It is inevitable that with fall comes all the pumpkin flavored drinks and foods. Since Thanksgiving coming up, it is the perfect time to try some new recipes that your family may enjoy! Today is a guest post by Alexis and Ariana from twinstahealth. They have been featured on the blog before where they shared their favorite ways to make avocado toast. I am excited to have them back sharing some of their favorite fall recipes.
We are Alexis and Ariana, twin sisters behind the Instagram account, twinstahealth! We are so excited to be writing a second guest post for you all. Since we are in the midst of pumpkin season, we thought we would share with you three easy and healthy pumpkin recipes.
Organic canned pumpkin has a number of great nutritional benefits. It is high in magnesium, dietary fiber, and contains antioxidants. In addition, it is relatively inexpensive and can be found in any grocery store. We hope these recipes help you embrace the Fall season and inspire you to get creative in the kitchen!
Vegan Pumpkin Sauce
Serves 2 people
½ cup + 2 tbsp of canned pumpkin
1 cup of flax milk
1 tbsp of olive oil
2 tbsp of onion, minced
1 large garlic clove, roughly chopped
1 tsp of arrowroot flour
2 tbsp of nutritional yeast
1 tbsp of dried sage
¼ tsp of paprika
¼ tsp of cayenne pepper
Salt & pepper to taste
- Pour the olive oil in a medium-sized pot over medium heat and add the onion and garlic. Saute the onion and garlic until the onion is translucent.
- Next, add the canned pumpkin and flax milk. Whisk until well combined.
- Add the nutritional yeast, dried sage, paprika, cayenne pepper, and arrowroot flour. Continue to whisk until all ingredients are combined.
- Simmer sauce until desired consistency is reached. Add salt and pepper to taste.
Pumpkin Pie Truffles
Makes 10 small truffles
½ cup of almond flour
2 tbsp of coconut flour
⅓ cup of canned pumpkin
⅓ cup of almond butter
1 tbsp of pumpkin pie spice
2 tsp of honey
1/3 cup semi-sweet chocolate chips
½ tbsp of coconut oil
- In a food processor, blend together the canned pumpkin, almond butter, and honey.
- Add in the almond flour, coconut flour, and pumpkin pie spice and blend. Consistency should be a rollable dough.
- Roll the mixture into small balls and let chill for 30 mins in the refrigerator.
- While you are waiting, melt the chocolate chips in the coconut oil in a small bowl in the microwave
- After chilling, take the balls and coat with chocolate until completely covered
- Freeze for 1 hour and thaw before eating
Baked Pumpkin Spice Mini Donuts
Makes 18 mini donuts
1 ½ cups of all-purpose baking mix (we used Kodiak Cakes)
½ cup of Greek yogurt
¾ cup of canned pumpkin
1 ½ tsp of ghee, melted
1 tbsp of pumpkin pie spice
½ tbsp of cinnamon
1 ½ tsp of baking powder
½ tsp of baking soda
1 ½ tsp of vanilla extract
2 ½ tbsp of coconut sugar
- Preheat oven to 375 degrees and prep donut pan with coconut oil.
- Mix all dry ingredients in one bowl. In a separate bowl, mix the canned pumpkin and all wet ingredients together.
- Slowly add dry mix into wet while stirring. Once it is fully mixed, add the batter to a plastic bag to use to pipe into the donut pan.
- Bake donuts for 12-15 minutes and enjoy!
For more delicious recipes visit twinstahealth on Instagram!