All Pumpkin Everything: A Pumpkin-holic’s Breakfast, Lunch, and Dinner

FALL IS FINALLY HERE! I’m LOVING these amazing temperatures outside. The air smells so crisp and cozy. Pumpkin patch pictures are starting to be a thing again. I’m ready to pull on my hugest sweater and become a porcupine.

If you’re like me, you’re ready for all things Pumpkin. If that sounds like you, then definitely keep reading. This pumpkin addict has put together an entire menu- breakfast, lunch, dinner, and some snacks- just for this glorious time of year.

Start your day off right with some coffee and a quick breakfast. For the coffee, I just used a standard French Press and prepare the coffee like normal, except add several generous taps of Pumpkin Pie Spice to the coffee grounds before pouring in hot water. Let the coffee steep and press as usual. Then just a splash of sweet cream finishes it off. Perfect pumpkin bliss.

Pair with one of these Pumpkin Muffins (or two). Seriously, these things are so good. The recipe calls for canned pumpkin, but since I used fresh pumpkin I used two cups (16oz). I also added dry ingredients to wet, instead of the other way around, but I’m not too sure that matters. Then, 22 minutes in the oven did the trick. So easy, so good. The moistness of the pumpkin made for this really warm, decadent texture. 

Now, probably somewhere around 10:30am you might start feeling the mid-morning munchies. Perfect pumpkin snack? Why, pumpkin seeds of course! Especially if you’re processing all your own pumpkin for these recipes. Just save the seeds! Scoop them out, clean them, and soak them in salty water while you’re dealing with all your other cooking. Then spread them out on a lined cookie sheet, salt generously, and toast them in the oven at 350°F for 15-18 minutes, depending on your desired crunchiness. Just keep an eye on them so they don’t burn.

soup3For lunch, a Pumpkin Soup on the menu. This soup came out so rich and creamy and velvety. The recipe needs a couple tweaks though. It says to use two pounds of pumpkin. I used one whole pie pumpkin. It also calls for two whole onions, but it really only needs one, and I used the whole box of chicken stock (about 4 cups), because what am I going to do with one random spare cup of broth? I also used an extra clove of garlic, but that isn’t necessary. Just make sure that you blend it very well to avoid any large pieces of onion or garlic. Toss in some of those pumpkin seeds from earlier and you’re golden.

Is it time for dinner yet? You’re probably sitting there thinking there couldn’t possibly be a pumpkin dinner ption. Well, there is. Check out this mouth-watering Pumpkin Fettuccine Alfredo. Now, since I processed all my own pumpkin I had just over a cup of mashed pumpkin left. The recipe calls for one cup, but I used all of the rest of it, and I didn’t even regret it. Also added a few tablespoons more parmesan than it called for. So worth it.

cookies

We can’t forget desert! Everyone loves cookies. Here is a simple, quick Pumpkin Oatmeal Cookie recipe. You’ll notice that this actually calls for chocolate chips. I didn’t use them in my batch simply because I don’t like chocolate in my oatmeal cookies (I know, I’m crazy). You most certainly can use them, and I am sure it will be delicious. If you feel that the dough is too liquidy (and it might be if you’re using fresh pumpkin), you can add a bit more flour, one tablespoon at a time. One thing I will note, however, is that this recipe could probably go without the baking soda and maybe half the baking powder. They came out with this light, pillowy texture, almost like a muffin-top instead of a cookie. I like my cookies crumbly.

Before getting started head to your local grocery store and buy a couple of pie pumpkins. I went to Kroger and got two for $5. I enjoy processing my own pumpkin, but a lot of people don’t. If you’d rather use canned pumpkin that’s fine, but make sure you’re buying pumpkin puree, NOT pumpkin pie filling.

Enjoy, and Happy Fall!

If you tried any of the recipes, let us know how they came out by sending us an email at info@35.184.53.124!

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