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Delicious Fall Pumpkin Recipes

Pumpkin Bars

These pumpkin dessert bars are so easy! A yellow cake mix makes this a fast, simple, and totally addicting alternative to pumpkin pie.

INGREDIENTS

  • 1 can pumpkin (15 oz)
  • 1 can evaporated milk (12 oz)
  • 1 cup white sugar
  • 1/2 cup brown sugar
  • 4 beaten eggs
  • 1 tsp. cinnamon
  • 1/4 tsp. salt
  • 1/4 tsp. ginger
  • 1/2 tsp. cloves
  • 1 15-ounce box yellow cake mix with pudding
  • 2 sticks butter, melted

INSTRUCTIONS

  1. Preheat the oven to 375 degrees. Mix the pumpkin, evaporated milk, white sugar, brown sugar, eggs, cinnamon, salt, ginger, and cloves in a large mixing bowl. Pour mixture into a 9 X 13 pan.
  2. Sprinkle dry cake mix over top and pour melted butter evenly over the top.
  3. Bake for about 1 1/2 hours or until the middle is set.

Healthy Maple Glazed Pumpkin Muffins

These Healthy Maple Glazed Pumpkin Muffins use whole grains, less oil, and less sugar to make a jumbo fall muffin. Yummm.

INGREDIENTS

For the Muffins

  • 2 cups whole wheat flour
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon each cloves, cinnamon, and nutmeg
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 2 cups pumpkin puree
  • 1/2 cup olive oil
  • 1/4 cup real maple syrup
  • 3 tablespoons milk
  • 3 eggs

For the Glaze

  • 2 tablespoons butter
  • 1 1/4 cups powdered sugar
  • 1 teaspoons vanilla
  • 1 tbs. maple syrup
  • 1–2 tablespoons water

INSTRUCTIONS

  1. Preheat the oven to 350 F. Mix the dry ingredients (flours, baking soda, baking powder, cloves, cinnamon, nutmeg, salt, and sugar). In a separate bowl, mix the wet ingredients (pumpkin, oil, maple syrup, milk, and eggs).
  2. Combine the dry and wet ingredients in a large mixing bowl, stirring until just combined. Fill each muffin tin almost to the top with a scoop of batter – I like to use an old-fashioned ice cream scoop with the little thumb press to get a nice rounded top.
  3. Bake for 20 minutes or until tops are puffy and spring back when you press them. Remove from the muffin pan and let cool before glazing.
  4. For the glaze, melt butter in saucepan. Add powdered sugar and vanilla – it will be thick and sticky. Stir in maple syrup. Add water until desired consistency is reached.

Best Ever Whole Wheat Pumpkin Pancakes

These whole wheat pumpkin pancakes are truly the best ever. Light and fluffy and full of whole wheat pumpkin goodness. Yum! Once you’ve experienced a plate full of these hot, syrup-soaked fluffy whole wheat pumpkin pancakes it’s hard to get your mind to go anywhere else. They have the perfect tiny amount of cinnamon and nutmeg

INGREDIENTS

  • 3 eggs
  • 1/3 cup brown sugar
  • 1/3 cup olive oil
  • 1 1/2 cups buttermilk
  • 1/2 cup pumpkin puree
  • 2 teaspoon vanilla
  • 1/2 teaspoon cinnamon + a dash of nutmeg and ground cloves
  • 2 cups whole wheat flour
  • 2 tablespoons (yep) baking powder
  • 1/2 teaspoon salt
  • 1/4 cup water

INSTRUCTIONS

  1. Whisk the eggs, brown sugar, and olive oil together. Add the buttermilk, pumpkin puree, and vanilla and whisk until smooth.
  2. Stir in the cinnamon, nutmeg, cloves, flour, baking powder, and salt gently until just incorporated. Add the water and stir until smooth.
  3. Pour onto a medium hot griddle and cook for 3-5 minutes per side, until the edges start to look dry and a little more firm. Flip the pancakes and finish cooking for 1-2 minutes on the other side. Serve hot with butter, syrup and any other toppings in the world. I like banana and flax. You can’t go wrong!

Pumpkin Energy Bites! 

The BEST easy fall snack. Naturally sweet and super healthy! It has pumpkin, oats, maple, chia seeds, almond butter, pumpkin seeds, sea salt, and cinnamon all packed together in a densely-textured nutritional powerhouse bomb. It’s just sweet enough, and it slightly resembles cookie dough, but with more of a fall cookie flavor and more of a feel-good healthy body buzz.

INGREDIENTS

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  • 2 cups oats
  • 1/2 cup canned pumpkin puree
  • 1/4 cup almond butter or peanut butter
  • 1/4 cup chia seeds
  • 1/4 cup pumpkin seeds
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon (optional, see notes)
  • 1/2 cup maple syrup or honey
  • generous pinch of salt
  • 1/2 cup dark chocolate chips

INSTRUCTIONS

  1. Pulse all ingredients (except chocolate chips) in a food processor until well-mixed.
  2. Add chocolate chips and pulse a few more times until they are in small pieces.
  3. Scoop mixture and roll into balls. Freeze until solid and store in the freezer or refrigerator.