Healthy PUMPKIN SEASON Fall Recipes! Pumpkin Cornbread, Cookies, Truffles, & more!

– Hey Munchies, I'm Alyssia If you're new, welcome and if you're not new, also welcome

I am stoked because today we are getting started celebrating pumpkin season I've got five pumpkin recipes comin' your way today and announcement, they're all a part of my new holiday recipes compilation e-book I had too many holiday e-books, so I combined them all into one and then added a ton of new recipes There are over 150 recipes total It covers Halloween and the general fall breakfast and snacks along with holiday entrees, sides, desserts and drinks

It is pretty comprehensive and I'm really proud of it I hope you all can enjoy it It's available at mindovermunchcom/ebooks if you want to check it out, discount code to come We're getting started with a pumpkin cookie bites recipe

I combined a coconut flour, pumpkin puree, peanut butter, maple syrup, coconut oil, cinnamon, pumpkin pie spice, nutmeg and salt Mix together until crumbly and then add milk and stir to integrate until malleable and you can squish together Scoop out the dough and form them into balls and then transfer to a plate or baking sheet so you can freeze for about 20 minutes In the meantime, melt down some dark chocolate and coconut oil It could totally be dairy free chocolate if needed

Then you can dip those frozen cookie balls into the chocolate, return to the baking sheet or plate and freeze Holy moly, that coconut flour really makes the texture of these taste cookie-like It's like a pumpkin cookie truffle Don't get me wrong, these are still an in-moderation kind of treat but at least we've got clean ingredients to fuel These will last a month in the freezer and don't forget to thaw them out for a few minutes before eating

Next up, pumpkin pie dip This recipe is even easier and can be completely vegan too I start with pumpkin puree and then add a yogurt of choice, Greek, regular or non-dairy all work fine Almond butter, maple syrup, vanilla extract, cinnamon, pumpkin pie spice and a pinch of salt Mix by hand or use a hand mixer

I find it helps to best integrate the almond butter Adjust the sweetness to taste, this will definitely depend on whether or not you used sweetened yogurt This is so smooth, creamy and tastes like fall, great to dip with cookies, fruit, vegetables, get creative This is a great option for holiday parties or get togethers It wouldn't be the holidays without cookies

How about pumpkin pecan oatmeal cookies Stir together oat flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice Separately, beat together butter or coconut oil, coconut sugar and additional sweetener of choice Then you can add an egg, vanilla extract and beat to integrate Then we combine the dry and wet until a batter forms

Lastly, stir in some rolled oats and chopped pecans Add spoonfuls of batter to a prepared baking sheet, leaving space in between for them to expand as they are going to spread a bit Bake in the oven until golden and cool on a wire rack These are seriously delicious Now, I am partial to cookies, you know this if you've been with the channel for awhile, they might be my favorite dessert but that also means, I'm kind of a harsh judge and let me tell ya, I ate four of these when we filmed

They're hard to put down Next, we're keeping it sweet with these no-bake pumpkin coconut bars These are addictive to say the least In a food processor, add coconut flakes, pumpkin puree, maple syrup, coconut oil, vanilla extract, cinnamon, pumpkin pie spice and salt Process until well combined using water to help adjust the texture

We want it sticky but cohesive It doesn't need to be a paste and you should still see the coconut shred texture Press into a loaf pan, lined with parchment and freeze for a few hours until firm Cut into squares or bars and devour Literally, don't make these if you don't want to eat the entire batch

Yes, they are cleaner but it's hard to put them down Don't get me wrong, they're a must but beware I think I saved the best for last, pumpkin corn bread I combined my dry ingredients Oat flour, corn meal, baking powder, salt, cinnamon, pumpkin pie spice, and nutmeg with a whisk

Separately, I beat together pumpkin puree, eggs and then add milk, coconut sugar, coconut oil and molasses Add the dry ingredients into the wet and then pour that into a pan and smooth out the top Bake until a toothpick comes out clean Serve warm Holy moly, this tastes pretty much like what you'd think pumpkin corn bread would taste like

It's savory and a tad sweet but not overwhelming and that spice makes it really feel like fall I will be saving this recipe for Thanksgiving And not to mention, it's gluten free And those are my newest pumpkin recipes for you I have plenty more to come but all of these are from my new compilation holiday recipes e-book available now at mindovermunch

com/ebooks You can use the code Pumpkin, big surprise, for 10% off any e-book or package of your choice this week only Let me know which pumpkin recipe you're most excited to try and if you have any holiday recipe requests, let me know those in the comments as well I'll see you next week and remember, especially during pumpkin season, it's all a matter of mind over munch


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