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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. ūüôā


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
  • 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
  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.


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 pur√©ed 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¬į
  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


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?