We are at PEAK foliage in Utah right now and in full-on fall mode, which means it’s time to break out the cozy pumpkin recipes. Is it even fall if you’re not having something pumpkin every day? Here are a few of our favorites that taste good and store well to help you save time during the week. Did we mention they’re packed with vitamin A and C, which both help boost your immune system? Yes, please!
Kelsey’s Paleo Pumpkin Pancakes
If you’re following @doraihome on Instagram you may have seen this recipe in our stories. It’s my go-to, fast, weekday breakfast. These pancakes not only taste delicious, but they have the right amount of carbs and protein to refuel after a workout and keeps me full until lunch. They reheat well, so you can cook a larger batch and have it throughout the week.
- 2 cups Birch Benders Paleo Pancake Mix (available at Costco)
- 4 scoops unflavored collagen powder (I use Vital Proteins, also available at Costco)
- 1.5 cups Water
- ¾ cups ginger Kombucha (can be substituted with water or almond milk)
- ½ cup of canned pumpkin (unsweetened)
- 1-2 Tsp Pumpkin Pie Spice (depending on your desired level of spice)
- 5-8 drops of Stevia depending on your desired sweetness
1. Combine pancake mix with collagen powder and Pumpkin Pie Spice. Add in water and Kombucha and stir until smooth without any lumps. Fold in the pumpkin and gently mix until incorporated.
2. Heat a skillet with a small amount of coconut oil and pour in ¼ cup of pancake mix into skillet, flip when golden brown. I can usually get about 3 pancakes in the skillet at one time. Store in an airtight, glass container up to 3-4 days.
Jason’s Flavorful Fall Curry
This easy, one-pot recipe is from one of our favorite blogs, The Minimalist Baker. It’s been approved by the curry connoisseur Jason and passes the flavor test.
- 1 1/2 Tbsp coconut oil
- 1 medium shallot (minced)
- 2 Tbsp minced fresh ginger
- 2 Tbsp minced garlic
- 1 small red chili or serrano pepper (stem + seeds removed // thinly sliced)
- 1 large red bell pepper (thinly sliced lengthwise)
- 3 Tbsp yellow (or red) Thai curry paste
- 3 1/2 cups peeled and cubed pumpkin or butternut squash
- 2 14-ounce cans light coconut milk (sub full-fat for extra creamy texture or for Keto variation)
- 2 Tbsp maple syrup or coconut sugar (or sub stevia to taste)
- 1 tsp ground turmeric
- 1 healthy pinch sea salt (~1/4 tsp)
- 1 Tbsp coconut aminos
- 2 cups chopped broccoli
- 2 Tbsp lemon juice
- 2/3 cup roasted cashews* (lightly salted or unsalted are best)
- Heat a large pot over medium heat. Once hot, add coconut oil, shallot, ginger, garlic, and pepper. Sauté for 2-3 minutes, stirring frequently.
- Add bell pepper and curry paste and stir. Cook for 2 minutes more. Then add pumpkin and stir. Cook for 2 minutes more.
- Add coconut milk, maple syrup or coconut sugar, turmeric, sea salt, and coconut aminos and stir. Bring to a simmer over medium heat.
- Once simmering, slightly reduce heat to low and cover. You want a simmer, not a boil, which should be around low to medium-low heat.
- Cook for 10-15 minutes, stirring occasionally, to soften the pumpkin and infuse it with curry flavor.
- At this time, also taste and adjust the flavor of the sauce/broth as needed. Feel free to add more maple syrup for sweetness, sea salt for saltiness, and a bit more curry paste for a more intense curry flavor.
- Once the broth is well seasoned and the pumpkin is tender, add broccoli, lemon juice, and cashews and cover. Simmer for 3-4 minutes more over low to medium-low heat.
- Optional: Scoop out half of the broth/sauce and half of the pumpkin (try to exclude the broccoli) and blend until creamy and smooth in a blender for a thicker, creamier curry. Return to pot and warm for a few minutes before serving.
- Serve as is or over rice, quinoa, or cauliflower rice. This dish gets elevated with the addition of fresh lemon juice and Thai or regular basil or cilantro for serving.
- Best when fresh, though leftovers will keep in the refrigerator up to 3-4 days or in the freezer for 1 month. Reheat on the stovetop or in the microwave until hot.
Flavor-Packed, Instant Pot Pumpkin Chili
This warming chili is an instant crowd pleaser, it's great for cozy Sunday afternoons or weeknight family dinners.
- 1 1/2 Tbsp avocado oil
- 2 pounds ground meat (turkey or beef, just don’t get anything less than 7% fat or it won’t be as flavorful)
- 1 large yellow onion diced
- 8 garlic cloves minced
- 2 green bell peppers diced
- 28 ounces fire roasted tomatoes
- 1 1/2 Tbsp chili powder
- 1 1/2 Tbsp cacao powder (give it a richer flavor)
- 1/2 tsp nutmeg
- 1/2 tsp paprika
- 1 1/2 tsp cinnamon
- 1 1/2 tsp cumin
- 1 1/2 tsp sea salt
- 1/2 teaspoon black pepper
- 2 cups bone broth (you can find this in the fridge section at Trader Joes)
- 15 ounces canned pumpkin
- Sea salt and black pepper to taste
- Set the Instant Pot® to the high sauté setting. Heat oil; add ground meat and cook until they have browned, about 3-5 minutes, making sure to crumble the meat as it cooks. Drain excess fat and set the meat aside.
- Add, onion, garlic and bell peppers to the Instant Pot®. Cook, stirring occasionally, until they are all tender, about 4-6 minutes. Stir in tomatoes, cacao powder and spices.
- Stir in broth, scraping any browned bits from the bottom of the pot.
- Stir in pumpkin and ground meat; season with salt and pepper, to taste. Select manual setting and adjust the pressure to high. Set the time for 10 minutes.
- When finished cooking, quick-release pressure according to the manufacturer’s instructions.
- Garnish with your favorite toppings and taste for salt and pepper seasoning if needed. Serve immediately and enjoy!
Post Workout Pumpkin Latte Smoothie
You may have heard about the ‘golden hour’. It’s the 30-60 minute window after working out when it’s very important to eat healthy carbs and protein to suppress the stress hormones (such as cortisol) induced during exercise and kickstart muscle recovery. I like to add caffeine to this as well as it helps with glycogen uptake and improves focus in the morning, plus coffee is just delicious.
- 1/2 cup pumpkin (unsweetened)
- 1/2 frozen banana
- 3/4 cup almond milk
- 1/2 scoop vanilla protein powder, approximately 2 tablespoons (I use Vega Proteins & Greens, it’s available at Costco)
- 1 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1 pinch ground ginger
- 1 shot of espresso (optional but highly recommended)
- 1 cup ice cubes
Add everything in a high quality blender, mix until smooth. The ratio of liquid to ice will vary depending on your blender’s capabilities.
Gluten-Free Pumpkin Spice Muffins
These are perfect for after dinner, and healthy enough for breakfast or a mid-morning snack. We made a batch last weekend and are still enjoying them!
- 1 muffin pan - we use a silicone one
- 1 cup pumpkin puree (pure, no added sugar)
- 2 eggs
- 1/8 tsp pure monk fruit (we buy at Costco)
- 1 tsp vanilla extract
- 1/3 cup coconut oil, melted
- 1 cup gluten free baking flour (we use Trader Joe’s brand)
- 2 scoops plain collagen (Vital Proteins, also from Costco)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp pumpkin spice
- 1/3 cup dark chocolate chunks
- Preheat oven to 350 degrees. Mix your dry ingredients, then mix your wet ingredients and combine. Pour wet batter into dry, gently mix in chocolate and nuts.
- Pour batter equally into 12-cup muffin pan. Bake for 25-30 minutes.