chopped crystallized ginger (or 1 tsp ground ginger)

Heat oven to 350 degrees. In a large bowl beat all cake ingredients on low speed for 30 seconds. Scrape down sides of bowl and then beat on medium speed for 1 minute. Pour into an ungreased 10-inch angel food (tube) cake pan.

Bake 37 to 47 minutes until crust is dark golden brown and cracks are dry. Immediately turn pan upside down on heat proof funnel or glass bottle. Let hang about 2 hours or until cake is completely cooled. Loosen cake from sides with knife or long metal spatula. Turn cake upside down onto serving plate.

In medium bowl, gently blend whipped topping and ginger. Cut cake horizontally in half to make 2 layers. Spread half of filling on bottom layer, replace top of cake. Spread remaining filling on top of cake. Sprinkle with additional pumpkin pie spice if desired. Refrigerate any remaining cake.

Pumpkin Pie Bites from The Titanium Chef

I love baking during this time of the year because I can use pumpkin!  I know I could bake with it all year long but there is just something about chilly weather that makes baking with pumpkin perfect.  Try this delicious recipe from The Biggest Loser's chef Devin Alexander.  It contains healthy fruits, whole grains and natural sweeteners.  And another great bonus is that pumpkins are loaded with the cancer-fighting antioxidant beta carotene.  What could be better than that, a delicious dessert that will also help prevent cancer?!?  Try it out, you won't be disappointed!

Pumpkin Pie Bites
Serves 32

Butter-flavored cooking spray
3/4 cup whole-grain, crunchy, low-sugar cereal (like Kashi's Whole-Grain Nuggets)
2 T maple syrup
1/4 tsp ground cinnamon
8 egg whites
1 15-oz (1 3/4 cups) solid pumpkin puree
3/4 cup agave nectar
2 T whole-wheat pastry Flour
2 1/2 tsp pure vanilla extract
1 1/4 tsp pumpkin pie spice
1/2 tsp baking powder
1/4 tsp salt

Heat the oven to 350 degrees.  Coat and 11X7 glass or ceramic baking dish with cooking spray. 

Finely grind cereal in food processer.  Transfer to a small mixing bowl and stir in syrup and cinnamon.  Spoon into baking dish; spread evenly across bottom.  Bake for 7-9 minutes, or until lightly browned.

Meanwhile, in a large mixing bowl, lightly beat egg whites until they bubble very slightly.  Fold in pumpkin, agave nectar and flour until well-combined.  Stir in vanilla, pie spice, baking powder and salt and continue mixing until well combined.  Pour into baked crust, spreading in an even layer.  Bake 40-45 minutes, until a toothpick inserted in center comes out almost clean.  Cool on wire rack.

Cut 32 pumpkin "bites" (3 cuts along the width, 7 cups along the length).  Top each bit with 1 tsp whipped topping, if desired.

Nutrition per "bite": 94 calories; trace fat; trace saturated fat; 0mg cholesterol; 102mg sodium; 21g carbohydrates; 15g sugar; 2g fiber; 3g protein.

Agave nectar-made from the Mexican agave plant-is available at most supermarkets, but make sure to buy a brand that doesn't contain added high-fructose corn syrup.  If you have a local Sam's Club or Costco they have by far the best deals on agave. 

Low Fat Pumpkin Pancakes from the Titanium Chef

I can't get enough pumpkin right now, it has been going in bread, cookies, muffins, oatmeal, granola and now these tasty pancakes!  There is just the right amount of pumpkin in these, they are good with a chopped apple or a handful or raisins or chopped cranberries thrown in.  Enjoy them with warm maple syrup.

Pumpkin Pancakes

1 cup flour
1/4 cup brown sugar
1 1/2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1 large egg, lightly beaten
1 T canola oil
1 cup nonfat milk
1/3 cup pure pumpkin

Whisk flour, sugar, baking powder, salt, cinnamon, ginger and nutmeg together in a medium bowl.  Combine egg, oil, milk and pumpkin in a small bowl.  Stir pumpkin mitxture into dry ingredients just until moistened, don't over stir!  There will be small lumps and that is exactly how its supposed to be.  Let batter sit for five minutes.

For each pancake, scoop 1/4 cup batter on a hot griddle or nonstick skilled sprayed with cooking spray.  Turn pancakes when bubbles appear and edges are cooked, after about 2 minutes.  Cook for 1 1/2 minutes on second side. 

Makes 8-10 pancakes.

Per two pancake serving:  Calories 226, calories from fat 46, total fat 5g.

Healthy Makeover Pumpkin Bread from the Titanium Chef

Pumpkin bread is one of my all time favorite fall recipes!  Sadly these type of quick breads can be really unhealthy...lots of oil and sugar.  This recipe has half the sugar of a normal one and only a little oil!  And the best part is that you will never notice a difference, that is how good it is!  Throw in a handful of chocolate chips to make it a tasty dessert!

Healthy Makeover Pumpkin Bread

1 cup light brown sugar
2 large egg whites
1 cup pure pumpkin (not pumpkin pie mix)
1/4 cup canola oil
1/3 cup low-fat plain yogurt
1 tsp vanilla extract
1 cup all purpose flour
3/4 cup whole wheat flour
1 1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp baking soda
1/2 tsp salt

Preheat oven to 350 degrees.  Spray 8 1/2" by 4 1/2" meatal loaf pan with cooking spray.  In large bowl, with wire whisk, combine brown sugar and egg whites.  Add pumpkin, oil, yogurt, and vanilla extract; stir to combine.  In  medium bowl, combine all purpose flour, whole wheat flour, baking powder, cinnamon, nutmeg, baking soda and salt.  Add flour mixture to pumpkin mixture; stir until just combined.  Do not overmix.  pour batter into prepared pan.  Bake 45 to 50 minutes or until toothpick inserted in center of loaf comes out clean.  Cool in pan 10 minutes.  Remove from pan and put on cooling rack; cool completely.  There are 16 servings in this loaf; each one has 140 calories and 4 grams of fat. 

Low-fat Maple Glazed Pumpkin Oatmeal Cookies--from Jamie the Titanium Chef

A lot of us probably made some sort of New Year's Resolution to eat better.  But that doesn't mean you can't still have something sweet every once in awhile.  Try out these very flavorful, yet low fat cookies!

Low-fat Maple Glazed Pumpkin Oatmeal Cookies
1 cup pumpkin
2 egg whites, whipped
1 cup brown sugar, packed
1 1/2 cup flour (can use half white and half wheat)
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
3 cups rolled oats
1 cup raisins (optional)
1 cup powdered sugar
1 or 2 drops maple extract
splash of milk

Directions: In large bowl combine pumpkin and eggs whites.  In seperate bowl combine sugar, flour, baking soda, cinnamon, nutmeg, cloves, oats and raisins.  Add dry ingredients to wet and mix until just moistened.
Drop cookies by tablespoonfuls onto a prepared baking sheet, 2" apart.  You can leave cookies in the shape of a ball (the baked cookie will still be a ball) or flatten them out with the bottom of a glass before baking.  Bake at 350 degrees for 15 minutes.
For Glaze: mix the powdered sugar, milk and maple extract in a small bowl, then drizzle over cooled cookies.
You can also save some calories by eating the cookies plain without the glaze, enjoy!!

Pumpkin Chip Muffins

These are a little more health conscious than your average muffin.

(Very tasty too with a '4 spoon' rating from Jamie our 'Titanium Chef')


1 cup all-purpose flour
3/4 cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
2 eggs, lightly beaten
1 cup canned pumpkin
1/2 cup vegetable oil
1/2 cup honey
1/3 cup water
1/2 cup chopped walnuts
1/2 cup miniature chocolate chips (optional)

FROSTING: 1 pkg. (8 ounce) lowfat cream cheese, softened
3 Tbsp. lowfat margarine, softened
1 tsp vanilla
2 cups confectioners sugar

DIRECTIONS: In a large bowl, combine first 7 ingredients.

• In another bowl combine the eggs, pumpkin, oil, honey and water; mix well.
• Stir wet ingredients into dry ingredients just until combined.
• Fold in walnuts and chocolate chips if desired.
• Fill greased or lined muffin cups 3/4 full.
• Bake at 350 degrees for 20-25 minutes or until a toothpick comes out clean.
• Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting:

• In a small mixing bowl, beat the cream cheese, butter and vanilla till fluffy.
• Gradually beat in the confectioners sugar until smooth.
• Frost cooled muffins.