Healthy and Delicious Pumpkin-Based Recipes

In honor of National Pumpkin Day on October 26, we’ve rounded up our favorite healthy pumpkin recipes. Let us know if you try any of these at home by tagging Robin Martin & Associates in your social media posts!

Gluten-Free Pumpkin Spice Waffles by Cookie + Kate

We love these waffles since you can easily freeze them! You might want to make a big batch and treat yourself to pumpkin waffles on busy weekday mornings. Just pop them in the toaster and you’re good to go!

Healthy and Delicious Pumpkin-Based Recipes

INGREDIENTS

INSTRUCTIONS

  1. In a large mixing bowl, combine the oat flour, baking powder, salt, cinnamon, ginger, nutmeg and all spice or cloves. Whisk to combine.
  2. In a medium mixing bowl, whisk the eggs. Then add the milk, coconut oil or butter, pumpkin purée, maple syrup and vanilla extract. Whisk until the mixture is thoroughly blended.
  3. Pour the liquid mixture into the oat flour mixture. Stir with a big spoon until just combined (the batter will still be a little lumpy). Let the batter rest for 10 minutes so the oat flour has time to soak up some of the moisture. Plug in your waffle iron to preheat now.
  4. Once 10 minutes is up, give the batter one more, gentle swirl with your spoon. The batter will be pretty thick, but don’t worry! Your waffles will turn out great. Pour batter onto the heated waffle iron, enough to cover the center and most of the central surface area, and close the lid.
  5. Once the waffle is deeply golden and crisp, transfer it to a cooling rack or baking sheet. Don’t stack your waffles on top of each other or they’ll lose crispness. If desired, keep your waffles warm by placing them in a 200-degree oven until you’re ready to serve. Repeat with remaining batter and serve with desired toppings on the side.

NOTES
*MAKE YOUR OWN OAT FLOUR: Simply blend old-fashioned or quick-cooking oats in a food processor or blender until they are ground into a fine flour. You’ll need to blend about 2 ¼ cups oats to make 2 ¼ cups flour.

Recipe taken from Cookie + Kate. Click here for entire post: https://cookieandkate.com/easy-gluten-free-oat-waffles/

Pumpkin Smoothie by Ree Drummond/The Pioneer Woman

Just freeze up some portions of pumpkin pie filling or pumpkin puree, and you have the basis of a scrumptious pumpkin smoothie! You won’t believe the deliciousness.

Healthy and Delicious Pumpkin-Based Recipes

INGREDIENTS

DIRECTIONS

  1. Well ahead of time, place pumpkin pie filling into a freezer-safe container. Freeze for a few hours or until frozen solid.
  2. To make the smoothie, add milk, and yogurt to a blender. Drop in the frozen pumpkin pie filling and blend until the frozen filling is completely pulverized. Add more milk or yogurt as needed to get it the consistency you’d like.
  3. Pour into individual glasses and sprinkle the tops with graham cracker crumbs. Serve immediately!

Recipe taken from The Pioneer Woman. Click here to read: https://www.thepioneerwoman.com/food-cooking/recipes/a10387/pumpkin-smoothie/

Pumpkin Chili by Erin Clarke/Well Plated by Erin

Made with turkey, fresh vegetables and a complex array of spices, this healthy chili recipe is pure magic.

Healthy and Delicious Pumpkin-Based Recipes

INGREDIENTS

DIRECTIONS

  1. Sauté the onion, potato, peppers, and garlic.
  2. Stir in the turkey, salt, and pepper.
  3. Add the remaining spices.
  4. Stir in the beans, pumpkin, tomato sauce, tomatoes, and broth. Bring the mixture to a simmer.
  5. Simmer for about 30 minutes.
  6. Serve with toppings, and ENJOY!

Recipe taken from Well Plated by Erin. Click here to read entire recipe: https://www.wellplated.com/pumpkin-chili/

Vegan Pumpkin Alfredo Pasta by Jessica Hoffman/Choosing Chia

If you don’t have cashews on hand or have a nut allergy, you can replace the cashew cream with coconut milk. Simply use 1 1/4 cup of coconut milk in place of the cashew cream. You can also make this recipe with a variety of add-ins if you want to mix it up like shallots, mushrooms and roasted butternut squash!

Healthy and Delicious Pumpkin-Based Recipes

INGREDIENTS

DIRECTIONS

  1. Blend the cashews and water in a high-speed blender until smooth & creamy. Set aside.
  2. Heat the olive oil in a pan on medium-high heat, then add the garlic and sage and let cook for 1 minute.
  3. Reduce heat to medium and add the pumpkin puree and cashew cream mixing until incorporated.
  4. Add the salt, pepper, nutmeg and let the sauce cook down for 2 minutes. Remove the sage from the pan.
  5. Add your cooked pasta to the pan and toss together.

Recipe taken from Choosing Chia. Click here to read full post: https://choosingchia.com/vegan-pumpkin-alfredo/

Pumpkin Chocolate Chip Cookies by Erin Lives Whole

Healthy and Delicious Pumpkin-Based Recipes

INGREDIENTS

DIRECTIONS

  1. Preheat oven to 350F and line baking sheet with parchment paper.
  2. In a large bowl, whisk together egg and coconut sugar.
  3. Stir in almond butter, pumpkin puree, and vanilla.
  4. Add in almond flour, baking soda, and spice.
  5. Stir till combined and then add in chocolate chips.
  6. Refrigerate for 30 minutes.
  7. Roll into balls and add more chocolate chips on top if desired.
  8. Press down slightly before baking for 12 minutes.

Recipe taken from Erin Lives Whole. Click here to read entire blog post: https://www.erinliveswhole.com/healthy-pumpkin-cookies/#tasty-recipes-6287

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