Pumpkin is not only delicious, but it's also nutrient dense - it's an especially great source of Vitamin A. Don’t let your pumpkins go to waste this spooky season, follow our fang-tastic recipes below 🧛🎃
For these recipes, we've used pumpkin puree and you can easily make this at home with your leftover pumpkin. Removed your pumpkin’s stringy and seedy innards and then cut it in half. Place both halves cut-side-down onto a baking sheet and roast until the flesh is soft and coming away from the skin (180C for ~45-60 mins). Once the pumpkin is roasted, blend or mash the flesh until smooth.
Homemade pumpkin puree can be stored in food-safe containers in the fridge for up to 1 week or frozen for up to 3 months.
Serve up on the fabulous Eco Rascals Bamboo & Silicone plates!
Mini Pumpkin Muffins 🧁🎃
Dry ingredients:
1.5 cup flour
1 tsp baking powder
0.5 tsp baking soda
1tsp pumpkin pie spice
Wet Ingredients:
1 1/3 cup pumpkin puree
2 large eggs
1 1/4 cup maple syrup
1/3 cup oil
Method: Mix the dry ingredients together and mix the wet ingredients together in separate bowls. Add the wet ingredients slowly into the dry, stirring as you go.
Spread out evenly into a muffin tray and top with chocolate chips (optional).
Bake under 180 for 15-18 minutes.
Pumpkin Energy Balls.👨🍳🎃🍁
1/2 cup pumpkin puree
1/2 cup maple syrup
1 tsp vanilla extract
1tbsp pumpkin spice
1 cup peanut butter
1/4 cup chia seeds
1/2 cup chocolate chips
1.5 cup rolled oats
Method: Mix the pumpkin puree, maple syrup, vanilla extract, pumpkin spice and peanut butter in a bowl until well combined. Then mix the chia seeds, chocolate chips and rolled oats into the same mixture. Pop the mixture into the fridge for 2 hours and then roll into balls.
Pumpkin Oatmeal 🥣🎃🍁
1.5 cup of milk of your choice
1 cup oats
1tsp pumpkin spice
2tbsp maple syrup
1 cup pumpkin puree
Method: Combine all the ingredients in one saucepan and bring to heat stirring all the time for a delicious autumnal porridge!