Pumpkin Pumpkin Pumpkin

Tired of hearing about pumpkin spiced lattes I’m sure. But pumpkins are in abundance, and they’re good for you. And what says fall more than a pumpkin?

This huge fall/winter squash is loaded with vitamin A (helps preserve vision, fight infections, maintain healthy skin and bones, and regulate cell growth and division), 3 g fiber per ½-cup serving (great for heart health, lowers cholesterol, helpful in maintaining a healthy diet and promotes quality sleep), and potassium (helps muscles contract, helps regulate fluids and mineral balance in and out of body cells, and helps maintain normal blood pressure by blunting the effect of sodium, and more).

And don't forget about roasting the seeds! Pumpkin seeds are a good source of several nutrients, including zinc, which gives that immune system a good boost before it gets… Okay I won’t say it.

Here are some yummy, healthy ideas for the pulp of this big orange ball. Oh! And grab yourself some eggs for these recipes from the farm while you’re picking out those pumpkins. 

Peanut Butter Pumpkin Dip

Try this dip with apples from the farm. The cinnamon is a good source of antioxidants s well, and it increases circulation to get you all toasty.

What You Need

1. 1 cup pumpkin puree (NOT pumpkin pie filling)
2. 1 cup smooth peanut butter
3. ½ cup sugar
4. 1 tablespoon pure vanilla extract
5. ¼ teaspoon ground cinnamon
6. ⅛ teaspoon nutmeg

What You Do

• Add all ingredients into a blender and blend until smooth.
• Transfer dip to a serving bowl, cover with plastic wrap and refrigerate for 30 minutes.
• Remove from fridge and serve with apple slices.

Pumpkin Breakfast Cookies

Give yourself and your family a boost for the day with these powerhouse breakfast treats!

What You Need

1. ¼ cup coconut oil, melted
2. ¼ cup honey
3. 1 cup rolled old-fashioned oats
4. 1 cup quick cooking oats
5. ⅔ cup unsweetened, dried cranberries
6. ⅔ cup pumpkin seeds
7. ¼ cup ground flaxseed
8. 1 teaspoon pumpkin pie spice
9. ½ teaspoon sea salt
10. ½ cup pumpkin puree
11. 2 local farm eggs, beaten

What You Do

• Preheat oven to 325 F. Line a baking sheet.
• In a small bowl warm Spectrum® coconut oil and honey (either microwave, inside preheating oven or on the stove top).
• In a large bowl combine both kinds of oats, cranberries, pumpkin seeds, ground flax, pumpkin pie spice and salt. Add pumpkin puree, eggs and warmed coconut oil and honey. Stir until fully combined.
• Drop about ¼ cup sized scoops of the mixture onto a cookie sheet and flatten (cookies won't spread while baking). Bake for about 15-20 minutes until edges are lightly browned.
• Let cookies cool on baking sheet before moving to an airtight storage container. 

Whole Wheat Pumpkin Applesauce Bread

Tired of zucchini bread? yeah I know you don’t get tired of zucchini bread if you’re doing it right…Well try this one too! Bread made with whole wheat, naturally sweetened with honey, and no butter or oil. The optional streusel topping isn’t making the “super good for you” cut, but a little drizzle of yum won’t hurt.

What You Need   

For the bread:

1. 1 1/2 cups white whole wheat flour
2. 1 tablespoon pumpkin pie spice
3. 1 teaspoon baking soda
4. 1/4 teaspoon baking powder
5. 1/2 teaspoon salt
6. 2 farm fresh eggs
7. 1 heaping cup pumpkin puree
8. 1/2 cup unsweetened applesauce
9. 1/2 cup honey
10. 1 teaspoon vanilla extract

For the streusel topping:

1. 1/4 cup oats (old-fashioned)
2. 1/4 cup brown sugar (not packed)
3. 2 tablespoons butter, melted
4. 1 tablespoon flour (whole wheat is good) 

What You Do

• Preheat the oven to 350. Spray a 9x5 bread pan with cooking spray.
• For the bread: Mix the dry ingredients (flour through salt) together in a large bowl.
• In a separate bowl, mix together the wet ingredients (eggs through vanilla) and combine well.
• Add the wet ingredients to the dry ingredients and stir just until combined.
• Pour into prepared bread pan and run a spoon over the top to smooth it out.
• Make the streusel: Mix all ingredients together in a small bowl and stir until everything is well combined.
• Sprinkle the streusel evenly over the top of the bread in the pan.
• Bake at 350 for 40-50 minutes, until a toothpick inserted in the center comes out clean.

 

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