It's now Pumpkin Spice Latte season, but who said pumpkin flavored things have to stop there?! We can use this wonderful veggie in SO MANY different recipes from breakfasts to soups and desserts.
Check out some of these creative pumpkin-inspired recipe ideas!
Pumpkin Pie Oatmeal
• 1 cup old-fashioned rolled oats
• 1 3/4 cups almond milk
• 1/4 cup pumpkin puree
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup chopped pecans
• 1/4 cup maple syrup
- Combine oats and milk in a small saucepan over medium heat.
- Bring to a boil; reduce heat and simmer, stirring occasionally, until desired consistency is reached, about 3-5 minutes. Stir in pumpkin, vanilla, cinnamon and nutmeg until heated through, about 1 minute.
- Serve immediately, garnished with pecans and maple syrup, if desired.
Thai Coconut Pumpkin Soup
• 1 Tablespoon unsalted butter
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 teaspoon yellow curry powder
• 2 1/4 cups store-bought or homemade pumpkin purée
• 2 1/2 cups chicken stock
• 1 (13.5-oz.) can unsweetened coconut milk
• Sour cream, for serving
• Pumpkin seeds, for serving
- Add the butter to a medium sauté pan set over medium-low heat. Once the butter has melted, add the onions, garlic and curry powder and cook, stirring occasionally, until the onions are translucent. Transfer the mixture to a blender.
- Add the pumpkin purée and chicken stock to the blender and blend until combined. Pour the soup into a large stock pot set over medium heat then whisk in the coconut milk. Cook the soup, stirring occasionally, until it is warmed throughout. Taste and season it with salt and pepper.
- When ready to serve, divide the soup into bowls and garnish with sour cream and chopped pumpkin seeds.
Flourless Pumpkin Muffins
• 1 cup pumpkin puree
• 1/2 cup pure maple syrup
• 2 eggs
• 1 tablespoon vanilla extract
• 4 tablespoons almond butter
• 1/4 cup unsweetened vanilla almond milk
• 2 and 1/4 cup rolled oats
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cup dark chocolate chips
- Preheat the oven to 350°F and then grease or line a muffin tin for 12 muffins.
- Starting with the wet ingredients first (pumpkin, maple syrup, eggs, etc.) layer everything 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 cool for at least 10-15 minutes before stuffing in your face.
I hope you enjoy these fall pumpkin recipes! If you try any of them, I would love to hear back on your thoughts. Just send me an email by clicking the button below. Hope you have a great week!