Three Healthy Pumpkin Recipes

Three Healthy Pumpkin Recipes

It’s Pumpkin Season again. 😉

This is the time of year when the internet almost literally explodes with all things pumpkin – pumpkin lattes, pumpkin pancakes, pumpkin muffins, pumpkin bread, pumpkin tea, pumpkin soap, pumpkin everything.

And for the most part, pumpkin is a pretty great food to love – pumpkins are full of fiber, vitamins, and minerals – but as with most delicious and naturally nutritious things in this world, pumpkin often gets paired with lots of other ingredients that are not so good for us (like sugar…)…

(Take the ever-popular Pumpkin Spice Latte from Starbucks, for example. Did you know that thing has 50 grams of sugar (my fingers hurt just typing that…)? That’s twice your recommended upper limit for daily sugar consumption just in one 16oz drink (let alone all those other pumpkin goodies you’re enjoying throughout the day)).

But never fear, I’ve got alternatives for you! 😉 I love pumpkin goodies as much as anyone – so much so that I’ve got three healthy pumpkin recipes just for you. And the best part is, you only need one can of pumpkin puree to make all three!

Three Healthy Pumpkin Recipes

So here we go…

First up is pumpkin granola, which is really just an October twist on my regular granola recipe… But because of the natural sweetness and texture of pumpkin, you don’t need as much sweetener or oil, plus you’re getting extra nutrition from the pumpkin itself – kind of a win, win, win if you ask me. This recipe uses 6 Tbsp of canned pumpkin puree, leaving plenty of pumpkin for the next recipe…

…which is, of course, pumpkin cookies! :) Full disclaimer: this is not actually my recipe – I’m stealing it from Dr. Hyman but it’s a good one and totally worth passing on. When I made these, I didn’t happen to have almond flour or oat flour on hand, so I just made my own – I stuck 1/2 cup almonds in a food processor, pulsed for a while, then added in 1 cup of oats and pulsed some more before mixing together with the remaining dry ingredients. My cookies turned out a little less smooth-looking than his, but they were a big hit with the whole family! This recipe uses 1 cup of canned pumpkin puree, which means you’ll have a few tablespoons leftover. Just enough for…

…the Pumpkin Spice Latte. Except this version has zero added sugar because we’re using dates instead. Dates are natural sweeteners but since they’re whole foods, they don’t impact your blood sugar in the same way. This recipe is actually almost too sweet for me, so if you’re sensitive to sweets, consider taking one of the dates out. And if you’re used to the 50-grams-of-sugar version, you might like to add one or two more. 😉

So there you have it. Enjoy the nutrition and flavor of pumpkin without going crazy on the sugar part this fall. And let me know which of these recipes you enjoyed the most – I always love hearing from you!

Take care and we’ll talk again soon,
–Tami
xoxo

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