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Wake Up With a Healthy Pumpkin Breakfast

When fall rolls around, few flavors are appreciated as much as pumpkin. Take advantage of this nutritious ingredient without feeling guilty when you prepare these low-fat pumpkin recipes for breakfast.



Pumpkin "Milkshakes"

Made without ice cream, these pumpkin milkshakes are still incredibly creamy and delicious. High-protein Greek yogurt makes the shake super filling way to start your day.

Ingredients:

. ¼ cup canned pumpkin puree

. ½ cup plain, low-fat Greek yogurt

. 1 cup almond milk

. ½ teaspoon vanilla extract

. ¼ teaspoon cinnamon

. 6 - 8 ice cubes

Place the ingredients in a blender, and blend until smooth. Enjoy!

Pumpkin Oatmeal

This delicious pumpkin oatmeal recipe is made in a slow cooker, so it can cook away all night when you sleep and be ready in the morning. Serve it with a little maple syrup on top for an extra sweet treat

Ingredients:

. 1 cup rolled oats

. 1 cup water

. 1 cup skim milk

. ½ cup pumpkin puree

. ¼ teaspoon cinnamon

. 1 pinch nutmeg

. 1 pinch cloves

. 2 tablespoons brown sugar

Stir all the ingredients together in a slow cooker. Cover, and cook on low for 6 - 7 hours or on high for 3 hours. Stir well before serving.



Pumpkin Banana Muffins

Banana and pumpkin makes these muffins so soft and delicate, you won't even miss the fat. For an even healthier version of these muffins, substitute whole wheat flour for half of the all-purpose flour.

Ingredients:

. 2 cups all-purpose flour

. 1/3 cup skim milk

. 1/2 cup canned pumpkin puree

. 1 banana, mashed

. 1 egg

. ½ cup white sugar

. 1 teaspoon salt

. 1 teaspoon baking powder

. 1 teaspoon vanilla extract

. 1 teaspoon cinnamon

. ¼ teaspoon ground ginger


In a mixing bowl, combine the pumpkin, banana, milk, egg and sugar. Mix on medium speed until smooth. In a separate bowl, combine the remaining ingredients, and stir well. Create a well in the middle of the dry ingredients, and pour in the wet ingredients. Mix just until combined.

Divide the muffin batter between 12 paper-lined muffin tins. Bake at 375 degrees for 22 - 24 minutes, or until muffins are firm to the touch. Cool slightly, and then remove from the tins to continue cooling.

Share these pumpkin recipes with your family and friends, and enjoy their smiles, knowing that you just served them something healthy and delicious. Replacing those unhealthy pumpkin cookies, cakes and shakes with these recipes will let you enjoy the flavors of fall without sabotaging your diet this year.


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© 2020 by 50+Living of WNC  Al Sheppard 828-279-5962 Asheville, NC. Created with Wix.com

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