Ahhh pumpkins! Their bright presence indicates that shorter days and cooler weather is upon us. This is the season that people search for the perfect pumpkins to decorate their homes for Fall. How can you possibly have Fall decor without even a miniature pumpkin among the lot? Besides its decorating uses, for the next month or so, the go-to flavor is Pumpkin…pumkin lattes, pumpkin spice, pumpkin pie, pumpkin cookies…and so on. The pumpkin comes in all kinds of not so healthy options, that people indulge in for a couple of months out of the year.
The pumpkin isn’t just a junk food additive, it really hails some great health benefits. The bright orange color means pumpkins are full of Beta-carotene which is an antioxidant. Our bodies turn Beta-carotene into vitamin A, which can lead to a strengthened immune system, cancer and heart prevention, improvement in the health of bones and teeth, and much more. Looking to increase your Fiber? Well, pumpkins are high in fiber.
It is recommended that we consume 25 to 30 grams of fiber per day. However, on average, people in the US only get in about 15 grams per day. There are about 7 grams of fiber in a can of pumpkin so adding pumpkin to your diet can be a great way to get your fiber. Pumpkins are also great for fighting diabetes. The properties in the seeds and pulp are excellent at absorbing glucose into the body. The pumpkin doesn’t have to just be a seasonal indulgence…it can be an all year long healthy additive to your diet.
I’m sharing one of the ways I love to use pumpkins this time of year, in the muffin recipe below. It’s healthy enough for a quick breakfast on the go, lunch treat or snack. I like to bake up multiple batches, divide them into the proper serving amounts, put them in ziplock bags and freeze them for a later day.
These beautiful pumpkins won’t be around for long. Take the time to enjoy their beauty and enjoy their benefits.
PS Whats in your fridge? Head over to the Busy and Healthy Moms Facebook group and tell us how you like to use pumpkins this time of year.
Throw Everything In A Bowl Pumpkin Muffin
2 cups gluten-free flour (can be substituted for regular flour or whole wheat flour)
1 cup canned pumpkin
1/2 cup flax seeds
1 1/2 cups oats
1 tspn baking powder
1 tspn baking soda
2 Tbspn honey
1 Tbspn coconut oil, melted
1 tspn cinnamon
1 tspn vanilla
1/2 cup coconut or almond milk
1/2 cup walnuts (optional)
1/2 cup chocolate chips (optional) Instructions 1. Add everything besides the chocolate chips and walnuts to a mixer. 2. Mix well. 3. Using a spatula, fold in the optional walnuts and/or chocolate chips. 4. Pour into mini muffin tins. 5. Bake on 350 degrees for 12 minutes.(Makes 2 dozen)