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Tag: 31 days

Pumpkin Yogurt with Spiced Granola

For today’s Pumpkin and Pinterest feature recipe we are enjoying delicious, gut friendly Pumpkin Yogurt with Spiced Granola from Kiwi and Carrot. This is a nice little treat that my boys fell head over heels for.  They all agree that yogurt is the best all time food ever.

I altered the granola a bit to suit what I had on hand.

  • Added shredded coconut
  • Substituted the whole wheat flour for coconut flour
  • Substitute chia seeds for flaxseed meal
  • Substitute pepita seeds for pumpkin seeds

Coconut is great for improving the body’s ability to absorb calcium and magnesium, helping to maintain strong bones and teeth. 

Flaxseed is a powerhouse for omega-3 fatty acids.  These healthy fats promote heart health and aid in cancer prevention. 

Flaxseed is also a great source of fiber that encourages colon and digestive health. 

Pumpkin Seeds are rich in zinc and help boost the immune system and fertility. 

Ingredients

Pumpkin Yogurt
    • 1 cup plain Greek yogurt
    • ¼ cup (heaping) canned pumpkin puree
    • 2 tsp. pumpkin pie spice
    • 1 tsp. cinnamon
    • 2 Tbsp. pure maple syrup
Spiced granola
  • 2 cups rolled oats
  • 1/3 cup pumpkin seeds
  • 1/2 cup cashews, roughly chopped
  • 1 tsp. cinnamon
  • 2 Tbsp. flaxseed meal
  • 1/4 tsp. salt
  • 2 Tbsp coconut flour
  • 1/2 cup coconut oil, melted
  • 2 Tbsp. honey
  • 2 Tbsp. pure maple syrup

Instructions

Pumpkin Yogurt
    1. Mix all ingredients in a bowl and stir well until combined.
Spiced Granola
  1. Preheat the oven to 275 degrees
  2. In a large bowl, combine all ingredients and mix well until combined.
  3. Spread granola on a baking sheet and cook for 1 hour and 10 minutes, stirring every 20 minutes.
  4. Remove from the oven but don’t stir so the granola can cluster up. Allow to cool to room temperature and store in an air-tight container for up to three days.

Notes

*To make this a pumpkin smoothie, combine all ingredients for the yogurt with 1 frozen banana and a handful of ice cubes in a blender. Mix until well combined and top with spiced granola.

5.0 from 1 reviews
Pumpkin Yogurt with Spiced Granola
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 3 cups granola, yogurt serves 2
 
Start your day with a deliciously filling pumpkin yogurt topped with spiced granola. Full of fiber and protein.
Ingredients
  • Pumpkin Yogurt
  • 1 cup plain Greek yogurt
  • ¼ cup (heaping) canned pumpkin puree
  • 2 tsp. pumpkin pie spice
  • 1 tsp. cinnamon
  • 2 Tbsp. pure maple syrup
  • Spiced granola
  • 2 cups rolled oats
  • ⅓ cup pumpkin seeds
  • ½ cup cashews, roughly chopped
  • 1 tsp. cinnamon
  • 2 Tbsp. flaxseed meal
  • ¼ tsp. salt
  • 2 Tbsp coconut flour
  • ½ cup coconut melted
  • 2 Tbsp. honey
  • 2 Tbsp. pure maple syrup
Instructions
  1. Pumpkin Yogurt
  2. Mix all ingredients in a bowl and stir well until combined.
  3. Spiced Granola
  4. Preheat the oven to 275 degrees
  5. In a large bowl, combine all ingredients and mix well until combined.
  6. Spread granola on a baking sheet and cook for 1 hour and 10 minutes, stirring every 20 minutes.
  7. Remove from the oven but don't stir so the granola can cluster up. Allow to cool to room temperature and store in an air-tight container for up to three days.
Notes
*To make this a pumpkin smoothie, combine all ingredients for the yogurt with 1 frozen banana and a handful of ice cubes in a blender. Mix until well combined and top with spiced granola.

Soft Pumpkin Cookies w/Cinnamon Cream Cheese Frosting

 

*****This is a guest post from my daughter Jasmyn.  She is 12 years old and loves to bake just like her mama.  Her blog site is The Jazzy Sweet Life. If you get a chance jump over and give her some love.  Thank you. *******

These are delicious soft pumpkin cookies that can be made for a Halloween party, Thanksgiving treat or as a snack for lunch. These were gone the first day I made them. I suggest a double batch and freezing some for later.


Ingredients:

Cookies

2 cup whole wheat flour

1 tsp baking soda

1 tsp baking powder

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp salt

1/2 cup butter, room temperature

1/2 cup granulated sugar

1 cup pumpkin purée

1 egg

1 tsp vanilla extract

Frosting

8 oz cream cheese, room temperature

4 Tbsp unsalted butter, room temperature

2 1/4 cup powdered sugar

1/2 tsp cinnamon

1 tsp vanilla extract

Directions

1. In a medium bowl mix the flour, baking soda, baking powder, cinnamon, nutmeg and salt.

2. In the bowl of a stand mixer fitted with a paddle attachment cream the butter and sugar until smooth.

3. Beat in the pumpkin, egg and vanilla extract until well mixed.Gradually and in flour a 1/4 cup at a time.

4.  Preheat oven to 350*F.Using 1/4 cup cookie scoop and drop onto a baking sheet.Place in the oven to cook for 15-18 minutes.

5.  Immediately after baking press flat.

6. While your cookies are cooling, you can get started on the frosting.  Begin by creaming together the cream cheese and butter until smooth.

7. Mix in the vanilla, cinnamon and a 1/4 cup at a time powdered sugar until creamed well.

8.  Once the cookies are cool frost with a Wilton Dessert Decorator Plus or just use a spoon and smooth it on and you it is time to dig in.

Soft Pumpkin Sugar Cookies w/Cinnamon Cream Cheese Frosting
Author: 
Recipe type: Dessert
 
These are delicious pumpkin cookies that can be made for a Halloween party, Thanksgiving treat or as a snack for lunch. These were gone the first day I made them. I suggest a double batch and freezing some for later.
Ingredients
  • Cookies
  • 2 cup whole wheat flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp salt
  • ½ cup butter, room temperature
  • ½ cup granulated sugar
  • 1 cup pumpkin purée
  • 1 egg
  • 1 tsp vanilla extract
  • Frosting
  • 8 oz cream cheese, room temperature
  • 4 Tbsp unsalted butter, room temperature
  • 2¼ cup powdered sugar
  • ½ tsp cinnamon
  • 1 tsp vanilla extract
Instructions
  1. In a medium bowl mix the flour, baking soda, baking powder, cinnamon, nutmeg and salt.
  2. In the bowl of a stand mixer fitted with a paddle attachment cream the butter and sugar until smooth.
  3. Beat in the pumpkin, egg and vanilla extract until well mixed.Gradually and in flour a ¼ cup at a time.
  4. Preheat oven to 350*F.Using ¼ cup cookie scoop and drop onto a baking sheet.Place in the oven to cook for 15-18 minutes.
  5. Immediately after baking press flat.
  6. While your cookies are cooling, you can get started on the frosting. Begin by creaming together the cream cheese and butter until smooth.
  7. Mix in the vanilla, cinnamon and a ¼ cup at a time powdered sugar until creamed well.
  8. Once the cookies are cool frost with a
  9. Wilton Dessert Decorator Plus
  10. or just use a spoon and smooth it on and you it is time to dig in.

Pumpkin Pie Chocolate Cups

Pumpkin Pie Chocolate Cups are the next recipe featured in our Pumpkins and Pinterest series.   These darlings are from Food Pleasure and Health and oh am I glad that I tried this recipe they are divine.


I had so much fun making these. I’m not sure why I’ve never attempted to make any type of chocolate cup considering my obsession with peanut butter cups.  These were simple to make and worth every second it took. I must admit I was staring down the clock and trying to occupy my time as I waited for these beauties to solidify so I could try them out.


  

4.0 from 1 reviews
Pumpkin Pie Chocolate Cups
Author: 
Recipe type: Sweet Treat
Serves: 14
 
A perfect sweet treat for Fall. A delicious pumpkin pie filling surrounded by decadent chocolate.
Ingredients
  • Shell:
  • ½ cup unsweetened cocoa powder
  • ½ cup coconut oil, melted
  • ¼ cup honey (use maple syrup for vegan)
  • splash of vanilla extract
  • pinch of sea salt
  • Pumpkin Filling:
  • 1 cup pumpkin puree
  • 2 tablespoons almond milk (or any other milk)
  • 2 tablespoons honey (use maple syrup for vegan)
  • 1 heaping teaspoon pumpkin pie spice.
Instructions
  1. Line a baking tray with mini muffin liners, or use a silicon muffin tray for easy release.
  2. In a small sauce pan, over medium heat, add coconut oil, honey, cocoa powder, salt and stir
  3. everything together and pour about 1 tablespoon of chocolate into each muffin liner.
  4. Place muffin liner in the freezer for 10-15 minutes until it hardens a little bit.
  5. In the meantime, whip pumpkin puree, pumpkin pie spice, milk, honey together. Spoon about 1
  6. tablespoon of mixture into mini muffin liner then top with more chocolate. If te chocolate thickens,
  7. use a spoon to whip it back into liquid consistency.
  8. Allow it to freeze for couple hours then enjoy.
  9. Store in the freezer.

Today I let the boys try them out and  come to find out I am the best mom in the universe.  See what a little chocolate and pumpkin can do. 😊



 If you don’t like spending time in the kitchen or prefer cooking over baking this is a perfect recipe to try out they are delicious they melt in your mouth and that little kick out of pumpkin pie filling is perfect for fall.

Have you ever tried making any type of chocolate cups before?  Someone, please tell me I’m not the only one that hasn’t tried this.

Raw Vegan Pumpkin Pie Energy Balls

Today’s feature for the Pumpkin and Pinterest series is Raw Paleo Vegan Pumpkin Energy Balls from Lightly Living. These were so yum, and so simple to make. I have to admit, these are a treat just for mommy. 🙂

 


This recipe was very simple to make.

  • I only made a few changes.
  • I swapped the pecans for almonds
  • I added 1 tablespoon of Maca powder
  • I added 1/4 cup of craisins to give it a bit of tartness (and it goes perfectly with pumpkin).

 

That is all, and they turned out beautifully. The texture was a cross between cookie dough and a Lara bar.  The pumpkin gives the end treat a creamy and smooth texture.  Smoother than a cookie dough, but less firm than a Lara Bar.

 

 Nutri-licious Benefits

  • Maca Powder
    • Balances hormones
    • Improves skin and hair
    • Increases energy
  • Dates
    • Good source of fiber
    • Contain calcium, sulfur, iron, potassium, phosphorous, manganese and copper.
  • Coconut
    • Improves the bodies ability to absorb calcium and magnesium. Perfect for strong teeth and bones.
    • Boosts immunity-perfect for cold and flu season.

These Vegan Pumpkin Energy Balls are the perfect snack.  Packed with beta carotene, coconut, dates and maca, these pumpkin energy balls will keep you going in spite of the midday slump.

 

Raw Vegan Pumpkin Pie Energy Balls
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • INGREDIENTS
  • 1 cup pitted dates
  • ½ cup raw almonds
  • ⅓ cup canned natural pumpkin
  • ¼ cup + 2 tablespoons (set aside) unsweetened coconut flakes
  • 1 tablespoon Maca powder
  • 2 tsp pure vanilla extract
  • 2 tsp pumpkin pie spice
  • Pinch of sea salt
Instructions
  1. First, soak the dates in water for 10 minutes. Drain water out and dry the dates on a paper towel.
  2. Simply grind the pecans in a food processor or blender to a fine texture.

 

Have you ever used Maca powder? Share if you experienced any differences below.

 

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