Category Archives: Pumpkin

Baked Maple PB Pumpkin Oatmeal

The minute the calendar hits October 1st, I start breaking open the cans of pumpkin and don’t look back until at least December. And since Southern California hasn’t quite gotten the memo that it’s fall yet, I’ll consider my pumpkin recipes an offering to the fall weather gods. Starting with this baked maple pb pumpkin oatmeal.

I’ve teamed up with Peanut Butter and Co. and Bob’s Red Mill (two of my favorite brands) to help celebrate #Oatober! But since I love oatmeal so much, pretty much every day is #Oatober for me.

I decided to combine three of my favorite things: oats, peanut butter and pumpkin into a delicious breakfast dish that is the perfect leisurely weekend breakfast that can then be reheated into leftovers for the week. This recipe is simple, requires minimal ingredients, and is oh so delicious.

I used Mighty Maple peanut butter in this, but regular PB would do just fine. If you are feeling a bit more decadent, I think Dark Chocolate Dreams would make an excellent choice…but then again, when is chocolate peanut butter not a good idea?

Baked Maple Pumpkin Oatmeal

Ingredients:

1/2 cup Mighty Maple Peanut Butter

1/2 cup canned pumpkin

2 cups Bob’s Red Mill Gluten-Free Oats

1/4 cup almond milk

1 egg

1 tsp cinnamon

1 tsp vanilla

1/4 tsp baking powder

1/4 tsp salt

Directions:

Preheat your oven to 350F.

In a large mixing bowl mix your pumpkin, egg, almond milk, vanilla and peanut butter until all is well blended. Gently fold in your oats, salt, baking powder and cinnamon and continue to mix.

Fold your mixture into a greased baking dish and place in the oven for 25-30 minutes.

Remove from the oven, eat and enjoy! Leftovers will keep in the fridge for 2-3 days.

Thanks Peanut Butter Co. and Bob’s Red Mill for sending me the delicious goodies!

Pumpkin Protein Smoothie

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This is probably one of the simplest recipes I’m ever going to post on the blog. In fact, I hesitate calling in a “recipe” since it’s literally just blending ingredients together. But since fall is in full swing and I can’t get enough pumpkin in my life, I felt it was only appropriate to share this pumpkin protein smoothie.

I really love using pumpkin in smoothies because not only does it give the smoothie a nice creamy texture, it’s loaded with good stuff like potassium and Vitamin C, which makes the perfect recovery drink after a hard run. I’ll get back from my run, throw the ingredients in the blender and then put the smoothie in the fridge to chill while I shower and get ready for the day, since I like my smoothies COLD.

Speaking of cold smoothies, am I the only one who wants them as chilled as possible? I always load my smoothie up with ice and almond milk, and then leave it in the fridge to chill down even more. My husband on the other hand, likes his smoothies more at a room temperature and always requests that I leave the ice out, which I can’t even fathom. I’m the same way with water too – the colder the better.

Whether you like this pumpkin protein smoothie ice-cold or room temperature, you need this smoothie in your life. It’s almost like pumpkin pie in a glass, but a whole lot healthier.

Pumpkin Protein Smoothie (makes 1)

Ingredients:

1 cup almond milk (or any milk of your choice)

1/4 cup canned pumpkin

1 tsp cinnamon

1 tsp nutmeg

1 tbsp almond butter (pb works great too!)

1 packet or scoop protein powder. I use brown rice protein

LOTS of ice

Directions:

Place all of your ingredients in a blender. Blend until smooth.

Pour in a glass or container of your choice and enjoy (I love using the Starbucks tumbler cups).

I’ve found the following items also go great in this pumpkin protein smoothie if you want to amp it up a bit:

– Frozen Banana

– Cacao Powder

– Extra almond butter or PB

– Unsweetened coconut

– Drizzle of honey or maple syrup

So smoothie lovers tell me, do you drink your smoothies super cold? Or are you more of the room temp variety?

Grain Free Pumpkin Chocolate Chip Cookies

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We are over halfway through October which means that pumpkin season is in full swing. When the lovely Natalie from In Nat’s Shoes suggested we do another coast to coast cookie swap, I immediately knew I needed to make some grain free pumpkin chocolate chip cookies to share.

I originally found a recipe for Sweet Potato cookies in Paleo Magazine, and decided to swap the sweet potato for pumpkin, and add some chocolate chips, because why not? A lot of people are often skeptical of paleo baked goods, but I wanted to prove everyone wrong by creating these pumpkin gems.

The cookies have minimal ingredients and are sweetened with honey, but you can definitely jazz them up with cranberries, coconut, chopped nuts…the sky’s the limit!

I was pretty pleased with how the cookies turned out and hopefully my cookie recipients were as well! I was lucky enough to get some chocolate caramel cookies from Domestic Wannabe, chocolate chip coconut almond cookies from Foodologie, and cinnamon sugar cookies with apple topping from Urban Chick’s Foodie Ventures. Needless to say, the cookies did not last long in our house.

Grain Free Pumpkin Chocolate Chip Cookies (adapted from a recipe in Paleo Magazine)

Ingredients:

1 cup blanched almond flour

1 cup canned pumpkin

1/2 cup chopped pecans

1/2 cup semisweet chocolate chips

1/4 cup unsweetened almond milk

1 egg

2 tbsp maple syrup

1 tbsp cinnamon

1/2 tsp baking powder

pinch of salt

Directions:

Preheat your oven to 400F. In a small mixing bowl whisk together all of your dry ingredients.

In a larger bowl, mix your pumpkin, maple syrup, almond milk and egg until well combined. Fold your dry ingredients into your wet mixture and continue mixing until blended.

Grease a baking sheet or line with parchment paper and gently place small spoonfuls of cookie dough onto the baking sheet.

Bake for 20-25 minutes, then enjoy!

Thanks ladies for participating in the Coast to Coast Cookie Swap again! To see their recipes, be sure to check out their blogs as well:

Natalie: In Nat’s Shoes

Karla: Foodologie

Coco: Urban Chick’s Foodie Adventures

Jazzy: Jazzy Jonez

Amber: Domestic Wannabe

Frozen Pumpkin Bites

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A few weeks ago when we had our big heat wave, I was in the mood for something with pumpkin but didn’t feel like turning the oven on. Since all I wanted to do was eat ice cream to help beat the heat, I decided that making some healthy frozen pumpkin bites would be a nice way to get a cool treat without a lot of sugar.

These frozen pumpkin bites are made with canned pumpkin, chia seeds, a variety of nuts and cinnamon. That’s it. They definitely aren’t sweet at all, but I think adding a tbsp of maple syrup or honey would give them some nice flavor.

The great thing about these bites is that they are so versatile! You can swap in nuts and seeds of your choice, and even add some chocolate chips if you are feeling extra fancy (which I plan on doing for my next batch).

Whether you are in a heat wave or not, you’ll definitely want to add these frozen pumpkin bites to your snack rotation.

Frozen Pumpkin Bites (makes 8 balls)

Ingredients:

1/2 cup canned pumpkin

1/4 cup shelled pistachios

1/4 cup silvered almonds

1/4 cup pepitas

2 tbsp chia seeds

1 tsp cinnamon

1 tsp nutmeg

1 tsp ginger

1/2 cup water

pinch of salt

Directions:

Place all of your ingredients in a food processor. Pulse until the nuts and seeds are chopped. If you don’t have a food processor you can chop the ingredients by hand as well.

Roll your mixture into balls and place on a baking tray lined with parchment. Place in the freezer for 1-2 hours, or until the balls are nice and firm. You can also place the balls in the fridge, just let them chill longer.

Eat and enjoy! The perfect frozen pumpkin snack.

Sweet Potato Bites

Good Eats with a Healthy Twist!

Category Archives: Pumpkin

Baked Maple PB Pumpkin Oatmeal

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Pumpkin Protein Smoothie

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Grain Free Pumpkin Chocolate Chip Cookies

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Frozen Pumpkin Bites

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