In October, I'm all about apples. Whether it be pie, in a main dish, or just as they are, I gorge myself on them. When November rolls around, pumpkin gets the same treatment. I usually start picking up cans of pumpkin puree at Trader Joe's in the end of October, in anticipation of whatever pumpkin recipes I may come across and want to try. Pumpkin soup is always a given, so here are a few other ways I have been enjoying pumpkin this fall.
Pumpkin Spice Syrup
This syrup just gets better and better. I used the same recipe from my post last year but replaced regular sugar with low glycemic coconut sugar. I have been using this syrup to make a pumpkin spice hot chocolate that is too good for words to fully describe.
Pumpkin Spice Syrup (paleo, refined sugar free)
1 1/2 cups water
1 1/2 cups coconut sugar
4 cinnamon sticks
1 tsp nutmeg
1/2 tsp ginger
1/2 tsp ground cloves or 3 to 4 cloves
3 tbsp pumpkin puree
NOTE: I usually add more puree because I love the pumpkin flavor. This, and the spices, are completely adjustable according to taste.
Over medium heat, combine the water and the coconut sugar until the sugar has completely dissolved. Add in all of the spices (except the cinnamon sticks) and the pumpkin puree, and whisk until the pumpkin puree is combined. Add in the cinnamon sticks and continue to stir the mixture over medium heat (you do not want it to boil,) for 10 to 15 minutes. Remove from the heat and let cool.
Once the mixture has cooled, strain the syrup into a container and store in the refrigerator.
Pumpkin Spice Syrup (paleo, refined sugar free)
1 1/2 cups water
1 1/2 cups coconut sugar
4 cinnamon sticks
1 tsp nutmeg
1/2 tsp ginger
1/2 tsp ground cloves or 3 to 4 cloves
3 tbsp pumpkin puree
NOTE: I usually add more puree because I love the pumpkin flavor. This, and the spices, are completely adjustable according to taste.
Over medium heat, combine the water and the coconut sugar until the sugar has completely dissolved. Add in all of the spices (except the cinnamon sticks) and the pumpkin puree, and whisk until the pumpkin puree is combined. Add in the cinnamon sticks and continue to stir the mixture over medium heat (you do not want it to boil,) for 10 to 15 minutes. Remove from the heat and let cool.
Once the mixture has cooled, strain the syrup into a container and store in the refrigerator.
Pumpkin Spice Smoothie
My new favorite smoothie for breakfast/post workout. I just blend together 1/2 cup pumpkin, 1/2 cup Greek yogurt (I love Fage), 3/4 almond milk, 1/2 teaspoon vanilla extract, 1 teaspoon of pumpkin pie spice and ice!
Paleo Pumpkin Granola
Grain Free Pumpkin Spice Muffins
I adapted this one a bit from a recipe I found via Google search. Great over yogurt or by the handful. It even makes a yummy "cereal" when added with almond milk.
I am so happy I came across this recipe from the Detoxinista. It's incredibly hard to believe that there is no flour of any kind in this recipe and that the main ingredient is almond butter! They come out so fluffy and moist! (I hate the word moist, but I needed to describe these muffins.) They are great plain and even better with a few added chocolate chips.
FUN FACT: I've never had pumpkin pie. I just realized that writing this post.
What are your favorite ways to eat pumpkin?
I'm not a baker, but i might have to try making those muffins! I like to use pumpkin in a tortilla with some cheese, melted, like a pumpkin quesadilla. yum.
ReplyDeleteDefinitely try them Meri! And with chocolate chips! The pumpkin quesadilla sounds really good, so I will surely be trying that!
Delete