Home SWEET Home: Mini Pumpkin Delights

The loaves made such a cute gift to bring to my BF Tam's house. Tristan even made a cute Halloween card to go with. The muffins came to work with me today where there isn't but a crumb lying in the dish!


HEALTHY MAKEOVER PUMPKIN BREAD from Good Housekeeping

{Printable Recipe Here}

1 cup packed light brown sugar
2 large egg whites
1 cup pure pumpkin
1/4 cup canola oil
1/3 cup lowfat plain yogurt (I used fat free)
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 (I used 1/2 cinn., 1/2 pumpkin pie spice)
1/2 tsp ground nutmeg
1/2 tsp baking soda
1/2 tsp salt

Preheat oven to 350. Spray metal loaf pan or mini muffin pan with nonstick cooking spray, then sprinkle with flour.

In large bowl, with wire whisk, combine brown sugar & egg whites. Add pumpkin, oil, yogurt & vanilla. Stir to combine. In medium bowl, combine flours & remaining ingredients. Add flour mixture to wet mixture. Stir just until combined. Don't overmix. For a 8 1/2" x 4 1/2 " metal loaf pan bake 45-50 min or until toothpick inserted comes out clean. Cool in pan 10 minutes. Cool on wire rack completely.


If you use a mini loaf pan (pictured above) or a mini muffin pan set your timer for 20 minutes then check with a toothpick. Mine were done in less than 25 minutes. Makes about 6-7 mini loaves or 24 mini muffins.



HOMEMADE CREAM CHEESE ICING

{Printable Recipe Here}

4oz reduced fat cream cheese, softened
1/2 cup confectioners sugar
1/2 tsp vanilla extract
Milk, for consistency

If you're looking for a thick icing, mix the cream cheese, confecioners sugar & vanilla until smooth. For my icing, I wanted something a bit thinner to pour into my squirt bottle so I added milk & whisked the mixture until it was smooth & drizzle-able. You can add cinnamon, almond extract, a little brandy, anything you like to make it your own. Just taste before drizzling!

Pumpkin Chocolate Cheesecake Pie