Happy Fall! I have some yummy-healthy treats to share with you and some not so healthy :) Balance is key, right? Pumpkin, you either love it or hate it but at my house we kinda love it. This time of year you can find just about anything in a pumpkin flavor, even soap!
It can be hard to keep a healthy diet and enjoy all the yummy treats that Fall brings with it. But don't worry, I've got you covered!
Below are just a few delicious pumpkin lover treats for you and your family to enjoy without blowing your healthy eating habits.
Healthy Option 1 - Pumpkin Protein Bites
1.5 cups Rolled Oats 1 Scoop of French Vanilla Complete by Juice Plus+
(this kinda makes it taste so delish!) 2/3 Cup 100% Pumpkin Puree 1/4 Cup Chia Seeds 1/4 Cup Honey (raw if possible or maple syrup) 1 TBSP Vanilla Extract 1-2 TSP pumpkin pie spices, or cinnamon 1/4 Cup mini chocolate chips (I use dark chocolate chips)
Combine everything except the chocolate chips.
Once mixed, add chips. Let mixture chill about 30 minutes and then roll into bite size portions. Keep chilled.
Gluten & Dairy Free
Healthy Option 2 - Flourless Pumpkin Muffins
1/2 cup pumpkin puree
1 1/2 cups white beans (15-oz can)
1/4 cup pure maple syrup or honey
2 tsp pure vanilla extract
2 1/2 tbsp sugar OR pinch stevia
1/2 cup quick oats
1/4 cup peanut butter or almond butter
1/4 tsp salt
1 3/4 tsp cinnamon
1/2 tsp pumpkin pie spice or additional cinnamon
3/4 tsp baking powder1/8 tsp baking soda
Preheat oven to 350, and grease a muffin tin or line with cupcake liners. Drain the beans, rinse very well, and pat dry. This is important, as it gets rid of any bean taste. Combine all ingredients in a high speed blender or food processor until completely smooth.
Spoon the batter into the liners, smooth the tops, and bake 20 minutes. They will look underdone – let sit 20 minutes and they will firm up. They also firm up even more overnight. However, these are supposed to be fudgy and almost pumpkin-pie-like, not fluffy and flour-y like your usual muffins.
Gluten & Dairy Free
Healthy Option 3 - Pumpkin-Coconut Smoothie
1 cup of coconut water or coconut milk 1/4 cup of pure pumpkin puree 1 banana, frozen 2 tsp of pumpkin spice 1 scoop of French Vanilla Complete by Juice Plus+ 3-4 cubes of Ice
DIRECTIONS Blend all ingredients together and top with unsweetened coconut and pumpkin seeds. Enjoy! Gluten & Dairy Free
Not So Healthy Option 4 - Pumpkin Whoopie Pies with Maple Cream Cheese Filling
For the Whoopie Pies:
3 cups all-purpose flour (you could try a gluten free baking powder to make these gluten free)
2 tbsp cinnamon
1 tsp baking powder
1 tsp baking soda
1 tsp salt1 tsp ground ginger
½ tsp ground nutmeg
1 cup granulated sugar
1 cup dark brown sugar
1 cup canola or vegetable oil
3 cups chilled pumpkin puree, canned pumpkin
1 teaspoon vanilla extract
For the Maple-Cream Cheese Filling:
3 cups powdered sugar
8 ounces cream cheese, at room temperature
4 ounces unsalted butter, at room temperature, (½ cup )
3 tbsp maple syrup
1 tsp vanilla extract
1. Preheat oven to 350 degrees. Line baking sheets with parchment paper or a silicone baking mat.
2. In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg. Set aside.
3. In a separate bowl, whisk the granulated sugar, the dark brown sugar, and the oil together. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.
4. Gradually add the flour mixture to the pumpkin mixture and whisk until completely combined.
5. Use a small cookie scoop or a large spoon to drop a rounded, heaping tablespoon of the dough onto the prepared baking sheets, about 1 inch apart.
6. Bake for 10 to 12 minutes, making sure that the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. The cookies should be firm when touched. Remove from the oven and let the cookies cool completely on a cooling rack.
7. To make the filling, beat the butter on medium speed until smooth with no visible lumps, about 3 minutes. Add the cream cheese and beat until smooth and combined, about 2 minutes. Add the powdered sugar a little at a time, then add the maple syrup and vanilla and beat until smooth.
8. To assemble the whoopie pies: Turn half of the cooled cookies upside down. Pipe or spoon the filling (about a tablespoon) onto that half. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spread to the edges of the cookie. Repeat until all the cookies are used. Put the whoopie pies in the refrigerator for about 30 minutes to firm before serving.
*Full of gluten and dairy!
I hope one of these recipes makes your mouth water and satisfies your pumpkin craving this Fall!
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“Do you not know that your bodies are temples of the Holy Spirit, who is in you, whom you have received from God? You are not your own; you were bought at a price. Therefore honor God with your bodies.”