Ambitious Kitchen's Top 10 Best Pumpkin Recipes

Ambitious Kitchen's Top 10 Best Pumpkin Recipes

Hi!

My name is Monique Volz and I'm the founder of Ambitious Kitchen, a recipe and wellness site devoted to inspiring you in and out of the kitchen. Currently, I live in Chicago with my husband, our toddler and newborn. My passions include cooking and baking, fitness, hunting for vintage rugs, and of course, a good Netflix binge.

I'm SO excited to share my all time favorite pumpkin recipes with you. If you've been following AK for a few years now, you know that fall is my favorite season because it's filled with all things pumpkin.

Along with our annual #AKPumpkinWeek in October, I wanted an even more permanent, shareable way to give you the best of the best pumpkin recipes, which is how this amazing e-book was born!

In this e-book, you'll find a mix of 10 sweet and savory pumpkin recipes perfect for every meal of the day. I've loved cooking and baking with pumpkin for years because it's so versatile and the recipes are cozy, nourishing and extra delicious.

Scroll through, try a couple of new ones each week, and be sure to head to the blog to leave a comment and a rating so I know how you liked it.

We love seeing what you make from AK so be sure to upload a photo and tag #ambitiouskitchen on social!

Thanks for following along!

xoxo, Monique

s tay c o n n e c te d



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Top 10 Best Pumpkin Recipes | 2

Contents

S W E E T Healthy Pumpkin Oatmeal Pancakes

4

Healthy Marbled Chocolate Pumpkin Muffins

6

Healthy Soft Pumpkin Cookies

9

Healthy Pumpkin Bread with Maple Glaze

12

Best Ever Healthy Pumpkin Pie

15

S AV O RY Vegetarian Spinach Pumpkin Lasagna

17

Vegan Curried Pumpkin Lentil Soup

20

Spicy Black Bean Chicken Enchiladas with Pumpkin Sour Cream Sauce

22

Spinach Bacon Pumpkin Mac and Cheese

25

Slow Cooker Black Bean Pumpkin Turkey Chili

28

Top 10 Best Pumpkin Recipes | 3

Healthy Pumpkin Oatmeal Pancakes

Healthy Pumpkin Oatmeal Pancakes

Prep time: 5 min | Cook time: 10 min | Total time: 15 min | Serves: 3

Ingredients

3/4 cup pumpkin puree 2 large eggs 2/3 cup unsweetened vanilla almond milk (or milk of choice) 2 teaspoons vanilla extract 1 tablespoon pure maple syrup 1 1/2 cups old fashioned rolled oats, gluten free if desired

2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon allspice 1/2 teaspoon nutmeg 1/2 teaspoon ground ginger 1/4 teaspoon salt Olive oil, for cooking

DF

Nutrition

Serving size: 2 pancakes Calories: 258cal Fat: 6.8g Saturated fat: 0.8g Carbohydrates: 39.6g Fiber: 6.3g Sugar: 8.8g Protein: 9.8g

Instructions:

1. Add all of the ingredients to a blender and blend on high until completely smooth, about 30 seconds to 1 minute. 2. Lightly coat a griddle with coconut oil, vegan butter or olive oil and place over medium heat. Once the pan is hot, add about 1/3 cup of the batter to the griddle for each pancake; the batter may be thick so you'll need to use a spoon to spread out the batter a bit. It will get thicker as it sits so be sure to cook these pancakes immediately after blending. Cook for 2-4 minutes until pancakes slightly puff up and you see a few bubbles along the edges.

3. Flip cakes and cook until golden brown on underside. If you find that pancakes are browning too quickly, then you need to lower the heat. I normally start on medium heat, then reduce to medium low later so that my pancakes don't burn. If at any point your griddle starts smoking, it means your pan is way too hot. Wipe skillet clean and repeat with more oil and remaining batter. Makes 6 pancakes total. Serves 3, 2 pancakes each.

Recipe Notes:

To use pumpkin pie spice: Feel free to replace the spices with 1 1/2 teaspoons of pumpkin pie spice.

see it on the blog

Top 10 Best Pumpkin Recipes | 5

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