Healthy and Easy Pumpkin Yogurt Dip
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Previously published in 2015, and enjoyed by many since then, I thought I would give this Pumpkin Yogurt Dip a makeover. It is still super easy (just mix everything together, and add your dippers), but I thought I could talk a little bit more about the ingredients and how you can customize with what you happen to have on hand. Especially since it is 2020, and many of us are trying to limit trips to the store and making do with what we have.

Canned Pumpkin

This ingredient is essential. The amount you use can be tweaked, but in order to make a Pumpkin Yogurt Dip, pumpkin is necessary. Other than adding deliciousness, canned pumpkin is full of nutritious vitamins and minerals like Vitamin A, Potassium, and Fiber, to name a few.

Yogurt

Another essential ingredient, but there are so many different types of yogurt you can use. I prefer plain non-fat Greek or Icelandic yogurt without added sugar or artificial sweeteners. A regular yogurt may make the dip a little thinner as both those yogurts are thicker. Choosing a plain yogurt without added sweeteners allows me to flavor it as I would like. If you do use a yogurt that is flavored, such as vanilla, you can omit the vanilla extract and maple syrup as it will probably be sweet enough. Whatever yogurt you happen to have on hand will likely work.

Cream Cheese

Adds flavor and thickens up the dip. If preferred, you can use a reduced fat cream cheese.

Vanilla Extract and Maple Syrup

Both ingredients are important for flavor and sweetness. However, if you use a vanilla flavored yogurt, you likely can omit these. Additionally, honey, agave, or any sweet syrup can be used in place of the maple syrup.

Spices

If you have a pumpkin spice blend instead of cinnamon, ginger, allspice, and nutmeg, you can definitely use that instead. I would probably add a teaspoon and see how the flavor is, then add more if needed.

Dippers

I love apples with this dip. You can slice them up and soak them in a solution containing 2 Tablespoons of Lemon Juice and 2 Cups of Water to help prevent browning. Apple chips would also be good with this if you happen to have them or like to make them. I also like to dip gluten free ginger snap cookies (Pamela’s brand is my favorite), and gluten free pretzels for a little salty flavor (Quinn’s is made with sorghum flour and is my favorite).

Easy and Healthy Pumpkin Yogurt Dip

Pumpkin Yogurt Dip

Ingredients

15 oz Can of Pumpkin Puree

1 Cup Yogurt of Choice

4 oz Cream Cheese

1 Teaspoon Vanilla Extract

1 Tablespoon Maple Syrup

1/2 Teaspoon Cinnamon

1/4 Teaspoon Ginger

1/4 Teaspoon Nutmeg

1/4 Teaspoon Allspice

Directions

Mix all ingredients together using either a food processor or a hand mixer. Cover and keep refrigerated until ready to serve. Pair with your favorite dippers such as apple slices, ginger snap cookies, and pretzels.

Want more pumpkin recipes? Check out my mini pumpkin cheesecakes for a sweet bite sized dessert or my pumpkin flaxseed bread for a quick on the go breakfast.

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December is here and I know many of you will be going to holiday parties so I thought this would be a perfect time to post an easy recipe that you could bring to a party or have at your own party if you are hosting. When going to a cocktail party or bringing a dish to someone’s home, I like to try and keep things as simple as possible. By that, I mean if I am hosting, I don’t like making a huge mess in the kitchen before people come over. Alternatively, when I am bringing a dish to someone’s home, I don’t want to have to worry about serving it with forks, plates etc. Cookies work out well for this and I know a lot of people like to bring and make cookies around the holidays, so if that is your preference check out my Whole Grain Buckwheat (or Oatmeal) Cookies. If you are interested in a different type of bite sized dessert, read on to hear about my Mini Pumpkin Cheesecakes….

 

Mini Pumpkin Cheesecakes

 

So I found this recipe for mini cheesecakes made in cupcake tins here awhile ago and thought it was a great idea (already in perfect portion sizes and no serving, plate or fork necessary!). However, my husband is not really a cheesecake fan so I was waiting for the perfect opportunity to make and bring them somewhere. A few weeks ago we went to a “Friendsgiving” and I jumped at the chance to make them with a few slight adjustments to make them more thanksgiving themed. So basically instead of vanilla wafers for the crust, I used gluten free gingersnaps, removed the cottage cheese and added pumpkin puree, and added a few pumpkin pie spices to the batter. Adding the pumpkin puree did make the batter a little more liquidy, so I did have to cook it for a little longer, but the texture still turned out good and cheesecakey. Also, have I mentioned before that pumpkin is super good for you? Lots of vitamin A, fiber and low in calories 🙂

 

Mini Pumpkin Cheesecakes

(Makes 30)

 

Ingredients

30 Cupcake/Muffin Liners

30 Gluten Free Gingersnap Cookies

16 Ounces of Neufchatel Cheese (or Reduced Fat Cream Cheese)

1 Cup Pumpkin Puree

4 Large Eggs

1/2 Cup Sugar

1/2 Teaspoon Ground Cinnamon

1/4 Teaspoon Nutmeg

1/4 Teaspoon Allspice

2 Teaspoons Vanilla Extract

 

Directions

Preheat oven to 325 degrees F and place rack in center of the oven. Place cupcake/muffin liners into cupcake tin and add 1 gingersnap cookie to each liner. Mix all remaining ingredients together with a mixer until smooth. Add 2 teaspoons batter to each liner and bake in oven for ~20 minutes or until cheesecakes are firm in the center. Allow to cool and refrigerate until ready to serve. If desired, you can top with whipped cream immediately before serving or make a crunchy pecan topping. To make a pecan topping you can simply sauté a 1/2 cup chopped pecans with 2 teaspoons maple syrup and 1/2 teaspoon ground cinnamon over medium heat for approximately 2 minutes or until topping is warm and fragrant. Sprinkle a few pieces on the top of each mini cheesecake.

 

Gluten Free Mini Pumpkin Cheesecakes

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gluten free healthy almond flour pumpkin cake
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Fall is technically here now so that means lots of warm autumn flavors and ingredients like pumpkin, apples and sweet potatoes. While it is still pretty warm here in south Florida, it is October and I am ready to get in the autumn spirit and make some fall recipes. First up, pumpkin cake!

 

Pumpkin has many nutritional benefits and adding pureed unsweetened pumpkin to baked goods not only adds a different flavor but also adds vitamin A and dietary fiber, both things that are often lacking in desserts. I am all about adding more nutrients to my food to help my body feel its best. 

 

A few years ago I made a gluten free pumpkin cake for Thanksgiving dessert and it was moist, pumpkiny and delicious (the recipe can be found here: Pumpkin Cake). However, I wanted to alter the ingredients slightly to my liking and put the batter in a muffin tin so I can have perfectly portioned mini cakes, instead of having to slice a cake. I did add some chocolate chips to make it more dessert like but if you prefer more of a muffin appropriate for breakfast, you can leave those out. They also make a good packed snack for traveling. 
 
 

Mini Pumpkin Cakes

Makes 12-15 cupcakes/muffins

 

Ingredients
1 Cup Unsweetened Canned Pure Pumpkin Puree
2 Cups Almond flour
3 Eggs
1 Teaspoon Baking Soda
1/4 Teaspoon Salt
1/4 Cup Unpacked Brown Sugar
1/4 Cup Honey
2 Tablespoons Canola Oil
1 Teaspoon Vanilla Extract
1/4 Teaspoon Ground Ginger
1/4 Teaspoon Ground Nutmeg
1/2 Teaspoon Allspice
1 Teaspoon Ground Cinnamon
Cooking Spray
1/2 Cup Dark Chocolate Chips (optional)

 

Directions
 
Preheat oven to 350 degrees Fahrenheit. Add almond flour, brown sugar, salt, baking soda and spices to a large mixing bowl and whisk together. Add eggs, pumpkin, honey, vanilla extract, and oil to a smaller mixing bowl and stir. Slowly add wet ingredients into dry ingredients, mixing until uniform. Add chocolate chips to batter and mix in if desired. Spray  muffin tin with cooking spray and fill each cup until almost full. Bake in oven for 20 min or until toothpick inserted in center comes out clean.
 
 
Gluten Free healthy pumpkin cake

Nutrition Info (per muffin out of 12 muffin batch)

With Chocolate Chips

Calories: 230

Fat: 14g

Carbohydrates: 20g

Protein: 7g

Fiber: 3.3g

Without Chocolate Chips

Calories: 180

Fat: 11g

Carbohydrates: 14.5g

Protein: 6.5g

Fiber: 2.6g

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