Pumpkin Treat Recipes To Spice Up Your Fall
As the Fall colours sneak across Canada, so too the iconic flavours that we associate with this time of year. Everywhere we go, pumpkin spiced beverages and cinnamon flavoured treats are sure to follow. Why should your home be any different?
We know that Canadians love their pumpkin products in the fall so whether it’s an afternoon snack, a warm and filling lunch, or a Halloween snack for the kids, these pumpkin and cinnamon tasty treats from Manitoba Harvest are the perfect way to fill your house with the enticing scents of Fall. To help seal the deal, the snacks are full of the super food, Hemp, which is rich in plant-based protein, has all 10 essential amino acids and also contains healthy fats including omega-3 and omega-6. Who said sweet treats couldn’t be healthy?
- 1/4 cup coconut oil, melted
- 1/4 cup honey
- 1 cup rolled oats
- 1 cup quick cooking oats
- 2/3 cup dried cranberries
- 2/3 cup pumpkin seeds
- 1/4 cup Hemp Hearts
- 1 tsp. pumpkin pie spice
- 1/2 tsp. salt
- 1/2 cup pumpkin puree
- 2 eggs, beaten
- Preheat the oven to 325°F.
- Line a baking sheet with parchment paper and set aside. In a small bowl, melt coconut oil and honey.
- In a separate bowl, combine rolled oats, quick cooking oats, cranberries, pumpkin seeds, Hemp Hearts, pumpkin pie spice and salt.
- Add in the pumpkin puree, beaten eggs and warmed coconut oil and honey and mix until well combined.
- Drop the dough onto the lined pan using about two tablespoons per cookie and press the dough down.
- Bake for 20-25 minutes or until the edges of the cookies are browned. Let cookies cool, then serve and enjoy!
- 2 cups oat flour (you can just grind up oats to make the flour)
- 2 tsp. baking powder
- 1/4 tsp. sea salt
- 1 1/2 tsp. pumpkin spice
- 1/4 cup Hemp Hearts
- 3/4 cup pumpkin puree
- 1 cup unsweetened almond milk (or your other favourite non-dairy beverage)
- 1 egg
- 1 tsp. vanilla extract
- 1 tbsp. maple syrup
- 1/3 cup mini chocolate chips
- Combine oat flour, baking powder, sea salt, pumpkin spice and Hemp Hearts in a large bowl.
- In a separate bowl add the pumpkin puree, almond milk, egg, vanilla and maple syrup and stir until it is well combined.
- Pour the wet mixture into the dry ingredients and mix. Fold in the chocolate chips.
- In a large pan, melt oil over medium heat. Scoop about 1/3 cup of the batter into the pan.
- Cook the pancakes until the tops start to bubble and then flip and cook them for another minute or so.
- Drizzle with maple syrup and serve.
- 2 cups (220 g) blanched almond flour
- 2⁄3 cup (130 g) erythritol
- 1 tbsp. plus 1 teaspoon baking powder
- 1 tbsp. plus 1 teaspoon ground cinnamon
- 1⁄2 tsp. finely ground sea salt
- 4 large eggs
- 1⁄2 cup (120 ml) milk (non-dairy or regular)
- 1⁄2 cup (120 ml) melted coconut oil or ghee
- 2 tsp. vanilla extract
- 2⁄3 cup (100 g) Hemp Hearts
Cinnamon Sugar Topping:
- 2 tbsp. melted coconut oil or ghee
- 1⁄4 cup (45 g) granulated erythritol
- 2 tsp. ground cinnamon
- Preheat the oven to 350°F (177°C). Line a standard-size 12-well muffin pan with muffin liners.
- Place the almond flour, erythritol, baking powder, cinnamon, and salt in a large bowl. Mix until combined.
- In a small bowl, whisk the eggs, milk, melted oil, and vanilla. Add the egg mixture to the flour mixture and stir until fully combined. Fold in the Hemp Hearts.
- Divide the batter evenly among the muffin wells, filling each about three-quarters full. Bake for 15 to 18 minutes, until the tops are golden. Remove from the oven and let cool in the pan.
- Meanwhile, prepare the cinnamon sugar topping: Place the melted oil in a small dish, then place the erythritol and cinnamon in another small bowl and stir to combine.
- Once the muffins are cool enough to handle, brush the top of a muffin with melted oil and then, holding it above the cinnamon sugar bowl, sprinkle with the cinnamon sugar. Gently shake off the excess and repeat with the remaining muffins.