It’s no secret I am a pumpkin lover, no matter what season we are in. Actually, I stock up on pumpkin in the fall in order to never run out. I have (run out, that is) in the past–no fun! So here is my newest pumpkin creation. Let me tell you, it’s worth the try. And really easy to make.
Grain-Free Pumpkin Power
1 1/2 cups pumpkin puree
1/2 cup almond butter
1/3 cup xyletol (or honey)
1 T pumpkin spices
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1 T vanilla
Preheat oven to 350F and spray an 8″ x 8″ pan with nonstick cooking spray. Combine all of the ingredients in a medium bowl, and mix until well mixed.
Pour batter into prepared pan and bake for 40 minutes, or until the edges are golden brown and the center is firm. Cool, cut in squares and serve. Keeps well in the refrigerator.
Two things about me: I have a low tolerance for boredom, and I love anything pumpkin…
So, even though I love my skinny muffin, I simply got tired of them one day and decided to try something else, and since it’s fall and I love pumpkin, it had to be this! it turns out it’s easy, delicious, filling and healthy. What’s not to like? It’s like having pumpkin pie for breakfast and not feeling guilty about it at all. It’s like Thanksgiving every morning!
Pumpkin Goodness Breakfast
1/2 cup pumpkin puree
3 T oat flour (oatmeal ground up; measure after grinding)
pinch of salt
1/2 tsp baking powder
Sweetener to taste (I use 1/2 tablespoon Truvia)
1 tablespoon crushed walnuts (optional–I love it for the crunchiness)
1/2 teaspoon pumpkin pie seasoning
Mix it all together in a microwave safe cup and microwave for 2 minutes. Voila!
216 calories, 12 g good fat, 20 grams good carbs, 11 g protein, 3 g fiber