With autumn in full swing, there’s little I crave more than some pumpkin goodness on my plate. Pumpkin baked goods are the perfect thing to cozy up with when the weather gets chilly, but pumpkin is also great in savory food! Here is a round up of some of my favorite healthy pumpkin recipes from my blog over the years – both sweet and savory!
Pumpkin Muffins (or Bread) of Deliciousness!
These are my go-to simple, easy, and delicious pumpkin muffins. They’re healthier than your average pumpkin muffins (thanks to whole wheat pastry flour, protein-packed greek yogurt, and applesauce) yet they’re just as moist, flavorful, and cozy! If you’re not feeling muffins, you can easily bake this batter in a loaf pan and have delicious pumpkin bread instead – it makes a great gift!
Gluten Free Spiced Pumpkin Pancake
This recipe makes a single-serving pancake that is easy enough to throw together on a busy weekday morning. Plus, it’s gluten free, high protein, and fills all your pumpkin-spice cravings!
This oatmeal tastes just like pumpkin pie in a bowl – except there’s no sugar added, just banana for sweetness and plenty of fall spices! If you use nondairy milk, this recipe can also easily be vegan (and just as delicious). Feel free to get creative with toppings, too! I like nuts to amp up the healthy fat, and fresh or dried fruit for flavor. Dried cranberries are especially yummy here!
These healthy little cookies make great holiday gifts or accompaniments alongside a latte or hot tea. They’re made with whole wheat flour, less sugar than typical biscotti, and goji berries for an antioxidant punch! Since they’re super crunchy, they stay good for a few weeks without going stale – so you can bake a batch and have them on hand for snacking or impromptu guests.
Oatmeal Banana Pumpkin Cookies
These cookies are not only simple and quick to throw together (just stir wet and dry ingredients and mix them together!) but they’re also vegan! They get most of their sweetness from ripe banana, so only a little maple syrup is needed to give them a decadent feel, despite being healthy enough to eat for breakfast. They taste like soft, fluffy little pillows of fall studded with dried cranberries!
This quinoa dish is easy to throw together, yet so cozy and delicious! Feel free to swap out the asparagus and bok choy for any veggies you have on hand for a flexible fall-themed side dish, or top with some beans or cooked chicken to make a balanced meal!
This dip is delicious and really easy to make! Packed with protein from the beans and nutrients from the pumpkin, it’s a huge hit at parties and nice to serve something a little more creative than standard hummus.
Black Bean and Pumpkin Veggie Burgers
These are the simplest vegan burgers you’ll ever make. Adding pumpkin to the mix gives them a fall flair, making your veggie burger dinner even more comforting and festive. Serve them on a bun, crumbled over a salad, in a pita, or alongside some grains and veggies. Try topping these burgers with cheddar cheese or a chipotle yogurt sauce (see note in recipe!) if you’re not vegan – or even Pumpkin Bean Dip – for extra flavor.
Fresh Cranberry and Walnut Pumpkin Bread
This pumpkin bread is swoon-worthy with a crispy and lightly sweet crust, crunchy and buttery walnuts, and tart bursts of fresh cranberry. In addition, it’s made with 100% whole wheat flour and is fluffy despite being made with no added butter or oil. Make this for breakfast on a chilly weekend morning, pack a slice for a healthy afternoon snack, or give a loaf as a holiday gift!
Microwave Pumpkin Oatmeal Cookie for One
This healthy, soft, and chewy “cookie” is packed with fiber and healthy fat, making it a great breakfast or snack, and it couldn’t be easier to make – all you need is the microwave! This recipe makes a single serving, too – perfect when you just want a little something sweet without having leftover cookies on hand for weeks. :)
This chia pudding is the easiest breakfast, snack, or dessert you could put together. Just mix up chia seeds, pumpkin, spices, and almond milk and stick it in the fridge! If you let it sit overnight, you’ll wake up to a festive and delicious breakfast.
What’s your favorite way to use pumpkin?
Must try the pumpkin pie oatmeal. Looks very tasty, and the muffins too!
Hi, Anne!
Just wanted to thank you for your 2009 pumpkin cranberry muffin top recipe! I made them today with King Arthur Flour’s new Measure for Measure gluten free flour that tastes and behaves just like “regular” flour and my homemade applesauce. My hubby is over the moon as am I. I love your recipes that taste fabulous but do not add twenty pounds to my hips! Thank you!
I’m so glad you are enjoying my recipes! :)
YUUUUMMMM! My favorite way to use pumpkin is to freeze it into ice cubes and make post run/workout coffee smoothies with it! Of course, I wouldn’t turn down a muffin, biscotti, or burger either!
What a great idea! Totally trying that :)
They all look delicious! I think you could use the Pumpkin Muffins and the Oatmeal Banana Pumpkin Cookies as treats for Halloween. You can wrap them in decorative paper and there you go – you have the perfect healthy treats!