Reduced Calorie Pumpkin Recipes: One Batter 3 recipes

Reduced Calorie Pumpkin Recipes: One Batter 3 recipes

This post about Pumpkin Recipes was facilitated by the samples of Truvia I received. All the opinions expressed are 100% my own.

I must admit I am a little obsessed with pumpkin this time of year. I went searching on for the best pumpkin bread. One day I made the three pumpkin bread loaves it suggested. The kids really enjoyed it,  but it was super sweet with 3 cups of sugar. I decided to try it again, this time using Truvia®, a natural, zero-calorie sweetener made from the best tasting part of the stevia plant. When making the switch to sugar alternatives I have tried to use all natural ones when I can. However, I have found that publicly, natural sweeteners are still hard to find at coffee shops and restaurants.


I thought I would share how this basic recipe made three different pumpkin recipes. If you know about my new obsession with baked doughnuts, that was my first choice with the second recipe. I ended up making 12 doughnuts and 18 muffins that I have in the freezer for later. You could definitely halve this recipe but since this pumpkin recipe freezes so well, maybe not the donuts, go ahead and make the full batch. I have used the small packets of Truvia before but this was the first time I have used the Truvia Baking Blend.

pumpkin batter

Best Pumpkin Bread recipe –base for muffins, doughnuts and loaves.


  • 3 cups sugar or 1 1/2 cups Truvia (baking blend)
  • 4 eggs
  • 1 cup oil or 1/2 cup apple sauce 1/2 cup oil
  • 1 1/2 teaspoons salt
  • 1 teaspoon nutmeg
  • 1-2 teaspoon cinnamon
  • 2/3 cup water
  • 29 ounces pumpkin
  • 3 1/2 cups flour ( I used half whole wheat flour)
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • cinnamon sugar for doughnuts


  1. In a large bowl, mix together ingredients in order given.
  2. Divide mixture into 3 greased loaf pans or muffins or doughnut pans
  3. Bake at 350 degrees for approximately 1 hour or until toothpick inserted in middle comes out clean (for loaves 1 hour) doughnuts (12-15 minutes) muffins 20-25 minutes
  4. allow doughnuts to cool for 5 minutes in the pan and then another 5 on a rack. While still warm shake in a cinnamon sugar mixture.
  5. you can also add cinnamon sugar on top of muffin if you plan not to freeze them.

pumpkin doughnuts

THOUGHTS:  No one really noticed the difference between the first batch of the pumpkin bread using sugar and the second batch using Truvia. We saved on calories and didn’t suffer flavor.

How do you take your pumpkin in the fall?

Be sure and check out our other top Pumpkin Recipes.

pumpkin recipes collate


  1. Reply I will have to try your tea trick to keep me off the sweets

  2. Pumpkin bread doughnuts is best to describe these

  3. Enjoys kids sai they did not taste like doughnuts. Not sure baked ones ever will

  4. Yum – those look good!!! Gotta get baking!! Pinned it!

  5. Sounds yummy! And pumpkin is already sweet, so there’s really no need for all that sugar.

  6. You had me at pumpkin! Everything else is just a bonus. 😉

  7. I can’t remember the last time I made donuts. These look so good!

  8. Yum!

  9. I love pumpkin,will have to make the doughnuts

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