Tag: pumpkin

Pumpkin Spiced Waffles

Melissa King 28 Comments

I know it’s not exactly fall anymore, but I didn’t have my waffle iron back in the fall so I am making pumpkin spiced waffles now. 🙂  Since we got the waffle iron, waffles have become a weekend tradition.  My daughter Meadow seems to just love them.  I have made Blueberry Oatmeal Waffles and Strawberry Banana Waffles in the past.  This week I made these pumpkin spiced waffles and they were a hit!

pumpkin spiced waffles

Recently, in my quest to learn all about flours, I learned that there is such a thing as white whole wheat and that it is actually a whole grain.  So I bought a bag and made these with it.  I think they turned out much fluffier than waffles made with whole wheat.  I can’t wait to experiment more with it.  I find it works well to mix all the dry ingredients the night before so these can be made quickly in the morning for my hungry three year old.

Pumpkin Spiced Waffles

Pumpkin Spiced Waffles

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Prep Time 10 min Cook Time 10 min Serves 5-6 large waffles     adjust servings

Ingredients

  • 2 1/2 cups white whole wheat flour
  • 1 can pumpkin or 2 cups fresh cooked
  • 2 cups almond milk
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp ginger
  • 1/4 tsp cloves
  • 1/2 tsp salt
  • 1 T coconut sugar
  • 1 T coconut oil (melted)
  • 1 flax egg

Instructions

  1. Turn on the waffle iron and let it heat up. 
  2. In one bowl, mix the dry ingredients. 
  3. In another bowl mix wet. 
  4. Add wet to dry being careful not to over-mix. 
  5. Scoop out about 1/2 cup size batter and spread onto a greased waffle iron. I greased my waffle iron with walnut oil, but coconut oil will work well too.

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Recipe Notes

I got about 5-6 big waffles out of this recipe. You can freeze the extras if you have any. Just place a sheet of parchment paper in between each one. Easy peasy.

Pumpkin Coconut Curry

Melissa King 23 Comments

This pumpkin coconut curry is a little on the rich side, but it is good!  We have been wanting to do a curry recipe for a while and when we had some leftover coconut milk this week, we knew we had to try.  It is really yummy!

This pumpkin coconut curry is great for this time of year.  Especially if you have leftover pumpkin in the freezer like we do.  We roasted the girls HUGE pumpkin from Halloween and will be eating it for a while.  It will warm you up on a cold day. which we happen to be having right now.  It makes a lot too!

Pumpkin Coconut Curry

Pumpkin Coconut Curry

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Prep Time 15 min Cook Time 30 min

Ingredients

Instructions

  1. Add coconut oil, onion, and carrots and red pepper flakes in pan and lightly saute. 
  2. Reduce heat to medium and add coconut milk, veggie broth, and pumpkin and let it sit for about five minutes. 
  3. Add everything else, reduce heat to medium-low, cover, and let it simmer for about 30 minutes stirring occasionally. 
  4. We added baked tofu to ours, but you could add in your favorite protein instead.

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Recipe Notes

It’s also very good served over black rice. Enjoy!

Gluten Free Pumpkin Donuts (Vegan)

Melissa King 13 Comments

Gluten Free Pumpkin Donuts.  Just because Thanksgiving is over doesn’t mean we need to give up pumpkin yet.  Here is my second attempt at gluten free baking.

It’s very similar to my pumpkin donuts.

 

gluten free pumpkin donuts

 

These came out pretty good.  They got the thumbs up from my in-laws.  My father in-law is great.  He will try just about anything I give him to taste.

In fact, when they stop by, he checks the cupboard for the goodies. 🙂  We have a family member who has celiac disease so I will probably be experimenting with more of these gluten free recipes in the future.

So here they are.

Gluten Free Pumpkin Donuts

Gluten Free Pumpkin Donuts!

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Prep Time 10 min Cook Time 10 min Serves 12 muffins     adjust servings

Ingredients

Instructions

  1. Preheat oven to 350. 
  2. Mix all dry ingredients in one bowl . 
  3. Mix wet in another bowl . 
  4. Add wet to dry and mix until combined.
  5. Spoon batter into greased donut pans and bake for 10 minutes.

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Recipe Notes

I got 12 out of my batch. They should last a couple weeks and you can even freeze them for longer storage. Enjoy!

Pumpkin Spice Breakfast Cookies

Melissa King 124 Comments

I have some pumpkin spice breakfast cookies for you! Cookies are great any time of the day, but it’s awesome when you can eat cookies for breakfast!

No need to feel like you are cheating with these healthy pumpkin breakfast cookies.  They are healthy!

 

pumpkin spice breakfast cookies

 

I created this dish because I had some leftover pumpkin from my chocolate covered pumpkin donuts.  Breakfast cookies are great for the mornings when you are too busy to make breakfast.

They travel well too, so pack them with the kids for a breakfast on the go.  These pumpkin spice breakfast cookies also freeze well so feel free to make a big batch and freeze some.  That is what I do.  So here you go.

 

pumpkin spice breakfast cookies

 

Want to make this recipe?  Watch the video below! For more videos, you can subscribe to my You Tube Channel.

 

Looking for more healthy pumpkin recipes?

Pumpkin Spice Breakfast Cookies

Pumpkin Spice Breakfast Cookies

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Prep Time 10 min Cook Time 15 min

Ingredients

Instructions

  1. Preheat oven to 350. 
  2. Mix all the dry ingredients in a large bowl . 
  3. Mix all the wet ingredients into a medium bowl .
  4. Whisk the wet until well mixed and add wet to dry, being careful not to over mix.  
  5. Spoon onto a lined or greased baking sheet .
  6. Bake for about 15-18 minutes.

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Pumpkin Spice Breakfast Cookies

Pumpkin Spiced Donuts

Melissa King 32 Comments

You knew these pumpkin spiced donuts had to be coming.  I am so in love with my donut pans!  Boy, I can tell life has changed for me when I am getting excited about baking pans!  I just had to share these pumpkin spiced donuts with you!

pumpkin 1 copy

Having the ability to make healthy donuts is huge when you have kids.  My daughter has no idea they are healthy, but since they are in donut form, she will gladly eat them.   Even my 18 month old ate these and she is mostly tube fed still.  This recipe is very similar to my Pumpkin Chocolate Chip Muffins.

I am thinking gingerbread donuts next… 🙂

Pumpkin Spiced Donuts

Pumpkin Spiced Donuts!

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Prep Time 10 min Cook Time 12 min Serves 12 muffins     adjust servings

Ingredients

Instructions

  1. Preheat oven to 350. 
  2. In a large bowl,  mix all the dry ingredients. 
  3. In another bowl, mix the wet. 
  4. Add wet to dry. 
  5. Spoon batter into greased donut pans. 
  6. Bake for around 10-12 minutes or until a toothpick comes out clean.

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Recipe Notes

I got 12 donuts and also 3 regular sized muffins out of this batch. They are super good when they are fresh out of the oven. Enjoy!

Pumpkin Granola Bars (Vegan and Gluten Free)

Melissa King 101 Comments

Pumpkin Granola Bars.  Granola bars are so great.  I just love these vegan granola bars.   Not only are they healthy and easy to make, but they travel well and make good snacks when you are on the go.

But let’s face it, the store bought granola bars can not be trusted to be healthy.  Making your own is great because you can control the ingredient and sugar.

After my post for the peanut butter granola bars, there were requests for other flavors.  So naturally I had to try pumpkin granola bar recipe.

 

Pumpkin Granola Bars

 

This recipe is very similar to my pumpkin granola.  These bars are a bit on the soft side because of the pumpkin, but they taste delicious!  They only took minutes to make.

You can make a big batch and freeze some too.  That works great if you get a pumpkin craving in the spring like I sometimes do. 🙂

 

Pumpkin Granola Bars

 

Want to make this recipe?  Watch the video below! For more videos, you can subscribe to my You Tube Channel.

 

Looking for more pumpkin recipes?

Pumpkin Granola Bars

Pumpkin Granola Bars

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Prep Time 10 min Cook Time 25 min

Ingredients

Instructions

  1. Preheat oven to 350. 
  2. Mix all the dry ingredients together in one bowl. 
  3. Mix wet into another. 
  4. Combine wet to dry really well so all the oats get coated. 
  5. Line a baking pan with parchment paper.  I used an odd sized pan, but an 8X8 or 9X9 pan would work well.  Give yourself enough of the paper so it sticks out the sides.  This will make the bars easier to pull out and cut with a pizza cutter. 
  6. Using the extra paper, press the bars with your palms so they are packed well and evenly flat.
  7. Bake in the oven for about 20-25 minutes.  Let the bars cool completely before cutting.

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Recipe Notes

Store in an airtight container separated by parchment paper. They should keep for about two weeks. Enjoy!

Pumpkin Granola Bars