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Pumpkin Inspired Recipes Kids Will Love

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Everyone is getting into the holiday spirit.  Here are few wholesome kid-friendly pumpkin recipes that kids will love.

To get these recipes and more pumpkin recipes, visit Clean Plate original article by Lauren Salkeld.

 Whole-Wheat Pumpkin Pancakes

Pumpkin Pancakes
Photo Credit: Lauren Salkeld
By Lauren Salkeld

If you are gluten sensitive, feel free to make these pancakes with a mix of different types of flours, such as almond, coconut, cassava or amaranth. Just make sure to follow the manufacturer’s instructions and add a little more baking soda.

  • SERVES 4
  • TOTAL TIME: 15 MINUTES
  • (ACTIVE TIME: 5 MINUTES)

Ingredients

  • 1 cup milk
  • ¾ cup canned pure pumpkin purée (not pumpkin pie filling)
  • 2 tablespoons unsalted butter, melted, plus more for cooking
  • 2 tablespoons honey
  • 1 large egg
  • ½ cup whole wheat flour
  • ½ cup all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon fine sea salt
  • Maple syrup, for serving

Directions

  1. Preheat the oven to 200°F. In a medium bowl, whisk together the milk, pumpkin purée, butter, honey, and egg.
  2. In a second medium bowl, whisk together the whole wheat and all-purpose flours, baking powder, and salt. Add the pumpkin mixture and stir until just combined. Do not over-mix—there will be a few lumps.
  3. Heat a large nonstick skillet or griddle over medium heat. Lightly brush the skillet with butter. Pour 2 to 3 tablespoons of batter onto the skillet. Repeat once or twice to make 1 or 2 more pancakes. Cook until the surface of the pancakes starts to bubble, 1 to 2 minutes, then carefully flip the pancakes over and continue cooking until the bottom is lightly browned, 1 to 2 minutes. Keep warm in the oven while you make the rest of the pancakes. Serve warm with maple syrup or the toppings of your choice.

Pumpkin Pie Oatmeal

Pumpkin Oatmeal
Photo Credit: Lauren Salkeld
By Lauren Salkeld

Use milk—cow’s, almond, cashew, coconut—for a creamier oatmeal experience, and adjust the spices and toppings to suit your taste.

  • SERVES 4
  • TOTAL TIME: 12 MINUTES
  • (ACTIVE TIME: 12 MINUTES)

Ingredients

  • 3 cups water or your favorite milk
  • 2 cups old fashioned rolled oats (not quick cooking)
  • 2/3 cup canned pure pumpkin purée (not pumpkin pie filling)
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground allspice or cloves
  • ¼ teaspoon freshly ground nutmeg
  • ¼ teaspoon fine sea salt
  • Maple syrup and toasted pecans, for serving

Directions

  1. Bring the milk or water to a boil. Add the oats, pumpkin purée, cinnamon, ginger, allspice or cloves, nutmeg, and salt then reduce the heat to medium-low and simmer, stirring occasionally, until thick and creamy, about 10 minutes, depending on the desired consistency.
  2. Divide among bowls, drizzle with maple syrup, sprinkle with pecans, and serve.

One-Pot Pumpkin Pasta with Parmesan and Kale

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Pumpkin Pasta
Photo Credit: Lauren Salkeld
By Lauren Salkeld

Spinach or almost any hearty green can be used in place of the kale; add more crushed red pepper if you like extra spice.

 

  • SERVES 4
  • TOTAL TIME: 20 MINUTES
  • (ACTIVE TIME: 15 MINUTES)

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 small yellow onion, chopped
  • 2 cloves garlic, finely chopped
  • ¾ teaspoon crushed red pepper
  • 8 ounces spaghetti or linguini
  • 4 cups low-sodium chicken or vegetable stock
  • 1 (15-ounce) can pure pumpkin purée (not pumpkin pie filling)
  • 1 bunch kale, stems removed and leaves roughly chopped
  • Freshly shaved Parmesan cheese, for serving

Directions

  1. In a large, straight-sided skillet or Dutch oven, heat the olive oil over medium-high heat. Add the onion and sauté until soft and translucent, 3 to 4 minutes. Add the garlic and crushed red pepper and sauté 1 minute.
  2. Add the pasta, chicken or vegetable stock, and pumpkin purée, season to taste with salt and pepper, and stir to combine. Raise the heat to high and bring to a boil. Continue boiling, stirring every 30 seconds or so and adjusting the heat as needed, for 7 minutes.
  3. Add the kale, reduce the heat to medium-high, and simmer, stirring frequently, until the pasta is al dente and the sauce is thick, 3 to 5 minutes. Season to taste with salt, pepper, and crushed red pepper.
  4. Divide the pasta among bowls, sprinkle with the Parmesan, and serve.

Chocolate, Pumpkin and Peanut Butter Energy Balls

Pumpkin Energy BallsPhoto Credit: Lauren Salkeld
By Lauren Salkeld

If the mixture gets too soft to roll into balls, pop it in the freezer for a few minutes to firm up.

  • SERVES 8 TO 10 (ABOUT 20 BALLS)
  • TOTAL TIME: 1 HOUR 5 MINUTES
  • (ACTIVE TIME: 5 MINUTES)

Ingredients

  • ¾ cup canned pure pumpkin purée (not pumpkin pie filling)
  • ¾ cup peanut butter (KidKlass note: Can replace with Nutella or Sunbutter)
  • ¼ cup honey
  • ¼ teaspoon ground cinnamon
  • 1/8 teaspoon fine sea salt
  • 2 cups old fashioned rolled oats
  • ½ cup bittersweet mini chocolate chips or chopped dark chocolate

Directions

  1. Line a baking sheet with parchment paper. In a large bowl, combine the pumpkin purée, peanut butter, honey, cinnamon, and salt and stir until completely blended. Add the rolled oats and chocolate and stir to incorporate.
  2. Using your hands, roll the mixture into 1-inch balls and place on the parchment–lined baking sheet. Freeze the balls for 1 hour then transfer to an airtight container and refrigerate up to 1 week.
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