Mini Crustless Pumpkin Pies

These are yummy and low cal.
Makes 12 mini pies.
Ingredients:
2/3 cup flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 tsp pumpkin spice
1 (15 oz) can pumpkin
2 eggs
1/2 cup sugar
1/4 cup brown sugar
1 tsp vanilla
3/4 cup milk
Directions:
Spray 12 baking cups with pam and put in muffin tin. Preheat oven to 350 degrees. In small bowl combine flour, baking powder, baking soda, salt, and pumpkin spice. Set aside. In medium bowl combine pumpkin, sugar, brown sugar, eggs, vanilla, and milk with whisk. Whisk in dry ingredients until combined. Divide batter into 12 muffin cups. Bake for 20 minutes. Allow to cool in pan then transfer to fridge to chill before serving. Muffin tops will deflate as they cool. Add some redi whip or whatever you like on your pumpkin pie before serving if you want.
Note: When I made them I replaced half of the white sugar with granulated splenda. I also used 1% milk. Be sure to spray the side of the muffin cups. I didn't get the sides as well as the bottom so some of it stuck, but since it is so moist I just scraped it off with my fork (actually I used my teeth because I have no shame and they are so yummy). I squirted a little redi whip on mine, but you can use something else or nothing.
Nutritional Info (does not include any topping) for 1 mini pie:
Calories: 83
Total Fat: 0.9 g
Saturated Fat: 0.2 g
Cholesterol: 29.7 mg
Sodium: 106.6 mg
Carbs: 17.4 g
Fiber: 0.3 g
Sugar: 8.8 g
Protein: 2.7 g

Pumpkin Bread

It's almost fall... and I love pumpkin! Plus, I had most of a can left from making the low cal cinnamon sugar bread.
Ingredients:
1 1/2 cups pumpkin
1 1/4 cups flour
3/4 cup sugar
1 tsp baking soda
2 tsp pumpkin pie spice
1/2 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp salt
2 egg whites
2 Tbs oil
1 1/2 tsp vanilla
Directions:
Combine flour, sugar, baking soda, pumpkin pie spice, cinnamon, nutmeg, and salt in medium bowl. Set aside. Combine oil, egg whites, vanilla, and pumpkin in large bowl. Beat until thick. Mix in dry ingredients until combined. Do not over mix. Pour batter into greased 9x5 loaf pan and bake for 50-55 minutes at 350 degrees or until toothpick comes out clean.
Notes: I used 1/2 cup granulated splenda and 1/4 cup sugar instead of 3/4 cup sugar to save some calories.
I also had to make my own pumpkin pie spice. I doubled the following recipe to make 2 tsp.
For 1 tsp pumpkin pie spice:
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp cloves
1/8 tsp nutmeg
Nutritional Info (1/12th loaf):
Calories: 91
Total Fat: 2.3 g
Saturated Fat: 0.1 g
Sodium: 164.4 g
Carbs: 17.4 g
Sugar: 2.9 g
Protein: 2.3 g

Hamburger Buns

An easy recipe for hamburger buns. I made 1/4 the recipe for 6 buns.
Makes 24 buns
Ingredients:
2 cups warm milk
1/4 cup butter
1/4 cup water
1/4 cup sugar
2 (0.25 oz) packets instant yeast
2 tsp salt
6 cups flour (at most)
Directions:
Heat milk, water, butter, and sugar until warm (will be used to proof yeast). Add yeast and let sit 5 minutes. Add salt. Pour liquid into bigger bowl. Add flour until soft dough forms. Split into 24 rolls 2 to 3 inches apart on greased baking sheets. Let rise 20 minutes. Bake at 375 degrees for 15 minutes.
Notes: I used active dry yeast not instant so I knew it would take longer to rise. I let mine rise for about 1 1/2 hours. You can baste the top with egg if you want a browner top. Brad probably would have, but I am too lazy. I used only 1/8 cup less flour than what 1/4 recipe calls for.
Nutritional Info (1 bun):
Calories: 124
Total Fat: 1.5 g
Saturated Fat: 0.5 g
Sodium: 197.5 g
Carbs: 23 g
Sugar: 2.7 g
Protein: 2.9 g
They came out more like buns for sliders so if you want regular size buns I would make 2/3 as many as it says. For example, next time I will only make 4 instead of 6. Just multiply the nutrition by 1.5.