Happy National Pumpkin Day!
Each year, fall brings with it a pumpkin frenzy so real, we have an entire day dedicated to celebrating this staple of the season. Pies, breads, and muffins fill our kitchens with the spiced smell that indicates chilly fall weather is finally here.
You deserve to indulge in your pumpkin treats this autumn. Not all pumpkin treats are as sugar-filled as pumpkin spice lattes, or as fat-filled as the classic pumpkin pie. This veggie is extremely nutritious, and a lot healthier than you might expect!
Packed with vitamin A to boost your vision, and loaded with fiber that keeps you full, promotes better digestive health, and lowers your cholesterol, pumpkin makes a perfect fall cooking and baking staple.
In honor of today, we’re hooking you up with not one, but TWO healthy recipes, which are packed with good for you ingredients and sweet, delicious flavor. Just make sure you use 100% canned mashed pumpkin in these recipes, not pumpkin pie filling!
Pumpkin Pie Smoothie
What you’ll need:
1 frozen banana
¼ cup canned pumpkin
1 tbsp almond butter
½ cup almond milk
1 tsp pumpkin pie spice
½ tsp vanilla extract
2 tsp honey
Combine all ingredients in a blender, and blend until thick and creamy. If desired, pour into a bowl and top with your favorite toppings. We love granola, banana slices, and dark chocolate chips!
Pumpkin chocolate chip oatmeal bars
What you’ll need:
3 cups oats
¾ cup coconut sugar (or brown sugar, if needed)
½ cup canned pumpkin
1 tsp cinnamon
¼ tsp salt
½ pumpkin pie spice
1 tsp vanilla extract
¼ cup maple syrup
⅔ cup dark chocolate chips
What to do:
- Preheat the oven to 350 degrees F. Grease a 9 x 9 baking pan with cooking spray.
- Mix together your oats, spices, and salt in a bowl.
- In a separate bowl, whisk together your pumpkin, coconut sugar, egg, maple syrup, and vanilla.
- Combine wet and dry ingredients, stir until evenly mixed, and add in the chocolate chips.
- Pour the mixture into your greased pan, and bake for 35–40 minutes, until golden brown.
- Slice, and enjoy!
Tip: We recommend topping these with your favorite nut butter!
Author: Maggie Harriman