Pumpkin Recipes Packed With Nutrition
Three Tasty Reasons to Move Pumpkins From the Porch to the Pantry
Jack-o'-lanterns are the symbol of Halloween. But don't overlook pumpkins as
a source of nutrition. Pumpkins are loaded with vitamin A and fiber,
and low in calories. So don't just buy canned pumpkin for pie; keep it in the
pantry to whip up one of these quick, homemade pumpkin recipes: pumpkin muffins, pumpkin ravioli, or pumpkin
soup. Now that's a year-round treat!
Try these pumpkin recipes from Cooking Light magazine.
For 18 servings
- 2 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup canned pumpkin
- 3/4 cup fat-free sour cream
- 1/3 cup fat-free milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 large egg
- 1 large egg white
- Cooking spray
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons brown sugar
Preheat oven to 375.
Lightly spoon flour into dry measuring cups; level with a knife. Combine
flour and next 5 ingredients (flour through salt) in a medium bowl, stirring
with a whisk. Make a well in center of mixture.
Combine pumpkin and next 6 ingredients (pumpkin through egg white); add to
flour mixture, stirring just until moist. Spoon the batter into 18 muffin cups
coated with cooking spray.
Combine 1 tablespoon granulated sugar and brown sugar; sprinkle over
Bake at 375 for 25 minutes, or until muffins spring back when touched
lightly in center. Remove muffins from pans immediately; cool on a wire rack.
Yield: 18 servings (serving size: 1 muffin).
CALORIES 164 (19% from fat): FAT 3.5g (satfat 0.6g, monofat 0.8g, polyfat
1.9g); PROTEIN 3.5g; CARBOHYDRATES 29.7g; FIBER 1g; CHOLESTEROL 12mg; IRON 1.2mg; SODIUM 269mg; CALCIUM
For 6 Servings
- 1 cup canned pumpkin
- 1/3 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 6 wonton wrappers
- 1 teaspoon salt
- 1/2 cup chicken broth
- 1 1/2 tablespoons unsalted butter
- Chopped parsley
Combine pumpkin, Parmesan, ¼ teaspoon salt, and black pepper. Spoon about 2
teaspoons pumpkin mixture into center of each wonton wrapper. Moisten edges of
dough with water; bring 2 opposite sides together to form a triangle, pinching
edges to seal. Place ravioli into a large saucepan of boiling water with 1
teaspoon salt; cook 7 minutes and drain in a colander. Place chicken broth and
butter in pan; bring to a boil. Add ravioli, tossing to coat. Sprinkle with
parsley. Yield: 6 servings (serving size: 4 ravioli).