Oh fall, how I adore you! In Florida, we don’t get much of a fall season, so I like to celebrate in other ways. One of my favorite ways to celebrate fall is to cook, bake, eat, and drink anything pumpkin-flavored! I don’t know who started this trend, but I thank my lucky stars that you were born! I don’t know what us girls would do without our Pumpkin Spice Lattes!!
This year, I was determined to find the most tasty and healthy looking recipes involving pumpkin that Pinterest had to offer. I know what you’re thinking – “ugh, healthy? Why did she have to go there?” Well, my why is because I’m out to show myself and the world that you don’t have to sacrifice flavor when it comes to cleaning up your diet! There are ways to enjoy your dear, sweet PSL without all the calories and guilt! I also wanted to explore new ways to incorporate canned and fresh pumpkin in a variety of dishes!
And so, the idea for a pumpkin-themed fall menu was born! I’ve spent the past month scouring Pinterest and cookbooks, looking for some amazing recipes to try. These recipes range from breakfast to salads and desserts. Don’t you worry – all meals are covered so you don’t have to go very long without feeding your pumpkin craving! An added bonus is that most of these recipes were tested and eaten while I was completing Beachbody’s 21 Day Fix (if you want to learn more about that, pop over to that section of my blog)! What this means is that the ingredients are clean, the portions are carefully measured so you’re not having too much sugar or salt, and you are able to enjoy these while still losing weight!!
Over the next five weeks, I’m going to share with you recipes for every meal of the day. So, go grab that cup of coffee, grab and pen and paper, and get ready to jot down some great recipe ideas! Here are just a few of my favorite pumpkin recipes for the most important meal of the day: breakfast!
Homemade Pumpkin Spice Latte
1/2 cup hot unsweetened almond milk or hot coconut milk
1 tsp vanilla extract
1/4 tsp stevia
1 cup freshly brewed hot coffee
1/2 tsp pumpkin pie spice
1/2 T pumpkin puree
1/2 scoop vanilla protein powder (I use Vanilla Shakeology), optional
- Put all ingredients in the blender and mix until frothy. Pour into your favorite mug and enjoy!
Harvest Apple Pumpkin Muffins
1 cup pumpkin puree
1/2 cup maple syrup OR honey
1/2 cup organic unsweetened applesauce
2 eggs (or 1/2 cup mashed ripe banana)
1 cup flour
1/2 cup old fashioned oats
2 1/2 teaspoons baking powder
2 teaspoons homemade pumpkin pie spice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon sea salt
1/2 organic apple, cored and diced
1/4 cup dried sweetened cranberries
- Pre-heat oven to 375 degrees. Grease a 12-count muffin tin with coconut oil.
- In a mixing bowl, Combine all dry ingredients in a mixing bowl and stir to combine.
- Next, add the pumpkin, applesauce, and eggs. Mix everything until the dry ingredients are incorporated.
- Gently stir in the diced apples and dried cranberries.
- Fill each muffin tin and bake for 18-22 minutes, or until a toothpick comes out clean.
Pumpkin Chocolate Chip Bran Muffins
1 ½ cups oat bran
¾ cup pumpkin purée
½ cup nonfat milk (I used almond milk)
1 ½ tsp vanilla extract
1 cup whole wheat flour
2 tsp baking powder
2 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground ginger
¼ tsp salt
1 T coconut oil or unsalted butter, melted and cooled slightly
1 large egg white, room temperature
¼ cup pure maple syrup
¼ cup molasses
2 T mini chocolate chips
- Preheat the oven to 350°F. Lightly coat 12 muffin cups with nonstick spray.
- In a medium bowl, stir together the oat bran, pumpkin purée, milk, and vanilla. Let the mixture sit for at least 10 minutes.
- Meanwhile, in a separate bowl, mix together the flour, baking powder, cinnamon, nutmeg, ginger, and salt.
- In a third bowl, whisk together the coconut oil and egg white. Stir in the maple syrup and molasses.
- Once the 10 minutes is up, add this mixture to the oat bran mixture, stirring until fully incorporated.
- Next, add the flour mixture and stir until just incorporated.
- Finally, fold in the chocolate chips.
- Pour the batter into the prepared muffin cups. Bake at 350°F for 17-20 minutes or until the tops feel firm to the touch.
- Cool the muffins in the tin for 5 minutes before carefully removing to a wire rack.
Pumpkin Spice Overnight Oats
1/2 cup old-fashioned oats
1/4 cup pure pumpkin puree
1/4 cup unsweetened almond milk
3/4 cup Greek yogurt
2 tsp pure maple syrup
1/2 tsp pumpkin pie spice
1/2 tsp pure vanilla
1/4 tsp cinnamon
1 T flaxseed
- Combine all ingredients in mason jar or airtight container. Store in refrigerator overnight
- Open jar and mix to combine. If needed, add a couple tablespoons of milk to thin out oatmeal.
- Enjoy hot or cold!
Pumpkin Breakfast Cookies
- Preheat oven to 350 F and line a baking sheet with parchment paper.
- In a small bowl, warm coconut oil and honey.
- In a large bowl, combine oats, cranberries, pumpkin seeds, flaxseed, pumpkin pie spice, and salt.
- Add pumpkin puree, eggs, and warmed coconut oil and honey. Stir until fully combined.
- Drop about ¼-cup sized scoops of the mixture onto a cookie sheet and flatten with the bottom of a greased glass.
- Bake for 15-20 minutes, until edges are lightly browned.
- Let cookies cool completely on baking sheet before moving to a storage container.
Breakfast Pumpkin Cookies
1 very ripe banana
1/4 cup pumpkin puree
1 tsp pumpkin pie spice
3/4 cups oats
1 scoop protein powder
- Preheat oven to 350 degrees.
- Add all ingredients to a bowl and mix together.
- Drop by tablespoonfuls onto baking sheet and bake for 10-12 minutes.
- Let it cool for 5 minutes before eating.
Pumpkin Oatmeal Breakfast Cookies
1/4 cup ground flaxseed
2 T chia seeds
1/2 T cinnamon
1 teaspoon baking powder
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup pumpkin puree
1/4 cup milk
2 T pure maple syrup
1/3 T coconut oil, melted
1 teaspoon vanilla
1/4 cup chopped walnuts
- Pre-heat oven to 350 degrees and spray two baking sheets with cooking spray.
- In a medium bowl, whisk together dry ingredients (oats through salt) and set aside.
- In another medium bowl, whisk together wet ingredients (eggs through vanilla).
- Slowly stir into the dry ingredients. Scrape down the sides of the bowl with a spatula to make sure everything is evenly incorporated, then stir in the chopped walnuts.
- Drop by tablespoons two inches apart on the prepared baking sheets.
- Bake for 10 minutes. Cool completely on a cooling rack before serving.