I’m back with another pumpkin recipe today. I just can’t stop making foods with pumpkin. It’s one of my favorite ingredients! It’s always a plus when something you love is healthy too. I adapted these from a favorite “cookie dough” ball recipe that’s made with cashews, oatmeal, and coconut. I just added some pumpkin for a little fall flavor. These pumpkin coconut cashew bites are full of healthy fat, protein, and fiber, which makes them the perfect snack in my book. I keep ours in the freezer and pull one or two out in the afternoon when I need a pick-me-up. They are just slightly sweet so if you are wanting them for more of a “treat” I’d suggest upping the amount of honey and adding in more chocolate. I wanted them to be more of a heathy snack so I kept the honey and chocolate to a minimum. But they are still delicious as is.
If I’m in charge of deciding what’s for dessert I will almost always pick ice cream. I love just about any type and if it has a topping or something mixed in, even better! Since I also love making foods at home I decided to ask for an ice cream maker for my birthday a few years ago. It has been one of my favorite gifts. We’ve tried out all sorts of recipes and every one of them has been delicious. Recently I decided to attempt homemade pumpkin ice cream. I love pumpkin baked goods and desserts so it seemed like the natural flavor to create. It turned out just as good as I thought it would and the whole family agreed.
Fall is just around the corner and I’m so looking forward to the cooler temperatures! In addition to that, one of the things I love the most about fall is making all sorts of pumpkin recipes. I still have quite a few cans of organic pumpkin that I got for a $1 each last year and I’m anxious to use them up! Pumpkin muffins and pumpkin pancakes are two of my favorite fall breakfast foods. My love of the latter inspired today’s recipe.
A few years ago I came across this recipe for pumpkin muffins. It has been one of our favorites ever since. One of the reasons I love it so much is that it uses an entire can of pumpkin. Most recipes use 3/4 – 1 cup of pumpkin and then you have to figure out what to do with the rest of the can. Using the entire can of pumpkin also makes these muffins really moist, light and fluffy.