Cinnamon Rolls

 Ingredients:

Rolls:

• ½ cup almond flour
• 1 packet South Beach Diet Simply Fit Vanilla Shake Mix
• 1 tsp. baking powder
• 1 Tbsp. cinnamon
• ½ cup peanut butter
• ½ cup pumpkin puree
• ½ cup coconut oil melted (measured solid)

Glaze:

• ¼ cream cheese, softened
• ¼ cup whole milk
• 3 Tbsp. Swerve granulated sweetener
• 2 tsp. lemon juice

Makes 12 Servings (1 roll per serving)

1. Preheat the oven to 350 F and spray a 12 muffin tin with cooking spray or line with baking cups. Set aside.
2. In a large mixing bowl, combine the dry ingredients and mix well. Add the wet ingredients and mix until fully incorporated.
3. Distribute the cinnamon roll batter evenly amongst the muffin tin. Bake for about 15 minutes. Cinnamon Rolls are done when a toothpick comes out clean. Allow to cool in the muffin tin for about 5 minutes, before transferring to a wire rack to cool completely.
4. Once cooled, prepare your glaze by combining all ingredients and mixing until combined. Drizzle over the Cinnamon Rolls.

WW POINTS VALUE: ?

Note: This recipe appears on www.palm.southbeahdiet.com/recipes. These cinnamon rolls were just fair. They were not the traditional cinnamon rolls you normally eat. They had a nice flavor to them but the texture wasn't there. Also, the cream cheese icing was to watery and it wasn't think and gooey. 

Pumpkin-Spice Muffins

Ingredients:

• 1 cup all-purpose flour
• 3/4 cup whole-wheat flour
• 1/2 cup granulated sugar
• 1 3/4 tsp. baking soda
• 1 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1/2 tsp. salt
• 1/8 tsp. ground cloves
• 1/2 cup raisins or currants
• 1 cup canned pumpkin puree
• 2 large eggs
• 1/3 cup canola oil
• 1/3 cup water
• 2 tbsp. unsalted pumpkin or sunflower seeds

Makes 12 Servings (1 muffin per serving)

1. Preheat oven to 350 F. Spray 12-cup muffin pan with nonstick spray.
2. Whisk together all-purpose flour, whole wheat flour, sugar, baking soda, cinnamon, nutmeg, salt, and cloves in a large bowl; stir in raisins. Stir together pumpkin puree, eggs, oil and water in a medium bowl until well combined. Add pumpkin mixture to flour mixture, stirring just until flour mixture is just moistened
3. Spoon batter into muffin cups, using about 1/3 cup batter for each muffin; sprinkle evenly with seeds. Bake until toothpick inserted into muffin comes out clean, about 20 minutes. Let cool in pan on wire rack 10 minutes. Remove muffins from pan and serve warm or let cool completely on rack.

WW POINTS VALUE: 9 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. Make these treats on a Sunday ant they can be enjoyed for Sunday brunch and even throughout the week. Pumpkin is in season and these treats are perfect for fall baking and entertaining. They're flavorful and moist and they are perfect for breakfast or as a snack.

Pumpkin Pie

Ingredients:

• 6 (9-by 14-inch) sheets, whole wheat phyllo dough, thawed
• 1/2 cup granular sugar substitute
• 1 1/2 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/2 tsp. ground salt
• 1/4 tsp. ground cloves
• 1/4 tsp. freshly grated nutmeg
• 1 (15 oz.) can pumpkin puree
• 4 large egg whites
• 1 large egg yolk
• 1 (12 oz.) can 2% evaporated milk
• 2 tbsp. sugar-free maple syrup
• 2 tsp. vanilla extract
• light or fat-free whipped topping (optional)
• bittersweet chocolate shavings (optional)

Makes 8 Servings

1. Position rack in middle of oven and heat oven to 350 F. Stack phyllo sheets on plastic wrap or wax paper; cover with a barely damp towel to prevent sheets from drying out.
2. Lightly coat a 9-inch pie plate with cooking spray. Lay 1 phyllo sheet in the pie plate. Coat sheet with cooking spray, making sure to spray edges. repeat with remaining  sheets, rotating each slightly in the pan to form a circle. Fold and crimp edges.
3. Place a piece of parchment or wax paper on top of crust. weigh crust down with pie weights or dried beans and bake until edges are lightly golden, about 10 minutes. While crust is baking, combine sugar substitute, cinnamon, ginger, salt, cloves, and nutmeg in a medium bowl.
4. In a large bowl, with an electric mixer at medium speed, beat pumpkin puree, egg whites, and egg yolk until well blended. Slowly add milk, maple syrup, and vanilla, beating until blended. Add spice mixture and blend well.
5. Remove pie weights from crust. Pour filling into crust and bake until tester inserted in the center comes out clean, 45-50 minutes. Remove pie from oven  and cool at room temperature to set. Just before serving, top each slice of pie with 1 or 2 tablespoons whipped topping and chocolate shavings, if desired.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. Nothing says the holidays are here like pumpkin pie. This is a healthy version of a holiday dessert classic. It had a nice flavor to it with the spices and maple syrup but it tasted more like pumpkin mousse than pumpkin pie. I wouldn't recommend phyllo dough as a pie crust. I highly recommend using puff pastry or graham crust for the crust. It is a nice alternative to the traditional pumpkin pie. 

Pumpkin Cupcakes with Caramel Frosting

Ingredients:

Cupcakes:

• 1 cup whole wheat pastry flour
• 1 tsp. baking powder
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 cup canned pumpkin puree
• 2/3 cup granulated sugar
• 1/3 cup canola oil
• 2 large eggs
• 2 tbsp. light molasses

 Frosting:

• 1/2 cup dark brown sugar
• 2 tbsp. unsalted stick butter
• 2 tbsp. low-fat milk
• 1/2 cup confectioners' sugar
• 1/4 tsp. vanilla extract

 Makes 12 Cupcakes

1. Preheat the oven to 350 F. Line 12-cup muffin pan with paper liners
2. To make the cupcakes, whisk together flour, baking powder, cinnamon, ginger, baking soda, and salt in small bowl. Whisk together pumpkin, sugar, oil, eggs, and molasses in a large bowl. Add flour mixture to pumpkin mixture and whisk until smooth. Spoon batter into prepared muffin cups. Bake until toothpick inserted in center comes out clean, about 20 minutes. Cool in pan for 10 minutes. Remove cupcakes from pan and cool completely on rack.
3. To make frosting, combine brown sugar, butter and milk in small saucepan over medium heat, Cook, stirring occasionally, until mixture comes to boil. Boil 3 minutes. Remove from heat and let cool for 30 minutes.
4. Add confectioners' sugar and vanilla to brown sugar mixture. With an electric mixer on medium speed, beat until smooth. Spread thin layer of frosting on cooled cupcakes.

 

WW POINTS VALUE: 6 pts (1 cupcake per serving)

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. These cupcakes are perfect for this time of year with the holidays and all. Don't worry if they don't look like the elegant desserts you find at a bake shop or fancy restaurant. These fall treats are to die for and will quickly warm your kitchen and soul. I really love how the flavors of pumpkin, cinnamon, ginger and homemade caramel blend so well together. These are not your typical cupcakes because they're not loaded with as much sugar and other additives like other cupcakes. They are fluffy and moist and you won't miss the buttercream frosting. You can also use coconut oil or Butter Infused Olive Oil from The Imperial Olive in Williamsburg, VA. You can visit www.TheImperialOlive.com for more information. These cupcakes are perfect for dessert or as a take-home treat for your dinner guests. 

Pumpkin Waffles

Ingredients:

• 1 cup all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/8 tsp salt
• 3/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 large egg, lightly beaten
• 1/4 cup dark brown sugar, packed
• 1 tbsp vegetable oil
• 1/2 cup canned pumpkin
• 1 1/4 cup buttermilk
• cooking spray

Makes 5 Servings

1. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder and next four ingredients in a large bowl; stir well with a whisk.
2. Combine egg, brown sugar, oil, pumpkin and buttermilk in a bowl; stir with a whisk until blended. Add pumpkin mixture to flour mixture and stir until well combined.
3. Coat a waffle iron with cooking spray; preheat. Spoon about 1⁄4 cup of batter per waffle onto hot waffle iron, spreading batter to edges. Cook 5 to 7 minutes or until steaming stops; repeat with remaining batter.

WW POINTS VALUE: 6 pts (serving size: 2 waffles)

 

Note: This recipe appears on www.weightwatchers.com. These were such a nice and filling treat for breakfast. Waffles are such a nice treat from time to time. Pumpkin waffles are perfect for this time of year because it's autumn and pumpkins are in season. Pumpkin also goes well with cinnamon, nutmeg and brown sugar. Maple syrup, melted butter or margarine and apple preserves are the perfect toppings for these waffles because these flavors compliment the pumpkin flavor. Waffles are great for breakfast, lunch or dinner and Weight Watchers has another winner with this waffle recipe.



Pumpkin Flan

Ingredients:

• 1/2 cup(s) unpacked brown sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/8 tsp cayenne pepper
• 1/8 tsp table salt
• 16 oz canned pumpkin
• 1 cup(s) fat-free evaporated milk
• 1/4 cup(s) orange juice
• 3/4 cup(s) fat-free egg substitute
• 8 Tbsp lite whipped topping
• 1/2 medium orange(s), cut into 8 thin wedges

 Makes 8 Servings

1. Preheat oven to 350°F.
2. Stir together sugar, cinnamon, cloves, cayenne and salt in a large bowl. Whisk in pumpkin, milk, orange juice and egg substitute; divide among eight 6-ounce custard cups.
3. Set custard cups in a high-rimmed roasting pan and pour boiling water around them to a depth of 1 inch. Bake until firm around edges and slightly puffed, about 45 minutes. Remove cups from water (careful not to burn yourself), cool completely, cover and refrigerate. Before serving, top each cup with a tablespoon of whipped topping and an orange wedge.

 WW POINTS VALUE 2pts.

Note: This recipe appears on http://www.weightwatchers.com/. This is a great dessert and a great alternative to pumpkin pie for Thanksgiving. All the spices and liquids give this flan a real flavor kick.