Better-for-You Pumpkin Recipes

Fall is here, and it’s time to put all those pumpkins to yummy use. If you crave the seasonal staple but don’t want to consume so much sugar, these recipes from Simple Mills present better-for-you alternatives. Made with nutrient-rich ingredients such as almond flour and coconut sugar, Simple Mills’ mixes are certified gluten free and contain less sugar than competitors.

Mini Pumpkin Doughnut Muffins
Makes 24 muffins

Mini Pumpkin Doughnuts1_framed

ingredients
  • 2 large eggs
  • 2 tablespoons coconut or grapeseed oil*
  • ¾ cup water
  • 1 box Simple Mills Pumpkin Muffin Mix
  • ¼ cup coconut sugar
  • 1 tablespoon ground cinnamon

* If using coconut oil, make sure that it is melted and cooled enough to hold your fingertip submerged in it. This is a good litmus test for a temperature that won’t cook the eggs.

directions

Preheat the oven to 350° F. Spray or lightly grease two mini muffin pans and set aside.

In a large mixing bowl, beat the eggs, then whisk in the oil and water.

Whisk in the pumpkin muffin mix and beat vigorously until thoroughly incorporated and no clumps remain.

Add a heaping tablespoon of batter to each compartment of the prepared muffin pans.

Bake for 10 minutes, until the tops are domed and firm to the touch, and a toothpick comes out clean. Remove from the oven and allow to cool for 5 minutes in the pan before transferring to a wire cooling rack.

While the muffins are cooling in the pan, whisk together the coconut sugar and ground cinnamon in a small bowl.

As soon as the muffins are cool enough to handle, place each one in the cinnamon-sugar mixture, firmly rolling it around so that the cinnamon-sugar sticks. Gently toss it around a couple of times until the whole thing is covered. If you’re having trouble getting the cinnamon-sugar to stick, you can very lightly brush or spray the muffins with melted oil or butter before you dunk them in the cinnamon sugar. Once covered, place each muffin back on the wire rack to finish cooling.

Serve immediately.

Recipe courtesy of A Clean Bake.


Pumpkin Bread with Cranberries, Pecans and Pumpkin Seeds

Pumpkin Bread1_framed

INGREDIENTS
  • 3 eggs
  • ¾ cup water
  • 3 tablespoons oil
  • 1 box Simple Mills Pumpkin Muffin Mix
  • About ¾ cup cranberries
  • Pecans and pumpkin seeds for topping
directions

Preheat the oven to 350° F.

Whisk eggs, water and oil in a large bowl. Add baking mix; whisk until well blended.

Fold in cranberries.

Pour batter into a lightly greased 8 x 4-inch loaf pan.

Sprinkle with pecans and pumpkin seeds.

Bake 30 minutes. Then cover loosely with foil; bake an additional 30-35 minutes or until a toothpick comes out clean and edges of loaf start to pull away from pan.

Cool 10 minutes before removing from pan.


Pumpkin Cupcakes with Vanilla Frosting

pumpkin cupcakes_framed

INGREDIENTS
  • 3 eggs
  • 1 cup water
  • 3 tablespoons oil
  • 1 box Simple Mills Pumpkin Muffin Mix
  • 1 tub Simple Mills Vanilla Frosting
  • Cinnamon, for garnish, if desired
DIRECTIONS

Preheat the oven to 350° F.

Whisk eggs, water and oil in a large bowl. Add baking mix; whisk until well blended.

Spoon batter into a lightly greased or paper-lined muffin tin, filling each 2/3 full.

Bake 25-30 minutes or until a toothpick comes out clean. If using paper liners, let cool completely before eating to prevent muffins from sticking to paper.

Frost and garnish with cinnamon, if desired.

 

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