My Favorite Pumpkin Recipes
Pumpkin spice season is upon us! I don’t know about you, but I’ve been waiting for this ALL. YEAR. LONG. The chill in the air, the cozy vibes, HAWKEYE FOOTBALL, and pumpkin everything puts me in the best mood. And you’re going to love what I’m sharing with you today: my top five favorite pumpkin recipes!
With the change of the seasons, it can be tough to stay motivated with your workouts and nutrition. Especially with the days being shorter and comfort foods everywhere. I believe in moderation and indulging every once in a while, and it’s totally possible to create healthy versions of your favorite comfort foods.
When I’m looking to treat myself during the week, I love to indulge in dessert, more specifically: cheesecake. Ok, specifically pumpkin cheesecake. It’s got just the right flavor for fall and the macro balance I want to maintain to keep me in line with my health goals (especially now that we’re in Phase 2 of Drop 10 which is the implementation/weight loss phase!). Read more below for my recipe, and if you want even more pumpkin-flavored treats in your kitchen, download all five of my favorites at the bottom of the article!
Mini Pumpkin Cheesecakes
INGREDIENTS FOR THE CRUST
1 cup pecans, finely chopped
3 tbsp honey or maple syrup
2 tsp water
1 tsp butter, melted
INGREDIENTS FOR THE CHEESECAKE
8 oz reduced fat cream cheese
1/2 cup Greek yogurt (I used 2%)
1/4 cup honey or maple syrup
1/2 cup pumpkin puree
1 1/2 tsp pumpkin spice seasoning
1 tsp vanilla
1 egg
INSTRUCTIONS FOR THE CRUST
To prepare, preheat your oven to 325 and line a muffin tin with cupcake liners. I like to spray a little non-stick spray in mine too, just in case!
In a small bowl, stir together your chopped pecans, honey, water and butter.
Add about a tablespoon of your pecan mixture to each cupcake liner, then use the back of your tablespoon measure to press the pecan mixture into the bottom of the liner in a flat, firm layer.
Bake in the oven for about 13-14 minutes, or till the edges of the crust are starting to brown a touch and the crust feels a bit firm. *Create your pumpkin cheesecake filling while your crust is in the oven*
INSTRUCTIONS FOR THE CHEESECAKE
In a large mixing bowl, beat your cream cheese with a hand mixer for a minute or two, till it's creamy and smooth.
Add in your Greek yogurt, honey, pumpkin puree, pumpkin spice and vanilla, and blend again till smooth and everything is well incorporated.
Add your egg into the mixture and blend briefly - only till the egg is well incorporated, do NOT over beat the mixture at this point!
Once your mini pecan crusts are out of the oven, preheat your oven to 350. Fill each cupcake liner almost full (till just below the top of the liner). Repeat until all cupcake liners are filled with your pumpkin cheesecake filling.
Bake in the oven for 18-20 minutes, or till the cheesecakes are set (with only a slight wiggle in the middle, when you jiggle your pan).
Let your cheesecakes cool for 30 minutes on the counter. Then, put them in an airtight container and store them in your fridge.
Serve with cool whip on top and extra pecans.
And if you’re looking for a way to start your health and fitness journey or finding a way to stay committed during the fall and winter months, join the Sisterhood today to get access to weekly meal plans and daily workouts to help keep you accountable and on track!