Pumpkin Paloozza

This is the time of the year for everything pumpkin and I love it! Pumpkin waffles, pancakes, muffins, and oatmeal. Pumpkin pasta, soup, ravioli and of course pumpkin pie. Many of the recipes you’ll find while searching the internet may be delicious but they are also unnecessarily filled with extra saturated fat, sodium, sugar, and calories.  I’ve included some of my lighter favorites; pumpkin oatmeal with spiced apples, pumpkin carrot cake with a light, cream cheese frosting and pumpkin spiced muffins. I’ll include my favorite pumpkin pie recipe in a later post (hopefully before Thanksgiving) as well as a delicious pasta dish with pumpkin and sage.


Pumpkin Oatmeal with Spiced Apples


  • 1/4 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/3 cup packed brown sugar
  • 1 cup canned pumpkin
  • 4 1/2 cups low-fat milk
  • 1 1/2 cups steel-cut oats


  • chopped fresh apples
  • cinnamon
  • maple syrup


In a large saucepan over low heat, toast spices (allspice through ginger), stirring occasionally until fragrant, about 1 minute. Stir in brown sugar and pumpkin, stir until combined. Add milk, raise heat and bring to a simmer. Stir in oats, simmer over medium/low heat, stirring occasionally until oats are tender, about 30 minutes. Top with chopped apples, cinnamon, and a drizzle of maple syrup.







Pumpkin Spice Muffins

  • Servings: 12 muffins
  • Print


  • Cooking spray
  • 1 cup all-purpose flour
  • 1 cup whole-grain pastry flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 3/4 cup packed dark brown sugar
  • 3 tablespoons unsulphered molasses
  • 1/4 cup canola oil
  • 2 large eggs
  • 1 cup canned pumpkin
  • 1 teaspoon vanilla extract
  • 3/4 cup low fat buttermilk


Using cooking spray, spray muffin pan(s) for 12 muffins. In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. In a large bowl, whisk the sugar, molasses, oil and 1 egg until combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla. Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined. Pour the batter into the prepared muffin pan. Tap the pan on the counter a few times to remove any air bubbles. Bake for 15-20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean. Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.


 Recipe from Ellie Krieger at Foodnetwork.com
Recipe from http://www.foodnetwork.com/recipes/ellie-krieger/pumpkin-muffins-recipe.html







Pumpkin Cake with Light and Luscious Cream Cheese Frosting


  • 1 cup white whole wheat flour or whole wheat pastry flour
  • 1 ¼ cup all-purpose flour
  • 2 ½ tsp baking powder
  • 2 tsp cinnamon
  • ¼ tsp salt
  • 1 cup packed brown sugar
  • ¼ cup canola oil
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1 (15-ounce) can pumpkin
  • 1/2 cup raisins
  • 1/2 cup crushed pineapple (no need to drain)

Cream Cheese Frosting:

  • 1/2 teaspoon vanilla extract
  • 1 (8-ounce) Neufchatel cheese*
  • 2 cups powdered sugar


Preheat oven to 350 degrees.
Spray a 9 x 13 cake pan with cooking spray. Combine flours, baking powder, cinnamon and salt in a small bowl. Combine brown sugar, oil, and vanilla in a large bowl. Beat with mixer until well combined. Add eggs, beating well after each addition. Add pumpkin, raisins, and pineapple, mixing well. Pour into prepared pan and bake for 25 minutes. Do not over bake.

Combine vanilla, and cream cheese in a medium bowl. Beat with mixer until combined. Gradually add powdered sugar, beating until smooth. Spread frosting on cooled cake.

Note: This is a fairly dense cake due to the pumpkin, raisins and pineapple. I experimented with adding shredded carrots but I think I prefer the recipe without the carrots.

Nutrition Note: *Neufchâtel cheese is naturally lower in fat than regular cream cheese and does not contain any unwanted ingredients. Pumpkin is a nutrient powerhouse. 1 cup is only 80 calories but has more vitamin A than kale, higher in potassium than a banana, and has more filling fiber than quinoa.






3 Comments Add yours

  1. I love pumpkin season. ❤


    1. Judy Matusky says:

      Me too! I’m so looking forward to making cozy, fall recipes!

      Liked by 1 person

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