I know one of the big Fall debates is about all things pumpkin spice. I will admit...I am all about it. My boys were making fun of me this past weekend (as they should) because I had my coffee with pumpkin spice creamer (sugar free of course 😂), my pumpkin spice protein shake (oh my goodness SO good), and I made some pumpkin pancakes before we left. I just couldn't help it. I love it all during Halloween and Thanksgiving. So today I am going to share a few of the recipes that I absolutely love...yes the pumpkin pancakes, some pumpkin cookies, and some pumpkin bread. It's perfect for any Fall gathering you attend and for Thanksgiving to have with some tea of coffee. The best part about it all? They are not filled with sugar, so eating them can be guilt free. I love having a hot cup of coffee in the morning, grabbing any of my pumpkin favorites, and read my Bible. It's perfect. Let me know if you have any pumpkin favorites too!
PUMPKIN COOKIES:
2 1/2 C rolled oats (I use gluten-free)
1 C pumpkin purée
2-3 tablespoons maple syrup (Start with 2 T and test sweetness. Add an additional T if desired.)
1 tsp pumpkin pie spice
1 tsp cinnamon
1/2 C chocolate chips (I use dark chocolate or sugar free)
-Preheat oven to 350 degrees.
-Mix all ingredients in a bowl to form thick dough.
-Using hands, shape 12 cookies. The cookies will not spread flat or change shape during baking, so however you put them on the pan, is how they will turn out. Shape into balls, or press flat.
-Place on baking sheet.
-Bake for 10 minutes.
-We love eating them hot!
-Once they are cooled, store in an airtight container in the fridge for 1 week.
*You can make a double batch and freeze half in the freezer for 3 months.
PUMPKIN No Bake Energy Bites:
1/2 C canned pumpkin puree
1/2 C almond butter (Or your favorite nut butter. Read the label! Make sure there's no sugar added.)
4 Tablespoons maple syrup
1/2 tsp pumpkin pie spice
1 1/4 C rolled oats (I use gluten-free)
1/2 C unsalted pumpkin seeds
1 scoop of your favorite protein powder (Some of my favorites are Truvani and Plexus...again, just read the label!)
OR
1/4 C ground flax meal AND
1/4 C whole flax seeds
Optional - I add sugar free or dark chocolate chips
-Combine all the ingredients in a bowl until well blended and refrigerate for 15-20 minutes.
-Roll the mixture into 1-inch balls and place on a baking sheet lined with parchment paper.
-Return to the refrigerator for an additional 15 minutes.
-Transfer the balls to an airtight container and store in refrigerator for up to 1 week.
*Bites can be frozen in an airtight container for up to 2 months.
PUMPKIN BREAD: (I make these into muffins because my family will eat a muffin, but not bread. Don't ask me.)
1 C pumpkin purée
1 medium apple, cored and sliced (you can peel it, I just typically don't haha)
1/2 C honey
1/2 C extra virgin olive oil or avocado oil
2 tsp vanilla extract
2 large eggs
1 3/4 C whole wheat flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp salt
Optional - we love adding dark or sugar free chocolate chips. You can also add any chopped walnuts or pecans .
-Preheat oven to 350
-Prepare muffin tins with spray or muffin liners
-In blender, add pumpkin, honey, oil, apple, vanilla and eggs. Blend till mixed.
-In a separate bowl, mix together all the dry ingredients.
-Using a rubber spatula, fold wet ingredients (does anyone really know what "folding" means? 🤷♀️), Well, however you can figure it out, fold the wet ingredients into the dry ingredients.
-Add any of your extra ingredients.
-Pour mixture into muffin tins, making sure to fill just under halfway, as they will rise
-Bake 15 minutes.
-Serve warm!
PUMPKIN PANCAKES:
I love these pancakes (add a dab of butter and some maple syrup?? Delicious!), but I do have to be honest that the first couple of pancakes don't always turn out the best. I've learned over time to make sure the pan is heated thoroughly (maybe this is a no-brainer I should know), but I get anxious and just want to start cooking (and eating!) So if you're like me, just know that as you keep cooking, they'll get better looking and easier to turn. These pancakes are on the thinner side, so you can add a tad more almond flour or lessen your milk.
1 C almond flour
1 tsp baking powder
2 tsp pumpkin pie spice
1 tsp cinnamon
4 large eggs
1/3 C pumpkin purée
1/4 C unsweetened almond milk
1 tablespoon sugar-free maple syrup
1 tablespoon water
-In blender, add all wet ingredients and blend well.
-Add dry ingredients to the wet ingredients, and blend together.
-Pour into heated skillet or griddle over medium heat.
-Cook approximately 3 minutes on one side, and flip.
-Remove and serve warm!
*We put the leftovers (if there are any) in an airtight container and keep in refrigerator. We love throwing them in baggies and bringing with us for a healthy on the go snack.
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