Autumn is a beatiful time of the year – I love the colors, the smell of the leaves and the crunch as you walk through them.  I love going for long walks or drives and enjoying all of this beauty!

Autumn also brings along one of my oldest daughter’s favorite veggies – pumpkins {ok, the ‘favorite’ part of it comes when it is baked into a pie, and carved into a jack-o-lantern usually…}.  I remember talking to a friend of mine once about pumpkins.  She was shocked to find out that they were actually something you could eat – the only way she had ever used them was at Halloween for carving into scary faces for the trick-or-treaters.

SO, for all of you out there who haven’t yet heard about the wonderful health benefits these fall veggies have here you go:

  1. Antioxidants — Pumpkins contain lots of antioxidant vitamins {vitamins A & C} as well as zinc and alpha-hydroxy-acids that are natures way of reducing the signs of aging on your skin – AND reduces acne breakouts!
  2. Beta carotene—The rich orange color is a give away to the nutrients present in pumpkin. Research shows that people who eat a diet rich in beta-carotene are less likely to develop certain cancers than those who fail to include beta-carotene-rich foods in their diet.
  3. High in Fibre — The soluble fibre in pumpkins help lower cholesterol levels while the insoluble fibre helps protect against diseases of the digestive system, including cancer.
  4. Pumpkin seeds are excellent for balancing hormones, protect the prostate, & have been used to get rid of tapeworms… for the best health bang for your buck buy raw pumpkin seeds and add a tablespoon or two onto your cereal, in your trail mix, or just by themselves!

As you can see the health benefits of eating pumpkins more often is huge – here are a few yummy recipes to get you going!  Watch for a healthier pumpkin pie recipe & pumpkin cookie recipe coming soon for everyone in my “Marie’s 30-Days to a Healthier Christmas” program {details will be out later today}!

Pumpkin Pancakes

Wake up to your favourite fruit for breakfast- – Pumpkin! Try this pumpkin pancake recipe for your family, and they will be asking for more.

Makes: 12-16 pancakes


  • 1 cup whole wheat flour or flour of your choice
  • 1/2 cup pumpkin puree {fresh cooked or canned}
  • 2/3 Tbsp honey {or 1 Tbsp sugar or even better, palm sugar}
  • 1 cup milk {or almond milk, rice milk etc}
  • 2 eggs, separated
  • 2 tsp baking soda
  • 1/4 tsp salt {or less}
  • 1/2 tsp ground cinnamon
  • 2 Tbsp olive oil

Preparation Directions:

  1. Combine dry ingredients and spices in a bowl.
  2. In a second bowl, whisk together, pumpkin puree, egg yolks, milk, and vegetable oil.
  3. Stir wet ingredient into dry ingredients.
  4. Use a mixer to beat egg whites until peaks form. Then, fold them into the batter.
  5. Pour 1/4 cup of batter onto a greased griddle and cook until golden brown.
  6. Serve with drizzle of real maple syrup.

Grilled Pumpkin

Enjoy this grilled pumpkin recipe along with all kinds of grilled meats, including beef poultry, pork, or even seafood.

Number of Servings: Six to eight.


  • 2lbs fresh pumpkin
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp olive oil
  • 1 tsp oregano
  • 1/4 tsp salt
  • dash of black pepper

Preparation Directions:

  1. Wash pumpkin and clean out the seeds and fibres.
  2. Peel pumpkin. You can cook it unpeeled. But, people would have to be instructed to scoop out cooked pulp while eating it.
  3. Cut pumpkin into one inch cubes.
  4. Place cubed pumpkin into a bowl. Add all other ingredients and mix.
  5. Cook pumpkin on the grill on medium heat.
  6. Cook 5-10 minutes per side.
  7. Pierce with a fork, and remove from grill when soft.
  8. Serve warm with butter.

Tips: Try different kinds of vinaigrettes, basting oils, and marinades.

Autumn Pumpkin Muffins {Gluten-Free!}


3 eggs
2 tbsp coconut oil or butter
¼ cup coconut milk or unsweetened almond milk
¼ cup pumpkin puree
10 drops of stevia + 1 tbsp maple syrup OR 2 tbsp of maple syrup
¼ cup +2 tbsp coconut flour
¼ tsp baking powder

Pinch of sea salt + 1 tbsp of pumpkin spice


Preheat oven to 350F.

Process eggs, coconut oil, milk, pumpkin puree, stevia and  syrup in a food processor. Pulse until combined. Add in coconut flour, baking powder, sea salt and pumpkin spice. Pulse until well combined.

The batter is thick! Fill 6 muffin tins (grease the pan with some coconut oil or butter) just over half way. Bake for about 15-20 minutes. Until muffins are set and the edges become golden brown.

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