Get ready for fall with these 40 Healthy Pumpkin Recipes! From breakfast to dessert, we’ve got you covered with delicious healthy recipes with pumpkin!
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There are few things I love more than PUMPKIN! Call me basic, but I love it. In the fall you can always find a can of pumpkin puree in my fridge, waiting to be used.
When most people think pumpkin.. they think pie or latte’s.. but there are SO many other things you can make with pumpkin. From breakfasts, to savory dinner recipes – it literally goes well in anything!
While I love pumpkin pie, I also love using pumpkin in healthier ways. It is, after all, a vegetable!
I wanted to share a few of my favorite healthy pumpkin recipes with you from my other food blogger friends.
Whether its breakfast, dinner, a sweet treat or simple snack – I’ve gathered together some of the best healthy pumpkin recipes out there. I know you’re going to love them!
Healthy Pumpkin Breakfast Recipes
Pumpkin + breakfast go together SO well! From oats, to muffins, to pancakes- you can put them in just about anything! Pumpkin adds a hint of sweetness to most recipes, and helps keeps baked goods moist.
Healthy Pumpkin Breakfast Cookies are a delicious fall breakfast! Made with only 8 ingredients, they are perfect for meal prepping & naturally gluten free.
Pumpkin Sausage Mushroom Frittata – yes, you read that right! Pumpkin in a frittata is such a nice way to add flavor!
Pumpkin Overnight Oats are a delicious, healthy breakfast that require only 5 minutes to make! These easy overnight oats taste just like pumpkin pie!
Healthy Pumpkin Muffins are a delicious, low sugar fall breakfast. Naturally gluten + dairy free – these muffins are easy to make and so tasty!
Apple Pumpkin Pie Baked Oatmeal from Bucket List Tummy is an easy, hearty breakfast option for on the go and for a crowd.
Pumpkin Slow Cooker Steel Cut Oats are a delicious fall breakfast. Healthy & vegan – these pumpkin oats can be made in the crockpot or on the stovetop!
Crustless Vegetable & Pumpkin Quiche from Eat the Gains is loaded with veggies, protein, and healthy fats and makes an easy paleo, Whole30, or vegetarian breakfast, brunch, or meal prep meal.
Healthy Pumpkin Drink Recipes
Let’s be real… who doesn’t love a healthy pumpkin spice latte or pumpkin coffee creamer?! I wanted to include these in this post to show you that you can make both of these things at home. Guaranteed to taste better and have WAY less sugar than anything you’re going to find at the store or coffee shop!
Pumpkin Spice Latte is dairy free, lightly sweetened & so delicious! Made with only 5 simple ingredients it’s paleo, vegan & can be made whole30.
Paleo Pumpkin Spice Creamer is the perfect way to jazz up your morning coffee! Whole30 friendly, dairy free, vegan & so yummy!
Pumpkin Pie Protein Shake from Domestically Creative has enough yummy goodness to satisfy the strongest pumpkin cravings, yet is packed full of protein to help keep you full.
Savory Pumpkin Recipes
Pumpkin is definitely not just for pie. These savory pumpkin recipes are great for lunch or dinner!
Paleo Crockpot Pumpkin Chicken Chili is a delicious healthy chili recipe. Made with a few ingredients, Whole30 friendly & easy to make in the slow cooker or instant pot!
Pumpkin Beef Stew from Spices in my DNA is the ultimate cozy fall meal. So yummy and cozy!
Slow Cooker Moroccan Pumpkin Chicken from Sunkissed Kitchen comes together in 15 minutes, and slowly cooks, leaving the chicken tender and coated in a delicious spicy sauce. This easy crockpot chicken recipe is a great low carb and Whole30 option.
Chipotle Pumpkin Turkey Chili from Isabel Eats is made with pumpkin, sweet potatoes, beans and chipotle peppers for a quick and comforting healthy fall meal!
Thai Pumpkin Red Curry from Piping Pot Curry is a delicious dish to satisfy those curry cravings. Super flavorful, Vegan one-pot curry made with red curry paste, coconut milk, pumpkin and other veggies.
Pumpkin Spice Turkey Meatballs from Paleoish Krista are SO yummy. I know pumpkin in meatballs sounds weird, but it’s seriously the perfect addition!!
Healthy Side Dishes that use Pumpkin
Pumpkins are great in breakfast, lunch and dinner – but they also have a place in side dishes too! These healthy side dish recipes feature pumpkin as the star!
Healthy Pumpkin Mushroom Risotto is a delicious, gluten free side dish that feels decadent but is actually good for you! Rich & creamy while being low fat, this healthy risotto recipe is delicious year round!
Vegan Pumpkin Soup is creamy, light and delicious!
Moroccan Spiced Roasted Pumpkin Quinoa Salad from A Baking Journey is loaded with veggies and so delicious!
Pumpkin Chorizo Feta Salad from Scrummy Lane makes a great easy midweek meal, and takes simple entertaining to next level delicious!
Healthy Snacks that use Pumpkin
When you think pumpkin + snacks – you probably think something standard like pumpkin donut or muffin. These healthy pumpkin snacks are far more fun (and healthier!)
Pumpkin Sage White Bean Hummus from Rhian’s Recipe’s is delicious! The perfect fall appetizer that is loaded with flavor!
Pumpkin Pie Chia Pudding from Vegan Yack Attack is simple, satisfying, delicious and made with whole ingredients!
Pumpkin Pie Energy Bites from Justine Celina taste like little mini pumpkin pies!
Healthy Pumpkin Desserts
And last but definitely not least. Dessert! My favorite meal! I’m seriously drooling over all of these!
Healthy Pumpkin Bread is a dessert everyone will enjoy! Easy to make with pantry staples, this is a delicious healthy fall dessert!
Healthy Pumpkin Pie Bars are the best healthy pumpkin dessert! Just like classic pumpkin pie, in a bar! Paleo, gluten free and dairy free – these are great for a fun fall treat or the holidays.
Healthy Pumpkin Cheesecakes are the perfect gluten free, low fat cheesecake treat! Made with greek yogurt, low in sugar and so delicious!
Paleo Pumpkin Snickerdoodles are the perfect gluten free fall dessert! Low in sugar & packed with flavor, they’re a delicious paleo holiday dessert!
Pumpkin Ice Cream is a healthy fall dessert that’s easy to make. Made with 5 simple ingredients, this dairy free ice cream is delicious & creamy.
Gluten Free Pumpkin Spice Donuts from Clean Eating Carrie are a healthy and delicious way to celebrate all things fall.
Paleo Pumpkin Chocolate Chip Cookies are a delicious gluten & dairy free fall dessert. Soft, chewy & packed with chocolate – everyone will love this recipe!
Paleo Pumpkin Roll – from A Saucy Kitchen a light and fluffy almond based cake filled with a simple cashew cream!
Soft Paleo Pumpkin Molasses Cookies from Perchance to Cook are filled with ginger molasses and cinnamon pumpkin flavor. Made without refined flours, sugars or dairy.
Healthy Pumpkin FAQ
There are so many healthy ways to eat pumpkin. It’s often used in in super sweat, unhealthy recipes, but can be used in healthy ways. You can eat pumpkin plain, roasted, or add pumpkin puree to eggs, healthy muffins, soups, stews or sauces.
You can eat pumpkin for breakfast in a few ways. Pumpkin is a squash and can be roasted/eaten like other squash varieties. You can add pumpkin to muffins, smoothies, eggs and sauces which are all great for breakfast!
To cook pumpkin for diet it’s best to roast it in the oven. You can roast it at 450 for 20-25 minutes. I like to add olive oil and a little salt and pepper! From there you can either eat it plain or puree it for other uses.
Pumpkin is loaded with vitamin C and beta carotene. It’s also higher in iron and folate than many vegetables are. It’s a delicious, low calorie, healthy vegetable
If you’re looking for more fall flavors – check out these 30 Healthy Apple Recipes!
Healthy Pumpkin Muffins
Ingredients
- 2 cups old fashioned oats gluten free if necessary
- 1/2 cup honey
- 1 1/2 cups pumpkin puree
- 2 eggs
- 1 egg white
- ¼ cup milk regular or nondairy
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon cloves
- ⅓ cup chocolate chips off to the side, do not blend!
Instructions
- Preheat oven to 350 + prepare a greased or lined muffin tin.
- Pulse oats in blender until flour like consistency. Remove from blender + set aside in a bowl
- Add honey, pumpkin puree, eggs, egg white + almond milk to blender. Pulse until smooth. Gradually add in oat flour, baking soda + spices.
- When completely blended, stir in chocolate chips (do not blend!).
- Pour batter into greased or lined muffin tins. Sprinkle with extra chocolate chips on top if you'd like.
- Bake at 350 for 20-25 minutes, until a toothpick comes out clean when inserted in the center
Video
Notes
- Milk: You can use any milk you like in this recipe. Dairy or non dairy (almond, soy, oat) will all work
- Oats: You can sub old fashioned rolled oats for 2 cups of oat flour.
- Sweetener: You can sub maple syrup for the honey in this recipe.
- Add ins: I like adding chocolate chips. Nuts, dried cranberries, or seeds are also delicious
- Spices: You can use 3.5 teaspoons of pumpkin pie spice in these muffins. If you do not have nutmeg or cloves, just add a little bit more cinnamon/ginger.
- Vegan: I have not tried making these muffins vegan, but you might be able to substitute the eggs with flax eggs. You can substitute maple syrup for honey.
- WW Freestyle Note: Calculations were done using Lily’s Chocolate Chips. You can probably sub sugar free syrup for honey to save points (honey accounts for 2SP per muffin).
- Blender: If you don’t have a blender, you can make these in a mixing bowl. I’d recommend using oat flour. You can’t use whole oats to make this recipe, they will not cook.
Nutrition Facts
Best Healthy Pumpkin Bread Recipe
Ingredients
- 3 tablespoons olive oil
- 1 egg room temperature
- 2 teaspoons vanilla extract
- 1/2 cup maple syrup
- 1 cup pumpkin puree
- 1.5 cups Bob's Red Mill Whole Wheat Flour OR oat flour
- 1 tablespoon cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- ¼ teaspoon cloves
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
Instructions
- Preheat your oven to 350 degrees. Prepare a greased 8×4 loaf pan.
- In a bowl, mix together olive oil, egg, vanilla extract, maple syrup and pumpkin puree.
- Stir in flour, spices, baking powder and baking soda.
- Pour batter into a greased 8×4 loaf pan. Bake for 40-45 minutes or until a toothpick comes out clean when inserted into the center of the bread.
JustineCelina
Thank you so much for including my Plant Based Pumpkin Pie Energy Bites! There are so many delicious looking (and gorgeous!) pumpkin recipes in this round-up, I’m honoured to be included.
The Clean Eating Couple
Of course!! We can’t wait to try your energy bites!
Nicole
Absolutely love this recipe! The muffins turned out amazing! Moist, light and scrumptious. Most importantly, the sweetness is exactly what I expected ( yay). My 2 year old twin boys love them too, they actually helped making them. I didn’t put as much clove powder as directed, it is just my personal preference. You won’t mess up by adding it cutting a little bit of those spices. Give this recipe a try! Thanks for sharing it!
The Clean Eating Couple
So glad you liked them, Nicole!