10 Healthy Pumpkin Spice Recipes (for When You Finally Get Tired of Drinking Lattes)

Pumpkin spice latte season marks the start of the annual “everything is pumpkin” movement. Oreos, pancakes, even M&Ms take on a cinnamon-and-clove taste. If you love pumpkin spice (and/or pumpkin pie), this is probably your favorite time of year. But you don’t have to stick to the usual spiced coffee drink. There’s a pumpkin spice recipe for most of your favorite breakfasts and desserts. And yes — you can even create your own pumpkin spice latte, with a lot less sugar than the more traditional beverage. Here are a few recipes we have a feeling you’re going to fall in love with.

Interested in making your own pumpkin spice? It only takes five minutes! You will find that bonus recipe at the end of this article.



 

1. Pumpkin spice oatmeal

If you’re a frequent overnight oats kind of person, good news! You can add a hint of pumpkin spice to your go-to breakfast meal.

Slow Cooked Pumpkin Spice Steel Cut Oatmeal (makes 8 bowls)

Prep time: 5 hours

  • 2 cups steel cut oats (raw)
  • One 15-ounce can pumpkin
  • 2 teaspoons pumpkin pie spice
  • 1/4 cup brown sugar
  • 6 cups water
  • 2 cups reduced fat milk
  • 1 tablespoon vanilla extract
  • Berries and pecan toppings (optional)

Add steel cut oats, canned pumpkin, pumpkin pie spice, and brown sugar to slow cooker. Stir in water, milk, and vanilla extract.

Put the lid on your slow cooker and set to cook on low for 5 hours.

Once cooked, remove lid and let sit an additional 15 to 20 minutes.

Portion 1/2 serving of oatmeal into a bowl and add toppings of your choice. You can store the remaining oatmeal in the refrigerator and reheat on the stove or in the microwave later.

2. Pumpkin spice waffles

Do you like waffles? Sprinkle a little pumpkin spice into your batter to make your breakfast even better.

Pumpkin Spice Waffles (makes 5 waffles)

Prep time: 20 minutes

  • 2 /12 cups all-purpose flour
  • 1/3 brown sugar, packed
  • 2 1/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 4 large eggs
  • 1 cup full-fat milk and 1 cup buttermilk
  • 1 cup canned pumpkin
  • 6 tablespoons butter, melted
  • Maple syrup and chopped pecans (optional)

In one large bowl, sift together flour, brown sugar, baking powder, baking soda, cinnamon, ginger, and cloves.

In a second large bowl, whisk together eggs, full-fat milk, buttermilk, pumpkin, and melted butter. Fold dry ingredients from the first bowl into the second bowl and stir slightly (the batter will have lumps).

Preheat waffle iron and grease with cooking spray. Add a portion of batter to the iron, close the lid, and remove once fully baked. Remove first waffle, placing onto a serving plate, and repeat with what remains of the batter.

Serve immediately with your toppings of choice.

3. Pumpkin spice granola

Most packaged granola mixes aren’t healthy. They’re full of dried, sugary fruits, large quantities of nuts, and even more added sugar. Homemade granola offers the perfect opportunity to [pumpkin] spice up your favorite add-in or snack.

Homemade Pumpkin Spice Granola (makes 8 servings)

Prep time: 35 minutes

  • 2 cups whole grain oats
  • Raw pecans, halved
  • 1 cup pumpkin seeds (raw)
  • 1/4 cup maple syrup
  • 1/4 cup olive oil
  • Pumpkin puree
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon vanilla extract
  • 1/2 cup shredded coconut topping

Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.

In a large mixing bowl, combine whole grain oats, pecans, and pumpkin seeds. In a separate bowl, whisk together maple syrup, olive oil, pumpkin puree, pumpkin pie spice, and vanilla extract. Whisk until smooth.

Pour the maple syrup mixture over the oat mixture. Toss until evenly combined.

Spread the granola mixture evenly over parchment paper-lined baking sheet. Bake 15 minutes. Remove from oven, sprinkle on shredded coconut, and shake to combine. Return to oven 15 additional minutes, until golden brown.

Remove from oven and let cool to room temperature before serving. Store in an air-tight container at room temperature for up to 2 weeks.

4. Pumpkin spice nut bread

This pumpkin bread sort of feels like dessert for breakfast, but we’ll let that slide.

Pumpkin Spice Almond Bread (makes 12 servings)

Prep time: 75 minutes

  • 2 cups all-purpose flour
  • 2 teaspoons pumpkin pie spice and 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • One 15-ounce can pumpkin puree
  • 1/2 cup granulated (white) sugar
  • 1/2 cup brown sugar, packed
  • Fat-free evaporated milk
  • Large egg
  • Large egg white
  • 1 tablespoon olive oil
  • 1/4 cup chopped almonds

Preheat oven to 350 degrees F. Grease 9 x 5-inch loaf pan with cooking spray.

In a mixing bowl, combine flour, pumpkin pie spice, baking powder, and baking soda. In another mixing bowl, blend pumpkin puree, granulated sugar, brown sugar, 1/2 cup evaporated milk, egg, egg white, and oil.

Add flour mixture to second bowl and mix until just moist. Pour dough into greased baking pan and sprinkle in chopped almonds.

Bake 60 minutes, or until toothpick inserted into the bread’s middle comes out clean. Cool pan on wire rack for 10 minutes before removing bread from pan and letting that cool on the rack completely.

5. Pumpkin spice scones

Another breakfast favorite gets a pumpkin spice twist. You can even add spiced glaze to your scones to double the flavor (yum!)

Healthy Pumpkin Spice Scones (makes 6 scones)

Prep time: 25 minutes

Scones

  • 2 cups all-purpose flour
  • 6 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 6 tablespoons butter (cold)
  • 1/2 cup canned pumpkin
  • 3 tablespoons half-and-half
  • 1 large egg

Pumpkin spice glaze (optional)

  • 1 cup and 3 tablespoons powdered sugar (separated)
  • 2 tablespoons full-fat milk
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 pinch ginger
  • 1 pinch ground cloves

Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper and set aside.

P.S. Take a look at the 5 veggies that boost female metabolism and burn off lower belly fat.

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