These Pumpkin Bread Pudding Cups are a guilt-free way to enjoy fall’s favorite flavors with only 70 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 70 calories each, with 1.5g of fat, 14 g carbohydrate and 3g of sugar! What a guilt-free way to enjoy one of fall’s favorite flavors!
I’m all for single-serve foods. Since most people (including me) have issues with portion sizes, muffin tins are an easy way to bake perfectly sized cups. Enjoy one for a light snack or two for breakfast paired with a protein source to round out the meal. There are so many ways to alter this recipe. I originally started with the cinnamon raisin vibe but I’ve been so obsessed with cranberries lately I had to try the pumpkin-cranberry combo. Try adding other dried fruit like raisins, prunes, apricots, pineapple, or blueberries to mix it up.
If the bread is fresh, the recipe will be really moist. If it’s on the way to stale, the bread pudding will have a little more body. For food safety purposes, this recipe requires refrigeration after baking. Simply microwave or toast 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 a low sugar frozen yogurt/light ice cream or whipped topping for dessert. Yum!
These Pumpkin Bread Pudding Cups pair perfectly with fall holidays. What screams fall more than pumpkin and cranberries? Serving these as a small dessert on the Thanksgiving table would be a great idea, right?
If you ask me, pumpkin deserves to be enjoyed all year round! I make these frequently as a sweet treat that’s low in sugar. Are you a fall only or full year pumpkin fan?
- 10 slices “light” whole wheat bread, cubed (40-45 calories each)
- 1/4 cup reduced sugar dried cranberries, packed
- 1 cup canned pumpkin (not pie filling)
- 1 Tablespoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground all spice
- 1/8 teaspoon ground nutmeg
- 2 eggs
- 1/4 cup egg whites
- 1 1/2 cups unsweetened vanilla almond milk
- 1/3 cup granulated stevia or monkfruit (cup for cup measure)
- 1/2 cup unsweetened applesauce
- 1/2 teaspoon salt
- sugar free maple syrup for garnish - I use the kind made with stevia
- 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 dried cranberries and 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 1/2 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.
- Optional: Top each with 1/2 teaspoon pure or sugar free maple syrup before serving.
Make sure to store leftovers in the refrigerator or freezer.
Pro Tip: Look for a bread variety with 40 calories per serving plus a high fiber content. The one I’ve been using packs 8 grams of fiber per slice, though I included a more readily available brand in the nutrition facts.
Do you love bread pudding? What flavors do you like baked in? Please share in the comments below…
*This recipe originally published in 2014 has been updated and the nutrition facts have been recalculated to reflect the changes.