Pumpkin frenzy seemed to arrive earlier this year than ever. If you’ve already reached your annual quota of pumpkin spice lattes, I have some homemade suggestions for you today!
I’m rounding up fifteen of my pumpkin recipes, from muffins and scones to soup and pasta. These recipes are made with whole grains when applicable, and naturally sweetened when possible. By labeling them “healthy,” I mean healthier than something you might find at Starbucks.
All but two of these recipes (the soup and pasta) make use of canned pumpkin. I’ve tried making my own pumpkin purée and you’re welcome to do so, but canned pumpkin generally offers more reliable texture and flavor. I only go to the trouble of roasting my own for savory recipes, like the soup shown above.
For more October recipe inspiration, check out my October produce guide. And thank you so much for your kind notes on that post about the arrival of our baby girl—we’re just so happy she’s here.
Easily gluten free or vegan
These pumpkin muffins have been a mega hit with readers. Feel free to add chopped pecans or chocolate chips or anything else that strikes your fancy.