If you’re dedicated to eating a little healthier this Thanksgiving, don’t worry; you don’t have to scrap the dessert table quite yet! With these three healthy pumpkin treats, you can enjoy your holiday without any guilt.
1. PUMPKIN PROTEIN SHAKE (GF, V)
- 1 cup almond milk
- 1/2 cup frozen banana
- 3 tablespoons pumpkin puree
- 1 scoop vanilla protein powder
- 1 tablespoon almond butter
- 1 tablespoon maple syrup
- Sprinkle of pumpkin pie spice,
- Sprinkle of cinnamon
Combine all ingredients in your blender, then blend until smooth.
2. PUMPKIN CHOCOLATE CHIP COOKIES (v, GFA)
- 1 cup oats (could be gluten-free oats)
- 3/4 cup flour (could substitute almond flour if gluten-free)
- 2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1 1/2 tsp baking powder
- 1-4 tsp salt
- 2 tbsp coconut oil (melted)
- 3/4 cup pumpkin purée
- 1 tsp vanilla extract
- 1/2 cup pure maple syrup
- 2 tbsp Enjoy Life chocolate chips
Preheat your oven to 325 degrees. Whisk together your choice of flour, oats, spices, and baking powder in a bowl. Mix the pumpkin puree, coconut oil, maple syrup, and vanilla in a separate bowl. Combine the dry mixture, stirring until fully incorporated. Finish it off by folding in the chocolate chips.
Scoop the dough into round balls on a greased baking sheet and flatten to your size of choice. Bake for 10-15 minutes and cool for an additional 10 minutes when done.
3. FLOURLESS PUMPKIN MUFFINS (GF)
- 1 ⅓ cups almond butter
- ⅔ cup pumpkin puree
- 4 eggs
- 4 Tablespoons maple syrup
- 1 ½ Tablespoons pumpkin pie spice
- 1 tsp cinnamon
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- pinch of sea salt
- 1/2 cup of your favorite chocolate chips
Preheat your oven to 375°F. In a bowl, whisk together all the ingredients except the chocolate chips. After everything is fully incorporated, fold in the chocolate chips. Spoon your mix onto a greased muffin tray, about 3/4 of the way full.
Bake for about 20 minutes. Let muffins rest for 5-10 minutes, then remove from the tin and let cool completely on a wire rack.