These Pumpkin Bread Pudding Cups are a guilt-free way to enjoy fall’s favorite flavors with only 80 calories each!
Bread pudding is always a treat, though it’s usually very rich and packed with sugar, fat and extra calories. These Pumpkin Bread Pudding Cups contain only 80 calories each, with 2g of fat and 4.5g of sugar! What a guilt free way to enjoy one of fall’s favorite flavors! Muffin tins are an easy way to bake perfectly sized cups. There are so many ways to alter this recipe. I sometimes add a scoop of vanilla whey protein powder for a heartier snack. Try adding other fruit like canned pineapple or peaches. Increasing the pumpkin to a cup will intensify the pumpkin flavor. You may also substitute sugar free pancake syrup for the stevia, look for a one without aspartame or sucralose.
This recipe refrigerates well, just reheat before serving. For breakfast, top it with some vanilla Greek yogurt or cottage cheese for extra protein. A smear of apple butter or nut butter is tasty too. Add frozen yogurt or whipped topping for dessert. Yum!
These 80 calorie Pumpkin Bread Pudding Cups are a guilt-free way to enjoy fall's favorite… Click To Tweet
- 10 slices “light” whole wheat bread, cubed (40-45 calories each)
- ¼ cup raisins, packed
- ¾ cup canned pumpkin (not pie filling)
- 1 Tablespoon cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground all spice
- ⅛ teaspoon nutmeg
- 3 eggs, beaten
- 1½ cups unsweetened vanilla almond milk
- ⅓ cup granulated stevia (cup for cup measure)**
- ½ cup unsweetened applesauce
- ½ teaspoon salt
- maple syrup for garnish
- Spray muffin tins with nonstick spray (I used coconut oil spray but any will suffice).
- Place the bread cubes into a bowl and sprinkle in raisins. Set aside.
- In a separate bowl, add pumpkin and spices, mix well to avoid clumping of spices.
- Add remaining ingredients and whisk until well combined.
- Pour liquid mixture over bread, making sure to evenly distribute throughout the bowl.
- Let bread soak for ½ hour, then preheat oven to 350F while placing mixture into 12 muffin tins, approximately 1/3 cup each.
- Bake for 40 minutes or until completely set and nicely browned.
- Let cool until bread pudding is warm but not hot. Remove from tins.
- Top each with ½ teaspoon pure or sugar free maple syrup before serving.
Per serving: 80 calories, 2g fat, 47mg sodium, 199mg chol, 12.5g carbohydrate, 2.3g fiber, 4.5g sugar, 4.2g protein
**If using stevia, make sure it states “cup for cup” measure on the package. Some stevia varieties need converting. For example, spoonable Truvia use ¾ teaspoon to equal 2 teaspoons of sweetness.
Do you love bread pudding? What flavors do you like baked in? Please share….