Pumpkin Love- Skinny Pumpkin Bunt Cake

Since our American friends just celebrated Thanksgiving, it's not too late to share a recipe that I made a few weeks back to bring to our very own Canadian Thanksgiving.
Who doesn't love Pumpkin-Spiced anything???? This will surely bring in the flavours and warmth of the season, but without too many calories and fat and add tons of fibre because of the pumpkin puree included in this delicious coffee cake.

Here's the cooked and finished upside down bunt cake. You can really see the pretty ribbon here.

Delicious and nutritious- packed with loads of vitamin A and antioxidants, it’s a good source of vitamins C, K, and E, and contains plenty of minerals, including magnesium, potassium, and iron.

Looks funny at first...

But then you make the ribbon all swirled-up and it comes out gorgeous.

So here's the recipe folks!

Skinny Pumpkin Spice & Cream Cheese Bunt Cake

(adapted from TheSkinnyFork.com)

Ingredients:

Pumpkin Batter:

1 1/2 C. Pumpkin Puree

1/2 C. Apple Sauce, Unsweetened

1 Large Egg

2 Large Egg Whites

1 2/3 C. Whole Wheat White Flour

1/2 C. Sweetener (Stevia or other cup for cup preference.)

1/2 C. Sugar

1 Tsp. Baking Soda

1/2 Tsp. Ground Cinnamon

1/2 Tsp. Ground Cloves

1/4 Tsp. Ground Nutmeg

1/4 Tsp. Ground Ginger

Cream Cheese Ribbon:

8 Oz. Fat Free Cream Cheese

2 Tbsp. Sweetener

2 Tbsp. Sugar

1 Tbsp. Whole Wheat White Flour

2 Large Egg Whites

1 Tsp. Vanilla Extract

Directions:

Preheat the oven to 350 degrees F. and lightly spray the inside of two 9x5 loaf pans or a bunt pan with non-stick cooking spray.

In a large bowl, mix together the puree, applesauce, egg and egg whites until well blended.  Set aside.

In another bowl, whisk the remaining dry ingredients for the pumpkin batter. Slowly add the dry ingredients in to the wet until it is all well combined.  In a medium bowl, mix up the ingredients for the cream cheese ribbon until smooth and creamy. Add about a third of the pumpkin batter to the bottom of the pan(s). Top with about half of the cream cheese mixture. Spoon another third pumpkin batter atop the cream cheese mixture.  Finish it off with the remaining cream cheese and pumpkin.

If you're feeling spunky you can swirl it together with a knife. 

Place in the oven and bake for about 40 minutes for loafs or 55-60 for a bunt, or until an inserted toothpick comes out clean.

Once done, remove from the oven to cool slightly and remove from pan(s).

Here are the nutritional details:

Servings: 16 • Size: 1 Wedge/Slice • Calories: 110.8 • Fat: 0.7 g • Carb: 20 g • Fiber: 2.8 g • Protein: 5.6 g • Sugar: 8.4 g • Sodium: 196.5 mg

Look how gorgeous! It makes a giant bunt cake, so we enjoyed half with friends and family and wrapped up the rest and froze it for later.