October 2023 – AMBINATOR

Chocolate Peanut Butter Spider Balls

Get festive this Halloween with these tasty Chocolate Peanut Butter Spider Balls made with just 5 simple ingredients and zero baking required! The perfect sweet and salty treats that are easy to make and your kids will love!

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Halloween is right around the corner and these little chocolate peanut butter spider balls are the perfect sweet treat to get festive this holiday! Not only are they easy to make, but you only need are a few simple ingredients and there is no baking required. These balls are made with oat flour, creamy peanut butter, vanilla and sweetened with a little honey all coated in melted dark chocolate (I always use Lily’s dark chocolate chips which are naturally sweetened with stevia making the sugar content really low). Finish them off with some fun candy eyes and pretzel “legs” which gives these chocolate peanut butter balls the perfect blend of sweet and salty!

Why You’ll Love this Recipe

Only 5 simple ingredients and zero baking required!
Tastes like a Reese’s peanut butter cup that melts in your mouth, but healthier!
Kid (and adult) approved and your kids will have a blast making them with you.
Perfect sweet and salty Halloween treats for next party!

Ingredients You’ll Need

oat flour – this acts as a binder for these balls and if you don’t have any oat flour you can easily make your own by blending old fashioned oats (or instant oats) in a blender or food processor for about 60 seconds. Any type of flour should work though in this recipe!
peanut butter – I used creamy natural peanut butter without any added sugar, but you could use almond butter or any other nut butter if you prefer and SunButter is a great option if you have any nut allergies.
honey – naturally sweetens these chocolate peanut butter balls without using refined sugar, but you could also use maple syrup or other natural sweetener.
vanilla extract – boost of flavor!
chocolate chips – I used Lily’s dark chocolate chips which are gluten-free, vegan and sweetened with stevia making the sugar content really low and they taste delicious! You could also of course use regular chocolate chips to coat these balls, but the sugar content will be much higher.
coconut oil – I like mixing in a little coconut oil when melting the chocolate because it makes the chocolate a little thicker and really helps create that perfect shell when it hardens without affecting the taste, but feel free to leave this out if you don’t have any.
pretzels – I used thin pretzels and broke off the pieces to create the “legs” on these spiders and they also added some saltiness
candy eyes – you’ll need some fun candy eyes to bring these cute little spiders to life!

How to Make Chocolate Peanut Butter Balls

Make the dough. In a small bowl, combine oat flour, peanut butter, vanilla and honey mixing well with a spatula or an electric mixer until all combined and the dough is smooth. Cover and chill the dough in the fridge for at least 30 minutes or up to an hour as this will firm up the dough and make it easier to roll the balls.
Roll into balls. Using a small cookie scoop, roll the peanut butter mixture into 1-inch balls and place them on a baking sheet lined with parchment paper. You should get about 18 balls.
Melt the chocolate. Pour chocolate chips and coconut oil into the pot of a double boiler, or you can simply use a metal or glass bowl on top of a saucepan with about an inch of water in it. As the water heats up, the chocolate will begin to melt and you should continually stir it with a spatula until nice and smooth. You can also melt the chocolate in the microwave at 30 second intervals until melted.
Coat the balls and chill. Dip each ball into the chocolate, making sure it is completely coated, and lift the balls out using a dipping fork (or regular fork) and place them back on the cookie sheet lined with parchment paper. Once all the peanut butter balls are coated in chocolate, please them in the freezer for about 30 minutes until chocolate has hardened and set.
Decorate! While the chocolate balls are setting, break apart the pretzels into smaller pieces to create the spider legs (you’ll need about 108 pieces). Pour the leftover chocolate into a piping bag or Ziplock baggy and snip off a tiny corner on the end. When ready to decorate, pipe the chocolate onto the end of each pretzel piece and glue them onto the balls. You’ll need 6 pretzel “legs” per ball (3 on each side) and you will also pipe the chocolate onto the candy eyes to stick those on as well.
Storing. You can either serve these immediately or store in the fridge or freezer until ready to enjoy as these chocolate peanut butter balls need to be kept cold as they will get really soft and melty.

Tips for Making Chocolate Peanut Butter Balls

You can easily swap out the peanut butter for any type of nut butter! Some other great options are almond butter, cashew butter and even sunflower seed butter if you have a nut allergy.
If you don’t have oat flour, you can easily make your own by blending old fashioned rolled oats (or instant oats) in your food processor or blender for about 60 seconds until they resemble a fine, powdery flour. Any type of flour or even protein powder should work in this recipe to bind the balls.
You can throw in some mini chocolate chips or chopped nuts to the peanut butter mixture to add some texture and crunch to these balls.
Use a small cookie scoop to scoop out the peanut butter balls as this ensures they are all the same size.
Make sure to chill the dough for at least 30 minutes to an hour as this makes the dough easier to roll into balls and won’t be as soft. You’ll also want to chill the balls after dipping them in chocolate so that they can set and harden before decorating.
Don’t toss out the leftover chocolate after coating the peanut butter balls! Pour the rest into a plastic baggy or piping bag, snip off a tiny corner on the end, and we will use the remaining melted chocolate to glue on the candy eyeballs and pretzel “legs”.

Prepping and Storage

To Store: These chocolate peanut butter balls should be kept cold so you can either store them in a sealed, airtight container for up to 1 week in the fridge, but will last longer in the freezer! I like to line the container I’m storing them in with some parchment paper so the balls don’t stick.

To Freeze: I also recommend storing these spider balls in the freezer and they will last up to 3 months. These balls thaw out quickly when you remove them from the freezer and should be ready to enjoy in an hour or so.

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Hope you all enjoy these Chocolate Peanut Butter Spider Balls and if you love this as much as we do, please leave me below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

Chocolate Peanut Butter Spider Balls

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Course Dessert

Cuisine American

Keyword Chocolate Peanut Butter Spider Balls, Halloween

Prep Time 30

Total Time 2

Servings Servings

Calories 140kcal

Ingredients

1 cup oat flour
1/2 cup peanut butter
1/4 cup honey
1 teaspoon vanilla extract
9 oz dark chocolate chips I used Lily's chocolate chips
2 teaspoons coconut oil
30-36 thin pretzels broken into pieces for “legs”
36 candy eyeballs

Instructions

In a small bowl, combine oat flour, peanut butter, honey and vanilla, mixing well with a spatula until all combined and the dough is smooth. Cover and chill the dough in the fridge for at least 30 minutes or up to an hour as this will firm up the dough and make it easier to roll the balls.
Using a small cookie scoop, roll the peanut butter mixture into 1-inch balls and place them on a baking sheet lined with parchment paper. You should get about 18 balls.
Pour chocolate chips and coconut oil into the pot of a double boiler, or you can simply use a metal or glass bowl on top of a saucepan with about an inch of water in it. As the water heats up, the chocolate will begin to melt and you should continually stir with a spatula until nice and smooth. You could also melt the chocolate in the microwave at 30 second intervals, stirring each time until melted.
Dip each ball into the chocolate, making sure it is completely coated, and lift the balls out using a dipping fork (or regular fork) and place them back on the cookie sheet lined with parchment paper. Once all the peanut butter balls are coated in chocolate, please them in the freezer for about 30 minutes until chocolate is set and hardened.
While the chocolate balls are setting, break apart the pretzels into smaller pieces to create the spider legs (you’ll need about 108 pieces). Pour the leftover chocolate into a piping bag or Ziplock baggy and snip off a tiny corner on the end.
When ready to decorate, pipe the chocolate onto the end of each pretzel piece and glue them onto the balls. You'll need 6 pretzel "legs" per ball (3 on each side) and you will also pipe the chocolate onto the candy eyes to stick those on as well.
You can either serve these immediately or store them in the fridge until ready to enjoy as these chocolate peanut butter balls need to be kept cold as they will get really soft and melty.

Nutrition

The post Chocolate Peanut Butter Spider Balls appeared first on Eat Yourself Skinny.

Chocolate Peanut Butter Spider Balls

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Why You’ll Love this Recipe

Only 5 simple ingredients and zero baking required!
Tastes like a Reese’s peanut butter cup that melts in your mouth, but healthier!
Kid (and adult) approved and your kids will have a blast making them with you.
Perfect sweet and salty Halloween treats for next party!

Ingredients You’ll Need

oat flour – this acts as a binder for these balls and if you don’t have any oat flour you can easily make your own by blending old fashioned oats (or instant oats) in a blender or food processor for about 60 seconds. Any type of flour should work though in this recipe!
peanut butter – I used creamy natural peanut butter without any added sugar, but you could use almond butter or any other nut butter if you prefer and SunButter is a great option if you have any nut allergies.
honey – naturally sweetens these chocolate peanut butter balls without using refined sugar, but you could also use maple syrup or other natural sweetener.
vanilla extract – boost of flavor!
chocolate chips – I used Lily’s dark chocolate chips which are gluten-free, vegan and sweetened with stevia making the sugar content really low and they taste delicious! You could also of course use regular chocolate chips to coat these balls, but the sugar content will be much higher.
coconut oil – I like mixing in a little coconut oil when melting the chocolate because it makes the chocolate a little thicker and really helps create that perfect shell when it hardens without affecting the taste, but feel free to leave this out if you don’t have any.
pretzels – I used thin pretzels and broke off the pieces to create the “legs” on these spiders and they also added some saltiness
candy eyes – you’ll need some fun candy eyes to bring these cute little spiders to life!

How to Make Chocolate Peanut Butter Balls

Make the dough. In a small bowl, combine oat flour, peanut butter, vanilla and honey mixing well with a spatula or an electric mixer until all combined and the dough is smooth. Cover and chill the dough in the fridge for at least 30 minutes or up to an hour as this will firm up the dough and make it easier to roll the balls.
Roll into balls. Using a small cookie scoop, roll the peanut butter mixture into 1-inch balls and place them on a baking sheet lined with parchment paper. You should get about 18 balls.
Melt the chocolate. Pour chocolate chips and coconut oil into the pot of a double boiler, or you can simply use a metal or glass bowl on top of a saucepan with about an inch of water in it. As the water heats up, the chocolate will begin to melt and you should continually stir it with a spatula until nice and smooth. You can also melt the chocolate in the microwave at 30 second intervals until melted.
Coat the balls and chill. Dip each ball into the chocolate, making sure it is completely coated, and lift the balls out using a dipping fork (or regular fork) and place them back on the cookie sheet lined with parchment paper. Once all the peanut butter balls are coated in chocolate, please them in the freezer for about 30 minutes until chocolate has hardened and set.
Decorate! While the chocolate balls are setting, break apart the pretzels into smaller pieces to create the spider legs (you’ll need about 108 pieces). Pour the leftover chocolate into a piping bag or Ziplock baggy and snip off a tiny corner on the end. When ready to decorate, pipe the chocolate onto the end of each pretzel piece and glue them onto the balls. You’ll need 6 pretzel “legs” per ball (3 on each side) and you will also pipe the chocolate onto the candy eyes to stick those on as well.
Storing. You can either serve these immediately or store in the fridge or freezer until ready to enjoy as these chocolate peanut butter balls need to be kept cold as they will get really soft and melty.

Tips for Making Chocolate Peanut Butter Balls

You can easily swap out the peanut butter for any type of nut butter! Some other great options are almond butter, cashew butter and even sunflower seed butter if you have a nut allergy.
If you don’t have oat flour, you can easily make your own by blending old fashioned rolled oats (or instant oats) in your food processor or blender for about 60 seconds until they resemble a fine, powdery flour. Any type of flour or even protein powder should work in this recipe to bind the balls.
You can throw in some mini chocolate chips or chopped nuts to the peanut butter mixture to add some texture and crunch to these balls.
Use a small cookie scoop to scoop out the peanut butter balls as this ensures they are all the same size.
Make sure to chill the dough for at least 30 minutes to an hour as this makes the dough easier to roll into balls and won’t be as soft. You’ll also want to chill the balls after dipping them in chocolate so that they can set and harden before decorating.
Don’t toss out the leftover chocolate after coating the peanut butter balls! Pour the rest into a plastic baggy or piping bag, snip off a tiny corner on the end, and we will use the remaining melted chocolate to glue on the candy eyeballs and pretzel “legs”.

Prepping and Storage

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More Halloween Recipes to Make

Chocolate Peanut Butter Spider Balls

Course Dessert

Cuisine American

Keyword Chocolate Peanut Butter Spider Balls, Halloween

Prep Time 30

Total Time 2

Servings Servings

Calories 140kcal

Ingredients

1 cup oat flour
1/2 cup peanut butter
1/4 cup honey
1 teaspoon vanilla extract
9 oz dark chocolate chips I used Lily's chocolate chips
2 teaspoons coconut oil
30-36 thin pretzels broken into pieces for “legs”
36 candy eyeballs

Instructions

In a small bowl, combine oat flour, peanut butter, honey and vanilla, mixing well with a spatula until all combined and the dough is smooth. Cover and chill the dough in the fridge for at least 30 minutes or up to an hour as this will firm up the dough and make it easier to roll the balls.
Using a small cookie scoop, roll the peanut butter mixture into 1-inch balls and place them on a baking sheet lined with parchment paper. You should get about 18 balls.
Pour chocolate chips and coconut oil into the pot of a double boiler, or you can simply use a metal or glass bowl on top of a saucepan with about an inch of water in it. As the water heats up, the chocolate will begin to melt and you should continually stir with a spatula until nice and smooth. You could also melt the chocolate in the microwave at 30 second intervals, stirring each time until melted.
Dip each ball into the chocolate, making sure it is completely coated, and lift the balls out using a dipping fork (or regular fork) and place them back on the cookie sheet lined with parchment paper. Once all the peanut butter balls are coated in chocolate, please them in the freezer for about 30 minutes until chocolate is set and hardened.
While the chocolate balls are setting, break apart the pretzels into smaller pieces to create the spider legs (you’ll need about 108 pieces). Pour the leftover chocolate into a piping bag or Ziplock baggy and snip off a tiny corner on the end.
When ready to decorate, pipe the chocolate onto the end of each pretzel piece and glue them onto the balls. You'll need 6 pretzel "legs" per ball (3 on each side) and you will also pipe the chocolate onto the candy eyes to stick those on as well.
You can either serve these immediately or store them in the fridge until ready to enjoy as these chocolate peanut butter balls need to be kept cold as they will get really soft and melty.

Nutrition

The post Chocolate Peanut Butter Spider Balls appeared first on Eat Yourself Skinny.

Healthy Pumpkin Bread

The BEST Healthy Pumpkin Bread that is moist, loaded with pumpkin flavor and made without any butter or refined sugar! Topped with a delicious maple cream cheese glaze for the perfect fall treat this season!

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Is it even fall if you don’t have warm, delicious pumpkin bread baking in the oven?? You guys, this healthy pumpkin bread recipe is seriously the BEST bread ever! Super moist, light and fluffy, and made healthier with whole wheat flour, applesauce and zero butter or refined sugar. We’re also drizzling this pumpkin bread with a maple cream cheese glaze that tastes amazing with all these warm flavors.

Why You’ll Love this Recipe

Pumpkin, maple syrup, vanilla and warm spices make this the perfect fall treat!
This pumpkin bread is moist, fluffy and SO delicious drizzled with a maple cream cheese glaze!
Made with whole grains, applesauce and zero butter or refined sugar.
Can easily make this into pumpkin muffins or bite-sized, poppable mini muffins for tiny hands.
Freezer-friendly so you can enjoy this pumpkin bread all season long!

Ingredients You’ll Need

whole wheat pastry flour – I love baking with whole wheat pastry flour as it has all the nutritional benefits of whole grain flour while making this pumpkin bread light and fluffy. I highly recommend using this, but if you don’t have any on hand you could use white whole wheat flour or regular all-purpose flour.
all-purpose flour – when mixed with the whole wheat flour, this helps makes this pumpkin bread even softer and fluffier, but feel free to use all whole wheat pastry flour if you prefer.
baking powder + baking soda – acts as a leavening agent to help this bread rise.
pumpkin puree – I used canned pumpkin purée for this, just make sure you use 100% pure pumpkin and not pumpkin pie filling as that is loaded with tons of sugar.
eggs – adds protein and gives this bread its fluffy texture and height.
sweetener – I used a combination of maple syrup and cane sugar to sweeten the pumpkin bread without using any refined sugar, but you could also use honey or even regular sugar.
coconut oil – for additional moisture and fluffiness! Feel free to substitute with another type of oil if you prefer or even butter.
applesauce – I used unsweetened applesauce and this helps to reduce the amount of oil we need to use while also helping to keep this bread moist. You could also use Greek yogurt or mashed banana as well.
warm flavors – a delicious combination of pumpkin pie spice, cinnamon, salt and vanilla extract. If you don’t have pumpkin pie spice, feel free to use 1/2 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon allspice or cloves.
cream cheese glaze – this is optional, but tastes SO delicious on top of this pumpkin bread! All you need is cream cheese, maple syrup, a little milk and vanilla extract.

How to Make Healthy Pumpkin Bread

Mix ingredients. In a large bowl, whisk together the flours, baking powder, baking soda, pumpkin pie spice, cinnamon and salt, then set aside. In a medium bowl, stir together the eggs, maple syrup, cane sugar, pumpkin puree, applesauce, melted coconut oil, and vanilla, mixing until all combined.
Make the batter. Add the dry ingredients to the wet ingredients and mix with a spatula until just combined, being careful not to over-mix the batter. This is when you can fold in any mix-ins you’d like such as chocolate chips or chopped nuts. Pour pumpkin bread batter into a prepared 9×5-inch loaf pan generously coated in oil or lined with parchment paper.
BAKE! Bake in the oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Remove pumpkin bread from the oven and let it sit for 10 minutes, then remove it from the pan and let cool completely on a wire rack.
Drizzle with cream cheese. While the pumpkin bread is cooling, add cream cheese to a small bowl and heat in the microwave for about 30 seconds. Add in the maple syrup, a tablespoon of milk and 1/4 teaspoon of vanilla and whisk together until smooth. Feel free to add more milk a teaspoon at a time until you get a good consistency. Drizzle the glaze over the bread, slice and enjoy!

Tips for Making the BEST Pumpkin Bread

Make sure you DON’T over mix the batter. This results in super dense pumpkin bread which we don’t want. We’re going for fluffy and soft!
Feel free to sub the whole wheat pastry flour with 1:1 gluten-free flour or even all-purpose flour. I don’t recommend using almond flour or coconut flour in this recipe.
Mix in other fun additions like chopped walnuts or pecans, coconut flakes, dried fruit or fresh berries!
I recommend lining your bread pan with parchment paper and spraying with nonstick spray so that your pumpkin bread comes out nice and easily.
To make this pumpkin bread vegan, use flax eggs in place of the regular eggs and use vegan cream cheese for the glaze.

How to Make Healthy Pumpkin Muffins

You can easily make 12 pumpkin muffins by distributing the batter into 12 muffin cups and baking for 20 to 25 minutes.
This recipe also makes 24 mini muffins. Distribute the batter into 24 muffins cups and bake for 15 to 17 minutes. Perfect treat for little hands!
You can also make three mini pumpkin loaves which is perfect for gifting. Bake at 350 degrees F for 35 to 40 minutes, or until a toothpick inserted comes out clean. When making for friends and family, I like to double this recipe and make 6 mini loaves.

Prepping and Storage

To Store: You can keep this pumpkin bread stored in a sealed, airtight container or wrapped in aluminum foil on the counter at room temp for up to a day or two, but make sure to refrigerate this bread after that and keep it for up to a week.

To Freeze: This pumpkin bread freezes really well too! You can either wrap the bread in aluminum foil or freeze individual slices in freezer-safe bags. When ready to enjoy, thaw out overnight in the fridge. This pumpkin bread will keep in the freezer for up to 3 months.

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More Pumpkin Recipes You’ll Love

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Hope you all enjoy this Healthy Pumpkin Bread and if you love this as much as we do, please leave me below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

Healthy Pumpkin Bread

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The BEST Healthy Pumpkin Bread recipe that is moist, loaded with pumpkin flavor and made without any butter or refined sugar! Topped with a delicious maple cream cheese glaze for the perfect fall treat this season!

Course Breakfast, Dessert, Snack

Cuisine American

Keyword Healthy Pumpkin Bread

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 179kcal

Ingredients

1 cup whole wheat pastry flour
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoons salt
2 eggs
1 cup 100% pure pumpkin not pumpkin pie filling
1/2 cup maple syrup
1/4 cup cane sugar
2 tablespoons applesauce
1/4 cup coconut oil melted and cooled
1 teaspoon vanilla extract

For the maple cream cheese drizzle:

3 oz cream cheese
1 tablespoon maple syrup
1 to 2 tablespoons milk
1/4 teaspoon vanilla extract

Instructions

Preheat oven to 350 degrees F.
In a small bowl, whisk together flours, baking powder, baking soda, cinnamon, pumpkin pie spice and salt; set aside.
In a separate bowl, whisk together eggs, pumpkin, maple syrup, cane sugar, applesauce, coconut oil, and vanilla until all combined. Add wet ingredients into flour mixture and mix with a spatula until just combined, being careful not to over-mix.
Pour pumpkin mixture into a prepared 9×5-inch loaf pan generously coated in oil or lined with parchment paper and bake in the oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
Remove pumpkin bread from the oven and let it sit for 10 minutes, then remove it from the pan and let cool completely on a wire rack.
While the pumpkin bread is cooling, add cream cheese to a small bowl and heat in the microwave for about 30 seconds. Add in the maple syrup, a tablespoon of milk and 1/4 teaspoon of vanilla and whisk together until smooth. Feel free to add more milk a teaspoon at a time until you get a good consistency.
Drizzle the maple cream cheese glaze over top of the pumpkin bread, slice and enjoy!

Video

Nutrition

The post Healthy Pumpkin Bread appeared first on Eat Yourself Skinny.

Healthy Pumpkin Bread

Want to save this recipe?

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Name

Why You’ll Love this Recipe

Pumpkin, maple syrup, vanilla and warm spices make this the perfect fall treat!
This pumpkin bread is moist, fluffy and SO delicious drizzled with a maple cream cheese glaze!
Made with whole grains, applesauce and zero butter or refined sugar.
Can easily make this into pumpkin muffins or bite-sized, poppable mini muffins for tiny hands.
Freezer-friendly so you can enjoy this pumpkin bread all season long!

Ingredients You’ll Need

whole wheat pastry flour – I love baking with whole wheat pastry flour as it has all the nutritional benefits of whole grain flour while making this pumpkin bread light and fluffy. I highly recommend using this, but if you don’t have any on hand you could use white whole wheat flour or regular all-purpose flour.
all-purpose flour – when mixed with the whole wheat flour, this helps makes this pumpkin bread even softer and fluffier, but feel free to use all whole wheat pastry flour if you prefer.
baking powder + baking soda – acts as a leavening agent to help this bread rise.
pumpkin puree – I used canned pumpkin purée for this, just make sure you use 100% pure pumpkin and not pumpkin pie filling as that is loaded with tons of sugar.
eggs – adds protein and gives this bread its fluffy texture and height.
sweetener – I used a combination of maple syrup and cane sugar to sweeten the pumpkin bread without using any refined sugar, but you could also use honey or even regular sugar.
coconut oil – for additional moisture and fluffiness! Feel free to substitute with another type of oil if you prefer or even butter.
applesauce – I used unsweetened applesauce and this helps to reduce the amount of oil we need to use while also helping to keep this bread moist. You could also use Greek yogurt or mashed banana as well.
warm flavors – a delicious combination of pumpkin pie spice, cinnamon, salt and vanilla extract. If you don’t have pumpkin pie spice, feel free to use 1/2 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon allspice or cloves.
cream cheese glaze – this is optional, but tastes SO delicious on top of this pumpkin bread! All you need is cream cheese, maple syrup, a little milk and vanilla extract.

How to Make Healthy Pumpkin Bread

Mix ingredients. In a large bowl, whisk together the flours, baking powder, baking soda, pumpkin pie spice, cinnamon and salt, then set aside. In a medium bowl, stir together the eggs, maple syrup, cane sugar, pumpkin puree, applesauce, melted coconut oil, and vanilla, mixing until all combined.
Make the batter. Add the dry ingredients to the wet ingredients and mix with a spatula until just combined, being careful not to over-mix the batter. This is when you can fold in any mix-ins you’d like such as chocolate chips or chopped nuts. Pour pumpkin bread batter into a prepared 9×5-inch loaf pan generously coated in oil or lined with parchment paper.
BAKE! Bake in the oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Remove pumpkin bread from the oven and let it sit for 10 minutes, then remove it from the pan and let cool completely on a wire rack.
Drizzle with cream cheese. While the pumpkin bread is cooling, add cream cheese to a small bowl and heat in the microwave for about 30 seconds. Add in the maple syrup, a tablespoon of milk and 1/4 teaspoon of vanilla and whisk together until smooth. Feel free to add more milk a teaspoon at a time until you get a good consistency. Drizzle the glaze over the bread, slice and enjoy!

Tips for Making the BEST Pumpkin Bread

Make sure you DON’T over mix the batter. This results in super dense pumpkin bread which we don’t want. We’re going for fluffy and soft!
Feel free to sub the whole wheat pastry flour with 1:1 gluten-free flour or even all-purpose flour. I don’t recommend using almond flour or coconut flour in this recipe.
Mix in other fun additions like chopped walnuts or pecans, coconut flakes, dried fruit or fresh berries!
I recommend lining your bread pan with parchment paper and spraying with nonstick spray so that your pumpkin bread comes out nice and easily.
To make this pumpkin bread vegan, use flax eggs in place of the regular eggs and use vegan cream cheese for the glaze.

How to Make Healthy Pumpkin Muffins

You can easily make 12 pumpkin muffins by distributing the batter into 12 muffin cups and baking for 20 to 25 minutes.
This recipe also makes 24 mini muffins. Distribute the batter into 24 muffins cups and bake for 15 to 17 minutes. Perfect treat for little hands!
You can also make three mini pumpkin loaves which is perfect for gifting. Bake at 350 degrees F for 35 to 40 minutes, or until a toothpick inserted comes out clean. When making for friends and family, I like to double this recipe and make 6 mini loaves.

Prepping and Storage

Pin this now to find it later

Pin It

Follow on Instagram

More Pumpkin Recipes You’ll Love

More Quick Bread Recipes You’ll Love

Healthy Pumpkin Bread

Course Breakfast, Dessert, Snack

Cuisine American

Keyword Healthy Pumpkin Bread

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 179kcal

Ingredients

1 cup whole wheat pastry flour
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoons salt
2 eggs
1 cup 100% pure pumpkin not pumpkin pie filling
1/2 cup maple syrup
1/4 cup cane sugar
2 tablespoons applesauce
1/4 cup coconut oil melted and cooled
1 teaspoon vanilla extract

For the maple cream cheese drizzle:

3 oz cream cheese
1 tablespoon maple syrup
1 to 2 tablespoons milk
1/4 teaspoon vanilla extract

Instructions

Preheat oven to 350 degrees F.
In a small bowl, whisk together flours, baking powder, baking soda, cinnamon, pumpkin pie spice and salt; set aside.
In a separate bowl, whisk together eggs, pumpkin, maple syrup, cane sugar, applesauce, coconut oil, and vanilla until all combined. Add wet ingredients into flour mixture and mix with a spatula until just combined, being careful not to over-mix.
Pour pumpkin mixture into a prepared 9×5-inch loaf pan generously coated in oil or lined with parchment paper and bake in the oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
Remove pumpkin bread from the oven and let it sit for 10 minutes, then remove it from the pan and let cool completely on a wire rack.
While the pumpkin bread is cooling, add cream cheese to a small bowl and heat in the microwave for about 30 seconds. Add in the maple syrup, a tablespoon of milk and 1/4 teaspoon of vanilla and whisk together until smooth. Feel free to add more milk a teaspoon at a time until you get a good consistency.
Drizzle the maple cream cheese glaze over top of the pumpkin bread, slice and enjoy!

Video

Nutrition

The post Healthy Pumpkin Bread appeared first on Eat Yourself Skinny.

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