Pure canned pumpkin can be added to smoothies, oatmeal, baked goods, pancakes, and more. Pour the rest into a small freezer-safe container (or a silicone ice cube tray covered with a gallon-sized zipper bag), freeze, and thaw as needed.
6. Pumpkin Spice Latte contains little or no actual pumpkin.
Most of these frothy drinks are completely pumpkin-free. It may contain 50 grams of sugar, and almost half the maximum amount of saturated fat you need in a day.. (If you can’t miss it, order skim milk, less syrup, whipped If you don’t use it, the damage will be dulled.)
Pumpkin pie spice also does not contain pumpkin, but this spice blend (usually cinnamon, nutmeg, ginger and allspice) has many health benefits when used to add flavor to other health foods. Provides an advantage. Cinnamon helps balance blood sugar levels, ginger may soothe minor stomach upsets, and nutmeg provides B vitamins and minerals, says Kimberlin. Try adding this seasoning to your coffee or tea.
7. Technically a fruit, but can be used in both savory and sweet dishes.
Many people think of pumpkin as a vegetable, but treat it as a fruit by saving it for sweet drinks and desserts. The scientific definition is that the fruit grows from the flower of the plant, while the other parts are classified as vegetables, so pumpkin fits the bill. It’s all about what you pair it with. “Pumpkin is very versatile,” says Kimberlein, who likes to use it in risottos, chili peppers, or simply roast it and serve it as a side dish.
Lakatos are fans of pumpkin seed butter. This is an earthy green paste that you can buy ready-made or make yourself (by pureeing pumpkin seeds with a little sea salt). “It’s significantly higher in protein than most nut butters, so I highly recommend it for vegetarians,” she says. If not, try Lakatos Pumpkin Pie Oat Breakfast Muffin recipe. Contains canned pumpkin and pumpkin seeds, and 8 grams of sugar per muffin. (By contrast, a typical blueberry muffin weighs as much as 35 grams.)
pumpkin trivia
- Pumpkins come in many sizes and some weigh over 1,000 pounds. The heaviest pumpkin ever harvested, weighing over his 2,700 pounds, was grown in Chianti, Italy.
- The largest pumpkin pie ever made weighed a whopping 3,699 pounds. Created by New Bremen Giant Pumpkin Growers and unveiled at the 2010 New Bremen Pumpkinfest in Ohio.
- There are over 1,000 varieties of pumpkins, including miniature sweetie pies and oversized Atlantic giants.
- 85% of the world’s canned pumpkins are packed at Nestlé/Libby’s factory in Morton, Illinois, also known as the Pumpkin Capital of the World.
- Pumpkin is 90% water.
- A blend of cinnamon, ginger, and nutmeg was included in pumpkin (and squash) pie recipes. Fannie Farmer 1896 Cookbook: Boston Cooking SchoolMcCormick & Co. introduced the Pumpkin Pie Spice Blend of cinnamon, ginger, nutmeg and allspice in 1934.
pumpkin pie oat breakfast muffin
component
2 cups old-fashioned or rolled oats (not instant)
1 tsp baking powder 1/4 tsp. salt 1 tbsp pumpkin pie spice
1/4 teaspoon vanilla extract 1 cup almond milk (I used unsweetened vanilla)
3/4 cup canned pure pumpkin
1 egg
1/4 cup honey
1/4 cup dried cranberries (we recommend adding another 1/4 cup if you want your muffins to be a little sweeter)
3 tablespoons raw pumpkin seeds
1 tbsp Seed and Grain Blend (I used Trader Joe’s Super Seed & Ancient Grain Blend, you can use whatever kind of seed or grain you have on hand!)
direction
1. Preheat oven to 350 degrees Fahrenheit.
2. Line a 12-cup cupcake pan with muffin paper or coat with nonstick spray.
3. Combine all ingredients and mix thoroughly in a bowl until completely combined.
4. Divide the dough into 12 equal parts.
5. Bake for 18-22 minutes.
When done, the top should be firm and not soggy or soggy. Once the toothpicks are clean, the muffins are ready. Be careful not to overcook it.
Nutritional information per serving: 105 calories, 2 g fat, 0 g saturated fat, 16 mg cholesterol, 75 mg sodium, 20 g carbs, 2 g fiber, 8 g sugar, 3 g protein
Source: Nutrition Twins
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