What’s Cookin’ – Canned Pumpkin Edition

Pumpkin Puree is like duct tape – there are a million things you can fix with it. Here are three recipes I made (and Gwyneth begged for) with one 28oz can of this versatile veggie as part of this week’s Sunday prep.

Pumpkin Gingerbread Cupcakes with Spiced Buttercream
Recipe from Oh She Glows

Yet another delicious recipe from Angela at Oh She Glows. Her recipe is for a loaf, but I made them as cupcakes for easy freezing and single-serve reheating. That, and I lost my loaf pan in the move. Mine came out super yummy, and from the looks of Angela’s post her loaf did too. Check it out here.

1c canned pumpkin
3T syrup
1t canola oil
3/4c Stevia in the Raw
1 1/4t baking soda
2t pumpkin pie spice
1t sea salt
1t baking powder
1/8t ground cloves
1/2c walnuts, chopped and toasted
1 2/3c whole wheat flour

  1. Combine all ingredients in stand mixer.
  2. Spoon batter into muffin tin prepared with cooking spray.
  3. Bake at 350F for 50 – 60 min.
  4. Set on rack until cool.
1/2c Smart Balance
1 3/4c powdered sugar
1t pure vanilla extract
1T pumpkin pie spice
1T skim milk
  1. Using whisk attachment on mixer, whip Smart Balance until smooth.
  2. Add half powdered sugar and combine.
  3. Add vanilla, pumpkin pie spice and milk and combine.
  4. Add remaining sugar and blend for 2 minutes.
  5. Top cupcakes with icing and enjoy!
Makes 12 servings.

Pumpkin Pancakes
Recipe from Health Magazine

These made the yummiest Sunday breakfast. After I had gobbled mine up, I thought they would have been even better with walnuts mixed in. If you try them this way, please report back. Also, note that this makes 2 servings. Health has this recipe yielding 4 servings. These were so good that I’d like to know who could possibly limit themselves like that.

1/2c pumpkin puree
1/2c fat-free vanilla yogurt
1/4c whole wheat flour
1 whole egg
3 egg whites
1/4t baking soda
1/4t salt

  1. Whisk all ingredients in large bowl.
  2. Using a ladle, pour 1/2c batter onto heated pan, coated with cooking spray.
  3. Flip, once bubbling (batter is runnier than traditional pancakes, so make sure bottom side is really done before flipping).
  4. Cook other side until done and enjoy.
Makes 2 servings.
Pumpkin Pudding
Recipe from my own kitchen experiment

If you bought the 28oz can of canned pumpkin and you made the two recipes above, you probably have a little more than a cup of this wonder veggie left over. Here’s what I did with my leftovers.

1c pumpkin puree
1/2c fat-free vanilla yogurt
1T Stevia in the Raw
1t cinnamon
Cool Whip to top
Walnuts to top

  1. Mix pumpkin, yogurt, stevia and cinnamon in medium-sized bowl.
  2. Chill in fridge 1 hour.
  3. Spoon into pretty glass, top with Cool Whip and walnuts and enjoy!
Makes 4 servings.

We hope this Monday is the start of a great week for you!

mk & Gwnnie


  1. Looks great!! I love the idea of making them into cupcakes :)

  2. Angela, thank you! I want to inhale every last recipe you post!!

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