>> Wednesday, October 31, 2012
Nutrition Tidbit: Pumpkins are full of Vitamin A, carotenoids, alpha and beta carotenes, all great antioxidants preventing your body from free radicals. They’re also a good source of Vitamin C and magnesium, potassium and iron. On top of all that they’re a versatile ingredient, great for cooking and baking. Even their seeds make great snacks, being a great source of Vitamin E and protein!
1/3 cup pumpkin puree (not pumpkin pie filling)
1/8 cup all purpose flour
1/2 tsp baking soda
1/2 tsp cinnamon
Pinch of salt
Low Fat Cream Cheese Frosting
4 ounces low fat cream cheese, at room temperature
1/2 teaspoon vanilla extract
1/4 cup confectioners’ sugar, sifted
Stir in pumpkin puree until incorporated.
In a separate bowl, mix together the flour, baking soda, cinnamon, nutmeg and salt.
Slowly add the dry ingredients to wet mixture a bit at a time until the batter begins to thicken.
Divide the mixture equally amongst the prepared ramekins and bake for 15-20 minutes.
Remove from the oven and allow them to cool.
In the meantime, prepare the cream cheese frosting. Beat cream cheese and vanilla until smooth.
Slowly add confectioners’ sugar and mix until incorporated.
When the cakes are cool, spread a bit of cream cheese frosting on top and serve!
Makes 2-3 mini cakes.