Nourished Inside and Out

Yields: 12 muffins Prep Time: 15 minutes Total Time: 40 minutes Pumpkin and chocolate come together beautifully for this delicious and fluffy muffin! Whole wheat pastry flour, avocado oil and applesauce combine with the pumpkin to help keep this muffin full of nutrition, adding extra fiber, B vitamins, vitamin A and healthy fats. Ingredients 3/4 cup pumpkin puree (or canned pumpkin) 1 egg 1/2 cup brown sugar 1/2 cup unsweetened applesauce 1/4 cup avocado (or preferred) oil

Yields: 1 loaf Prep Time: 20 minutes Total Time: 1.5 hours Perfect for using late summer or early fall garden harvests, this bread has a bit of a kick, reminiscent of pumpkin pie, bringing pumpkin and zucchini together in a deliciously healthy bread with a nutty, chewy texture from the oats. Ingredients 1 cup pumpkin puree (canned or steamed and pureed) 1/2 cup zucchini, shredded and water drained 2 eggs 1/4 cup avocado (or preferred) oil, plus a bit for greasing pan 1 tea

Ground up oats and almond flour form the base of these delicious mini muffins that taste just like pumpkin pie, but with less fat, no dairy and less refined sugar. Squash, including pumpkin, is loaded with nutrients such as fiber, vitamin A (in the form of beta carotene) and potassium. A perfect morning treat or snack for anytime! Ingredients 1 15-ounce can* pure pumpkin or squash puree 2 eggs 1/2 cup brown sugar 1/4 cup coconut oil (melted if solid) 1/4 cup pure maple syrup

Yields: about 9-12 servings Prep Time: 25 minutes Total Time: 1 hour Pumpkin puree is combined with dates (for less refined sugar) and warm spices such as cloves, cinnamon and allspice, to make the filling for crisp and delicious oatmeal and whole wheat crust and streusel topping. Ingredients For the crust and streusel topping: 1 1/2 cups whole wheat pastry flour 1 1/2 cups old fashioned rolled oats 6 tablespoons softened butter 1/3 cup brown sugar 5 dates (soaked i

Yields:  about 24 - 30 cookies           Prep Time:  15 minutes       Total Time:  35 minutes Vitamin and fiber rich pumpkin substitutes som

Yields: 1 loaf Prep Time: 15 minutes Total Time: 1 hour 10 minutes A bit of a healthier twist on this fall favorite, nutrient rich whole wheat and flax seeds take the nutrition up a notch, but keep the traditional spiced flavor of this pumpkin bread. Ingredients 1 cup pumpkin puree (canned or homemade) 1 cup cane sugar 1 egg 1 teaspoon unsulphured blackstrap molasses 1/3 cup avocado oil (or preferred oil) 1/4 cup ground flaxseeds (I use a coffee grinder

Yields: 12 muffins Prep Time: 25 minutes Total Time: 45 minutes Calcium rich apples and almonds complement beta carotene and fiber filled pumpkin in these delicious and nutritious muffins! No extra oil is added, relying on pumpkin, freshly pureed apples and healthy fat in almonds to provide enough moisture for a fluffy muffin. Ingredients 1/4 cup brown sugar 1/4 cup pure maple syrup 3/4 cup pumpkin puree (homemade or canned) 1/2 cup unsweetened applesauce (or 2

This is a sponsored post in partnership with Goodness Greeness, the Midwest's leading source for fresh, local, organic fruits, veggies and herbs. Please read here for disclaimer on Affliliates and Sponsored Posts. Yields: 8 scones Prep Time: 20 minutes (*roasting and prepping pumpkin from scratch adds 1 hour) Total Time: 45 minutes These morsels are baked with maple, cinnamon and brown sugar goodness on the inside and drizzle on the outside! Healthy and whol

Yields: about 18-20 servings Prep Time: 10 minutes Total Time: 30 minutes The favorite pumpkin pie spice has landed for breakfast in a wholesome whole wheat flour based pancake! Fluffy and perfectly spiced with the warm flavors of fall, starring the nutritionally dense pumpkin, these pancakes are rich in fiber, vitamin C and beta carotene. Ingredients 2/3 cup pumpkin puree 1 cup whole milk 1 egg 2 tablespoons brown sugar 1 teaspoon vanilla 3 tablespoons me

This post has been republished and can be found here. #dessert #muffins #pumpkin #nutfree #dairyfree #recipe