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Tag: pumpkin

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
Author: 
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.
Ingredients
  • 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
Instructions
  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

Easy Pumpkin Nut Butter Waffles

Todays feature recipe for the Pumpkin and Pinterest series is Gluten-Free Pumpkin Waffles from Cats to Cooking. Swing over and show her some love for an excellent, pinnable recipe.

I was so excited to see this pin because I am a bit of a waffle snob. I love waffles, but they need to be cooked just right. Crispy on the outside and nice and moist in the middle.

This recipe had a short ingredient list and was gluten-free so I was excited to try them.


I am always looking for ways to switch thing up for school lunches and when I was preparing to make these beauties I decided to try it a little different.

Instead of using almond flour I used almond butter.

I took out the cashew milk.

I made the waffles with my daughters babycakes mini waffle maker. The batter is pretty thick so I used my little piping tool to pipe these into the little griddles. A spoon and spatula would have worked well also. Just spoon in and smooth. 

  
    
They turned out perfect for little hands. They actually turned out perfect for my big hands too.

   
 I let the boys sample them with a side of pumpkin yogurt.

The house smelled like there were thousands of nut butter fairies playing in the air around me.

  
I decide to make a big batch of these after the initial batch. Partially because the boys ate half of the first go around and partially because I loved the idea of packing these in the kids lunches for the week.

  
This recipe made about 52 mini waffles.

1 cup pumpkin purée

2 cups almond butter

5 eggs

1 tsp cinnamon

1 tsp vanilla extract

1 tsp baking powder

1/2 tsp baking soda

Coconut oil for greasing waffle iron

Instructions

Plug in and preheat waffle iron on low setting.

Put all ingredients in blender.

Blend until smooth.

Spray or brush oil onto waffle iron 

Pipe or spoon mixture onto waffle iron and smooth. 

Close the waffle iron and let cook about 5 minutes. If the waffle iron is still steaming, let cook a bit longer.

Open waffle iron, remove waffles with rubber spatula. 

Have you been following the Pumpkin and Pinterest series?  What are your favorites so far?

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
Author: 
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
This spicy and slightly smoky hummus makes a great snack or appetizer!
Ingredients
  • 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
Instructions
  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?

Healthy No-Bake Pumpkin Bites (Paleo, Vegan, Gluten-Free)

The Jazzy Sweet Life

For today’s Pumpkin and Pinterest, recipe I am sharing a post from my 12-year-old daughter.  She made these Healthy No-Bake Pumpkin Bites for a blog post on her site.  They are a cross between cake pops and donut holes.  All I can say is they were scrumptious but don’t take my word for it.

 


This is what she had to say.  Enjoy

You can see more of her post geared toward active tweens who love to cook. The Jazzy Sweet Life

These are so delicious and easy to make treats.I would definitely make these again for an incredible lunch or snack option. These are a lot more healthy than a regular cake pop and donut hole yet they have the same texture as a fluffy cake or donut. I let my family of nine “try” these and by the time they were done “trying” the plate was empty.I would probably make a double or triple batch and freeze half for later. You have to try these if you are a pumpkin and cinnamon and sugar lover.

Adapted from the big mans world

 

Ingredients:

1 3/4 cups Processed Rolled Oats

1/4 cups Coconut Flour

2 Tbsp Granulated Sugar

2 tsp Cinnamon

2 tsp Nutmeg

1/2 cup Pumpkin Puree

1 tsp Vanilla Extract

1/4 cup Peanut Butter

1/4 cup Honey

1 Tbsp Coconut Milk


 

1/4 cup Granulated Sugar

2 tsp Cinnamon


 

IMG_2503

Process the rolled oats in a food processor.

IMG_2504

Mix together the processed rolled oats, coconut flour, sugar, nutmeg, and cinnamon.

IMG_2506

In a separate bowl add the honey and peanut butter and microwave in 30-second intervals.

IMG_2507

Stir together the vanilla extract into the honey and peanut butter.

IMG_2508

Add the pumpkin puree and peanut butter mixture to the flour mixture.

IMG_2509

It is time to assemble the bites.Roll the mixture into epual sized bowls and then roll each one into the cinnamon and sugar mixture which is adding the cinnamon and sugar together and mixed together in a bowl.Put the bites onto a baking sheet and place in the fridge for 10 minutes.

IMG_2510

Your bites are done enjoy them with a nice cup of coffee or tea and relax.

capture image

5.0 from 7 reviews
Healthy No-Bake Pumpkin Bites (Paleo, Vegan, Gluten-Free)
Author: 
Recipe type: Snack
 
These are so delicious and easy to make treats.I would definitely make these again for an incredible lunch or snack option. These are a lot more healthy than a regular cake pop and donut hole yet they have the same texture as a fluffy cake or donut. I let my family of nine “try” these and by the time they were done “trying” the plate was empty.I would probably make a double or triple batch and freeze half for later. You have to try these if you are a pumpkin and cinnamon and sugar lover.
Ingredients
  • 1¾ cups Processed Rolled Oats
  • ¼ cups Coconut Flour
  • 2 Tbsp Granulated Sugar
  • 2 tsp Cinnamon
  • 2 tsp Nutmeg
  • ½ cup Pumpkin Puree
  • 1 tsp Vanilla Extract
  • ¼ cup Peanut Butter
  • ¼ cup Honey
  • 1 Tbsp Coconut Milk
  • ¼ cup Granulated Sugar
  • 2 tsp Cinnamon
Instructions
  1. Process the rolled oats in a food processor.
  2. Mix together the processed rolled oats, coconut flour, sugar, nutmeg and cinnamon.
  3. In a separate bowl add the honey and peanut butter and microwave in 30-second intervals.
  4. Stir together the vanilla extract into the honey and peanut butter.
  5. Add the pumpkin puree and peanut butter mixture to the flour mixture.
  6. It is time to assemble the bites.Roll the mixture into epual sized bowls and then roll each one into the cinnamon and sugar mixture which is adding the cinnamon and sugar together and mixed together in a bowl.Put the bites onto a baking sheet and place in the fridge for 10 minutes.
  7. Your bites are done enjoy them with a nice cup of coffee or tea and relax.

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