‘Tis the season for pumpkin!
In case you’re like me, and have an abundance of pumpkin sitting around in your kitchen, I thought I’d share a collection of my favorite healthy pumpkin recipes. I hope you’ll enjoy them throughout the holiday season!
This is one of my all-time favorite recipes, holidays or not! This version is made with almond butter, but if you need a nut-free bar, be sure to try my Coconut Flour Pumpkin Bars instead!
2. Creamy Pumpkin & Sage Pasta
Pumpkin is often associated with sweet recipes, but when paired with fresh herbs, it’s delicious in this savory pasta, too!
Don’t want to turn on the oven? These mini pumpkin pie tarts are for you!
This moist, dense bread is egg-free and gluten-free (technically grain-free, since buckwheat is a seed!) and is easy to whip up for a Sunday brunch or quick breakfast on the go.
A truly healthy way to get your pumpkin spice fix!
6. Grain-Free Pumpkin Pancakes
Making these pancakes couldn’t be easier– they’re baked, instead of pan-fried!
These grain-free donuts are made with coconut flour, and are extra decadent when topped with coconut sugar.
These cookies are grain-free and vegan, and have a soft pumpkin-pie like texture.
9. Grain-free Pumpkin Spice Muffins
It’s amazing how light and fluffy these muffins are, especially since they’re flourless!
Skip the over-priced and over-sugared coffee shop drinks, and make your own at home!
If that doesn’t help you use up all of your extra pumpkin, I don’t know what will!
Reader Feedback: What’s your favorite way to use pumpkin?
Questions and Reviews
Love this roundup.
Pretty sure pumpkin is my favourite thing to use during the colder months!
Wow, all of these look so delicious! I am deciding between the grain-free pumpkin spice muffins and grain free pumpkin bars to make this weekend!
drooling!! we have been baking up a lot of pumpkin recipes 🙂 love this time of year
Those Pumpkin pie cookies look DREAMY! Pumpkin is my favorite so thank you for this list!
I have to try the pumpkin pie green smoothie! Tomorrow morning 🙂
Thanks for the pumpkin recipe round-up.
I have two questions:
Eggs + Pumpkin is not a proper combination, correct?
(Unrelated…but still: What do artichokes combine with? Are they used just like, say, leafy greens, which can be combined with starches AND proteins?)
Yes, that is correct. I rarely worry about combining when it comes to special treats, especially when using high quality ingredients.
Artichokes can be considered neutral, as they are a non-starchy vegetable.
Lately I bake the pumpkin in the oven with a shallot and garlic and a drizzle of olive oil. Whizz it up with vegetable stock and then make it divine with mascarpone cream cheese. If you want a vegan version cream some cashews. When serving put a dollop in the middle of the plate. Mmmmm…
I love using pumpkin to add a slight sweetness to my fall baking! Homemade pumpkin spice lattes are a close second.
I’m obsessing over this post! I can’t decide what to try first, they all look to die for. I doesn’t help I’m in love with anything pumpkin!!
Great pumpkin recipes! I LOVE LOVE LOVE your coconut flour pumpkin bars!! They are even better with a cashew cream “cheese” on top!
I had a question, though. What do you think about peanuts? The fact that so many people are allergic makes me think that something must be wrong with them, but what about organic peanuts? So you know if there’s something in the peanuts that makes them harmful, or is it just the pesticides that they spray on the non-organic peanuts?