Category Archives: Pumpkin

Grain Free Pumpkin Zucchini Muffins

In case you haven’t heard, it’s been quite hot in Southern California. I’m talking sleep with all the windows open, don’t want to turn on the oven hot. We finally got a couple of days with cool(er) temperatures, and I used the opportunity to finally light my pumpkin candle and whip up some grain free pumpkin zucchini muffins.

Even though pumpkin recipes have been popping up all over the web since August, and pumpkin spice lattes have been available for weeks now (really Starbucks?), I always try to wait and bust out the pumpkin until the weather starts to give a hint of fall, and then it’s all pumpkin, all the time. So consider these grain free pumpkin zucchini muffins a taste of what’s to come over the next few months.

The inspiration for these muffins came from Balanced Bites’ Carrot Pumpkin Spice Muffins, only I used a combo of eggs and egg whites, and swapped carrots for zucchini instead.

At first I wasn’t sure how the zucchini-pumpkin combo would pan out, but I was pleasantly surprised! These muffins also have just a small touch of sweetness from the maple syrup (the good stuff from Canada since we know it tastes better), and contain minimal ingredients.

Grain Free Pumpkin Zucchini Muffins (makes 12 muffins)

Ingredients:

1/4 cup canned pumpkin

2 cups shredded zucchini

3 eggs

3 egg whites

1/2 cup water

3 tbsp maple syrup

1 tsp vanilla

1/2 cup coconut flour

1/4 tsp baking soda

1/4 tsp salt

1 tsp cinnamon

1 tsp ground ginger

Directions:

Preheat your oven to 350F.

In a small mixing bowl whisk your eggs, pumpkin, vanilla, maple syrup and water until well blended. Gently fold in your coconut flour, baking soda, salt, cinnamon and ginger. Mix well.

Gently spoon your batter into paper-lined muffin tins and place in the oven for 35 minutes.

Remove from the oven, cool and enjoy! They are the perfect breakfast/snack/anytime treat.

What’s your favorite pumpkin recipe?

Three Ingredient Pumpkin Paleo Pancake

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On New Year’s Eve our oven broke. It was actually a blessing in disguise because that oven was old, cooked food unevenly, and the stove burners were hard to clean. The Englishman and I headed to Home Depot and bought a beautiful GE Oven and Range that came with 5 burners and a self-cleaning oven. Needless to say I was pretty excited. In honor of the occasion, I finally perfected the three ingredient pumpkin paleo pancake.

I’ve seen three ingredient paleo pancakes around the blog world for a while now, but for whatever reason I couldn’t get on board with the banana and egg combo. My pantry is currently overflowing with canned pumpkin from when I stocked up in the fall so I decided to make a pumpkin version instead.

Now to be perfectly honest, this three ingredient pumpkin paleo pancake is technically more like a crepe as it is thinner than your traditional pancake. This particular recipe also has no sugar added, but feel free to add a tablespoon of honey or maple syrup to sweeten it up a bit.

Lastly, this could technically be considered a four ingredient pancake because of the cinnamon, but I’m calling it three ingredient since the base is egg, flax and pumpkin.

This is a perfect quick breakfast to make before work or on a leisurely Sunday morning. I personally prefer to top my pancake with almond butter for extra staying power, but feel free to top with fruit, syrup, or whatever your heart desires.

Three Ingredient Pumpkin Pancake (makes 1 large pancake)

Ingredients:

1 large egg + 1 egg white

1 tbsp flax

1/4 cup canned pumpkin

pinch of salt and cinnamon

Directions:

Mix all ingredients in a small mixing bowl and whisk until well blended.

Pour your pancake batter into a greased skillet and cook over medium heat. It will take about 3-4 minutes for your pancake to set.

Gently flip your pancake and cook the other side for about the same amount of time, then enjoy your pancake! Again, I like to smother mine with almond butter, but then again that’s just me.

This is a perfect recipe to help use all that extra canned pumpkin you may have lying around and to sneak in some extra omega 3’s for the day from the flax.

Any other three ingredient pancake recipes I should try?

Chocolate Pumpkin Chia Pudding

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Can we talk about chia pudding for a second? Apparently it’s been all the rage for quite some time now and I have yet to try it. I don’t know why because I love chia seeds in bar form and in oatmeal, but for whatever reason I never made pudding even though it is ridiculously easy. After realizing I had a large bag of chia seeds in my pantry that were dying to be used, I decided to make pumpkin chocolate chia pudding, because it’s been too long since I have made anything with pumpkin.

This pudding is only sweetened with honey. That’s it. With the holidays coming up and the abundance of desserts that are bound to come my way, I’m trying to keep the sugar intake in check until Thanksgiving, and then all bets are off.

But it turns out that this pudding was so good I just may need to make it again amongst all the holiday treats. Maybe add some peppermint to it as well. ‘Tis the season!

Chocolate Pumpkin Chia Pudding (adapted from this recipe, gf/vegan/paleo)

*Makes 2 servings

Ingredients:

1/4 cup chia seeds

1 1/4 cup almond milk

1 tbsp cocoa powder

2 tbsp pumpkin

2 tbsp honey

Directions:

In a large mixing bowl combine all of your ingredients until well blended. Place bowl in the fridge and cover for a couple of hours so the pudding has time to solidify.

Spoon pudding into bowls and enjoy! If you want to add a little decadence to your pudding add some chocolate chips, whipped cream, or even some candy cane bits. Like I said, ’tis the season!

What kind of pudding is your favorite? Growing up, I loved rice and tapioca pudding.

I KNOW. It’s more pumpkin. What can I say? I’m addicted and rolling with it all through fall. Fortunately pumpkin is full of good things like beta-carotene, fiber and vitamin K, which is all the more reason to enjoy this vegetable in all sorts of forms. Lately my new favorite way to enjoy pumpkin is in the form of pumpkin beer bread.

I made pumpkin beer bread a couple of years ago using Smuttynose Pumpkin Beer, and this time around I wanted to make the beer bread using canned pumpkin. I ended up using a German wheat beer since it was what we had on hand and I didn’t have time to get a proper pumpkin ale. I also decided to use sorghum and brown rice flour instead of all-purpose.

With all these little tweaks, I honestly wasn’t quite sure how this bread would turn out, but it came out delicious! You can definitely taste the beer in this bread, so if you want to reduce that beer taste I recommend using a little more sugar or reducing the amount of beer.

This bread is ridiculously easy to make and was promptly devoured in a matter of days. Let the pumpkin obsession reign supreme!

Pumpkin Beer Bread

Ingredients:

1 bottle of beer of your choice (I prefer a wheat beer)

2 cups sorghum flour

1 cup brown rice flour

1/4 cup pumpkin

2 tablespoons maple syrup

1 tsp salt

1/2 tsp cinnamon

3 tsp baking powder

Directions:

Preheat your oven to 350F. In a large mixing bowl combine your flours, salt, cinnamon and baking powder.

Slowly pour your beer into the flour mixture and blend well. Add your pumpkin, maple syrup and coconut oil and continue to mix until well combined.

Pour your bread mixture into a loaf pan and bake for 50-60 minutes. The bread should turn a nice golden color when it’s done.

Cool and enjoy!

I definitely want to try this bread again with a pumpkin beer. I’ve heard Dogfish Head’s Punkin’ Ale is quite delicious, but are there any other pumpkin beers I should try?

Sweet Potato Bites

Good Eats with a Healthy Twist!

Category Archives: Pumpkin

Grain Free Pumpkin Zucchini Muffins

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Three Ingredient Pumpkin Paleo Pancake

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Chocolate Pumpkin Chia Pudding

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