Nutrition

17 Healthy Pumpkin Recipes to Make This Fall

It’s finally Fall again! Aren’t you excited?

The leaves are starting to change, the days are growing shorter, there’s a perfectly subtle chill in the air, and of course, pumpkin is back in season!

If you crave pumpkin as much as I do, then you are going to LOVE these healthy pumpkin recipes.

There are 17 of them in total, plus a bonus recipe for making roasted pumpkin.

I hope you’re able to try them all!

Let’s begin.

Pumpkin Fudge

A cutting board filled with pumpkin fudge

Ingredients:

  • 1/2 c pumpkin puree
  • 3 tbsp. maple syrup
  • 1  scoop French Vanilla IdealLean Protein
  • 1/4 c almond butter, slightly softened in the microwave
  • 5 tbsp. coconut oil, melted and cooled
  • 1 tsp. pumpkin pie spice
  • 1/4 tsp. cinnamon
  • Dash of salt
  • 2 tbsp. shelled pumpkin seeds

Directions:

  1. Line a bread loaf baking pan with parchment paper and set aside.
  2. Combine all of the ingredients except for the pumpkin seeds in a medium-sized bowl. Stir until smooth and incorporated.
  3. Pour pumpkin fudge batter into the prepared pan and level it out with a knife. Sprinkle the pumpkin seeds over the top.
  4. Place fudge in the freezer for 2 hours or until firm.
  5. Allow fudge to thaw slightly for about 15 minutes at room temperature before cutting into it.

Pumpkin French Toast

Ingredients:

  • 1 egg
  • 1/2 scoop IdealLean French Vanilla Protein
  • 1 tbsp. pumpkin puree
  • 1/2 tsp. vanilla extract
  • 1/4 tsp. pumpkin pie spice
  • 1/4 c unsweetened almond milk
  • 2 slices whole grain bread

Directions

In a shallow bowl, whisk egg, IdealLean French Vanilla Protein, vanilla, pumpkin pie spice, and almond milk until smooth. Dip the slices of bread in egg mixture, turning to coat both sides of the bread evenly, and place onto a hot skillet or griddle on medium heat until browned on both sides. Enjoy with your choice of syrup, fruit, etc.

Pumpkin Hummus

Some healthy pumpkin hummus

Ingredients:

  • 1 (15.5 oz) can chickpeas
  • 1/3 c pumpkin puree
  • 2 tbsp. tahini
  • 1 tbsp. lemon juice
  • 2 tbsp. vegetable or chicken stock
  • 1 tsp. minced garlic
  • 1/4 tsp. ground sea salt
  • 1/4 tsp. chili powder
  • 1/4 tsp. ground black pepper

Directions:

Rinse and drain chickpeas. Blend all ingredients together until smooth. Enjoy with veggies, pita bread, etc. Store in refrigerator.

Pumpkin Spice Steamer

A healthy pumpkin spice latte

Ingredients:

  • 1 c unsweetened almond milk
  • 2 tbsp. 100% canned pumpkin puree
  • 1/4 tsp. pumpkin pie spice
  • 1 tsp. coconut sugar
  • 1/4 tsp. vanilla extract
  • 1 scoop IdealLean French Vanilla Protein
  • 2 tbsp. fat-free whipped cream (optional)

Directions:

Over low to medium heat whisk almond milk, pumpkin puree, pumpkin pie spice, coconut sugar, and vanilla extract. Once it starts to steam (not boil) remove from heat and let cool 1-2 minutes. Mix in protein and top with whipped cream!

Iced Mocha Pumpkin Latte

An iced mocha pumpkin latte

Ingredients:

Directions:

Blend ingredients all together until smooth. Enjoy!

Pumpkin Chocolate Chip Oat Cups

Ingredients:

  • 2 c old-fashioned oats
  • 1 scoop French Vanilla IdealLean Protein
  • 1 tsp. baking powder
  • Dash of salt
  • 1 tbsp. pumpkin pie spice
  • 1 c unsweetened almond milk
  • 1/2 c pure pumpkin puree
  • 1  egg
  • 1/4 c honey
  • 1 tbsp. coconut sugar
  • 3 tbsp. mini chocolate chips

Directions:

  1. Preheat the oven to 350 degrees. Grease a muffin tin with non-stick cooking spray. Set aside.
  2. Place all ingredients in a bowl and mix well. Fold in the chocolate chips. Fill each muffin cup almost to the top and bake in the preheated oven for 18-20 minutes, or until the tops are just set. Allow to cool and serve. Enjoy!

Pumpkin Chai Muffins

Some pumpkin chai muffins

Ingredients:

  • 1/4 c whole wheat white flour
  • 1 scoop French Vanilla IdealLean Protein
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/2 tsp. cardamom
  • 1/2 tsp. cloves
  • 1 tsp. pumpkin pie spice
  • 3/4 c pure pumpkin puree
  • 3/4 c unsweetened applesauce
  • 1/4 c coconut sugar
  • 1 egg
  • 2 tbsp. coconut oil
  • 1/2 c unsweetened almond milk

Directions:

  1. Preheat oven to 350 degrees. Line a 12 muffin tin with paper cups or spray with nonstick spray. If you use muffin cups, make sure to spray the inside of the cups.
  2. In a medium bowl whisk together the flour, protein, baking powder, salt, and spices. Whisk until blended well.
  3. In a separate bowl combine the pumpkin, coconut sugar, applesauce, egg, and coconut oil. Slowly whisk in the almond milk.
  4. Add wet ingredients to dry ingredients and mix until just combined. Do not over mix! Bake for 15 minutes or until a toothpick inserted into the center of muffins comes out clean.
  5. Cool for a few minutes before transferring to wire racks to finish cooling.

Pumpkin Breakfast Cookies

Some healthy pumpkin breakfast cookies

Ingredients:

  • 2 tbsp. coconut oil, melted
  • 3tbsp. honey
  • 3/4 c rolled oats
  • 3/4 c oat flour
  • 1/4 c unsweetened coconut flakes
  • 1 scoop French Vanilla IdealLean Protein
  • 3 tbsp. craisins
  • 3tbsp. pumpkin seeds
  • 1 tsp. pumpkin pie spice
  • 1 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 1/4 c pumpkin puree
  • 1 large egg, lightly beaten

Directions:

  1. Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
  2. In a small microwavable bowl, melt the coconut oil and honey together in the microwave for about 30 seconds. Stir and set aside.
  3. In a large mixing bowl combine oats, oat flour, protein powder, coconut flakes, craisins, pumpkin seeds, pumpkin pie spice, cinnamon, and salt. Stir to combine. Add pumpkin puree, beaten eggs and melted coconut oil and honey.
  4. Drop the cookie mixture in about 1/4 cup sized scoops onto lined cookie sheets and flatten.
  5. Bake for approximately 15 to 20 minutes or until the edges are lightly brown.

Pumpkin Crepes

Some healthy pumpkin crepes

Ingredients:

  • 2 egg whites
  • 1 egg
  • 2 tbsp. pure pumpkin puree
  • 1/2 scoop French Vanilla IdealLean Protein
  • 1/4 tsp. cinnamon
  • 1/2 tsp. pumpkin pie spice
  • 1 tsp. honey
  • 1 tbsp. almond flour

Directions:

  1. Blend all the ingredients together until smooth.
  2. Heat a non-stick frying pan over medium-high heat, and spray generously with coconut oil cooking spray.
  3. Pour about 2 tbsp. of the crepe mixture, or more depending on your pan size, into the pan and spread the mixture to cover the entire pan, by rotating the pan. Leave about 1 to 2 min per side then flip over or until you see the edges of the crepe begin to brown a little bit. Once the crepe is done on one side it will also be able to slide it around and flip it over. You can use a small spatula or fork to help. Repeat steps until you’ve prepared all the crepes. Should make about 6.
  4. Enjoy the crepes with maple syrup or sugar-free whipped cream!

Chocolate Peanut Butter Pumpkin Balls

Some healthy chocolate peanut butter pumpkin balls

Ingredients:

  • 1/2 c natural peanut butter
  • 1/2 c pure pumpkin puree
  • 1 scoop Chocolate Brownie IdealLean Protein
  • 1 tbsp. cocoa powder
  • 1/4 tsp. cinnamon
  • 2 tbsp. honey
  • 1 1/4 c rolled oats, partially blended
  • 1/4 c raw pumpkin seeds

Directions:

Put all the ingredients in a medium bowl and stir to combine. Cover the bowl and place it in the fridge to chill for 2 hours. This will make them easier to roll. Roll the dough into 20 bite-sized balls. Enjoy or keep chilled until ready to eat. Enjoy!

Single Serving Pumpkin Cake

A single serving of pumpkin cake

Ingredients:

  • 1 tbsp. blanched almond flour
  • 2 tbsp. French Vanilla IdealLean Protein (12 grams)
  • Dash salt
  • 1/2 tsp. baking powder
  • 1/2 tsp. pumpkin spice
  • 2 tbsp. pumpkin puree
  • 1 tbsp. unsweetened almond milk
  • 1 tsp. agave
  • 1 tsp. coconut oil, melted

Directions:

  1. In a small bowl, mix the almond flour, protein, salt, baking powder, and pumpkin spice. Stir until combined.
  2. Add the pumpkin, almond milk, agave, and coconut oil. Mix until it is a smooth batter.
  3. Microwave for 1 minute. If it needs longer, microwave in 10-15 seconds more.
  4. Top with sugar-free whipped cream if you would like!

Pumpkin Peanut Butter Smoothie

Ingredients:

Directions:

Add ice and blend all together.  Enjoy!!

Chocolate Pumpkin Latte

Ingredients:

  • 1 c unsweetened almond milk
  • 1/2 c water
  • 1 1/2 scoops Chocolate Brownie IdealLean Protein
  • 2 tbsp. pure pumpkin puree
  • 2 tsp. cocoa powder
  • 1/4 tsp. ground cinnamon
  • 1 pinch ground nutmeg
  • 1 pinch ground ginger
  • 1 tsp. honey

Directions:

  1. Heat the almond milk and water in a saucepan over medium heat.
  2. Once it starts to simmer, add the rest of the ingredients.
  3. Whisk until well blended, and heat until it reaches your desired temperature. Pour into a mug and enjoy!

Dark Chocolate Pumpkin Bread

Some healthy dark chocolate pumpkin bread

Ingredients:

  • 1 c canned pumpkin
  • 1/2 c unsweetened applesauce
  • 3/4 c light brown sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • 1 c whole wheat flour
  • 1/2 c dark chocolate cocoa powder
  • 1 scoop Chocolate Brownie IdealLean Protein
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1/4 c dark chocolate chips

Directions:

  1. Preheat oven to 350 degrees. Spray a loaf pan with non-stick cooking spray and set aside.
  2. Mix pumpkin, applesauce, brown sugar, egg, and vanilla. Add whole wheat flour, cocoa powder, Chocolate Brownie IdealLean Protein, baking powder, and salt until combined. Fold in chocolate chips.
  3. Pour into loaf pan and bake for 45 minutes to an hour, or until a toothpick comes out clean.
  4. Let cool, and cut into 8 slices. Enjoy!

Pumpkin Chocolate Chip Pancakes

Some healthy pumpkin chocolate chip pancakes

Ingredients:

  • 3/4 c old fashioned oats, ground into flour
  • 1 scoop French Vanilla IdeaLean Protein
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 tsp. pumpkin pie spice
  • 1/4 c canned pumpkin
  • 1 egg
  • 1 tsp. coconut oil
  • 1/2 c unsweetened almond milk
  • 2 tbsp. dark chocolate chips

Directions:

  1. Mix oat flour, French Vanilla IdealLean Protein, baking powder, salt, and pumpkin pie spice. Add pumpkin, egg, coconut oil, and almond milk and mix until just combined. Fold in chocolate chips.
  2. Using a 1/4 cup, pour batter onto hot griddle. Once the top of pancake is bubbly and the bottom is cooked, flip and cook until both sides are done. Repeat until batter is gone.
  3. Top with choice of syrup or desired toppings and enjoy!

Honey Roasted Pumpkin Seeds

Ingredients:

  • 1 c raw pumpkin seeds
  • 1 tsp. coconut oil, melted
  • 1 tsp. honey
  • 1/4 tsp. cinnamon

Directions:

  1. Remove pumpkin seeds from pumpkin, rinse and remove any goop.
  2. Let seeds dry.
  3. Preheat oven to 350 degrees.
  4. Mix pumpkin seeds with coconut oil, honey, and cinnamon.
  5. Spread seeds onto a greased baking sheet and bake for 30 minutes.
  6. Stir seeds halfway through cook time to ensure even baking. Let cool and enjoy!

Chocolate Coconut Pumpkin Bread

Some healthy chocolate coconut pumpkin bread

Ingredients:

  • 1/2 c oat flour
  • 1/2 c almond flour
  • 1 scoop Chocolate Coconut IdealLean Protein
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1/3 c unsweetened applesauce
  • 1 egg
  • 1/4 c agave nectar
  • 1 tsp. vanilla extract
  • 1 c canned pumpkin
  • 1 tbsp. unsweetened coconut flakes

Directions:

  1. Preheat oven to 350 degrees.
  2. Mix oat flour, almond flour, Chocolate Coconut IdealLean Protein, baking soda, baking powder, and salt.
  3. In a separate bowl, mix applesauce, egg, agave nectar, vanilla extract, and pumpkin until combined.
  4. Pour into loaf pan sprayed with nonstick spray, and bake for 30-40 minutes, or until an inserted toothpick comes out clean.
  5. Let cool and cut into 8 slices. Enjoy!

Roasted Pumpkin

Some delicious roasted pumpkin

Ingredients:

  • 1 small pie pumpkin (or another pumpkin variety of your choice)
  • 2 tbsp. olive oil
  • Salt to taste
  • Spices and seasonings of your choice

Directions:

  1. Cut a hole at the top of the pumpkin large enough to fit your hand and a scooping tool. Scoop out the seeds and other innards. (Save the seeds if you’d like to roast them later on!)
  2. Slice the pumpkin lengthwise into 1-inch thick pieces.
  3. Coat pumpkin slices with olive oil, salt, and other desired spices or seasonings (I prefer IdealFit Seasonings) and place them on a baking sheet.
  4. Cook at 400 degrees for approximately 20 minutes, or to desired doneness.
  5. Allow pumpkin slices to cool, and then dig in!

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