12+ Healthy Pumpkin Recipes for Fall

I know it's still August... but the weather is starting to turn already and I'm way more interested in Chai tea and slippers than I have been in months.... I really don't want summer to be over because I know I wont be getting out on my Paddle board nearly as often, especially if I don't get a wetsuit or something to keep me warm in the fall months! 

We are heading out on what could be our last camping trip of the season this weekend and rain is predicted.... but we will make the best of it and try to get some Paddle Boarding in as well!   

I thought I'd share some healthy Pumpkin Recipes to get you inspired for the coming grey months and school days.  I'm looking forward to making a batch of Pumpkin Scones soon, I know how much the boys love them.  

I hope make these last few Day's of August count!  Fingers crossed for sunshine :)  

Pumpkin Spice Protein Balls

Curried Pumpkin Soup

Healthy Pumpkin Oatmeal Cranberry Cookies

Healthy Starbucks Pumpkin Scone Recipe

Pumpkin Butter

DIY Pumpkin Pie and Apple Pie Spice

Pumpkin Pie Shakeology

Ingredients:
¼ cup water
¾ cup unsweetened vanilla almond milk
1 scoop Vanilla Shakeology
½ cup canned pumpkin puree
1 tsp. pure maple syrup (or raw honey)
1 Tbsp. coarsely chopped raw pecans
1 tsp. pumpkin pie spice
1 cup ice

Preparation:
1. Place water, almond milk, Shakeology, pumpkin puree, maple syrup, pecans, pumpkin pie spice, and ice in blender; cover. Blend until smooth.

Pumpkin Cheese Cake

Pumpkin Cashew Cheese Dip

Pumpkin Quesadilla

Roasted Pumpkin with Shallots and Sage

Pumpkin Spice Pancakes

Pumpkin Spice Oatmeal



Guild Free Pumpkin Cheesecake Trifle 

Pumpkin Coconut Custards

Ingredients:

1 tsp. ground cinnamon

½ tsp. ground ginger

¼ tsp. ground nutmeg

½ tsp. fine sea salt

4 large eggs, beaten

½ cup pure maple syrup (or raw honey)

½ tsp. pure coconut extract

1 (15-oz.) can pumpkin puree

¾ cup canned coconut milk

¾ cup unsweetened almond milk

Preparation:

1. Preheat oven to 300° F.

2. Combine cinnamon, ginger, nutmeg, and salt in a small bowl; mix well. Set aside.

3. Combine eggs, maple syrup, and extract in a large bowl; whisk to blend.

4. Add spice mixture and pumpkin.

5. Gradually add coconut milk and almond milk; whisk to blend.

6. Pour mixture evenly into eight 6-oz. custard cups. Place cups in 13×9-inch baking pan; fill pan with 1-inch hot water.

7. Bake for 45 to 50 minutes, or until knife inserted in custard halfway between center and edge of ramekin comes out almost clean. Cool completely on wire rack. Refrigerate until ready to serve.

Starbucks Pumpkin Scone recipe turned Healthy!

I adapted this recipe years ago from one I found online (don't recall the source), I have nixed all the sugar in place of honey except for the icing and have managed to create a healthy version of the Starbucks Pumpkin Scone!

Everyone usually loves these scones and although they do have some icing they just aren't quite the same with out it!

Honey and Organic Pumpkin Puree!  **No sugar here**

Ingredients

4 cups Whole Wheat flour
2 TBSP baking powder
1 tsp Sea Salt
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp cloves
1/2 tsp ginger
1 cup Butter or Coconut oil
1 cup canned pumpkin
1/2 cup Honey
1/2 cup whole milk
2 large eggs

Directions

1. Mix all dry ingredients together in large mixing bowl.  Cut in butter with pastry blender or two knives. Set aside. 
2. Mix pumpkin, honey, milk and eggs together with whisk in small bowl.  
3. Combine pumpkin mixture into dry mixture try not to over mix.  
4. On a clean dry surface spread out a little flour and grab 1/3 of the scone dough and pat flat.  You can either cut the scones with a knife or use a large cookie cutter (I often use a large circle) to cut out the scones to make them uniform.  
5. Bake at 425 Degrees F. for 14-16 minutes or until golden brown.  
6. Remove from oven and let cool on a wire rack. 

Taking about a 3rd of the dough, pat flat and cut into 4 pieces

Cinnamon Spice Icing

Ingredients

1 cup icing sugar

1/4 tsp each of Cinnamon, nutmeg, cloves and ginger

2 tsp milk (give or take to get consistency just right)

Directions

While scones cool on the wire rack, mix together icing until it is a medium consistency.  Not runny but not too thick because you will be drizzling it on top the scones.  

Once scones are cool, using a spoon you will scoop up a little icing and with a back and forth motion drizzle the icing on top the scones.  Let rest before storing them in a air tight container or enjoy right away!

Fresh out of the oven

Let cool and drizzle with icing

Comment below on how you think these scones compare to Starbucks pumpkin scones!