Pumpkin season is upon us. You can pretty much find a pumpkin version of any meal, snack or dessert out there. There is an abundance of pumpkin recipes flooding the internet at this time of the year.
But why is pumpkin so awesome?
First of all, it’s a seasonal staple that reminds us of warm family gatherings involving pumpkin pie and other delicious treats. Secondly, pumpkin is basically a super food. It’s packed with fiber to keep you fuller longer, aid digestion and help you lose weight. It has loads of potassium—even more than a banana, so it’s perfect for refueling after a tough workout. It also boosts eyesight and protects skin with its beta carotene that our bodies convert to vitamin A.
Pumpkin even contains a large amount of vitamin C which many believe can fight off sickness which is perfect for cold and flu season. Interesting fact about pumpkins: the beta carotene found within is a type of carotenoid which makes you turn orange when you’ve eaten too much. (You’ve been warned.)
Lastly, pumpkin is a very versatile food. Pumpkin recipes range from breakfast items, savory soups and of course the classic pumpkin desserts.
With all the health benefits of pumpkin, why not add it to your breakfast? These pancakes look so fluffy and delightful with only 100 calories and 14 grams of protein per cake.
So you have all heard about the pumpkin spice latte, I’m assuming. You know, one of the main pumpkin recipes floating around the interwebs. When the pumpkin spice latte graces the scene, you know it’s Fall. But check out this chocolate version. Chocolate makes everything better.
Speaking of chocolate making everything better…these muffins look to die for. They also look pretty darn healthy from perusing the ingredient list (and blog name).
How about the white chocolate chip? I don’t know why, but I’ve never thought of pairing pumpkin and white chocolate before now. It sounds divine! This is a mug cake recipe so you can whip it together in minutes!
While we’re talking mug cakes, we might as well talk about the chocolate chip version. This one even includes pumpkin spice coffee creamer..yum!
Those crumbly items layered in between the whipped coconut and pumpkin are gingersnaps…wow.
I think every pancake or french toast recipe looks ten times better drenched in syrup. What do you think?
I cannot get over how good these look. It’s not surprising that this recipe got pinned over fifty thousand times. I’m very intrigued by the way the chocolate looks on the top. I may just have to make these to see if I get the same results!
Pumpkin and carrot in one cupcake? That’s just showing off. The decadent frosting on top probably helps mask the healthy goodness of the cupcakes. Just beware of all the carotenoids involved so you don’t eat too many and turn orange!
Oh yes you can put pumpkin in booze!
You can also put it in chili. This is something I need to try because I plan on busting out my slow cooker very soon.
These are simply adorable! What’s funny is that the author of the recipe made them by accident—she was making kaiser rolls and her daughter thought they looked like little pumpkins.
I’ve never made bagels before, but I though it was crazy how they boiled them before baking them. Nevertheless they looked marvelous when done and referenced a couple other pumpkin recipes that boiled them as well! You learn something new every day, right?
This is yet another way I would never have thought to use pumpkin! The author said she ate this whole bowl in one day so they must be good!
This is a lovely way to cap off the list. These little guys are adorable..especially with the straw. I’m sure they taste incredible too with the gingersnap crust and cheesecake middle.
So which of these amazing pumpkin recipes will you be trying first?
Featured photo credit: Pumpkin Recipes via Diary of a Semi-Health Nut via semihealthyblog.com