Three Delicious & Natural Pumpkin Recipes To Kick Off Autumn

Three Delicious & Natural Pumpkin Recipes To Kick Off Autumn

Our favorite season has finally arrived, and with it have come a myriad of delicious flavors, including that of the oh-so-beloved pumpkin. Whether or not healthy eating is your main priority, it’s always nice to look and feel our best, especially if the food we’re eating turns out to be delicious! This is why we’ve brought you our favorite spiced pumpkin dishes from our all-natural friends at Simple Mills. This small North Carolina based company prides itself on its honestly and simplicity, making sure that every one of their tasty mixes provide “real and simple” ingredients that also taste great. You don’t even have to give up your sweet tooth!

Other than being perfect for the fall season, each mix is:

  • Higher in protein and lower in sugar than competitors
  • Gluten-free and non-GMO certified 
  • Made with nutrient-rich ingredients like almond flour and coconut sugar

Prep these babies at home and see for yourself the magic that comes from eating right. 

Pumpkin Cupcakes with Vanilla Frosting

Ingredients

  • 3 eggs
  • 1 cup water
  • 3 Tbsp oil
  • 1 box Simple Mills Pumpkin Muffin Mix
  • 1 tub of Simple Mills Vanilla Frosting
  • Cinnamon, for garnish (if desired)

Instructions

  1. Heat oven to 350 degrees F
  2. Whisk eggs, water, and oil in a large bowl. Add baking mix; whisk until well blended
  3. Spoon batter into a lightly greased or paper-lined muffin tin, filling each 2/3 full
  4. Bake 25-30 minutes or until a toothpick comes out clean. If using paper liners, let cool completely before eating to prevent muffins from sticking to paper.
  5. Frost & garnish with cinnamon if desired

Mini Pumpkin Doughnut Muffins

Ingredients

  • 2 large eggs
  • 2 Tablespoons coconut or grapeseed oil (see note)
  • ¾ cup water
  • 1 box Simple Mills pumpkin muffin mix
  • ¼ cup coconut sugar
  • 1 Tablespoon ground cinnamon

Instructions

  1. Preheat the oven to 350. Spray or lightly grease two mini muffin pans and set aside.
  2. In a large mixing bowl, beat the eggs, then whisk in the oil and water. 
  3. Whisk in the pumpkin muffin mix and beat vigorously until thoroughly incorporated and no clumps remain.
  4. Add a heaping Tablespoon of batter to each compartment of the prepared muffin pans. 
  5. Bake for 10 minutes, until the tops are domed and firm to the touch, and a tester comes out clean. Remove them from the oven and allow them to cool for 5 minutes in the pan before transferring to a wire cooling rack.
  6. While the muffins are cooling in the pan, whisk together the coconut sugar and ground cinnamon in a small bowl. 
  7. As soon as the muffins are cool enough to handle, place each one in the cinnamon-sugar mixture, firmly rolling it around so that the cinnamon-sugar sticks. Gently toss it around a couple of times until the whole thing is covered. Once covered, place each muffin back on to the wire rack to finish cooling. 
  8. Repeat with the remaining muffins.
  9. Serve immediately.

Yield: 24 mini doughnut muffins

Pumpkin Bread With Seeds, Fruits & Nuts

Ingredients

  • 3 eggs
  • ¾ cup water
  • 3 Tbsp oil
  • 1 box Simple Mills Pumpkin Muffin Mix
  • Desired mix-ins (in this case, cranberries, pecans, pumpkin seeds)

Instructions

  1. Heat oven to 354 degrees F
  2. Whisk eggs, water, and oil in a large bowl. Add baking mix; whisk until well blended
  3. Fold in cranberries or other desired mix-ins
  4. Pour batter into a lightly greased 8x4-inch loaf pan
  5. Sprinkle with desired toppings (pecans & pumpkin seeds)
  6. Bake 30 minutes. Then cover loosely with foil; bake an additional 30-35 minutes or until a toothpick comes out clean and edges of loaf start to pull away from pan.
  7. Cool 10 minutes before removing from pan.

Happy pumpkin season!

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