'Tis the season of freaking EVERYTHING PUMPKIN!! Holla! So of course I had to healthify some pumpkin treats, and therefore put a spin on my previous blueberry chia muffin recipe to create pumpkin spice oat muffins!
These are hit the spot yummy, healthy, and toddler approved! :)
-2 cups old fashioned oats
-1 cup pumpkin puree
-1 cup almond milk
-1 tsp baking powder
-1 tbsp pumpkin pie spice
-1/3 cup honey
-1/3 cup raisins (or other mix in, optional)
Preheat oven to 350 degrees.
Throw all ingredients EXCEPT optional mix ins into a food processor.
Process until blended, but not smooth.
Add in mix ins.
Process only until mixed throughout.
Divide equally into 12 muffin cups.
Bake for 22-25 minutes.
You can test by sticking a toothpick in the middle.
Remove from oven, let cool, and ENJOY!
These are super simple, very quick and easy to make, and
give you the taste of the season without the guilt!
Makes 12 servings.
I've personally been counting 1 as 1 yellow on the 21 Day Fix,
but I haven't officially measured containers to check if that's 100% correct!
As if last week's Pumpkin Puree post wasn't a hint enough - this week's recipe is roasted pumpkin seeds!
When life gives you pumpkin, roast pumpkin seeds, right?
-seeds from pumpkin
-sea salt OR brown sugar/cinnamon
Preheat oven to 300 degrees.
Remove seeds from pumpkin.
Separate pumpkin seeds from pulp.
Wash seeds off in a strainer.
Make sure all pulp and strands are removed.
(If making sea salt seeds)
Boil seeds in salt water for 10 minutes.
(proceed to step 5)
(If making with cinnamon & brown sugar)
Lay seeds out in a single later on a baking sheet.
Let sit out for 1-2 days until completely dry.
Drizzle with olive oil in a single layer on a baking sheet.
Sprinkle with seasoning of choice.
Bake for 30 minutes or until seeds are no longer soft in the middle.
SO many people throw away these precious and delicious seeds because they don't realize how easy they are to roast! Don't be one of 'those guys.'
Enjoy the fruits of the season...
or in this case, seeds ;)
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Tis the season....of PUMPKIN EVERYTHING!
Therefore, we must have the pumpkin in order to cook all of the pumpkin things! Yes, you can buy that canned pumpkins...but WHY?! You can have fresh, homemade pumpkin puree for all of your pumpkin baking needs!
And this is why I will now teach you how SIMPLE it is to have lots of pumpkin right at your finger tips!
- Pie pumpkin
Preheat oven to 350 degrees.
Slice pumpkin into halves.
Using a large spoon or ice cream scoop, scoop out the 'guts' and seeds from the pumpkin.
**Set aside later for pumpkin seed baking!**
Place both halves in a glass baking dish upside down.
Add 1-2" of water into the dish.
Bake on 350 for 30-35 minutes or more depending on size of the pumpkin.
Remove from oven when pumpkin is fork tender. Let cool.
Once cooled, scoop out the pumpkin meat.
Puree pumpkin meat in either a food processor or a blender.
You can now use your homemade pumpkin puree for any of your pumpkin desires!
The possibilities are endless...
and don't forget about those pumpkin seeds!
Just a 29 year old fitness loving, simple food eating, guitar playing, wine drinking, #MomBoss of 2. Inspiring the shit out of other women to BE MORE. ✌️