Why It’s Totally Acceptable (and Nutritious) to be Obsessed with Pumpkin

The air is getting cooler, the days are getting shorter– this can only mean one thing: Pumpkin Season is here!

Whether you love to pick ’em, paint ’em, carve ’em, or just admire ’em, pumpkins are the quintessential fall crop. Pumpkin spice has become the wildest autumn food trend, originally dominating our latte orders and muffin choices but now popping up in everything from cereal to twinkies to cheese (yes, pumpkin spice cheese).

The spice blend itself is a combination of cinnamon, ginger, cloves, nutmeg, and allspice, which can be mixed into anything for a healthier autumn celebration. Try these tricks:

  • Mix 1 tsp pumpkin spice mix into your oatmeal with 1/2 tsp of maple syrup
  • Add 1 Tablespoon pumpkin spice mix directly into your coffee grounds when brewing your next cup – the flavor will infuse into the coffee– for the pumpkin flavor without the calories and sugar of a traditional latte flavor syrup.
  • Mix 1 teaspoon of pumpkin spice, 1/2 tsp honey, and 2 Tablespoons part-skim ricotta cheese or low-fat cream cheese for a dessert-like topping for toast or graham crackers

Pumpkin itself is a wonderful ingredient and is packed with beta-carotene, the antioxidant that gets converted to vitamin A in our bodies– so much, in fact, that a cup of cooked pumpkin provides twice your daily need for vitamin A. This helps protect your vision (a lack of A in the diet is linked to night blindness) and directs cell growth throughout your body. They’re also a great source of potassium, which essentially every cell in your body needs to function as it goes hand-in-hand with sodium. You’ll get a nice dose of vitamin C for immune function and antioxidation, too. Pumpkin is definitely deserving of the superfood title.

Pumpkin is not just for pie! You can add it into a huge range of foods with the goal of either rich pumpkin flavor or subtle vegetable addition. Since it’s incredibly low fat yet moist, it often replaces part or all of the fat in a recipe as well as eggs. You’ll often get a different consistency than you’re used to so I would play around your recipes to see the result, but you’ll get a much more nutritious baked good.

  • Have pancake mix on hand and canned pumpkin in the cabinet? Then you can make pumpkin pancakes easily! Try 1 cup mix + 1 cup water + 1/3 cup pumpkin, plus pumpkin spice if desired. For a Food Network semi-homemade version, check out Sandra Lee’s recipe.
  • For a sneakier pumpkin addition, take boxed brownie mix (to make fudgy brownies) or any cake mix (for a fluffier muffin consistency) and add 1 cup of pumpkin. For a family-sized mix (18 ounces or larger), use a full can of pumpkin. You’ll get a fun twist on dessert with less fat and more nutrients!
  • I will tell you that my personal favorite pumpkin recipe is these pumpkin breakfast cookies (check it out here) by Leealicious – I highly recommend them!

 

What is your favorite pumpkin recipe? Share in the comments!

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