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.
I know, I know, Thanksgiving and Christmas are long gone, but I just love pumpkin. Every.Single.Day. Any Season. Just Pumpkin. So I keep making pumpkin things… This recipe is altered from an old one. The cookies are a bit mushy, but I like that feel–very satisfying! And again,super easy, fast and no flour and no white sugar, folks!
No-Bake Pumpkin Bites
1/2 cup oat flour (I use regular old oatmeal and process in my food processor)
1 1/2 cup oats
1/4 cup Xylitol (40 % less calories than white sugar and no ill effect on blood sugars!)
1/4 cup pure maple syrup
1 cup pumpkin
1 tablespoon pumpkin spice ( or you can make your own mix of cinnamon, cloves and nutmeg0
1/4 teaspoon each salt and baking soda
Mix all the ingredients together.
Put in the refrigerator for 30 minutes to firm up a bit. Roll into balls.
36 bites, 33 calories each. Boom!
Linking up with an Original Belle and A Cat like Curiosity
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
I posted a couple of recipes in the yummy and healthy page of this blog. Check them out!
My only responsibility for Thanksgiving this year is pumpkin pie. Below is my recipe for a crust-less one.
What about you? Are you making the whole meal? Would you like to share one of your favorite healthy Thanksgiving recipe? Enter it in the comment section and I will make it a blog post–we’ll all get to enjoy it!
Here is the recipe:
CRUSTLESS PUMPKIN PIE
1 1/2 cups cooked pumpkin
¾ cup honey
½ teaspoon each sea salt, cloves and nutmeg
1 ¼ teaspoon cinnamon
1 13-oz can skim evaporated milk
¼ cup skim milk
Nonstick cooking spray
Mix all ingredients together and pour into a pie plate coated with nonstick cooking spray. Bake at 350 degrees F for 30 minutes.
8 Servings; 170 calories each, 3 g fat, 33 g carbohydrates, 1.5 g fiber and 5 g protein
I could not stand it anymore; I just had to have something pumpkin-y the other day. So, here’s the result:
Barb’s Pumpkin Muffins
1 cup rolled oats
1 cup whole wheat flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 1/2 cups cooked pureed pumpkin
1/4 cup honey and 2 T Truvia/Stevia
1 T pumpkin pie spice
Nonstick cooking spray
Preheat oven to 35o degrees F. Spray a 12-muffin cup pan generously with nonstick cooking spray. Mix all ingredients together and pour batter into prepared muffin cups. Bake for 20 minutes or until toothpick inserted in center of muffins comes out clean.
Per muffin: 102 calories, 1.6 g fat, 20 g carbs, 3.3 g protein and 2.8 g fiber
I pulled them out of the oven, grabbed one, poured some hot coffee and went to sit on my patio–perfect!