Summer’s finally over which means that it’s time to try out some new seasonal recipes. I’ve found three autumn inspired recipes that will help you add a bit of fall spirit to three of the most important meals of the day: breakfast, lunch/dinner and dessert! Not only will these recipes help with your ‘sweater weather’ aesthetic, but they’re also healthy for you and may even give you a jump start for your summer 2018 bod. You can have all of these delightful recipes in one day or you can spread them out over the course of pumpkin season.
Breakfast
Everyone says that breakfast is the most important meal of the day but, let’s be realistic, not everyone has the time to cook a decent breakfast every morning. Usually I eat the same generic cereal every morning or I try to spice it up by grabbing two different nature valley granola bars on my way out.
An easy alternative to a boring breakfast are the Pumpkin Morning Glory Muffins. Though they take 40 minutes to prepare and bake, they will last you at least a week either as breakfast or a snack.
Below is Ashley from bakerbynature.com‘s delicious Pumpkin Morning Glory Muffin recipe.
You Need:
- 1.5 cups whole wheat flour
- 1/2 cup all-purpose flour
- 3/4 cup light brown sugar, packed
- 1 tablespoon baking powder
- 2 teaspoons baking soda
- 2 teaspoons pumpkin spice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 3/4 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup unsweetened apple sauce
- 1/2 cup coconut oil, melted
- 1 large apple, shredded
- 1 tablespoon vanilla extract
- 2 cups grated carrot (about 3 medium)
- 1/2 cup dried cranberries
- 1/2 cup flaked coconut
- 1/2 cup pecans, chopped
Instructions:
- Line a 12 mold muffin tin with paper liners, set aside. Preheat oven to 400˚F.
- In medium bowl add the flours, brown sugar, baking powder, baking soda, pumpkin spice, cinnamon, and salt; whisk well to combine then set aside. In a large bowl add the pumpkin puree, applesauce, coconut oil, grated apple, vanilla, and carrots; whisk to combine. Fold the dry ingredients into the wet mixture and stir until combined. Fold in the cranberries, coconut and pecans; stir until combined. Divide batter evenly among prepared muffin cups.
- Bake for 24 to 28 minutes minutes, or until a toothpick inserted in the center comes out clean. Cool muffins in the pan for 10 minutes before transferring them to a wire rack. Serve warm, at room temperature, or chilled.
Lunch/Dinner
There’s nothing better than cozying up in your blanket on an autumn day and watching a movie, reading a book or eating. This Healthy Turkey Chili recipe will allow you eat three bowls without any guilt and this particular recipe makes so much chili that it will give you leftovers for days to come. If you’re feeling extra generous, you can even share some with your friends.
Here’s Monique from ambitiouskitchen.com‘s mouth-watering Healthy Turkey Chili recipe.
You Need:
- 2 teaspoons olive oil
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 1 medium red bell pepper, chopped
- 1 pound extra lean ground turkey or chicken
- 4 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt, plus more to taste
- 1 (28-ounce) can diced tomatoes
- 1 1/4 cups chicken broth
- 2 (15 oz) cans dark red kidney beans, rinsed and drained
- 1 (15 oz) can sweet corn, rinsed and drained
- Toppings like cheese, avocado, tortilla chips, cilantro, sour cream
Instructions:
- Place oil in a large pot and place over medium high heat. Add in onion, garlic and red pepper and saute for 5-7 minutes, stirring frequently. Next add in ground turkey and break up the meat; cooking until no longer pink. Add in chili powder, cumin, oregano, cayenne pepper and salt; stir for about 20 seconds.
- Add in tomatoes, chicken broth, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary. Garnish with the suggested toppings.
Dessert
Finally, as the day comes to an end, I’m usually craving something sweet and I like to think that most people are as well. Nothing says fall is here quite like using pumpkin spice! These Pumpkin Spice Cookies aren’t super healthy but they’re a great treat to bring over to a friends or to eat yourself because sometimes you’ve got to “treat yo’ self”.
The following is Fiona from justsotasty.com‘s amazing Pumpkin Spice Cookies recipe.
You Need:
- 2 and 1/2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1/2 teaspoon cream of tartar
- 3/4 teaspoons baking soda
- 1/4 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/8 teaspoons ground cloves
- 3/4 cup unsalted butter, softened
- 3/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg yolk
- 2 teaspoons vanilla
- 1/2 cup canned pumpkin (not pumpkin pie filling)
- For the Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 1 and 1/2 teaspoons cinnamon
Instructions:
- Whisk together the flour, cornstarch, cream of tartar, baking soda, salt, cinnamon, nutmeg & ground cloves.
- In a separate large bowl beat together the butter and sugars until fluffy. Turn the mixer down to low then beat in the egg yolk, vanilla and pumpkin.
- Slowly add in the flour mixture. The dough will be very sticky.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours or up to 2 days.
- When ready to bake, take the dough out of the fridge.
- Preheat the oven to 350˚F degrees and line 2 cookie trays with parchment paper.
- In a small bowl whisk together the sugar and cinnamon for the cinnamon sugar coating.
- Form the dough into balls of about 1.5 tablespoons in size, then roll in the cinnamon sugar coating.
- Place the cookies on the cookie sheets about 2 inches apart.
- Bake for about 7-9 minutes or until the tops look almost set.
Best of luck or, as we can begin saying now that it’s fall, Pumpkin Kisses & Harvest Wishes.