pumpkin

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Chef James Martin Recipes | Impossible Pumpkin Pie Cupcakes 🎃 | Facebook
Chef James Martin Recipes | Impossible Pumpkin Pie Cupcakes 🎃 | Facebook
286K views · 6.8K reactions | 🍁Starbucks Pumpkin Loaf vs my Protein Pumpkin Loaf 🍁 My protein pumpkin loaf will leave you energized, is high in protein, and is the perfect fall treat👊🏾 ✅Macros (1 slice): 127 calories, 13g protein, 14g carbs, 5g fat, 2g sugar The recipe makes 6 slices so you can store the rest for later 🫶🏾 🚨Ingredients🚨  -125g pure pumpkin -60g coconut flour  -6oz fat free fairlife milk -1 eggs  -2 scoop vanilla Protein Powder. I use French Vanilla from Legion (Use code TRIZZLEMAN @legion to save 20%) -1/4 cup zero calorie sweetener (Monkfruit, stevia, or Splenda)  -2 tsp baking powder  -1/2 tsp salt  -Vanilla extract -pumpkin pie spice 🚨Ingredients for icing (OPTIONAL)🚨  - 40g 1/3 fat cream cheese (soften cream cheese in the microwave for 10-15 sec) -Splash of milk - zero calorie sweetener (Monkfruit, stevia, or Splenda)  -Pumpkin pie spice ✅Directions: -Preheat your oven to 350 degrees. -Stir all your ingredients in a bowl until smooth (NOTE* The mixture should have a moist consistency. If it seems too dry for you, add extra milk of choice) - Spray your 9x5 loaf pan with nonstick spray, then pour the mixture into the pan.  - Bake for 40-45 minutes -To make the icing, add all the icing ingredients into a bowl and WHISK until smooth. If it seems too runny, just add more milk - After you bake it, let it COOL before adding the icing - Once cooled, layer your loaf with the icing - Allow the icing to harden (I put mine in the fridge for a few minutes) then ENJOY! #starbucks #pumpkinloaf #protein #proteinmeal #highprotein #recipes #highprotein #proteinmeal #proteinrecipe #healthymeal #mealprep #healthyrecipes #quickrecipes #easyrecipes #lowcalorie #weightloss #fatloss #gymfood #foodie #macrofriendly | Trent Harrison
286K views · 6.8K reactions | 🍁Starbucks Pumpkin Loaf vs my Protein Pumpkin Loaf 🍁 My protein pumpkin loaf will leave you energized, is high in protein, and is the perfect fall treat👊🏾 ✅Macros (1 slice): 127 calories, 13g protein, 14g carbs, 5g fat, 2g sugar The recipe makes 6 slices so you can store the rest for later 🫶🏾 🚨Ingredients🚨 -125g pure pumpkin -60g coconut flour -6oz fat free fairlife milk -1 eggs -2 scoop vanilla Protein Powder. I use French Vanilla from Legion (Use code TRIZZLEMAN @legion to save 20%) -1/4 cup zero calorie sweetener (Monkfruit, stevia, or Splenda) -2 tsp baking powder -1/2 tsp salt -Vanilla extract -pumpkin pie spice 🚨Ingredients for icing (OPTIONAL)🚨 - 40g 1/3 fat cream cheese (soften cream cheese in the microwave for 10-15 sec) -Splash
15K views · 6.2K reactions | Pumpkin cheesecake bites 🎃🧁🧁🧁🧁🧁🧁🧁🎃 These are the type of recipes I add to my clients meal plans to have healthy treats, full of protein, to keep them on track 💪🏼 ***ingredients*** 1 c Greek yogurt 1 c pumpkin 2 eggs 1/4 c stevia or monk fruit sweetener 1/4 c lakanto maple syrup 1 tbsp vanilla extract 1 tbsp pumpkin pie spice 1/2 tbsp cinnamon Pinch of sea salt ***directions*** - mix ingredients together until smooth - Pour into lined muffins tins - Bake at 350’ for 15 min - Let cool completely - Refrigerate for 1-2 hrs to set - Top with protein frosting and enjoy! ***protein frosting*** 1 scoop @sunwarrior vanilla protein powder 1/2 c Greek yogurt 2 tbsp cream cheese (I use a dairy free/vegan option) 2 tbsp stevia/monk fruit sweetener - mix until smooth *** Macros*** 50 calories 1g fat 5g carbs 5g protein Makes 6 bites (macros are without icing) #baking #fall #pumpkin #pumpkinseason #keto #ketorecipes #ketodiet #cleaneating #cheesecake #healthyrecipes #healthybaking | Taylor Matheny Murphy | Online Coach
15K views · 6.2K reactions | Pumpkin cheesecake bites 🎃🧁🧁🧁🧁🧁🧁🧁🎃 These are the type of recipes I add to my clients meal plans to have healthy treats, full of protein, to keep them on track 💪🏼 ***ingredients*** 1 c Greek yogurt 1 c pumpkin 2 eggs 1/4 c stevia or monk fruit sweetener 1/4 c lakanto maple syrup 1 tbsp vanilla extract 1 tbsp pumpkin pie spice 1/2 tbsp cinnamon Pinch of sea salt ***directions*** - mix ingredients together until smooth - Pour into lined muffins tins - Bake at 350’ for 15 min - Let cool completely - Refrigerate for 1-2 hrs to set - Top with protein frosting and enjoy! ***protein frosting*** 1 scoop @sunwarrior vanilla protein powder 1/2 c Greek yogurt 2 tbsp cream cheese (I use a dairy free/vegan option) 2 tbsp stevia/monk fruit sweetene
2M views · 76K reactions | Such a great snack 😏 𝘿𝙚𝙩𝙖𝙞𝙡𝙨: - 2 cups rolled oats - 1/2 cup pumpkin puree - 1/4 cup milk - 1/4 cup peanut butter (or almond butter) - 1/4 cup honey or maple syrup - 1 tsp pumpkin pie spice - 1/2 tsp baking powder - 1/2 tsp cinnamon - 1/4 tsp salt - 1/2 tsp vanilla extract - 1/3 cup chocolate chips - 1 tsp coconut oil 𝘿𝙞𝙧𝙚𝙘𝙩𝙞𝙤𝙣𝙨: 1. Preheat oven to 350°F 2. Mix oats, pumpkin puree, peanut butter, honey, pumpkin pie spice, cinnamon, salt, and vanilla extract in a bowl. 3. Press the mixture firmly into the prepared baking dish. 4. Bake for 20 minutes or until edges are golden brown. Let cool. 5. Melt chocolate and coconut oil in 30 second intervals until melted. Spread it evenly over the cooled oatmeal bars. 6. Chill in the fridge for 15-20 minutes until the chocolate sets. 7. Slice into bars and enjoy! - - - #oats #oatmeal #healthysnack #healthybreakfast #bakedoatmeal | Trace Alexander | The American Dawn · Her
2M views · 76K reactions | Such a great snack 😏 𝘿𝙚𝙩𝙖𝙞𝙡𝙨: - 2 cups rolled oats - 1/2 cup pumpkin puree - 1/4 cup milk - 1/4 cup peanut butter (or almond butter) - 1/4 cup honey or maple syrup - 1 tsp pumpkin pie spice - 1/2 tsp baking powder - 1/2 tsp cinnamon - 1/4 tsp salt - 1/2 tsp vanilla extract - 1/3 cup chocolate chips - 1 tsp coconut oil 𝘿𝙞𝙧𝙚𝙘𝙩𝙞𝙤𝙣𝙨: 1. Preheat oven to 350°F 2. Mix oats, pumpkin puree, peanut butter, honey, pumpkin pie spice, cinnamon, salt, and vanilla extract in a bowl. 3. Press the mixture firmly into the prepared baking dish. 4. Bake for 20 minutes or until edges are golden brown. Let cool. 5. Melt chocolate and coconut oil in 30 second intervals until melted. Spread it evenly over the cooled oatmeal bars. 6. Chill in the fridge for 15-20
Stephanie Manzinali on Instagram: "NO BAKE Pumpkin Cheesecakes 🎃 Welcome to Day 3 of Pumpkin Week!! This is one of my go-to fall desserts! They are INSANELY easy to make - if you can use a blender you can make these - and are a CROWD PLEASER! They are also made with whole foods and are refined sugar free so you don’t get that sugar crash and actually feel good after eating them! Find the full recipe on my website www.thatveganbabe.com just search ‘mini pumpkin cheesecakes’ 🙌 🎉 Here’s what you’ll need for the recipe 🛒 Raw pecans Raw almonds Salt Maple syrup Raw cashews Coconut cream Pumpkin purée Lemons Vanilla Pumpkin pie spice Coconut whipped cream Enjoy!!! 💜🎃 #pumpkincheesecake #nobakecheesecake #nobakedessert #veganrecipes #healthydessert"
Leslie-Home Decorating, Recipes, Tips & More on Instagram: "Pumpkin Spice Energy Bites Healthy Snack #healthysnack #healthyrecipe #healthyfood #healthfood #healthydessert"
Pumpkin Recipe Round Up! Pumpkin Spice Latte, Pumpkin Cobbler! And more!!!!
Pumpkin Recipe Round Up! Pumpkin Spice Latte, Pumpkin Cobbler! And more!!!!
Bob Dickinson • Wholesome food • Recipes & Inspiration on Instagram: "Maple Leaf Crusted Pumpkin Pie 🥧 If you’re craving a wholesome activity for your Sunday afternoon, look no further than baking a fresh pumpkin pie. Cooking from scratch isn’t always a necessity- I’m sure tinned pumpkin puree does the job- but sometimes, it’s fun to spend a little extra time, love & care in the kitchen. Crust: 500g plain flour 250g salted butter (room temp) 100ml water Filling: 1-1.2kg raw pumpkin (or 650g of roasted pumpkin) 3 eggs 3 egg yolks 180g brown sugar 4 tbsp maple syrup 225 ml double cream 1 1/2 tbsp plain flour 1 1/2 tsp mixed spice 1/2 tsp cinnamon 1 1/2 vanilla essence Pinch flaky sea salt Whipped cream to serve. Method Preheat the oven to 180°C. Roast your pumpkin in large chunks (sk
Hannah Stewart on Instagram: "Bookmark this Pumpkin Sausage Soup Recipe for later 🎃 🥣 and be sure to follow @myfamilydinnercom for more! This week I’m sharing 5 of my favorite slow cooker soup recipes because it’s that time of year!!! Today I’m sharing the second recipe, Pumpkin Sausage Soup 👇 And this one is oh so seasonal with the PUMPKIN!! Ingredients: ⭐️ 1 lbs. ground Italian sausage, cooked and crumbled ⭐️ 1 cup onions, diced ⭐️ 15 oz can pumpkin puree ⭐️ 14.5 oz can diced tomatoes ⭐️ 1 tbsp garlic powder ⭐️ 1 tsp ground sage ⭐️ ½ tsp ground nutmeg ⭐️ ½ tsp ground cinnamon ⭐️ 1 ½ tsp salt ⭐️ ½ black pepper ⭐️ ¼ tsp crushed red pepper flakes (optional) ⭐️4 cups chicken broth ⭐️ 1 cup heavy cream Slow Cooker Directions: 1️⃣ Dump all ingredients, except heavy
Abbie Flake on Instagram: "FOLLOW ALONG SO YOU DON’T MISS STOCKTOBER! Pumpkin Purée (can be pressure canned or frozen!) Cut your pumpkin in half and remove the seeds and guts. Place face down on a baking sheet and bake at 375 for 60 mins. Place on the counter to cool, then remove the skins and place in a blender. Purée until smooth, adding water as needed. Place your purée into pint size jars and debubble. Wipe your rims and add lids and rings finger tight. Pressure can for 75 mins at 15lbs pressure! *this is a rebel canning method, as the FDA advises you “cannot safely home can pumpkin purée”. Do at your own risk* #stocktober #homestead #homesteading #homesteader #homemaking #homemaker #oldworldskills #gardening #garden #foodpreserving #chaosgarden #zone9b #chaosgardening #cutflowers