The power of pumpkin spice
Pumpkin Spice is one of those flavours that people either love or loath. I personally, love a little extra spice, not just in the fall but all year round. There’s something about that hint of ginger, cinnamon and nutmeg that screams sweater weather, Halloween and the beginning of — dare I say it — the holiday season.
Spices, like the cinnamon and ginger you are sure to find in any good pumpkin spice blend, are also full of polyphenols, an aromatic compound that helps fight inflammation in the body. So, adding a little spice to your life, may actually support health in the long run. Consider a sprinkle of cinnamon or pumpkin spice blend on your morning cereal, or in your next cup of coffee for an anti-inflammatory boost.
I always try to experiment with recipes that can accommodate different dietary needs. Here are two of my favourite fall recipes, one that is gluten-free, and another vegan friendly.
Healthy Pumpkin Muffins (Gluten Free, Refined Sugar Free)
2 cups gluten free oats*
1 cup pumpkin purée
½ cup plain Greek yogurt 2 eggs
¼ cup maple syrup
1 tsp baking soda
1 tsp cinnamon
2 tsp pumpkin spice
*Can substitute regular oats if not gluten free
1. Preheat oven to 350 F and line a 12 cup muffin pan with paper liners. Spray liners lightly with non-stick cooking spray (this will help prevent batter from sticking).
2. Pulse oats in food processor for 10 seconds (do not over pulse). Pour oats into a medium bowl and add remaining ingredients. Mix until just combined.
3. Pour into prepared muffin pan and bake for 15-20 minutes. Let cool on rack.
Easy Pumpkin Snickerdoodles (Vegan Friendly) For the cookies:
1 ½ cups all purpose flour
1 tsp cream of tartar
½ tsp baking soda
½ tsp baking powder
¼ tsp salt
½ cup dairy-free margarine* 1 cup sugar
2 tsp vanilla extract
1 ½ tbsp pumpkin spice
½ cup pumpkin purée
*Can substitute butter or regular margarine if not vegan
For the coating:
¼ cup sugar
2 tbsp pumpkin spice
1. Preheat oven to 350 F and line
a baking sheet with parchment paper.
2. In a large bowl mix flour, cream of tartar, baking soda, baking powder, and salt. Set aside.
3. In another bowl mix margarine, sugar, vanilla, pumpkin spice and pumpkin purée. Mix dry ingredients with wet until combined. Cover and refrigerate at least 1 hour.
4. Make coating mixture by whisking 1/4 cup sugar with 2 tbsp pumpkin spice. Roll dough into balls and coat in pumpkin spice/sugar mix. Place on prepared baking sheet and flatten cookies slightly to form rounds.
5. Bake for approximately 10 min. Cookies will be slightly firm around edges but look undercooked in the middle- they harden as they cool. Store in airtight container for up to 5 days or freeze.
Nicole Pin is a registered dietitian in Burlington whose practice embraces the principles of mindful and intuitive eating to achieve sustainable lifestyle change with clients. For more information visit www.enjoyyourfoodrd.com.