Left over pumpkin snacks

Its time for the very odd tradition of calving a pumpkin! But what to do with all the left over pulp or maybe you grabbed a cooking pumpkin as well as a carving one. Here we have some easy healthy recipes perfect for snacking.

How about offering these snacks as an option for your treats

Healthy Pumpkin Oat Cookies

  • 2.5 cups oats

  • 1 cup organic pure pumpkin puree

  • 2 packets stevia or 10-15 stevia drops, or to taste

  • Optional Add-Ins: 1/2 tsp pumpkin pie spice 1/2 tsp cinnamon 1/2 tsp pure vanilla extract 1/2 cup of chocolate chips, coconut, walnuts, raisins or any other dried fruit or nuts

  1. Pre-heat oven to 350 degrees.

  2. Mix all ingredients in a bowl to form a dough. Adjust sweetness as desired. Add any optional ingredients.

  3. Use your hands to create 10 cookie shapes.

  4. Spray a baking sheet with non-stick cooking spray. Place cookies on pan and bake for 10 minutes.

Pumpkin Quinoa Muffins

  • 1 tablespoon flaxseed meal

  • 3 tablespoons water

  • 1/2 cup mashed banana 1 large, 2 small

  • 3/4 cup pumpkin puree

  • 1/4 cup non-dairy milk

  • 1/4 cup maple syrup

  • 1 1/4 cup oat flour oats ground in a blender

  • 1/2 cup quinoa flakes

  • 1/2 cup blanched almond flour

  • 1/4 cup coconut sugar

  • 2 teaspoons baking powder

  • 1 teaspoon cinnamon

  • 1/2 teaspoon vanilla bean powder or 1 teaspoon extract

  • 1/2 teaspoon nutmeg

  • 1/4 teaspoon ginger

  • 1/4 teaspoon salt

  1. Heat the oven to 350ºF. Grease a 12-cup muffin tin and set aside.

  2. Combine the flax and water and set aside to gel while you prepare the remaining ingredients.

  3. Whisk together the dry ingredients (minus vanilla extract if using) in a large mixing bowl.

  4. In a separate bowl, beat together banana, pumpkin, milk and syrup. Whisk in flax egg and pour wet ingredients into dry. Stir to thoroughly combine (the batter will be kind of thick, but still stirable and soft).

  5. Fill each cup 3/4 of the way full. Add water to the ones that are unused. Sprinkle the tops of the muffins with pumpkin seeds and quinoa flakes if desired.

  6. Bake on the center rack for 23 - 25 minutes until a cake tester inserted into the center comes out clean.

Pumpkin Curry Hummus

  • 1/2 to whole 15 oz can pumpkin puree depending on preference

  • 1 13.5 oz can chickpeas drained and rinsed

  • 3 tablespoons tahini

  • 1 clove garlic

  • 2 tablespoons lemon juice

  • 1-2 tablespoons curry powder

  • 1 teaspoon of salt

  1. In a food processor fitted with a blade, process pumpkin, chickpeas, tahini and garlic until fairly smooth. Scrape sides and process again.

  2. Add lemon juice, curry powder and salt. With the processor running, slowly pour in a thin stream of olive oil. Stop adding the olive oil once you've reached your desired consistency. It should process until smooth.

  3. Add additional salt to taste. Serve with tortilla chips, crostini, or fresh veggie sticks.

Healthy Pumpkin Energy Bites

  • 1 cup 100% Pure Pumpkin Puree

  • ½ cup Roasted Almond Butter

  • 2 tsp Vanilla Creme-Flavored Stevia Extract

  • 2 tsp Ground Cinnamon

  • ¼ tsp Salt

  • 1 cup Quinoa Flakes

  • ½ cup Quick Cooking Oats

  1. In a stand mixer bowl fitted with a beater attachment, add the pumpkin puree, almond butter, stevia extract, cinnamon and salt. Mix on low speed.

  2. While mixing, add the quinoa flakes and oats.

  3. Scrape down the sides of the bowl and mix one last time. Cover the bowl and refrigerate for 30 minutes.

  4. Line a cookie sheet with parchment paper. Use a cookie scoop to portion out the dough and place on the prepared cookie sheet. Roll the dough into balls. Serve immediately or cover and refrigerate for later!

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