6 Healthy Pumpkin Spice Recipes

Nutrition By admin Nutrition October 1, 2018

Are you one of those people counting down the minutes until it’s socially acceptable to indulge in everything pumpkin spice? We don’t blame you. And we’re already getting our fair share. We’ve rounded up some tasty and healthy pumpkin spice recipes that will allow you to get your fix without tossing your fitness goals out the window. Enjoy!

1. PUMPKIN SPICE QUINOA MUFFINS

Her caption says it all. 59 ingredients for a pumpkin spice muffin at Starbucks? That’s a sure fire way to fall of the rails! Make your own, just as delicious pumpkin spice muffins and enjoy them without the guilt.

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PUMPKIN SPICE Quinoa Muffins ⭐️. You’re going to want to embrace fall all the way and make these real food pumpkin muffins for SNACK SATURDAY!. . ? I have to preface what I’m about to say with this: I love Starbucks just as much as the next person and believe that many foods can be “sometimes” foods. I talk about this not to create fear, but to bring awareness about what’s in our food and to talk about how we can make similar foods, from home, that are going to fuel our bodies, minds, and make us feel way more awesome. . There are 59 ingredients in the Starbucks pumpkin muffin. FIFTY NINE. Why so many?? Preservatives, artificial colours and flavour agents, modified ingredients, and refined, low quality sugars. Only 1 or 2 of 59 are whole food ingredients. . . ? These also taste delicious, are school safe and great for your little ones (or future little ones), and are perfect all day every day for us mommas too. . PUMPKIN QUINOA MUFFINS. . What you need: . 2 cups oat flour (or substitute whole wheat baking flour) ½ cup almond flour/almond meal (or more oat flour for #nutfree version) 2 tsp baking soda 1 tsp baking powder 2 tsp cinnamon ¾ cup coconut sugar ½ cup honey 2 eggs, whole 2 eggs, whites only ½ cup plain Greek yogurt (or cultured coconut for #dairyfree version) ½ cup avocado oil (or coconut oil, melted) 2 tsp vanilla 1.5 cups pumpkin puree 1.5 cups cooked quinoa Handful of raw pumpkin seeds (pepitas) . . How to: 1. Turn oven on to 350 and grease 2 muffin pans 2. Combine all dry ingredients (flours, baking soda, baking powder, cinnamon, and coconut sugar) in a large bowl. 3. Mix all wet ingredients (honey, eggs, yogurt, oil, and vanilla) in a medium bowl 4. Add pumpkin puree to wet bowl and whisk to combine 5. Pour the wet ingredients into the dry bowl and fold in the quinoa 6. Top each muffin with a few pumpkin seeds and bake for about 23 minutes Store on the counter for a couple days, in the fridge for a few days more, or freeze half for a late fall treat!. . NOTE: These make a lot – I made 18 large and 12 mini muffins :).

A post shared by Lindsay?‍?MA, CNE (@the.ginger.root) on Sep 29, 2018 at 10:09am PDT

2. PERFECT PUMPKIN SQUARES

Mmmm, these taste even better than they look in the picture! The best part is you can get creative with the toppings. Not feeling chocolate? Try some natural peanut butter instead.

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?PERFECT PUMPKIN SQUARES? • Check out this deliciously, healthy dessert made by NHF athlete, @marqijae. (Is she the next Great American Baker or what??) • Order your protein now and save post for later! ?? • INGREDIENTS Dry Ingredients: * 1 Cup Oat Flour * 1 ½ scoops @1stphorm PSL Protein * 1/3 Cup Brown Sugar * ½ tsp Baking Powder, ½ tsp Real Salt, 2 tsp Cinnamon, ¼ tsp Allspice, ¼ tsp Ground Ginger • Wet Ingredients: * 3 Eggs * 1 Cup Pumpkin Puree * ½ Tbsp Vanilla • Toppings: * ½ Cup Pecans or Walnuts (chopped, optional) * ½ Cup White or Dark Chocolate Chips (melted, optional) • INSTRUCTIONS 1. Grease an 8×8 glass baking dish. Preheat the oven to 350 degrees. 2. In a mixing bowl, whisk together dry ingredients 3. In another mixing bowl, whisk together wet ingredients until smooth and well combined. 4. Add the wet ingredients to the bowl of dry ingredients and whisk until just combined. 5. Pour the batter into the prepared baking dish and smooth. 6. Sprinkle the chopped nuts over the top of the batter evenly. 7. Bake in the preheated oven for 23-25 minutes, or until a toothpick inserted into the center comes out clean. 8. Let cool in the dish for at least 20 minutes before slicing into squares. 9. Drizzle melted white chocolate over the bars, if desired. 10. Store in the refrigerator. • As always, link to the perfect baking protein is in my bio! • Happy Fall! ? • #fallrecipes #proteindessert #healthydessert #pumpkinlover

A post shared by Fitness Coach | Mindset Mentor (@nataliehayesfitness) on Sep 25, 2018 at 9:02am PDT

3. PUMPKIN SPICE PORRIDGE

This savory pumpkin spice porridge from Low Carb Maven is the perfect Keto-friendly way to warm up on a chilly fall morning! Follow Low Carb Maven for more of her delicious recipes.

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Yummy pumpkin spice breakfast porridge! Perfect for a chilly autumn morning. Recipe from www.lowcarbmaven.com. Topped mine with brown butter ghee, Lakanto Golden, coconut milk and toasted coconut flakes. @lowcarbmaven

A post shared by Kristina Sampson (@functionalcancernutrition) on Oct 16, 2017 at 9:37am PDT

4. PROTEIN PUMPKIN SPICE DRINK

Looking to replace that pumpkin spice latte from Starbucks? Check out this delicious, homemade pumpkin spice drink that can be made cold or hot, without all of the added sugar. Add a scoop of protein to make sure you’re hitting those daily protein goals!

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Because this is the ONLY Body you will Ever Live In!! LIVE DELICIOUSLY HEALTHY! www.sharonmessina.arbonne.com #healthychoices #Vegan #oukosher #nongmo #glutenfree #deliciouslyhealthy #fortheonlybodyyoulivein #healthychoices #bestdecision #healthypumpkinspice #healthylifestyle #delicious #Yummy #pumpkinspice #enjoy

A post shared by Sharon Byrne Messina (@sharontbyrnemessina) on Sep 27, 2017 at 5:12am PDT

5. PUMPKIN PROTEIN PANCAKES

Because who doesn’t love pancakes? Fellow pumpkin spice-aholics will love the extra fall flavor. Top with your favorite pancake toppings and you’ve got yourself a tasty meal or snack!

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I know I know I know. It’s not technically fall yet. But it sure feels like it here in MN! And you know what that means! All the pumpkin! . If you love pumpkin you gotta try my pumpkin protein pancakes! They are hearty, filling and so delicious! Give them a try and let me know what you think! . Pumpkin Protein Pancakes Ingredients: • 2 eggs • 1/3 cup oats • ¼-1/3 cup unsweetened canned pumpkin • ¼ tsp baking soda • Cinnamon to taste • Pumpkin pie spice to taste • Splash of unsweetened almond milk if needed Instructions: • Mix all ingredients together in medium bowl • Let sit for a minute or two to thicken up • Pour (using ¼ cup measuring cup) onto sprayed or greased pan or griddle • Pancakes are ready to be flipped when bubbles pop on first side • Serve with your favorite pancake toppings

A post shared by Angie Gergen Wollan (@angiewollan) on Sep 9, 2017 at 3:40am PDT

6. PUMPKIN SPICE CRUMBLE SQUARES

These pumpkin spice crumble squares are a gluten-free and guilt-free snack that you can enjoy just about anywhere. Pack a few up for treats at the office instead of running to the vending machine.

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PUMPKIN PIE CRUMBLE SQUARES ????? . The best way to welcome in FALL ✨PS these are vegan / gluten free . . CRUST INGREDIENTS: 1 cup almond flour or almond meal 1 cup gluten free, rolled oats 1/2 cup chopped raw pecans 1/3 cup coconut sugar 1/2 tsp baking soda 1 tsp cinnamon 2.5 tbsp almond butter 1/3 cup coconut oil (make sure its soft/semi-melted) . PUMPKIN PIE FILLING INGREDIENTS: 3/4 cup organic pumpkin purée (make sure its 100% pumpkin, no additives) 1/2 cup coconut milk (just the thick cream at the top of the can) 2 tbsp arrowroot starch (or sub tapioca starch) 1 tbsp ground flax 2 tbsp coconut sugar 1/4 tsp sea salt 1/4 tsp pumpkin pie spice 1 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp ginger 2 tsp pure vanilla extract 2 tbsp almond butter 2 tbsp pure maple syrup . . DIRECTIONS: 1. Preheat oven to 350 2. Line an 8×8 pan with foil and grease lightly 3. Mix all crust ingredients together in a bowl until WELL combined 4. Set aside about 1 cup of the crust mixture and pat the rest into the bottom of your pan 5. Bake for 10 min 6. Put ALL pumpkin pie filling ingredients in a blender (or food processor) and blend until combined 7. Take crust out of the oven, spread filling evenly on top, & top with the remaining crust mixture that you set aside 8. Bake for 30-35 minutes / until golden brown 9. Let cool completely, then refrigerate for at least 5 hours (overnight would be better to let everything set) 10. Cut into squares & enjoy!! . . . . #fallishere #falltreats #pumpkinpie #pumpkindesserts #veganpumpkinpie #veganpumpkincrumble #vegandesserts #pumpkintreats #healthypumpkinspice #cleandesserts #cleaneats #loveyourbody #livingpono

A post shared by account by taylor french (@livingpono__) on Sep 23, 2018 at 6:01pm PDT