It’s getting closer to Halloween and the treats seem to be everywhere! Show your family how yummy healthier versions of store bought treats can be. Involve your kids to help mix up the pumpkin punch, and they’ll LOVE the magic of making their very own doughnuts at home. These treats aren’t 100% clean, but they’re what I like to call “cheating clean”–a healthier alternative to a cheat meal that’s full of sugar and calories. Enjoy!
1-2 scoops of mango sorbet (found in the ice cream aisle)
half V8 fruit fusion peach mango flavor
half FIZZE sparkling clementine beverage (found in the aisle with other glass bottle sodas, although this is NOT a soda)
For some extra fun, have kids decorate their clear plastic cups to look like pumpkins with permanent markers–like a Sharpie (washable ones will smudge all over their hands). Do this BEFORE you mix the punch to avoid spills.
1 cup whole-wheat pastry flour (I used white whole wheat flour)
¾ teaspoon baking powder
¾ teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon salt
⅓ cup sugar
½ cup pumpkin puree
¼ cup milk
1 large egg
1 teaspoon canola oil
½ teaspoon vanilla
Heat the oven to 350 degrees.
In a large bowl whisk together the flour, baking powder, cinnamon, nutmeg and salt.
In another bowl whisk together the sugar, pumpkin, milk, egg, oil and vanilla.
Create a well in the center of the dry ingredients and pour in the pumpkin mixture. Using a spoon mix until just combined. Do not overmix or the doughnuts will be tough. Use a pastry bag or large plastic bag to pipe the mixture into the donut pan. (You can purchase donut pans online at stories like amazon, or at stored like Bed, Bath & Beyond) Alternatively, you can spoon the batter into the molds, but the finished doughnuts may not appear as even.
Bake 15 to 20 minutes, or until the tops spring back when pressed gently around the edges. Place the pan on a wire rack and let the doughnuts cool for 10 minutes. Run a knife around the inside of the molds to release the doughnuts. Invert the donuts on the rack and cool completely, or enjoy warm.
Variation: Substitute applesauce for pumpkin for healthy baked applesauce doughnuts
I’m a couple days early posting this, but I know how some of you LOVE your pumpkin flavored EVERYTHING!! Nothing gets me in the mood for fall like the smell of pumpkin, cinnamon, and cloves baking in my kitchen. However, many recipes out there call for tons of added sugar and oil and are not very healthy at all. Who says your pumpkin recipes can’t be healthy AND taste good?! Some of the recipes I found aren’t just baked goods either. They’re things like hummus and salad dressing–I think it’s fun to branch out with flavors and see what new yummy favorites I can find.
Let’s start with an old favorite for many of you PUMPKIN COOKIES!
Total Time: 20 min. Prep Time: 5 min. Cooking Time: 15 min. Yield: 12 servings, 2 cookies each
Nonstick cooking spray
1½ cups old-fashioned rolled oats
2/3 cup almond flour
1 tsp. ground cinnamon
¼ tsp. ground cloves
¼ tsp. ground ginger
¼ tsp. sea salt (or Himalayan salt)
1 large egg, lightly beaten
1¼ cups pumpkin puree
⅓ cup maple syrup
¼ cup chopped raw pecans (optional)
24 pecan halves
1. Preheat oven for 350° F.
2. Lightly coat two baking sheets with spray. Set aside.
3. Combine oats, almond flour, cinnamon, cloves, ginger, and salt in a medium bowl; mix well. Set aside.
4. Combine egg, pumpkin, and maple syrup in a large bowl; mix well.
5. Add flour mixture and chopped pecans to pumpkin mixture; mix until blended.
6. Drop by rounded Tbsp. onto prepared baking sheet; flatten cookies with a spatula. Top each cookie with a pecan half.
7. Bake for 14 to 15 minutes or until firm.
⅓ cup pure pumpkin puree (I used the canned version)
1 teaspoon minced garlic (or about ¼ – ½ teaspoon garlic powder)
½ teaspoon salt
¼ teaspoon dried thyme leaves
¼ teaspoon cinnamon
For the Salad:
1 acorn squash, plus olive oil, maple syrup, cinnamon, and salt for roasting*
1 apple, thinly sliced
½ cup toasted pecans
¼ cup dried cranberries
1 pkg. (5-6 ounces) mixed salad greens (you can use any blend that you prefer, but I like a mix that includes broccoli slaw, Brussels sprouts, cabbage, kale, and chicory)
For the dressing: Place all ingredients in a blender and combine. Chill until ready to use.
To roast the acorn squash: preheat oven to 400 degrees F. Spray a baking sheet with cooking spray and set aside.
Slice squash lengthwise, remove seeds, and slice horizontally into ½-inch thick rounds. Place sliced squash in a single layer on prepared baking sheet. Drizzle with olive oil and maple syrup, sprinkle with a dash of cinnamon and salt, to taste. Toss squash to coat.
Bake squash at 400 degree F for approximately 20 minutes (or until tender and caramelized), flipping halfway through.
Once the squash has cooled, cut it into bite-sized pieces and place it in a large salad bowl with the remaining ingredients. Add Pumpkin Goddess dressing and toss gently. Serve immediately.
Notes*can substitute with diced roasted sweet potatoes or butternut squash
Preheat your oven to 325 degrees and line the bottom of an 8×8 inch square baking pan with parchment paper and spray the sides generously with coconut oil spray. **
In a large, microwave-safe bowl,*** melt the almond butter with the maple syrup in the microwave until the almond butter is creamy, about 1 minute.
Add the pumpkin into the mixture and beat with an electric hand mixer until well combined, scraping the sides down as necessary.
Beat the coconut sugar, vanilla and apple cider vinegar into the almond butter mixture until well combined.
Add the sifted coconut flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice into the mixture and stir until smooth and well combined. Make sure you scrape all the flour off the sides of the bowl into the mixture.
Pour the batter into the prepared pan and smooth out evenly. Sprinkle with the chopped nuts. Let the batter stand for 5 minutes before baking, to allow the coconut flour to begin absorbing the moisture.
Bake until a toothpick inserted into the center comes out clean and the edges are crisp, about 50-55 minutes. Let cool COMPLETELY before cutting into bars and DEVOURING. ****
Notes: Gluten free baking can be tricky, so I highly recommend measuring your flour to make sure you get perfect results. *These bars are very moist and dense and you need to get them out of the pan carefully. If you want them to be super easy, you can leave an overhang of parchment paper, so you can lift them out of the pan to cut once they are cooled.
*** Don’t like microwaves? You can melt them together on the stove too!
**** Since these brownies and dense, you need to cook them low and slow. Resist the urge to check them before the time is up, or they will deflate. Also, make sure they are TOTALLY cooled before cutting. If you want them to be a little firmer, then let them completely cool in the refrigerator. Store blondies in an air-tight container in the refrigerator.
Preheat the oven to 350°F and then grease or line a muffin tin for 12 muffins.
Place of all of the ingredients except the chocolate chips into a blender or a food processor and blend for about 30 seconds, or until smooth.
Using a spoon, gently stir the chocolate chips into the batter. Pour the batter into the muffin tin, filling each about 3/4th of the way full. Bake in the oven for 22 minutes, until light golden brown.
Allow to to cool for at least 10-15 minutes before stuffing in your face.
Notes *can also use 3T melted coconut oil *These muffins keep best stored in an airtight container in the refrigerator for up to 3 days.
For EVEN MORE healthy pumpkin recipes CLICK HERE for a MEGA recipe index!