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Healthy Pumpkin Breakfast & Dessert Recipes (Low-Fat)

Updated on March 8, 2011

Get into the autumn spirit with these pumpkin sweets and treats, any time of year! Low-fat versions of classic favorites, and tasty new creations for you and your family to enjoy throughout the holiday season, and beyond!

Below: Pumpkin Pancakes with Apple-Cider Syrup and Pumpkin Spice Cake with Cream-Cheese Frosting. All other recipes: see links at right.

Pumpkin Spice Cake with Cream-Cheese Frosting



  • 1 cup unsweetened applesauce
  • 1/4 cup vegetable oil
  • 2 cups white sugar
  • 4 egg whites, lightly beaten
  • 2 eggs
  • 3 cups all-purpose flour
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 1 tsp salt
  • 2 cups canned pumpkin puree
  • 1/2 cup chopped walnuts or pecans (optional)


  • 1/4 cup margarine, softened
  • 4 oz low-fat cream cheese or Neufchatel
  • 2 cups powdered sugar
  • 2 tsp vanilla extract


Cake: Preheat oven to 375 degrees Fahrenheit. Spray and flour a 10 inch tube (bundt) pan. Sift together flour, soda, baking powder, cinnamon, pumpkin spice and salt. In separate bowl, combine applesauce, oil and sugar. Add eggs one at a time, mixing well. Stir together the wet and dry ingredients, beating until smooth. Stir in pumpkin puree and egg whites, then fold in nuts (if desired). Pour batter into pan and bake 1 hour or until a toothpick inserted into the center of cake comes out clean. Let sit in pan for 10 minutes, then turn out onto a wire rack to cool.

Frosting: Combine cheese and margarine. Cream together with sugar and vanilla. Add more sugar if not sweet enough for your taste. Frost cake and sprinkle with orange-colored crystallized sugar.

Pumpkin Pancakes With Apple-Cider Syrup



  • 3/4 cup unsweetened apple juice
  • 1/2 cup packed brown sugar
  • 1/2 cup corn syrup
  • 1/2 Tbsp vegetable oil
  • 1/2 tsp lemon juice
  • 1/8 tsp ground cinnamon
  • 1/8 tsp ground nutmeg


  • 1 cup unbleached all-purpose flour
  • 1 Tbsp white sugar
  • 2 tsp baking powder
  • 1 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 4 egg whites, beaten
  • 1 cup skim milk
  • 1/2 cup canned pumpkin puree
  • 2 Tbsp vegetable oil


Syrup: Combine syrup ingredients in a saucepan over medium heat and bring to a boil, stirring constantly. Reduce heat to low and simmer uncovered 20-25 minutes, then let stand 30 minutes while making pancakes.

Pancakes: Preheat griddle. Combine flour, sugar, baking powder, pumpkin pie spice, salt, and cinnamon in large bowl. In separate bowl, beat together milk, pumpkin, and oil. Stir into dry ingredients, just until moistened, then fold in egg whites. Spray griddle with nonstick spray, and pour 1/4 cup of batter at a time to form pancakes. Flip when bubbles form. Serve hot with re-warmed syrup and walnuts or pecans, if desired.


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    • profile image

      patty 5 years ago

      why are there no nutritional values listed with the recipes

    • profile image

      SB 6 years ago

      Sorry, but WHITE SUGAR and ALL PURPOSE FLOUR are NOT Healthy!

    • profile image

      sanadra richie 6 years ago

      does anyone have a diabetic oooooumpkin pudding receip made with yogurt

    • akirchner profile image

      Audrey Kirchner 8 years ago from Washington

      Pumpkin pancakes are the best! Great recipes...Audrey

    • Karen Ellis profile image

      Karen Ellis 8 years ago from Central Oregon

      I love pumpking (breakfast, lunch and dinner). I can't wait to try these recipes.

    • profile image

      Montana 8 years ago

      Pumpkin Bread is also delicious!!

    • Rudra profile image

      Rudra 10 years ago

      Really didnt know that it was possible for making cakes out of pumpkins. Now I know, thanks to you.