- Hey Munchies, I'm Alyssia.
If you're new, welcome and if you're not new, also welcome.
I am stoked because today we are getting started
celebrating pumpkin season.
I've got five pumpkin recipes comin' your way today
and announcement, they're all a part of my
new holiday recipes compilation e-book.
I had too many holiday e-books,
so I combined them all into one
and then added a ton of new recipes.
There are over 150 recipes total.
It covers Halloween and the general fall
breakfast and snacks along with holiday entrees,
sides, desserts and drinks.
It is pretty comprehensive and I'm really proud of it.
I hope you all can enjoy it.
It's available at mindovermunch.com/ebooks
if you want to check it out, discount code to come.
We're getting started with a pumpkin cookie bites recipe.
I combined a coconut flour, pumpkin puree,
peanut butter, maple syrup, coconut oil,
cinnamon, pumpkin pie spice, nutmeg and salt.
Mix together until crumbly
and then add milk and stir to integrate
until malleable and you can squish together.
Scoop out the dough and form them into balls
and then transfer to a plate or baking sheet
so you can freeze for about 20 minutes.
In the meantime, melt down some dark chocolate
and coconut oil.
It could totally be dairy free chocolate if needed.
Then you can dip those frozen cookie balls
into the chocolate, return to the baking sheet
or plate and freeze.
Holy moly, that coconut flour really makes
the texture of these taste cookie-like.
It's like a pumpkin cookie truffle.
Don't get me wrong, these are still an in-moderation
kind of treat but at least we've got
clean ingredients to fuel.
These will last a month in the freezer
and don't forget to thaw them out
for a few minutes before eating.
Next up, pumpkin pie dip.
This recipe is even easier and can be completely vegan too.
I start with pumpkin puree and then add a yogurt of choice,
Greek, regular or non-dairy all work fine.
Almond butter, maple syrup, vanilla extract, cinnamon,
pumpkin pie spice and a pinch of salt.
Mix by hand or use a hand mixer.
I find it helps to best integrate the almond butter.
Adjust the sweetness to taste,
this will definitely depend on whether or not
you used sweetened yogurt.
This is so smooth, creamy and tastes like fall,
great to dip with cookies, fruit, vegetables, get creative.
This is a great option for holiday parties or get togethers.
It wouldn't be the holidays without cookies.
How about pumpkin pecan oatmeal cookies.
Stir together oat flour, baking soda, baking powder,
salt, cinnamon and pumpkin pie spice.
Separately, beat together butter or coconut oil,
coconut sugar and additional sweetener of choice.
Then you can add an egg, vanilla extract
and beat to integrate.
Then we combine the dry and wet until a batter forms.
Lastly, stir in some rolled oats and chopped pecans.
Add spoonfuls of batter to a prepared baking sheet,
leaving space in between for them to expand
as they are going to spread a bit.
Bake in the oven until golden and cool on a wire rack.
These are seriously delicious.
Now, I am partial to cookies, you know this
if you've been with the channel for awhile,
they might be my favorite dessert
but that also means, I'm kind of a harsh judge
and let me tell ya, I ate four of these when we filmed.
They're hard to put down.
Next, we're keeping it sweet with these
no-bake pumpkin coconut bars.
These are addictive to say the least.
In a food processor, add coconut flakes,
pumpkin puree, maple syrup, coconut oil, vanilla extract,
cinnamon, pumpkin pie spice and salt.
Process until well combined using water to
help adjust the texture.
We want it sticky but cohesive.
It doesn't need to be a paste and you should still see
the coconut shred texture.
Press into a loaf pan, lined with parchment
and freeze for a few hours until firm.
Cut into squares or bars and devour.
Literally, don't make these if you don't want to eat
the entire batch.
Yes, they are cleaner but it's hard to put them down.
Don't get me wrong, they're a must but beware.
I think I saved the best for last, pumpkin corn bread.
I combined my dry ingredients.
Oat flour, corn meal, baking powder, salt,
cinnamon, pumpkin pie spice, and nutmeg with a whisk.
Separately, I beat together pumpkin puree, eggs
and then add milk, coconut sugar, coconut oil and molasses.
Add the dry ingredients into the wet and then
pour that into a pan and smooth out the top.
Bake until a toothpick comes out clean.
Serve warm.
Holy moly, this tastes pretty much like what you'd think
pumpkin corn bread would taste like.
It's savory and a tad sweet but not overwhelming
and that spice makes it really feel like fall.
I will be saving this recipe for Thanksgiving.
And not to mention, it's gluten free.
And those are my newest pumpkin recipes for you.
I have plenty more to come but all of these
are from my new compilation holiday recipes e-book
available now at mindovermunch.com/ebooks.
You can use the code Pumpkin, big surprise,
for 10% off any e-book or package of your choice
this week only.
Let me know which pumpkin recipe you're most excited to try
and if you have any holiday recipe requests,
let me know those in the comments as well.
I'll see you next week and remember,
especially during pumpkin season,
it's all a matter of mind over munch.