If you’re looking for easy, healthy recipes using a can of pumpkin, you’re in the right place!
Read on for a collection of 10+ easy healthy pumpkin recipes using a humble can of pumpkin.
Including breakfast, appetizers, muffins, dinner, soups, stews and chili recipes!
To ring in fall and help you celebrate the season, I’ve gathered all my favorite easy healthy pumpkin recipes.
All using canned pumpkin to keep the prep even simpler.
You’ll find slow cooker, instant pot, under 30-minute, one pot and one-bowl baking recipes to choose from.
Including everything from savory chilis & soups to cinnamon-spiced baked goods & maple sweetened muffins.
Bonus: all these recipes are gluten-free, dairy-free, refined sugar-free – with plenty of vegan, vegetarian, paleo and whole30 options included too!
Can I Use Fresh Cooked Pumpkin in Place of Canned?
If you want to substitute fresh, cooked pumpkin for canned in any recipe, simply substitute using a 1:1 ration.
So 1 cup cooked fresh pureed pumpkin equals 1 cup canned, as long as you first drain any excess water or moisture from the cooked pureed pumpkin.
To substitute for a typical 15-oz can of pumpkin, use approximately 1¾ cup fresh cooked and pureed pumpkin.
What Should I Do With Leftover Canned Pumpkin?
If you have leftover canned pumpkin, use it in another pumpkin recipe (so many options, below!), or freeze the leftovers.
Store canned pumpkin in a separate container in the refrigerator, covered, for 4-5 days.
To freeze leftover canned pumpkin, remove it from the can, and store in a tightly sealed container.
Canned pumpkin will keep well in the freezer for up to 3 months.
Here’s my favorite method for freezing.
these recipes are…
I hope you’ll make these Easy Healthy Pumpkin Recipes soon.
If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!
10+ Healthy Pumpkin Recipes
Ingredients: pumpkin puree, oat flour, maple syrup, eggs, vanilla extract, baking soda, baking powder, pumpkin pie spice, melted coconut oil and salt
Ingredients: sweet potatoes, pumpkin puree, chipotle peppers, vegetable broth, coconut milk, pumpkin pie spice, olive oil, onion, garlic powder, fresh lemon juice, maple syrup and salt.
Ingredients: ground turkey, pumpkin puree, chicken stock, tomato sauce, bell pepper, onion, cumin and other spices
Ingredients: pumpkin puree, maple syrup, vanilla extract, almond flour, chocolate chips, vanilla extract, eggs, coconut oil, pumpkin pie spice, baking soda, baking powder and salt
Ingredients: ground turkey, pumpkin puree, bell pepper, tomato paste, onion, garlic, cumin, chili powder, lime juice and other spices
Ingredients: pumpkin puree, oats, oat flour, dairy-free chocolate chips, ground flaxseed, eggs, vanilla extract, salt, maple syrup, pumpkin seeds, melted coconut oil and baking powder.
Ingredients: canned pumpkin puree, sweet potato, tomato sauce, onion, garlic, vegetable stock (or chicken stock), cinnamon, coconut milk
Ingredients: canned pumpkin puree, stock, tomato sauce, coconut milk, onion, garlic, herbs & seasonings
Ingredients: sunflower seeds, pumpkin puree, dates, dark chocolate chips, flaked coconut, cinnamon, nutmeg, vanilla extract and salt
Ingredients: canned pumpkin puree, tomato sauce, garlic, onion, coconut milk, olive oil, cinnamon, rosemary, sage and salt
Ingredients: canned pumpkin puree, oat flour, apple cider vinegar, cinnamon, coconut oil, vanilla extract, eggs, unsweetened milk of choice, salt and maple syrup
Ingredients: chickpeas, pumpkin puree, tahini, garlic, olive oil, lemon juice, cinnamon and salt
Ingredients: pumpkin puree, coconut milk, maple syrup, lemon zest, almond flour, arrowroot powder, palm shortening, eggs, water, vanilla extract, nutmeg, cinnamon, ground ginger, cloves, cardamom, and salt
10+ Easy Healthy Pumpkin Recipes: Pumpkin Chocolate Chip Muffins
- ⅓ cup melted coconut oil
- 2 large eggs
- 1 cup pumpkin puree
- ⅓ cup pure maple syrup
- 1 teaspoon vanilla extract
- 2 cups almond flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 2 teaspoons pumpkin pie spice
- ⅓ cup chocolate chips*
- Heat the oven to 350F.
- In a large bowl, whisk together the coconut oil, eggs, pumpkin puree, maple syrup, and vanilla extract.
- Add the almond flour, baking soda, baking powder, salt, and pumpkin pie spice. Stir until well incorporated.
- Pour in the chocolate chips and gently stir until combined.
- Spoon 2-3 heaping tablespoons of the batter into a greased muffin pan. Top with 3-4 chocolate chips, then continue filling the pan with the batter.
- Bake for 20-25 minutes, or until the edges begin to pull away from the sides and a toothpick comes out clean.
- Allow to cool in the pan for 5 minutes, then cool the rest of the way on a cooling rack.
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