Ingredients

• ½ cup oats
• 1 cup milk
• 2 tbsp pumpkin puree
• ½ tsp vanilla extract
• 1 tbsp honey
• Pinch of cinnamon powder
• Chopped fruit of your choice
• Chopped almonds for garnishing

Preparation method

1. In a bowl, mix together oats, milk, pumpkin puree, vanilla extract, honey and cinnamon powder.
2. Cover with a lid and store it overnight in the refrigerator.
3. Garnish with your choice of fruit and sprinkle lots of chopped almonds before serving.
4. Enjoy this oatmeal the way it is or heat it for a few minutes before garnishing.

The post Overnight pumpkin oatmeal recipe that’s perfect for busy mornings appeared first on Complete Wellbeing.

This cake serves as a delicious tea cake too, just skip the frosting.

Ingredients

• 1 cup all-purpose flour
• ½ tsp baking powder
• ½ tsp baking soda
• 1 tsp pumpkin spice
• A pinch of salt
• ¾ cup sugar
• 1 cup pumpkin purée
• ¼ cup butter at room temperature
• 2 eggs
• ½ cup cream cheese
• ¼ cup sugar
• 1 tsp vanilla extract

Preparation method

1. Pre-heat the oven at 3500C and butter up a baking pan.
2. In a bowl, sift flour, baking powder, baking soda, pumpkin spice and salt. Mix them well.
3. In another bowl, whisk sugar and butter to a smooth creamy texture. Add in eggs and whisk again.
4. Next, add in pumpkin purée to the mixture and mix well.
5. Now add the dry ingredients little by little to the wet ingredients and mix well.
6. Pour batter onto the baking pan and bake it at 35 degree C for 20 minutes. Then check to see if it’s cooked by inserting a toothpick or knife in the centre; it should come out clean.
7. Allow the cake to cool on a wire rack before frosting.
8. In a bowl, whisk cream cheese, sugar and vanilla extract to a smooth cream.
9. Once the cake is cool enough, layer the frosting on top.

The post Pumpkin cake with a hint of spice appeared first on Complete Wellbeing.

Our Indian-inspired pumpkin coconut recipe makes a warming and healthy lunch or dinner. It’s quick to make, delicious and naturally vegan.

Serves 3

Ingredients

• 3 cups chopped pumpkin
• 1 tbsp oil
• 1 tsp mustard seeds
• 2 red chillies cut into half
• A sprig of curry leaves
• ¼ cup freshly grated coconut
• 3 green chillies
• 1 tsp jeera [cumin seeds]
• Coriander leaves for garnishing
• Salt as needed

Preparation method

1. Heat oil in a pan. Then add mustard seeds and red chillies.
2. Once the seeds start sputtering add the pumpkin pieces.
3. Sprinkle enough salt and close the pan with a lid.
4. After five minutes, check to see if the pumpkin pieces are cooked. If not, leave for another five minutes.
5. Grind the coconut, green chillies and jeera to a paste.
6. Once the pumpkin pieces are cooked, add the paste.
7. On low heat, cook for another five minutes and then turn off the heat.
8. Transfer to a serving bowl and garnish with chopped coriander leaves.

The post Pumpkin stir fry garnished with coconut appeared first on Complete Wellbeing.

Serves 3

Ingredients

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon powder
• A pinch of salt
• 1 tsp vanilla extract
• 1 cup buttermilk/ coconut milk / almond milk
• ½ cup pumpkin purée
• ¼ cup sugar
• ¼ cup butter [melted]
• Butter for the pan
• Maple syrup

Preparation method

1. In a bowl, sift flour, baking powder, baking soda, cinnamon powder and salt. Mix them well.
2. In another bowl whisk buttermilk, vanilla extract, pumpkin purée, sugar and butter to a smooth batter.
3. Mix the dry ingredients with the wet ingredients slowly by adding a little at a time. Form a smooth batter and keep aside.
4. If the batter is thick add buttermilk as needed.
5. Heat a non-stick pan and grease it with some butter. Now pour a ladle of pancake batter on it and spread.
6. Allow the pancake to cook for a few seconds till you see crispy edges. Flip it and cook till the pancake browns a little.
7. Repeat the same with the rest of the batter.
8. Once the pancakes are ready bathe them in lots of maple syrup and enjoy.

Note: You can replace cinnamon powder with pumpkin spice mix to make pancakes more flavourful.

The post Add pumpkin to make healthier pancakes appeared first on Complete Wellbeing.