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Massaged Kale and Pumpkin Salad

The Pumpkin and Pinterest recipe for today is a recipe submitted by Miss Getaway.

The recipe is a fresh and delicious salad that captures many of the flavors of Fall.


The first step is to Roast a pumpkin.


Step 1

Wash pumpkin and cut in half

Step 2

  • Combine
    • 2 teaspoons of cinnamon
    • 2 teaspoons of  pepper
    • 1 teaspoon of salt
  • Sprinkle over both pumpkin halves
  • Bake pumpkin on cookie sheet for 30-45 minutes at 400 degrees.


The recipe is very simple and easy to accommodate your likes.

Massaged Kale and Pumpkin Salad
Recipe type: Salad
  • ¼ of roasted pumpkin
  • 2 cups of baby kale
  • 2 Tablespoons tomato basil feta
  • 1 Tablespoon craisins
  • 2 teaspoons olive oil
  • cilantro
  • parsley
  1. Cut pumpkin into small cubes and set aside
  2. Place kale in a bowl with the olive oil
  3. Massage kale for 30 sec or until bright green
  4. Toss in craisins
  5. Add tomato basil feta
  6. Using kitchen shears to snip about ¼ teaspoon of cilantro and parsley on top and serve.




How would you add your flare to this kale and pumpkin salad?  The best part about salads is the versatility.

Classic Pumpkin Muffins

Today’s Pumpkin and Pinterest feature recipe are Classic Pumpkin Muffins from Making Healthy Choices.

These have an extra bit of flare with the added pumpkin seeds on the top.

I made a couple of changes to the original recipe.

I swapped the buttermilk for 1 cup of yogurt.

I added 2 Tablespoons of flaxseed meal

I swapped 1 cup of all-purpose flour for oat flour (oatmeal run through the processor)

Nutrition-licious Benefits

  • Oats (Oatmeal)
    • Offers protein and fiber, causing you to feel full longer.
  • Pumpkin and Pumpkin Seeds
    • Contains L-tryptophan, an amino acid that helps with sound sleep and lowers depression.
    • Helps skin achieve a clear, healthy glow because of the B vitamins and various mineral (including zinc), phytonutrients, and fatty oils.
  • Flaxseed meal
    • Excellent source of alpha-linolenic acid (vitamin F)
    • Provides a mucilage that is an effective intestinal tract cleanser.
    • Helps to prevent breast and prostate cancer.
  • Cinnamon
    • Aids and relieves indigestion




5.0 from 3 reviews
Classic Pumpkin Muffins
Recipe type: Breakfast
Serves: 24
These healthy pumpkin muffins are low in sugar and fat. They are an excellent source of fiber and are perfect for school lunches, snacks, and breakfast.
  • 1 cup puréed pumpkin
  • ¼ cup oil (coconut oil)
  • 2large eggs
  • 1 teaspoon vanilla
  • 3 tablespoons molasses
  • ¼ cup brown sugar
  • 1 cup yogurt
  • 1 cup whole wheat flour
  • 1 cup oat flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon cloves
  • ⅛ teaspoon nutmeg
  • ¼ teaspoon salt
  • ¼ cup roasted pumpkin seeds
  1. Preheat oven to 350°
  2. Prepare muffin tin liners
  3. Combine all wet ingredients and brown sugar.
  4. Mix well
  5. In a separate bowl combine whole wheat flour, spices, baking soda and salt.
  6. Mix well
  7. Mix dry ingredients into wet ingredients and combine until blended. Do not over mix.
  8. Use ¼ cup cookie scoop to fill liners and top with pumpkin seeds.
  9. Bake 18 to 22 minutes or until toothpick comes out clean

Sriracha Pumpkin Hummus

Sriracha Pumpkin Hummus from The Recipe Runner


Garbanzo beans and Pumpkin.
I’m simply going to leave that there for you to churn over for a second.
At first glance, you may say, “I’ll pass on that one.” If that is you, then you are missing OUT.
Initially, my brain was like, “this might be good.” I love, love, love… yes that’s three loves for Sriracha. I confess, I put it on most things, including my pizza. Please tell me that I am not alone! My family still looks at me like I’ve sprouted a third eye as I delicately drizzle Sriracha over my pizza like it’s a French confection freshly popped from the oven. But hey, my taste buds say yes, so who am I to say no?

This Sriracha Pumpkin Hummus has become my new Fall favorite.


Yep, it has TKO’d my previous “nameless” choice.

I made this humorously simple recipe at about 8:30 this morning.

I then sliced a cucumber and a few bell peppers.

Performed the ritualistic “taste test.”

“Oh, Now that’s good!”
Clicked a few pictures.

“Taste tested” a few more times.
Edited a few pictures…

Taste test
Posted a picture to Instagram

Taste test
By the time I was done editing and posting my “taste test” bowl was empty, and the cucumber and bell peppers were well on their way to being extinct.
Need I say more. Now you just need to make it and feel the bliss I plan on repeating soon.

Sriracha Pumpkin Hummus
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 12
This spicy and slightly smoky hummus makes a great snack or appetizer!
  • Ingredients
  • 15 ounce can garbanzo beans
  • ¾ cup pumpkin puree
  • 2 T. fresh lemon juice
  • 1 t. extra virgin olive oil
  • 1 small garlic clove, minced
  • 1 t. cumin
  • ½ t. chili powder
  • ¼ t. smoked paprika
  • ¾ t. kosher salt
  • 2 t. sriracha
  • ¼-1/2 cup water
  • Pita chips or vegetables for serving
  1. In a high speed blender or food processor add all of the ingredients except the water.
  2. Turn the blender or food processor on and slowly add in the water until the hummus becomes smooth and creamy.
  3. Serve the hummus immediately with pita chip or vegetables, or refrigerate until you are ready to use it.

Have you been following the Pumpkin and Pinterest series? Which recipe is your favorite so far?

Whole Wheat Chocolate Chip Pumpkin Quinoa Muffins


Well, that was a mouth full. Pun intended.  Day 8 of the Pumpkins and Pinterest series brings the deliciously moist and filling Chocolate Chip Pumpkin Quinoa Muffins.  Believe me, they deserve such a big name.  Once again I had to stick some in the freezer to keep them from being devoured on the spot.


I made these Pumpkin Quinoa Muffins from Once a Month Meals pretty close to the original recipe.  My only changes were:

  • Reduced 3/4 cup of brown sugar to 1/2 cup of brown sugar
  • Added 2 tablespoons of Wheat Germ

That’s it, folks.  This is for sure a recipe I would feel comfortable giving my family for breakfast, lunch and snack. The are delicious and have three great grains.

Nutri-licious Benefits

  • Quinoa
    • High in protein (8 g per cup)
    • High in fiber (5 g per cup)
    • Excellent source of Quercetin (anti-inflammatory, antiviral, anti-cancer, anti-depressant effects.
    • Contains significant amounts of flavonoids.
    • Great for those with gluten intolerance
    • Low glycemic index.
  • Dark Chocolate:
    • The cocoa bean contains flavonoids, magnesium and iron for protection from heart disease
    • The chocolate making process provides procyanidins that have an anti-inflammatory action.
    • Contains caffeine and 3 1/2 oz bar of dark chocolate equal to cup of coffee
    • Relatively low-fat, a high source of fiber and minerals.
    • High in antioxidants

I also appreciated that the recipe gave freezing directions and serving day directions.  I can work with that.


Whole Wheat Chocolate Chip Pumpkin Quinoa Muffins
Recipe type: Breakfast
  • ¾ cups Brown Sugar
  • 1 ¼ cups Flour, Whole Wheat
  • 1 ½ teaspoons Pumpkin Pie Spice
  • 1 teaspoon Baking Powder
  • ½ teaspoons Salt
  • ½ teaspoons Baking Soda
  • ¾ cups Quinoa
  • 2 individual Egg
  • ¾ cups Pumpkin, Canned
  • ½ cups Milk
  • ¼ cups Butter
  • 2 teaspoons Vanilla Extract
  • ½ cups Chocolate Chips, Mini
  1. Line a 12-cup muffin pan with paper liners In a large bowl, combine brown sugar, whole wheat flour, pumpkin pie spice, baking powder, salt, and baking soda. Add the quinoa, stirring with a fork to separate. Add the eggs, pumpkin, milk, butter, and vanilla. Stir until just incorporated, then gently fold in the chocolate chips. Bake at 400 degrees for approximately 25 minutes, or until the muffins are golden brown and a toothpick comes out clean.