Healthy No Fat Pumpkin Bread

Servings: 12
The Happy Herbivore Cookbook (p. 52)

Ingredients:
½ tsp baking powder
1 tsp baking soda
2 cups whole wheat flour
2 tbsp pumpkin pie spice
1 tsp vanilla extract
2 tbsp pure maple syrup
1 cup brown sugar
15 ounces pumpkin
¼ tsp lemon juice
¼ cup non-dairy milk ( I used Silk Almond Milk)

I think this recipe could use a heaping teaspoon of cinnamon

Instructions:
Preheat oven to 350F. Grease or spray a standard bread pan. Whisk non-dairy milk and lemon juice together until bubbly and set aside. In a medium mixing bowl, cream pumpkin, sugar, syrup and extract together. In a large bowl, whisk pumpkin pie spice, flour, baking soda and baking powder together. Pour both wet mixtures into dry mixture and stir until just combined. Pour into bread pan, using a spatula to evenly distribute and smooth out the top. Grab a large piece of aluminum foil and make a tent over the pan. Bake for 1 hour, or until a toothpick inserted in the center comes out clean. Once the bread has cooled but is still slightly warm, gently remove it from the pan and on to a serving plate.

Calories 147    1.2 g fat   3.4 g fiber  3.1 g protein

Red Velvet Cream Cheese Cupcakes

Ingredients
****Cake****
1 box Duncan Hines Moist Deluxe Red Velvet Cake Mix
6 oz container of Chobani 0% Vanilla Greek Yogurt
1 egg
1 cup water

****Cheesecake****
1 block of 8 oz Reduced Fat Cream Cheese (Philly)  I used that Neufchatel stuff)
1/4 cup Chobani 0% Vanilla (2 oz) Greek Yogurt
1/4 cup Light Sour Cream
2 Large Egg Whites
2 Tbls Sugar
2 Tbls Stevia or Equal
1 Tbsp Flour
1 tsp Vanilla


Instructions
Pre-Heat oven to 350 degrees
Prepare muffin/cupcake tins with foil liners (24); set aside
In a large mixing bowl: beat all the Cake Ingredients on medium speed until all well combined; set aside
In a medium mixing bowl: beat all the Cheesecake Ingredients on med/low until all well combined
Add Red Velvet Cake Mix to the all the cupcake liners, approx 1/2 full
Add a small  scoop (about 1 T-you can always go back and add more) of the cheesecake mixture on top of the cake mix
Swirl with a toothpick to combine slightly and get a swirled design
Bake for 25 minutes until the cheesecake is set.
Cool and then refrigerate in a covered container for minimum of 1 hour.


I cut the recipe in half and only make 12.  I use 1/2 of cake mix (2 cups)

Makes 24 cupcakes  Nutrition per cupcake:  Calories 132~Fat 4.7 g~Carbs 18.8g~Protein 2.9g~Sodium 182 mg~Sugars  11.5g