Low-Cal, Low Fat Pumpkin Spice Creamer

by Angie

I was intrigued by this Pinterest link to make-your-own creamers, but decided if I was going to go to the trouble of making my own creamer it had better be cheaper, healthier, and not too much trouble to make.

Here’s what I ended up doing:

Mix in a quart Mason jar:
2 cups milk
4 Tbsp canned pumpkin
1 heaping tsp pumpkin pie spice
4 Tbsp pancake syrup (lite if you have it)
1 tsp vanilla extract
3 tsp Splenda
Microwave until warmed (about 2 minutes on high) and then cover with lid and band.
Shake periodically as it sits on the counter to cool.
Refrigerate once it reaches room temperature.
Is it thick and creamy, like the higher fat, higher calorie version? No. But it’s very tasty, and I’ve found myself reaching for it every morning!
This is what the finished product looks like:

I used the rest of the pumpkin in the big can I’d been hoarding since last fall to make these fabulous pumpkin-cream cheese muffins.  The only change I made was that I didn’t go to all the trouble they suggest with the cream cheese – I just cut it into chucks and tucked a chunk into the midle of each muffin.  They turned out perfectly.

I’m linking this up to Oh, How Pinteresting Wednesday, The 52 Weeks of Pinterest Challenge, The Penny Pinching Party, and The Grocery Cart Challenge Recipe Swap.

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{ 12 comments… read them below or add one }

Amy Rene September 14, 2011 at 11:13 am

Love the cupcakes! looks yummy :)

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Kristina September 14, 2011 at 11:13 am

OMG!!! PUMPKIN!!! Now Im starving! lol

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Nancy September 14, 2011 at 2:30 pm

I will be over for breakfast and coffee in the morning, say about 5ish???

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Angie September 14, 2011 at 5:41 pm

Just let yourself in. The iced coffee and the creamer are in the fridge :)

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Kimberly September 14, 2011 at 6:34 pm

Oh. Mah…stomache is calling for that right now!!

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Danielle September 14, 2011 at 8:19 pm

OH MY GOD please post the link to those muffins too!!!!!

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Angie September 15, 2011 at 9:09 am

Here you go:
http://onceamonthmom.com/pumpkin-cream-cheese-muffins/
Sorry, I embedded the pic from Pinterest and it’s supposed to take you right to the link when you click the picture, but sometimes it gets wonky :(

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Greta @gfunkified September 15, 2011 at 7:22 pm

I had no idea you could make your own creamer! Awesome. And it sounds yummy.

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Crystal & Co September 20, 2011 at 11:15 am

Excellent idea. Thanks for linking up.

Share it on Facebook.

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Crystal & Co September 23, 2011 at 3:18 pm

I am pretty sure you already know, but this post was featured this week on my site.

Thanks for all the great ideas you submit.

http://www.crystalandcomp.com/2011/09/the-mommy-club-share-your-resources-and-solutions-10/

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Angie September 24, 2011 at 8:24 pm

I saw that and I was SO excited – it really made my day! I felt like a rock star blogger :)

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Linda December 14, 2012 at 5:51 pm

Yum! I can’t wait to try your Pumpkin Spice Creamer. That’s the only creamer that I use but I usually buy the powder & stock up when it comes out at Thanksgiving time so I have enough for the rest of the year. It last longer than liquid creamer. But if I can make my own & it’s healthier for me, that’s even better! You can bet I’ll be making those Pumpkin Cream Cheese Muffins too. They look really good! Keep those delicious recipes coming, Jammie Girl!

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