Perfect-for-Fall Pumpkin Recipes

Perfect-for-Fall Pumpkin Recipes

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Autumn is the best time to embrace the flavors of the fall harvest. Though most of us are familiar with pumpkin pie and pumpkin-flavored coffee drinks, there are many more ways to use this delicious winter squash, including in savory dishes.


 To make the most of pumpkin season, try out one of the following delicious recipes!




 These moist, airy muffins are simple yet utterly delicious. Fans of pumpkin pie are guaranteed to enjoy these, particularly as a breakfast treat. Health-conscious bakers can easily reduce the sugar for a healthier version of this recipe.


 Prep Time: 15 minutes

 Bake Time: 20-22 minutes

 Makes: 12 muffins



 1 3/4 cups all-purpose flour

 1/2 cup brown sugar

 1 cup granulated sugar

 15 ounce can of pure pumpkin puree

 2 eggs

 1/2 cup melted coconut oil

 2 teaspoons cinnamon

 1 teaspoon baking soda

 1 teaspoon vanilla extract

 1/2 teaspoon salt

 1/4 teaspoon ground cloves

 1/4 teaspoon nutmeg



 1.) Preheat your oven to 375 degrees Fahrenheit.

 2.) Line your muffin baking pan with 12 paper liners.

 3.) Measure the flour, brown sugar, granulated sugar, baking soda, spices, and salt. Put them in a medium-sized bowl, whisk them together, and set them aside.

 4.) If your coconut oil is cold, let it melt or warm it up. Then, in a separate bowl, mix the pumpkin puree, coconut oil, eggs, and vanilla extract together.

 5.) Pour the wet ingredients into the medium bowl with the dry ingredients. Mix the ingredients together, but be wary of over-mixing. Simply stir until the dry and wet ingredients are blended together.

 6.) Using a large spoon, scoop the batter into the 12 muffin liners. Try to distribute the batter as evenly as possible. The batter should be enough to almost fill each liner.

 7.) Bake your muffins for approximately 20 minutes. Insert a toothpick into the center of a muffin to check if the muffins are done.

 8.) Let the muffins cool and enjoy!




 This curry pumpkin soup draws its inspiration from Thai cuisine. Spicy red curry and mouth-watering ingredients like ginger, coconut milk, and lemongrass make this a pumpkin soup unlike any other. Squash can be substituted for pumpkin if desired.


 Prep Time: 25 minutes

 Cook Time: 40 minutes

 Makes: 6 servings



 3 pounds and 5 ounces of peeled and roughly chopped pumpkin

 3 1/2 cups of vegetable stock

 1 3/4 cups (generally 1 can) coconut milk

 1 onion, sliced

 4 teaspoons sunflower oil

 1 tablespoon grated ginger

 1 lemongrass, lightly bashed

 3 tablespoons Thai red curry paste

 1 red chili, sliced, for topping (optional)

 Lime juice and sugar to taste (optional)



 1.) Heat your oven to approximately 375 degrees Fahrenheit. Let the oven preheat.

 2.) Coat the pumpkin with half of the oil and seasoning. Place the pumpkin in a roasting tin and roast it for 30 minutes or until tender and golden.

 3.) Pour the remaining oil into a large pot with the ginger, onion, and lemongrass. Fry over medium heat for 8-10 minutes or until the ingredients have softened.

 4.) Stir in the curry paste for 1 minute. Next, add the roasted pumpkin, stock, and all but 3 tablespoons of the coconut milk. Bring this to a simmer and cook for 5 minutes before removing the lemongrass.

 5.) Let the mixture cool for a few minutes. Next, blend until smooth using a hand blender (or in batches using a large blender).

 6.) Return the soup to the pan and heat it through. Season it with salt, pepper, sugar, and lime juice to taste.

 7.) Serve the soup. Drizzle each bowl with the remaining coconut milk. Sprinkle the slices of red chili over the soup (if desired) and enjoy!




 If you love the flavor of pumpkin but feel guilty about sipping a latte, try this sweet, flavorful pumpkin smoothie! Greek yogurt and skim milk fill this rich drink with protein. Autumnal spices and a touch of maple syrup add that extra touch of fall flavor to this healthy yet indulgent smoothie.


 Prep Time: 5 minutes

 Makes: 2 standard smoothies or 1 extra-large smoothie



 1 frozen banana

 2/3 cup of pumpkin puree, fresh or canned

 1/2 cup Greek yogurt, vanilla or plain

 1/2 cup skim milk

 1/4 teaspoon cinnamon

 1/4 teaspoon pumpkin pie spice

 2 tablespoons maple syrup



 1.) Place all of the ingredients in the blender, preferably placing the frozen banana and Greek yogurt on the bottom and adding the skim milk and pumpkin puree last.

 2.) Blend the ingredients for a minimum of 3 minutes. Weaker blenders will require more time. Scrape the smoothie off of the sides of the blender when necessary.

 3.) If the smoothie is too thick, add milk. For an even thicker texture, add ice cubes to your smoothie. If desired, add additional cinnamon and pumpkin pie spice.

 4.) Pour your smoothie into a glass and enjoy!


 Whether you prefer sweet or savory pumpkin flavors, there are dozens of great recipes worth trying this fall. Visit your local market or grocery store to pick up some pumpkins today!


Photo: annapustynnikova/

Editor, 13.10.2016

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