Pumpkin Spice Donuts

It’s officially pumpkin season! Pumpkin bread, pumpkin spice lattes, literal pumpkins! So why not whip up some delicious pumpkin donuts as we head into the weekend! They’re gluten free optionally dairy free (without the icing), and a fun little treat the entire family will love! Let’s get our pumpkin spice on!

Here’s What You’ll Need:

• 1 cup quinoa flour

• 3/4 cup pumpkin purée

• 1/2 cup brown sugar (or sugar of choice)

• 1 tbsp apple cider vinegar

• 1 + 1/2 tsp pumpkin pie spice, separated

• 2 tbsp + 1 tsp unsweetened almond milk, separated

• 3 tbsp coconut oil, melted

• 1 tsp vanilla

• 1/2 tsp baking powder

• 1/8 tsp sea salt

• 2 tbsp cream cheese frosting

Instructions:
(Makes 5 donuts)

1. Mix together the quinoa flour, pumpkin purée, sugar, apple cider vinegar, pumpkin pie spice, 2 tbsp almond milk, melted coconut oil, sea salt, vanilla, and baking powder.

2. Pour or squeeze mixture (using a pastry bag) into greased donut pan.

3. Bake in a preheated 350 degree oven for 20 mins.

4. Remove and let cool for 15 mins before removing donuts.

5. Make the icing (optional) - heat up the cream cheese frosting in the microwave for 10 seconds. Mix in 1 tsp unsweetened almond milk and 1/2 tsp pumpkin pie spice.

6. Drizzle the icing over the donuts.

7. Serve, and enjoy!

Pumpkin Pecan Waffles (GF)

It's officially fall, and therefore, officially pumpkin season in my opinion. So get ready for all of the pumpkin recipes! 

I love pumpkin flavored everything pretty much. From coffee to pies to baked goods, it really never fails. So I thought I'd start it off with a very classic All Roads Lead to Healthy pumpkin-style recipe, pumpkin waffles. I decided to kick it up a notch and make it pumpkin pecan, and you guys, it's SO freakin' fall and so freakin' delicious!

Here's What You'll Need:

-1/2 cup quinoa flour
-1 scoop Vanilla Ka'Chava (you can use the code allroadshealthy10 for a $10 store credit)
-1 tsp baking powder
-1/2 tsp cinnamon
-1/4 tsp nutmeg
-1 tbsp coconut oil, melted
-1/2 cup organic canned pumpkin
-2 tbsp Purely Pecans pecan butter
-1 egg
-1/2 cup unsweetened almond milk
-1/4 cup water

Instructions:

1) Preheat your waffle maker.
2) Mix all ingredients together in a bowl until smooth.
3) Pour one half of the mix into the waffle maker and cook according to waffle maker instructions.
4) Remove, and repeat with the second half of the batter.
5) Remove, serve, and top each waffle with your favorite toppings.

I topped mine with some extra pecan butter, a little maple syrup, and some pumpkin seeds which I'd highly recommend. Let me know what you think in the comments below!

Pumpkin Pie Rolled Oats

We are coming up on one of my favorite weeks food-wise, Thanksgiving, and nothing screams Thanksgiving to me like pumpkin pie. So obviously I had to make some pumpkin pie oats. Really I'll use any reason to make something pumpkin-related, and this seemed like the perfect excuse!

Here's What You'll Need:

-1 cup rolled oats
-2 1/4 cups almond milk
-1 cup organic pumpkin puree
-1 tbsp pumpkin pie spice
-1 tbsp and 1 tsp maple syrup, separated
-1 tsp vanilla extract
-Pinch of sea salt
-1/4 cup walnuts, chopped
-1 tbsp pumpkin seeds
-2 tbsp low fat Greek yogurt kefir
-1 tbsp unsweetened almond butter

Instructions:

1) Mix together the oats and almond milk and heat on high until boiling.
2) Add in the pumpkin, turn down to low heat, and continue cooking for 5-7 minutes, stirring regularly.
3) Stir in 1 tbsp maple syrup, vanilla, and sea salt, and continue to cook for about 5-7 minutes until the oats are completely cooked.
4) Mix together the Greek yogurt, almond butter, and 1 tsp maple syrup in a small bowl.
5) Split the oats between two bowls and top each with the walnuts, pumpkin seeds, and Greek yogurt almond butter mixture.
6) Enjoy!

I hope you like this Thanksgiving-inspired breakfast as much as I did. Let me know what you think in the comments below!

Pumpkin Greek Yogurt Pancakes

It's officially pumpkin season, and I couldn't be happier. Pumpkin is without a doubt one of my favorite flavors. It gets you in the mood for fall and Halloween, and it almost feels like it warms you up on those cool autumn mornings and nights.

I generally associate pumpkin with pie and coffee, but why not incorporate it into one of my favorite breakfasts, Greek yogurt pancakes. It's simple to make, and you will not be disappointed!

Here's what you'll need:

-5.3 oz of nonfat plain Greek yogurt (I use Wallaby Organic)
-1/4 cup of coconut flour
-1/4 cup of pumpkin
-1 egg
-1/2 tsp baking powder
-1/2 tsp vanilla
-1/2 tsp cinnamon
-1/4 tsp ginger
-1/8 tsp nutmeg
-a pinch of allspice

Instructions:

1) In a bowl, mix together all of the ingredients until smooth. Yes, it's really that simple.
2) Heat a large pan over medium high heat. Using a 1/4 cup measuring cup, scoop out your pancake mix onto the pan, and arrange and smooth  the batter into pancakes using a spoon. 
3) Cover the pan, and let the batter cook for about 2-3 minutes (may vary by stove). You will know that it's ready to flip because you'll be able to flip it. If the batter on the side of the pancake sticks to your spatula, give it some more time before flipping.
4) Flip each pancake, and cook the other side for about 2-3 minutes. 
5) Remove from heat, put your pancakes on a plate, and add any additional toppings as desired.

I added pumpkin seeds and maple syrup to mine, and I'd highly recommend the combination! I hope you enjoy this taste of autumn. Let me know what you think in the comments below, and feel free to subscribe for e-mail updates!