These pumpkin cottage cheese pancakes are fluffy, protein-packed, and full of warm fall spices. A quick and cozy breakfast that’s nourishing and easy to make.

Easy Pumpkin Pancakes with Cottage Cheese

Although these pancakes are packed with protein, they remain light and fluffy. They feel indulgent but leave me energized for the day ahead. And they’re so delicious, everyone who tries them loves them. 

I love topping them with a drizzle of pure maple syrup and a sprinkle of chopped walnuts for a little crunch. This breakfast feels special without any stress, as you can make it in just five minutes.

Ingredients & Estimated Cost

Recipe Cost: $3.38

Per Serving Cost: $0.42

Here is everything you need to make these pancakes, along with a few simple substitutions.

• 2 cups organic flour – Provides structure to the pancakes. You can use a gluten-free flour, but it will alter the texture of the pancakes. 
• 2 teaspoons baking powder – Helps the pancakes rise and become fluffy. 
• ½ cup pure pumpkin – Adds a natural sweetness to the flavor of the pancakes.
• 1 egg – Binds the ingredients together. 
• ½ cup cottage cheese – Adds creaminess to the pancakes as well as a nutritious protein. Greek yogurt is a good substitute for a similar taste and texture.
• 1 teaspoon vanilla – Almond extract will also add a warm depth to the pancakes. 
• ¼ teaspoon salt – Enhances the overall flavor. You can use sea salt or Kosher salt. 
• ½ teaspoon cinnamon – Adds to the classic Fall flavor. Substitute pumpkin pie spice or nutmeg.

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

If you make these pumpkin cottage cheese pancakes, I’d love to hear what you think! Leave a comment, share a photo, or save this recipe to Pinterest for later.

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Pumpkin Cottage Cheese Pancakes

Start your morning right with these fluffy Pumpkin Cottage Cheese Pancakes. They’re easy to make, full of protein, and perfectly spiced with all the classic Fall flavors.

Course Breakfast

Cuisine American

Keyword cottage cheese, pancakes, pumpkin

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 8 people

Calories 138kcal

Author Jillian

Cost $3.38

Equipment

• large mixing bowl
• Whisk
• Measuring cups & spoons
• blender or food processor
• Non-stick skillet or griddle
• spatula

Ingredients

• 1 cup organic all-purpose flour
• 1 teaspoon baking powder
• 15- oz can pure pumpkin puree
• 1 large egg
• ½ cup cottage cheese blended until smooth
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• ½ teaspoon ground cinnamon

Optional Garnishes:

• Pure maple syrup
• Chopped walnuts

US Customary – Metric

Instructions

Blend cottage cheese:

• In a blender or food processor, blend the cottage cheese until smooth and creamy.

Mix wet ingredients:

• In a large bowl, whisk together the pumpkin puree, egg, blended cottage cheese, and vanilla until well combined.

Add dry ingredients:

• Gently fold in the flour, baking powder, salt, and cinnamon. Mix until just combined—do not overmix.

Cook pancakes:

• Heat a non-stick skillet or griddle over medium heat and lightly coat with non-stick spray. Pour about ¼ cup of batter onto the skillet.

Flip & cook:

• Cook for 2–3 minutes on each side, until golden brown and cooked through.

Serve:

• Stack pancakes warm and top with maple syrup, walnuts, or your favorite toppings.

Notes

Refrigerator: Store cooled pancakes in an airtight container for up to 3 days. Reheat in the microwave, toaster, or oven.

Freezer: Freeze pancakes in a single layer, then transfer to a freezer bag. Store up to 2 months. Reheat straight from frozen.

Make Ahead: You can make the batter the night before. Store in the fridge, give it a quick stir in the morning, and cook fresh.

Nutrition

Serving: 2pancakes | Calories: 138kcal | Carbohydrates: 25g | Protein: 6g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 21mg | Sodium: 245mg | Potassium: 84mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2420IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1mg

Pumpkin Cottage Cheese Pancakes Recipe FAQs

More Pumpkin Recipes

• Pumpkin Protein Muffins
• Baked Pumpkin
• Roasted Pumpkin Seeds
• Mashed Pumpkin
• Almond Flour Pumpkin Cake Balls

Posh Plate - Healthy Feel-Good Recipes

Warm spices, a boost of vanilla protein, and cozy pumpkin make these gluten-free pumpkin protein muffins the perfect grab-and-go breakfast or snack. They’re ultra soft, filling, and naturally sweetened for cozy Fall days. 

Gluten-Free Protein Pumpkin Muffins

Soft, spiced, and naturally sweet, these protein-packed pumpkin muffins are the kind of treat you’ll want on repeat all season. They’re gluten-free, fluffy, and lightly sweetened with coconut sugar, making them just right for a quick breakfast, snack, or even a healthier dessert. With the addition of vanilla protein powder, they’re as nourishing as they are delicious.

Ingredients and Estimated Cost:

Recipe Cost: $11.69

Per Serving Cost: $0.83

Here is a list of everything you need to make these muffins, along with a few substitution recommendations. 

• 2 large eggs – Binds the ingredients together. 
• ¼ cup coconut oil – Keeps the muffins soft. Use avocado oil or light olive oil as an alternative. 
• 1 15-oz can of pumpkin puree – Adds a natural sweetness with the classic pumpkin flavor. 
• 1 teaspoon almond extract – You can use pure vanilla extract or maple extract as an alternative. 
• ½ cup coconut sugar – Use light brown sugar for a similar taste. 
• 1 ¾  cup gluten-free all-purpose flour – The base of the muffins. You can use regular flour, but the muffins will no longer be gluten-free. 
• ½ cup vanilla protein powder – Adds a boost of protein to your diet. Use any protein powder flavor of your choosing, but it will affect the overall taste. 
• 1 teaspoon cinnamon – Enhances the pumpkin flavor. Pumpkin pie spice is a good substitute. 
• ½ tsp kosher salt – Enhances the overall flavor profile. You can also use sea salt. 
• 2 tsp baking powder – Helps the muffins rise and become fluffy. 

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. 

Optional Mix-ins:

You can make these pumpkin protein muffins with 1 cup of the mix-ins below. Note that adding mix-ins will give 1-2 extra muffins.

1. Mini chocolate chips – Rich, melty pockets that pair perfectly with pumpkin.
2. Dried cranberries – Tart and chewy, perfect for a festive fall touch.
3. Chopped dates – Natural sweetness and caramel notes.
4. Chopped toasted pecans – Buttery crunch that’s classic with pumpkin.
5. Chopped toasted walnuts – Earthy and hearty, great for texture.
6. Pumpkin seeds (pepitas) – Stay crunchy when baked and keep the pumpkin theme going.

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Protein Pumpkin Muffins

These Protein Pumpkin Muffins are full of pumpkin flavor, warm spices, and a boost of vanilla protein. The gluten-free muffins are super soft, naturally sweet, and make the best snack or breakfast on the go.

Course Dessert

Cuisine American

Keyword muffins, pupkin

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Cool Time 1 hour hour 15 minutes minutes

Total Time 2 hours hours 5 minutes minutes

Servings 12 muffins

Calories 137kcal

Author Jillian

Cost $11.69

Equipment

• mixing bowls
• Whisk
• rubber spatula
• Measuring cups & spoons
• 12-cup muffin pan
• Paper muffin liners
• 3-tablespoon scoop
• Wire cooling rack

Ingredients

WET INGREDIENTS:

• 2 large eggs at room temperature
• ¼ cup coconut oil
• 15- oz can of pumpkin puree
• 1 teaspoon almond extract

DRY INGREDIENTS:

• ½ cup coconut sugar
• 1 ¾ cup gluten-free all-purpose flour
• ½ cup vanilla protein powder
• 1 teaspoon cinnamon
• ½ tsp kosher salt
• 2 tsp baking powder

US Customary – Metric

Instructions

Preheat the oven

• Adjust the oven rack to the center position and preheat to 425°F. Line a muffin pan with paper liners.

Mix the wet ingredients

• In a large mixing bowl, whisk together the eggs, melted coconut oil, pumpkin puree, and almond extract until smooth.

Add the dry ingredients

• Add the coconut sugar, gluten-free flour, protein powder, cinnamon, salt, and baking powder directly into the wet mixture. Stir gently with a spatula until just combined. The batter will be thick—don’t overmix.

Rest the batter

• Let the batter sit on the counter for 10 minutes. This helps the flour hydrate and gives the muffins a better rise.

Fill the muffin pan

• Using a 3-tablespoon scoop, divide the batter evenly among the prepared muffin cups, filling each about ¾ full.

Bake

• Bake at 425°F for 10 minutes. Without opening the oven, reduce the temperature to 350°F and continue baking for another 10 minutes, or until the muffins are domed and golden and a toothpick inserted in the center comes out clean.

Cool

• Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Room temperature: Store cooled muffins in an airtight container for up to 3 days.

Refrigerator: Keep in the fridge for up to 1 week.

Freezer: Wrap cooled muffins tightly and freeze for up to 2 months.

Thaw: Thaw overnight in the fridge or warm gently in the microwave.

Make ahead: Bake a batch on Sunday for grab-and-go breakfasts or after-school snacks all week.

Nutrition

Serving: 1muffin | Calories: 137kcal | Carbohydrates: 20g | Protein: 5g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 31mg | Sodium: 175mg | Potassium: 92mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5077IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 1mg

Protein Pumpkin Muffin Recipe FAQs

More Muffin Recipes

• Fluffy Cottage Cheese Banana Muffins
• Yogurt Muffins with Rosemary
• Gluten-Free Pumpkin Muffins with Orange

Posh Plate - Healthy Feel-Good Recipes

Sweet and savory pumpkin that’s baked to perfection. Baked Pumpkin is perfect for pies, soups, baked goods, or a side dish. 

This recipe costs around $2.98 to make. The recipe makes four servings for about $0.74 per serving. 

This Baked Pumpkin recipe provides a healthy side dish with warm seasonal comfort. The recipe takes just ten minutes to prep and about twenty minutes to cook.

The natural sweetness of the pumpkin is enhanced during the baking process, giving you a delicious side dish full of essential vitamins and nutrients. This easy-to-make dish gives you everything you need and more. Plus, you only need four ingredients to make it!

What You’ll Love About This Baked Pumpkin Recipe:

• Healthy Option: Pumpkin is full of vitamins and nutrients, making it a healthy and nutritious option with a naturally sweet flavor.  
• Versatile: Baked Pumpkin can be used in a variety of ways. Top a salad with it, add it to soups, serve it as a side dish, or use it to make pumpkin puree. 
• Gluten-Free and Vegan: Pumpkin is an excellent option for those with a specific diet. 
• Fall Classic: You will get your seasonal pumpkin fix with this Baked Pumpkin recipe.

Ingredients and Estimated Cost:

Recipe Cost: $2.98

Per Serving Cost: $0.74

• 1 small pumpkin – $2.68
• 2 Tablespoons olive oil – $0.22
• 1 teaspoon kosher salt – $0.03
• ½ teaspoon freshly ground black pepper – $0.05

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in October 2023.

How To Bake Pumpkin

***For complete recipe instructions, see the recipe card below.

1. First, preheat the oven to 400 degrees F and line a baking sheet with parchment paper. 
2. Then, slice the pumpkin in half. 
3. Clean out the seeds. 
4. Set the pumpkin on the baking sheet and drizzle with olive oil, followed by the salt and pepper. 
5. Flip the pumpkin over so it is cut side down, and bake for twenty to thirty minutes. 
6. Finally, cool for twenty to thirty minutes and scoop out the pumpkin. 

Roasted Pumpkin Recipe Variations

• Black pepper: you can omit the pepper if you use the puree in a sweet dish like pie or bread.  
• Additional seasoning options: brown sugar, ground cinnamon, ground nutmeg and ground cloves

Baked Pumpkin Recipe FAQs

More Pumpkin Recipes

• Almond Flour Pumpkin Cake Balls
• Gluten-Free Pumpkin Muffins with Orange
• Pumpkin Pasta Sauce
• Creamy Pumpkin Lentil Soup
• Creamy Vegan Pumpkin Soup with Cannellini Beans
• Paleo Pumpkin Bread
• Mashed Pumpkin
• Roasted Pumpkin Seeds

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5 from 5 votes

Baked Pumpkin

Sweet and savory pumpkin that’s baked to perfection. Baked Pumpkin is perfect for pies, soups, baked goods, or a side dish.

Course Side Dish

Cuisine American

Keyword pumpkin

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Cooling Time 30 minutes minutes

Total Time 1 hour hour

Servings 4 people

Calories 151kcal

Author Jillian

Cost $2.98

Equipment

• Baking sheet
• Cutting board
• Chef’s knife
• Measuring spoons

Ingredients

• 1 small pumpkin sugar pumpkin is best
• 2 Tablespoons olive oil
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper optional **see notes

US Customary – Metric

Instructions

PREP OVEN AND COOKIE SHEET:

• Move the oven rack to the middle position.
• Preheat the oven to 400 degrees F.
• Line a rimmed cookie sheet with parchment paper or a silicone baking mat.

PREP PUMPKIN:

• Slice the pumpkin in half and clean out the seeds.
• Place the pumpkin on the cookie sheet.
• Drizzle with olive oil and sprinkle with salt and pepper.
• Flip the pumpkin over so it’s cut side down.

BAKE PUMPKIN:

• Bake for 20-30 minutes or until the pumpkin is soft with a fork (flip to cut side to test), depending on size of pumpkin.

COOL AND FINISH:

• Cool for 20-30 minutes or until cool enough to handle.
• Scoop out pumpkin

Nutrition

Serving: 0.25cup | Calories: 151kcal | Carbohydrates: 22g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 585mg | Potassium: 1160mg | Fiber: 2g | Sugar: 9g | Vitamin A: 28946IU | Vitamin C: 31mg | Calcium: 73mg | Iron: 3mg

Posh Plate - Healthy Feel-Good Recipes

This roasted pumpkin seeds recipe is the ultimate autumn snack, crunchy and perfectly seasoned to perfection! 

It costs approximately $2.82 to make these Roasted Pumpkin Seeds. The recipe makes twelve servings and costs around $0.23 per serving.

Toasted Pumpkin Seeds

My favorite part about carving pumpkins is being able to scoop out the seeds and roast them. Roasted Pumpkin Seeds are the most delicious, healthy, crunchy snack to enjoy in the Fall. Plus, roasting and eating them fresh is way better than store-bought! It makes the hassle of carving a pumpkin worth it!

If you have ever tasted pumpkin seeds that were not cooked long enough, overcooked, or not seasoned well, you might have been turned away from pumpkin seeds. But if you follow this foolproof recipe, you will enjoy the BEST Roasted Pumpkin Seeds you have ever tasted! 

They are seasoned perfectly and roasted to golden perfection. The secret to roasting the perfect pumpkin seeds is to boil them in salt water first. This helps the salt permeate the shells and soak into the seeds, so you get that salty flavor inside and out. 

Give this recipe a try, and it will become your go-to for Roasted Pumpkin Seeds, year after year. 

What Will You Love About Roasted Pumpkin Seeds

• Seasonal Tradition: Food brings people together. An activity like carving pumpkins and then roasting pumpkin seeds does that and more. It creates a yearly tradition everyone looks forward to and remembers year after year with fond memories.
• Healthy snack: I love adding these pumpkin seeds into my granola, on top of my yogurt or salad, or eating them plain. However you eat them, they make a great afternoon snack that is delicious and satisfying. 
• Flavor and Texture: The rich and salty flavor, in conjunction with the crunchy texture, makes these seeds irresistible! 

Ingredients and Estimated Cost

Recipe Cost: $2.82

Per Serving Cost: $0.23

• 1 small sugar pumpkin – $2.68
• 2 ½ teaspoons salt – $0.02
• ½ teaspoon ground pepper – $0.05
• ½ teaspoon garlic powder – $0.02
• ½ teaspoon paprika – $0.02
• ¼ teaspoon Cayenne pepper – $0.03

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in September 2023.

How Roast Pumpkin Seeds

***For complete recipe instructions, see the recipe card below.

1. First, cut the pumpkin in half and then scoop out the seeds.
2. Wash the seeds thoroughly.
3. Next, add the seeds, two cups of water, and two teaspoons of salt to a medium saucepan. 
4. Bring it to a boil, reduce the heat, and let it simmer for five minutes. 
5. Drain the seeds, removing any remaining pumpkin from the seeds, and pat them dry with a paper towel.
6. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. 
7. Place the seeds in a small bowl, drizzle them with olive oil, and toss to coat. 
8. Next, sprinkle the seeds with the seasonings and evenly spread them on the baking sheet.
9. Finally, bake for twelve to fifteen minutes, stirring a couple of times, and then transfer to a bowl to cool for one hour before serving.

Roasted Pumpkin Seeds Recipe Variations

• Maple Cinnamon Pumpkin Seeds: Add 1 tablespoon of maple syrup and 1 teaspoon of cinnamon to the seeds before roasting.
• Sriracha Ranch Pumpkin Seeds: Add 1 teaspoon of sriracha sauce and 1 teaspoon ranch dressing powder to the seeds before roasting.
• Parmesan Herb Pumpkin Seeds: Add ¼ cup of grated Parmesan cheese and 1 teaspoon of Italian seasoning to the seeds before roasting.
• Sweet and Salty Pumpkin Seeds: Add 1 tablespoon of maple syrup and ½ teaspoon sea salt to the seeds after roasting.

Toasted Pumpkin Seeds Recipe FAQs

More Pumpkin Recipes

• Almond Flour Pumpkin Cake Balls
• Gluten-Free Pumpkin Muffins with Orange
• Pumpkin Pasta Sauce
• Creamy Pumpkin Lentil Soup
• Creamy Vegan Pumpkin Soup with Cannellini Beans
• Paleo Pumpkin Bread
• Mashed Pumpkin

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4.84 from 6 votes

Roasted Pumpkin Seeds

This roasted pumpkin seeds recipe is the ultimate autumn snack, crunchy and perfectly seasoned to perfection!

Course Snack

Cuisine American

Keyword pumpkin, pumpkin seeds

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Cooling Time 1 hour hour

Total Time 1 hour hour 45 minutes minutes

Servings 12 people

Calories 61kcal

Author Jillian

Cost $2.82

Equipment

• Medium saucepan
• Liquid measuring cup
• Measuring spoons
• mixing spoon
• Mixing bowl
• Baking sheet

Ingredients

• 1 small sugar pumpkin cleaned and seeds removed
• 3 Tablespoons olive oil
• 2 teaspoons salt

SEASONINGS:

• ¼ teaspoon salt
• ¼ teaspoon garlic powder
• ¼ teaspoon paprika

US Customary – Metric

Instructions

GET SEEDS:

• Cut the pumpkin in half.
• Scoop out the seeds and thoroughly wash them.

BOIL SEEDS:

• Add 2 cups of water and 2 teaspoons of salt in a medium saucepan.
• Add seeds to saucepan and bring to a boil.
• Reduce heat and simmer for 5 minutes.
• Drain and remove any remaining pumpkin from the seeds.
• Pat the seeds dry with a paper towel or a clean dish cloth.

PREP OVEN AND BAKING SHEET:

• Move the oven rack to the middle position.
• Preheat the oven to 350 degrees F.
• Line a baking sheet with a silicone mat or parchment paper.

BAKE SEEDS:

• Add seeds to a small bowl and drizzle with olive oil, toss to coat.
• Sprinkle with seasonings.
• Spread evenly onto the prepared baking sheet.
• Bake for 12-15 minutes or until seeds are toasted and crunchy, stirring a couple times for even baking.

COOL:

• Transfer to a bowl and cool completely about 1 hour.

Notes

Store in an airtight container for up to 2 weeks.

Nutrition

Serving: 3Tablespoons | Calories: 61kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 437mg | Potassium: 386mg | Fiber: 1g | Sugar: 3g | Vitamin A: 9651IU | Vitamin C: 10mg | Calcium: 24mg | Iron: 1mg

Posh Plate - Healthy Feel-Good Recipes

This velvety mashed pumpkin recipe is a creamy blend of roasted pumpkin, maple syrup, and warm autumn spices. 

This recipe costs approximately $3.75 to make. It makes six servings for about $0.62 per serving. 

I love Thanksgiving and Christmas dinner, but I do not love all the unhealthy side dishes. That is where my recipe for Mashed Pumpkin comes in. They are a savory delight with a creamy, delicate texture. 

The natural sweetness of the pumpkin combines beautifully with the warm fall spices. Even better is how much you will love how quickly and easily this healthy side dish comes together, giving you more time to focus on preparing the main dish and other side dishes for your holiday dinner. 

Mashed Pumpkin is the perfect complement to your Fall dinners and holiday meals. Skip traditional mashed potatoes and make this Mashed Pumpkin recipe instead. 

What You’ll Love About Mashed Pumpkin

• Health Benefits: Mashed Pumpkin is a healthy alternative to mashed potatoes. Pumpkin is full of antioxidants that can benefit healthy well-being. 
• Naturally Sweet Flavor: Mashed Potatoes with pumpkin as the base has a naturally sweet and nutty flavor. The sweet flavor is only enhanced with butter, brown sugar, cinnamon, maple syrup, and nutmeg. 
• Simple Preparation: This recipe takes ten minutes to prepare and only thirty minutes to cook. You will be able to make the recipe easily. 
• Comfort Food: We all love comfort food and look forward to it, especially during the holidays. But we do not love the extra calories! Now, you can enjoy healthy comfort food with warm Fall flavors without the guilt. 

Mashed Pumpkin Ingredients and Estimated Cost:

Recipe Cost: $3.75

per serving cost: $0.62

• 1-2 small pumpkins – $2.48
• 2 Tablespoons olive oil – $0.28
• 1 teaspoon kosher salt – $0.02
• 2 Tablespoons maple syrup – $0.66
• 1 Tablespoon unsalted butter – $0.14
• ½ teaspoon ground cinnamon – $0.02
• ½ teaspoon ground allspice – $0.11
• ¼ teaspoon ground nutmeg – $0.04

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in September 2023.

How To Cook Mash Pumpkin

***For complete recipe instructions, see the recipe card below.

1. First, preheat the oven to 425 degrees F and line a rimmed cookie sheet with parchment paper. 
2. Next, slice the pumpkin in half and clean out the seeds. 
3. Set the pumpkin on the cookie sheet, drizzle it with olive oil, and sprinkle it with salt. 
4. Flip the pumpkin to cut side down and bake for twenty to thirty minutes. 
5. Cool the pumpkin until it is ready to handle, and then scoop out the flesh and place it in a food processor. 
6. Next, add the maple syrup, butter, and spice and mix until creamy. 
7. Finally, serve with butter and chopped fresh parsley.

Mashed Pumpkin Recipe Variations

• Savory Herb Mashed Pumpkin: Instead of sweet spices, try savory herbs like thyme, rosemary, or sage. Add minced garlic or roasted garlic for extra flavor. Omit the maple syrup and opt for a drizzle of olive oil and a dash of black pepper.
• Coconut Curry Pumpkin Mash: Replace the olive oil with coconut oil. Add curry powder, ground ginger, and a splash of coconut milk to the pumpkin before processing. Top with toasted coconut flakes and chopped cilantro for garnish.
• Honey and Roasted Nuts Pumpkin Mash: Substitute maple syrup with honey for a different sweetness profile. After processing, fold in toasted chopped nuts like pecans, walnuts, or almonds for added texture and flavor.
• Vegan Pumpkin Mash: Make this recipe vegan by substituting unsalted butter with coconut oil or vegan butter. 

Mashed Pumpkin Recipe FAQs

More Pumpkin Recipes

• Almond Flour Pumpkin Cake Balls
• Gluten-Free Pumpkin Muffins with Orange
• Pumpkin Pasta Sauce
• Pumpkin Chili
• Creamy Pumpkin Lentil Soup
• Creamy Vegan Pumpkin Soup with Cannellini Beans
• Paleo Pumpkin Bread

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5 from 5 votes

Mashed Pumpkin

This velvety mashed pumpkin recipe is a creamy blend of roasted pumpkin, maple syrup, and warm autumn spices.

Course Side Dish

Cuisine American

Keyword pumpkin, thanksgiving

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Cooling Time 1 hour hour

Total Time 1 hour hour 45 minutes minutes

Servings 6 people

Calories 136kcal

Author Jillian

Cost $3.75

Equipment

• Baking sheet
• Measuring spoons
• food processor
• Chef’s knife
• Cutting board

Ingredients

• 1-2 small pumpkins 2-3 pounds, sugar pumpkin is best
• 2 Tablespoons olive oil
• 1 teaspoon kosher salt
• 2 Tablespoons maple syrup
• 1 Tablespoon unsalted butter
• ½ teaspoon ground cinnamon
• ½ teaspoon ground allspice
• ¼ teaspoon ground nutmeg

FOR SERVING:

• butter (optional)
• chopped fresh parsley (optional)

US Customary – Metric

Instructions

PREP OVEN:

• Move the oven rack to the middle position.
• Preheat the oven to 425 degrees F.

PREP PUMPKIN:

• Line a rimmed cookie sheet with parchment paper.
• Slice the pumpkin in half and clean out seeds.
• Place the pumpkin on the cookie sheet.
• Drizzle with olive oil and sprinkle with salt.
• Flip the pumpkin to cut side down.

BAKE:

• Bake for 20-30 minutes, depending on the size of the pumpkin.
• Pierce the pumpkin’s flesh with a fork; when it’s soft, the pumpkin is ready. (You’ll need to flip the pumpkin to the cut side to test.)
• Cool the pumpkin until it’s easy to handle, about 1 hour.

TO FINISH:

• Scoop out the pumpkin flesh and place it in a food processor.
• Add maple syrup, butter, and spice.
• Mix until creamy and your desired consistency is reached.
• Serve immediately with butter and chopped fresh parsley, both optional.

Nutrition

Serving: 0.5cup | Calories: 136kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 391mg | Potassium: 789mg | Fiber: 1g | Sugar: 10g | Vitamin A: 19356IU | Vitamin C: 20mg | Calcium: 59mg | Iron: 2mg

Posh Plate - Healthy Feel-Good Recipes

These Almond Flour Pumpkin Cake Balls are easy, no-bake, healthy, and made with wholesome ingredients. The cake balls are naturally gluten-free and can be keto-friendly, too. 

It costs approximately $8.11 to make these Almond Flour Pumpkin Cake Balls. The recipe makes ten servings, which works out to cost about $0.81 per serving.

If you are looking for more almond flour recipes, try my Almond Flour Chocolate Chip Cookies and my Favorite Almond Flour Pancakes.

These delicious morsels are the perfect snack when needed on demand. Whenever I have a craving, I pop my head in the fridge, remove the lid of my glass container, and toss one into my mouth. More than likely, I toss two.

The warm spices in the dough mixture create the perfect cozy snack that I love during the Fall season. It is so easy to make these Almond Flour Cake Balls that the whole family will enjoy. You can make these ahead of time and then enjoy snacking on them throughout the week.

These Gluten-Free Pumpkin Cake Balls are perfect because they:

• Can Be made ahead.
• They are easy to make and are dairy-free (make sure to use non-dairy chocolate chips).
• Require no baking.
• They are perfect for packing for work or school.

Ingredients You Need to Make These Delicious Almond Flour Pumpkin Cake Balls

Almond Flour — will be the flour of choice, adding a nice cake(y) consistency.

Pumpkin Puree — of course.

Pure Maple Syrup — is the perfect sticky sweetener with a nice mellow flavor. Feel free to use sugar-free maple syrup if on a keto diet. I would not recommend using honey.

Cinnamon — come on, who doesn’t love cinnamon? It adds sweetness without adding more sugar.

All Spice — adds a pleasant fall aroma and taste. Feel free to sub for pumpkin spices if you do not have this spice. Whatever you do, please don’t leave it out. Use one or the other.

Kosher salt — is always helpful to balance out the sweetness.

Recipe Variations

• If you want something with a stronger outer shell, try dipping these balls into chocolate or rolling them into hemp seeds or oats.

Recipe FAQs

More Naturally Sweetened (NS) Recipes

• Fall Spinach Salad
• Best Banana Nut Bread
• Dandelion Salad with Avocado Ceasar Dressing
• Chocolate Chip Pecan Cookies
• Almond Joy Chia Pudding
• Chocolate Coconut Butter Cups
• Vegan Chocolate Truffles
• Banana Chocolate Chip Cookies

Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡

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5 from 6 votes

Almond Flour Pumpkin Cake Balls

These Almond Flour Pumpkin Cake Balls are easy, no-bake, healthy, and made with wholesome ingredients. The cake balls are naturally gluten-free and can be keto-friendly, too. 

Course Desserts

Cuisine American

Keyword almond flour, chocolate chips, pumpkin puree

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 10 people

Calories 248kcal

Author Jillian

Cost $8.11

Equipment

• Whisk
• Mixing bowl
• Measuring cups and spoons
• spatula
• 1 Tablespoon cookie scoop

Ingredients

• 1 cup pumpkin puree
• 3 tbsp pure maple syrup use sugar-free maple syrup for keto
• ½ tsp ground cinnamon
• ⅛ tsp or a nice pinch allspice or pumpkin spice
• ¼ tsp kosher salt
• 2 ½ cups blanched almond flour
• ⅔ cup white or dark chocolate chips use dairy-free, or sugar-free accordingly

US Customary – Metric

Instructions

• With a large mixing bowl and your handy whisk, add into the bowl the pumpkin puree, sticky sweetener of choice,  cinnamon, allspice, kosher salt, and whisk until all of the ingredients are well incorporated. 
• When ready, add in the almond flour. Now, ditch your whisk and use a spatula to fold and mix. It will take about a minute until all of the ingredients are fully incorporated. The batter will be wet and moist and will always be in that consistency (see notes). 
• Grab the mixture with a tablespoon and form each glob into balls with your palms. Using a small cookie scooper will ensure each ball will be the same size every time. 
• Enjoy immediately or store in an air-tight container for up to 3 days.

Notes

• The batter/balls will always have a sort of wet and moist consistency even when left in the fridge overnight.
• If you are looking for something with a stronger outer shell, try dipping these balls Into chocolate or rolling them into hemp seeds or oats. 

Nutrition

Serving: 2balls | Calories: 248kcal | Carbohydrates: 19g | Protein: 7g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.1g | Cholesterol: 0.1mg | Sodium: 73mg | Potassium: 141mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3814IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 2mg

Posh Plate - Healthy Feel-Good Recipes

These ridiculously moist gluten-free pumpkin muffins are surprisingly refined sugar-free and have the best oat-crumb topping. Each one is naturally sweetened with orange and coconut sugar, AND they are easy to make!

This recipe makes six muffins for a total of $5.34. That works out to be about $0.89 per muffin.

If you love pumpkin as much as I do, you will want to check out this Creamy Pumpkin Lentil Soup, this Paleo Pumpkin Bread, and this Pumpkin Pasta Sauce.

I understand your pain. It can be tricky when baking with gluten-free flour. I totally get it! With many gluten-free baked goods made, I find that using 1:1 gluten-free all-purpose flour can leave baked goods gritty.

However, I constructed the perfect sweet spot that makes these muffins gritty and is incredibly moist.

What’s that, my friends? Almond flour. I pair almond flour with equal parts gluten-free all-purpose flour, and it works!

You see, using almond flour alone is great, but it leaves baked goods overly moist. However, when paired with another moisture-sucking ingredient like gluten-free all-purpose flour, they make a great team.

Gluten-free pumpkin muffins ingredients

The oat-topping is optional and delicious. However, you will need rolled oats, oat flour, coconut oil, and coconut sugar to make it.

Ingredients and Cost

RECIPE COST: $5.34

PRICE PER SERVING: $0.89

• 3 Tablespoons coconut oil – $0.54
• ¼ cup oat flour – $0.47
• ¼ cup rolled oats – $0.11
• ¼ cup coconut sugar – $0.48
• 1 large egg – $0.10
• ½ cup coconut sugar – $0.96
• 1 orange – $0.68
• 1 teaspoon almond extract – $0.12
• 1 cup gluten-free all-purpose flour – $0.36
• ½ cup blanched almond flour – $0.96
• ¼ teaspoon kosher salt – $0.01
• 2 teaspoons baking powder – $0.30

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

Recipe FAQ’s

Enjoy these healthy gluten-free pumpkin muffins with a slab of warm butter (dairy-free if necessary). However, they are delicious on their own.

This recipe makes six muffins. Make sure to double-up on the recipe for a full dozen.

These muffins are the perfect fall flavor and make a great breakfast or afternoon snack.

Recipe Variations

• Use vanilla extract instead of almond extract. Feel free to use what you have on-hand. If I were to recommend one, I would choose almond extract.
• Add nuts like chopped pecans or shaved almonds. You can add them into the batter or in with the oat-crumb topping.
• Instead of an egg, add a mashed banana. This will make the muffins vegan and add more sweetness. Furthermore, make sure that the banana is small.

More Delicious Pumpkin Recipes

• Pumpkin Pasta Sauce
• Almond Flour Pumpkin Cake Balls
• Paleo Pumpkin Bread
• Creamy Cannellini Pumpkin Soup with Spinach (vegan)

Read the recipe from start to finish. You will better understand the flow of the recipe and identify any unfamiliar words or methods.

Shop for the ingredients beforehand. When you shop ahead, you are less likely to swap out ingredients for what you don’t have, thus creating a complete recipe fail!

Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡

Print Pin

5 from 5 votes

Gluten Free Pumpkin Muffins with Orange

Gluten-free pumpkin muffins that are naturally sweetened with coconut sugar and orange. They are dairy-free and perfect for a snack or quick breakfast. 

Course Breakfast

Cuisine American

Keyword gluten-free, muffins, pumpkin

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 6 muffins

Calories 275kcal

Author Jillian

Cost $5.34

Equipment

• muffin tin
• Measuring cups and spoons
• large mixing bowl
• Whisk
• spatula

Ingredients

Oat-crumb topping

• 3 tbsp coconut oil solid and at room temperature
• ¼ cup oat flour
• ¼ cup rolled oats
• ¼ cup coconut sugar
• pinch of salt

Wet ingredients

• 1 large egg at room temperature
• ½ cup pumpkin puree from a can
• ½ cup coconut sugar
• 1 orange zest, and juice of (about 1 tsp of orange zest and 1/4 cup freshly squeezed orange juice)
• 1 tsp almond extract

Dry Ingredients

• ½ cup gluten-free all-purpose flour I used King Arthur’s
• ½ cup blanched almond flour
• ¼ tsp kosher salt
• 2 tsp baking powder

US Customary – Metric

Instructions

Make the oat-crumb topping

• In a bowl, add all of the ingredients. Mix with a fork or use your hand to incorporate. A clumpy texture is the result and should be able to press together when pressed between your fingers. 
• Make the muffins
• In a large mixing bowl, add all of the wet ingredients, whisk until fully incorporated. 
• Next, add all of the dry ingredients into the wet ingredients.  Mix and fold with a spatula. No need to worry about over-mixing. This recipe does not contain gluten. Set aside on the countertop (uncovered is ok)  for 10 minutes. 
• While the muffin batter is resting, preheat the oven to 325°F.
• When ready, place 6 muffin wrappers inside the muffin pan indentions. Fill until 3/4 full. Add the oat crumb on top. Fill any leftover indentions with water and place them into the oven for 30 minutes or until a toothpick inserted comes out clean (you can also use a butterknife for this trick).
• Cool completely before enjoying. 

Nutrition

Serving: 1muffin | Calories: 275kcal | Carbohydrates: 37g | Protein: 6g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 290mg | Potassium: 124mg | Fiber: 4g | Sugar: 17g | Vitamin A: 3266IU | Vitamin C: 12mg | Calcium: 127mg | Iron: 2mg

Posh Plate - Healthy Feel-Good Recipes

This Pumpkin Pasta Sauce is dairy-free and undeniably creamy while being vegan! It’s the perfect comfort food for Fall.

This Pumpkin Pasta makes six servings for just $5.19. That works out to be about $0.87 per serving.

For more Fall-Inspired recipes, I recommend this Fall Spinach Salad with Warm Nutty Dressing, this Cozy Cinnamon Apple Tea with Ginger, and these  Almond Flour Pumpkin Cake Balls.

Pumpkin Pasta Sauce Ingredients

We will roast the tomatoes, garlic, and onions until they are soft and charred. Roasting is going to add a rich depth of flavor without adding any dairy or meat products.

Ingredients and Cost

RECIPE COST: $5.19

PRICE PER SERVING: $0.87

• 1 cup raw cashews – $2.48
• 4 Roma tomatoes – $1.04
• 3 cloves of garlic – $0.30
• 1 small onion – $0.62
• 1 cup pumpkin puree – $0.50
• ½ cup unsweetened, unflavored, non-dairy milk – $0.16
• 1 teaspoon oregano – $0.05
• 1 teaspoon kosher salt – $0.02
• ¼ teaspoon coarse black pepper – $0.02

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. 

Instructions

You are going to love how easy it is to make this pasta sauce.

1. First, soak the cashews for at least one hour. 
2. Next, roast the onion, garlic, and tomatoes with a drizzle of olive oil and a sprinkling of salt and pepper. Bake until nice and charred.
3. Then, add the charred veggies to the high-speed blender along with soaked cashews, pumpkin puree, and spices.
4. Finally, blend until a smooth and creamy sauce forms. Pour over pasta.

See, I told you it was easy. The hardest part is wondering which type of pasta to pour it over. I chose gluten-free brown rice fusilli.

Recipe Variations

• Are you looking for that traditional pumpkin/ fall taste? Add a pinch of pumpkin spice. 
• Try adding this pumpkin sauce to a pizza (instead of classic marinara), or use it in a healthy veggie lasagna.

Storage Tips

SERVE: You shouldn’t leave this pasta out for longer than 2 hours. 

STORE: Store the remaining sauce in a jar with a lid for up to 3 days. When reheating, As the sauce cools, it will start to dry out and thicken. That’s ok. Add a little bit of nondairy milk to the pan. Stir and mix until heated and creamy.

FREEZE: Place the sauce in a freezer-safe container and freeze for 1-2 months.

DEFROST: Defrost in the refrigerator overnight or at room temperature or 3-4 hours. The cause may become separated, and if it does, blend it for 1-2 minutes before reheating.

REHEAT: Place the sauce in a saucepan over medium heat and heat until warmed through, about 5-8 minutes.

Recipe FAQ’s

How do I make good pasta?

The Best Noodles to Eat with Pumpkin Pasta Sauce

Rigatoni — a tube-shaped pasta that varies in length. A bit larger than penne.

Fettuccine — a thick flat pasta that is long and ribbon-like.

Ravioli — stuffed with anything would taste excellent with this sauce.

Fusilli— also known as rotini, is a corkscrew-shaped pasta that nicely holds the sauce into every nook and cranny. That’s the pasta I chose (gluten-free).

The options are endless. Go on a food adventure and try a new pasta shape!

Read the recipe from start to finish. You will better understand the flow of the recipe and identify any unfamiliar words or methods.

Shop for the ingredients beforehand. When you shop ahead, you are less likely to swap out ingredients for what you don’t have, thus creating a complete recipe fail!

More Pumpkin Recipes

• Paleo Pumpkin Bread
• Gluten Free Pumpkin Muffins
• Creamy Pumpkin Lentil Soup
• Almond Flour Pumpkin Cake Balls

Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡

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5 from 6 votes

Pumpkin Pasta Sauce

This Pumpkin Pasta Sauce is dairy-free and undeniably creamy while being vegan! It's the perfect comfort food for Fall.

Course dinner, Main Course

Cuisine American

Keyword dairy-free, pumpkin, Vegan

Prep Time 20 minutes minutes

Cook Time 32 minutes minutes

Soaking Time 1 hour hour

Total Time 1 hour hour 52 minutes minutes

Servings 6 people

Calories 448kcal

Author Jillian

Cost $5.19

Equipment

• Mixing bowl
• Cutting board
• Chef’s knife
• Baking sheet
• Blender
• large pot
• Colander
• Measuring cups and spoons

Ingredients

FOR THE PUMPKIN SAUCE:

• 1 cup raw cashews that’s been soaked overnight
• 4 roma tomatoes
• 3 cloves of garlic
• 1 small onion
• 1 cup pumpkin puree
• ½ cup unsweetened unflavored, non-dairy milk
• 1 tsp oregano
• 1 tsp kosher salt
• ¼ tsp coarse black pepper

OTHER AND OPTIONAL INGREDIENTS:

• 1 pound Your favorite type of pasta
• Fresh sprigs of time to garnish

US Customary – Metric

Instructions

PREP CASHEWS:

• Soak the cashews in water (make sure they are fully submerged in water) for a minimum of one hour, but overnight is best. The longer you soak them, the creamier the sauce will be. 

ROAST VEGGIES:

• Move the oven rack to the middle position and preheat to 400°F.
• Add the tomatoes, onion (cut in half, peeled, and placed flat side down), and garlic (with the peel on) to a baking sheet.
• Drizzle olive oil, salt, and pepper all over the veggies and toss with your hands to ensure the olive oil and seasonings fully coat the veggies.
• Roast the veggies for 30 minutes. Then, set the oven to a low broil and broil for 2 minutes, just long enough to blacken the skin on the outside.

MAKE PUMPKIN SAUCE:

• Add the pumpkin puree, soaked cashews, roasted tomatoes, onion, garlic, non-dairy milk, oregano, salt, and pepper to the blender.
• Blend on high for 1-2 minutes, or until the sauce is nice and creamy.
• Once blended, taste to adjust the seasoning. Adding additional salt if needed. 

SERVE:

• Pour over a bed of hot pasta. Toss until fully coated, then sprinkle on fresh leaves of thyme (optional).

Notes

Is the pumpkin sauce too thick? Add additional milk of choice to help thin it out to the desired consistency. 

Are you looking for that traditional pumpkin/ fall taste? Add a pinch of pumpkin spice. 

Nutrition

Serving: 1.5cup | Calories: 448kcal | Carbohydrates: 74g | Protein: 16g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 401mg | Potassium: 640mg | Fiber: 8g | Sugar: 7g | Vitamin A: 6706IU | Vitamin C: 9mg | Calcium: 61mg | Iron: 4mg

Posh Plate - Healthy Feel-Good Recipes

Nestle your hands around a hot bowl of this Creamy Pumpkin Lentil Soup. It’s a healthy and delicious soup perfect for cozying on up during fall and winter.

It costs $10.86 to make this soup. It makes four servings for just $2.72 per serving.

If you believe that pumpkin season is the best season, you do not want to miss out on this Paleo Pumpkin Bread, these Gluten-Free Pumpkin Muffins, or this Pumpkin Pasta Sauce.

This soup is everything you want soup to be. It is hearty, creamy, and full of warm Fall flavors. In addition, the soup is incredibly easy to make, healthy, and inexpensive. It is a win-win all the way around. 

This healthy pumpkin soup recipe is made with fresh pumpkin, red lentils, and the perfect creaminess without the cream! That’s right, and this velvety soup is vegan. Let’s talk about the ingredients you will need. ♡

First, let me say what inspired me to make this recipe. My family is a blend of Turkish and American heritages. With that being said, I have made countless amounts of Turkish lentil soup. And well, since I am American, why not add some pumpkin to it?

Brilliant idea? I know it. 😌 Ok, moving on. Here is what you need to make this Turkish-inspired creamy pumpkin lentil soup.

Pumpkin Soup Ingredients

Ingredients and Cost

RECIPE COST: $10.86

PRICE PER SERVING: $2.72

• 3 cups roasted pumpkin – $2.48
• 1 Tablespoon olive oil – $0.08
• 1 cup onion – $0.62
• 3 cloves garlic – $0.30
• 1 teaspoon kosher salt – $0.02
• ½ teaspoon coarse black pepper – $0.03
• 1 teaspoon coriander  $0.09
• 1 Tablespoon red peppe paste – $0.42
• 1 cup red lentils – $5.49
• 4 cups vegetable broth – $1.33

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. 

Instructions

1. First, preheat the oven to 400 degrees F. 
2. Next, clean the pumpkin and remove the seeds. Rub the inside out with olive oil, salt, and pepper. 
3. Set each pumpkin on a baking sheet. Bake for thirty minutes
4. Make the soup and cook for thirty minutes. 
5. Add the roasted pumpkin to the soup and blend together with an immersion blender. 
6. Finally, blend until smooth and enjoy. 

Storage Tips

SERVE: You can leave the soup out for about two hours before it needs to be refrigerated.

STORE: Place the soup in a storage container and store it in the refrigerator for 4-5 days.

FREEZE: Once the soup has cooled, place it in a freezer-safe container or Ziploc bag and freeze for 1-2 months. Defrost in the refrigerator overnight or at room temperature for 2-4 hours.

RE-HEAT: Place the Pumpkin Lentil Soup in a saucepan and warm over medium heat until heated through.

Recipe FAQ’s

More Soups and Stews

• Creamy Vegan Pumpkin Soup with Cannellini Beans
• Nourishing Herby Farro Soup with Mushrooms
• Instant Pot Turkish White Bean Stew
• Chicken Soup with Quinoa

Read the recipe from start to finish. You will better understand the flow of the recipe and identify any unfamiliar words or methods.

Shop for the ingredients beforehand. When you shop ahead, you are less likely to swap out ingredients for what you don’t have, thus creating a complete recipe fail!

Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡

Print Pin

5 from 4 votes

Pumpkin Lentil Soup

Nestle your hands around a hot bowl of this Creamy Pumpkin Lentil Soup. It’s a healthy and delicious soup perfect for cozying on up during fall and winter.

Course Soups

Cuisine Turkish-American

Keyword dairy-free, pumpkin, Vegan

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 4 people

Calories 314kcal

Author Jillian

Cost $10.86

Equipment

• baking sheets
• large pot
• Measuring cups and spoons
• Liquid measuring cup
• immersion blender
• Colander

Ingredients

FOR ROASTING THE PUMPKIN:

• 1 small sugar pumpkin after roasting you'll have 3 cups
• 1 tbsp olive oil
• 1 pinch salt
• 1 pinch coarse black pepper

FOR THE SOUP BASE:

• 1 cup yellow onion fine dice
• 3 cloves of garlic finely chopped
• 1 tsp kosher salt
• ½ tsp coarse black pepper
• 1 tsp coriander
• 1 tbsp red pepper paste
• 1 cup red lentils
• 4 cups vegetable broth

FOR SERVING:

• lemon wedges optional
• red pepper flakes optional
• pumpkin seeds optional

US Customary – Metric

Instructions

ROAST THE PUMPKIN:

• Move the oven rack to the middle position and preheat the oven to 400 °F.
• Clean and remove the seeds from inside the sugar pumpkin. 
• Drizzle olive oil, salt, and pepper all over the pumpkin and rub the inside out to ensure that it is fully coated in seasoning. 
• Place each pumpkin piece flat side down on a baking sheet. Transfer to the oven and bake at 400 °F for 30 minutes or until tender when pierced with a knife. Set aside. 

MAKE THE SOUP BASE:

• Heat a pot over medium-high heat. Once heated, add the olive oil, onions, garlic, salt, and pepper. Saute, until the onions have softened and have browned around the edges. 
• Next, add the coriander, stir-fry until completely coated in the onions. Then, add the red pepper paste, and red lentils. Stir-fry until the lentils are fully coated with the red pepper paste. 
• Finally, add the vegetable broth, and water. Stir and mix to incorporate. Put the lid to the pot on and turn the stove to high until a boil is reached. Once reached, reduce to medium-low and cook for 30 minutes. 

TO FINISH:

• Once the lentils are nice and soft, add the roasted pumpkin.
• Blend all of the ingredients with an immersion blender or transfer the ingredients to a high-speed blender. Blend until smooth and creamy or until desired constancy is met. 

SERVE:

• Serve with a wedge of lemon, chili flakes, and pumpkin seeds (all optional).

Nutrition

Serving: 2cups | Calories: 314kcal | Carbohydrates: 58g | Protein: 16g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1540mg | Potassium: 1672mg | Fiber: 16g | Sugar: 14g | Vitamin A: 29474IU | Vitamin C: 37mg | Calcium: 112mg | Iron: 6mg

Posh Plate - Healthy Feel-Good Recipes

This is the best Paleo Pumpkin Bread recipe. It is incredibly moist, completely gluten-free, dairy-free, and naturally sweetened with maple syrup and coconut sugar.

Try these Gluten-Free Waffles and these Overnight Oat Lemon Poppy Seed Pancakes for more Dairy-Free Recipes.

You are going to love this Paleo Pumpkin Bread. It’s incredibly moist and gives real fall vibes. Furthermore, it’s completely gluten-free, made with almond flour, and sweetened with sticky maple syrup and smokey coconut sugar. Yay for the fall season!

This bread is perfectly spiced with all the Fall flavors, and it smells Heavenly! We know pumpkin is an Autumn staple, but a lot of pumpkin bread is loaded with sugars, so I knew it was time for a healthier version.

This gluten-free and dairy-free option is healthy and tasty. It is moist and fluffy without being mushy. You will find yourself eating it for breakfast, lunch, dinner, as a snack, and even dessert. Whenever you enjoy it, you cannot go wrong!

This Gluten-Free Pumpkin Bread is the best because you can:

• Eat it for breakfast.
• Enjoy a slice for dessert.
• Pack it for lunch or school.
• Smear nut butter on it.
• Spread apple butter on it (now that’s giving me some ideas!)
• Hog it all to yourself!

Ingredients and Cost

RECIPE COST: $13.37

PRICE PER SERVING: $1.67

• 3 large eggs – $0.30
• 1 cup pumpkin puree – $0.50
• ¾ cup pure maple syrup – $3.30
• ⅓ cup coconut sugar – $2.54
• 3 Tablespoons unrefined coconut oil – $0.53
• 2 ¼ cups blanched almond flour – $4.32
• 1 teaspoon baking soda – $0.01
• 1 teaspoon baking powder – $0.15
• 2 teaspoons vanilla – $0.62
• 1 ½ teaspoons ground cinnamon – $0.06
• ½ teaspoons allspice – $0.12
• ¼ teaspoon kosher salt – $0.01
• ¼ teaspoon coarse black pepper – $0.05
• ⅓ cup sprouted pumpkin seeds – $0.86

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

Instructions

1. First, mix the wet ingredients. 
2. In a separate bowl, mix together the dry ingredients. 
3. Combine the wet and dry ingredients until a smooth batter forms. 
4. Transfer the batter to a loaf pan. Sprinkle the pumpkin seeds on top. 
5. Finally, bake for fifty minutes and then allow it to cool for at least two hours before serving. 

Storage Tips

SERVE: I like to enjoy a slice of paleo pumpkin bread at room temperature with nothing else on it. The pumpkin seeds add a nice crunch and salty flavor.  

STORE: I like to store my bread in the loaf pan, covered, and placed in the fridge. Whenever I get a craving, I remove the pan from the fridge and take out a slice or two. The bread will keep covered in the refrigerator for 4-5 days.

FREEZE: Wrap the bread in two layers of plastic wrap and foil and then place it in a freezer-safe Ziploc bag. Stored this way, the bread will keep for 2-3 months.

DEFROST: Defrost the bread in the refrigerator overnight or at room temperature for 4-5 hours.

Recipe FAQ’s

More Pumpkin Recipes

• Gluten-Free Pumpkin Muffins with Orange
• Creamy Pumpkin Lentil Soup
• Pumpkin Pasta Sauce
• Almond Flour Pumpkin Cake Balls

Read the recipe from start to finish. You will better understand the flow of the recipe and identify any unfamiliar words or methods.

Shop for the ingredients beforehand. When you shop ahead, you are less likely to swap out ingredients for what you don’t have, thus creating a complete recipe fail!

Have your baking tools on deck. It’s helpful to have a whisk to help incorporate the wet ingredients better. A spatula to scrape out as much of the batter into your pan and parchment paper to help release the cake from the pan. Simple enough.

Separate the wet from the dry ingredients. Always start with two large bowls. Again, one for the wet ingredients and one for the dry ingredients. Always add the dry ingredients to the wet a little at a time, folding and mixing until finished.

Alrighty then. Let’s get to baking!

Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡

Print Pin

4.67 from 6 votes

Paleo Pumpkin Bread

This is the best Paleo Pumpkin Bread recipe. It is incredibly moist, completely gluten-free, dairy-free, and naturally sweetened with maple syrup and coconut sugar.

Course bread, Breakfast

Cuisine American

Keyword dairy-free, gluten-free, paleo, pumpkin

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Cooling Time 2 hours hours

Total Time 3 hours hours 5 minutes minutes

Servings 8 people

Calories 383kcal

Author Jillian

Cost $13.37

Equipment

• mixing bowls
• Measuring cups and bowls
• Whisk
• Rubber scraper
• Loaf pan

Ingredients

Wet ingredients

• 3 large eggs
• 1 cup pumpkin puree not pumpkin pie filling
• ¾ cup pure maple syrup
• ⅓ cup coconut sugar
• 2 tsp vanilla I used alcohol-free
• 3 tbsp unrefined coconut oil melted

Dry ingredients

• 2 ¼ cup blanched almond flour packed
• 1 tsp baking soda
• 1 tsp baking powder
• 1 ½ tsp ground cinnamon
• ½ tsp allspice
• ¼ tsp kosher salt
• ¼ tsp coarse black pepper this is my special ingredient

Other

• ⅓ cup sprouted pumpkin seeds salted or unsalted to top the paleo pumpkin bread with

US Customary – Metric

Instructions

• Move the oven rack to the middle position and preheat the oven to 325 ° F.

PREPARE WET INGREDIENTS:

• In a large mixing bowl, add the eggs, whisk well to break the yolks.
• Next, add the pumpkin puree, pure maple syrup, coconut sugar, and vanilla into the bowl. With your whisk, mix well until all of the ingredients are fully incorporated.
• Then, drizzle in the melted coconut oil while stirring. When ready, set aside. 

PREPARE DRY INGREDIENTS:

• In a separate mixing bowl, add the blanched almond flour, baking soda, baking powder, cinnamon, allspice, salt, and pepper. Whisk to incorporate. Now we will put it all together.

PUT IT ALL TOGETHER:

• Add the dry ingredients to the wet ingredients a little at a time. I like to ditch the whisk and use a spatula at this point. Mix and fold until a smooth batter forms. 
• Pour the batter into a loaf pan lined with parchment paper. Sprinkle the pumpkin seeds on top.

BAKE:

• Place the loaf pan into the oven and bake for 50 minutes. 
• Finally, allow the pumpkin bread to cool for a MINIMUM of two hours before enjoying, otherwise, it will fall apart. 
• Serve.

Notes

This recipe makes 1 loaf. 

Nutrition

Serving: 1large slice | Calories: 383kcal | Carbohydrates: 36g | Protein: 10g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 307mg | Potassium: 184mg | Fiber: 5g | Sugar: 25g | Vitamin A: 4870IU | Vitamin C: 1mg | Calcium: 153mg | Iron: 2mg

Posh Plate - Healthy Feel-Good Recipes