Make these Baked Pumpkin Donuts for a weekend breakfast treat or a fun dessert. Enjoy them plain or with simple glaze. Ready in 20 minutes!

*Originally published 9/2010. Updated 9/2025*

Hi friends!

I originally shared this recipe for baked pumpkin donuts way back in 2010 and they’re still a household favorite. I just made my first Fall batch this week!

Why You’ll Love These Baked Pumpkin Donuts

I love these donuts because they are quick, easy and they allow me to use my mini donut pan, which is totally adorable.

They have a great flavor and texture but don’t require any frying – just one bowl and an oven!

If you’re looking for more pumpkin recipes, try:

• Easy Pumpkin Bread
• Gluten-Free Pumpkin Yogurt Bars
• Pumpkin Gingerbread Muffins
• Chocolate Chip Pumpkin Bars with Quinoa

Healthy Pumpkin Donuts

While I would still consider these more of a treat than a snack, they are certainly healthier than most store-bought donut options.

How Do I Make Baked Pumpkin Donuts Healthier?

To make them even healthier you could play around with the ingredients – try reducing the sugar to 1/3 cup, using white whole wheat flour, or skipping the glaze.

You could also experiment with swapping the brown sugar for coconut sugar, replacing milk with almond milk, etc.

Can I Freeze Baked Pumpkin Donuts?

Yes! To freeze these donuts, bake and cool completely. Then freeze in a freezer-safe bag until ready to eat. Do not glaze before freezing. Glad is best added just before serving as they don’t store well once they’re glazed.

How Do You Reheat Baked Pumpkin Donuts?

It’s easy to reheat these donuts! Just pop them in the microwave for 15-20 seconds to warm them up and they’ll taste like they’re fresh out of the oven!

Common Mistakes When Making Pumpkin Donuts

A few common mistakes to avoid:

• Over-mixing: Mixing too much will result in dense, not fluffy, donuts. When you add the dry ingredients, use a whisk and mix until just combined. Stop mixing as soon as the flour blends into the batter.
• Over-baking: Don’t bake the donuts too long. Mini donuts typically only require 6-8 minutes. Check them with a toothpick starting on the low end of the time range and take them out as soon as it comes out clean when inserted.
• Glazing too soon: If you want the glaze to stay on the top of the donuts, let them cool completely before glazing. If the donuts are still warm, the glaze will be absorbed into the donuts.

Pumpkin Donut Glaze Options

I use the most basic glaze option for these donuts because it’s the easiest – just mix powdered sugar with a tiny bit of milk until the glaze reaches your desired consistency and then either drizzle on top or dip the tops of the donuts. If you want a little more flavor, try adding some cinnamon to the glaze mixture.

If you’re looking for other glaze options, you could try:

• Maple Glaze for Donuts
• Easy Cream Cheese Glaze
• Cinnamon and Sugar coating – dip the top of each donut in melted butter and then dip in a mixture of cinnamon and sugar, or place the donuts in a ziploc bag with cinnamon and sugar while still warm and toss to coat

When To Serve Baked Pumpkin Donuts

While these donuts can definitely be enjoyed all year long, Fall is one of the best times to enjoy them. You could add them to a snack tray with some of these 10+ Easy Halloween Snacks.

They’d also be a great treat for tailgating at your next football game! Or try serving them at Thanksgiving brunch along with my Overnight French Toast Bake or a Breakfast Enchilada Casserole.

Easy Baked Pumpkin Donuts Tips

Can I make gluten-free baked pumpkin donuts?

To make these gluten-free, simply swap the wheat flour for an all-purpose gluten-free baking mix. I like King Arthur Measure for Measure.

How To Make Pumpkin Donuts without A Donut Pan

If you don’t have a donut pan, you can make these as mini muffins! Or bake in mini loaf pans and cut into slices.

Are baked pumpkin donuts healthier than fried donuts?

Yes, baking the donuts is a healthier alternative. While frying gives the doughnuts a unique flavor, it can be intimidating and messy to make at home. Baking allows for a hands-off approach and still yields a donut that tastes great!

How Do I Make Vegan Pumpkin Donuts?

To make these donuts vegan, you could try replacing the melted butter with oil, using flax eggs and replacing the milk with almond or soy milk. Keep in mind that alterations to the original recipe may change the texture.

Easy Baked Pumpkin Donuts

Ready to give them a try? Here’s the recipe:

Baked Pumpkin Donuts

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Make these Pumpkin Mini Donuts for a weekend breakfast treat or a fun dessert Enjoy them plain or with an easy cinnamon glaze.

• Author: Lindsay L
• Prep Time: 5 minutes
• Cook Time: 10 min
• Total Time: 15 min
• Yield: 18 -24 small donuts

Ingredients

• 4 Tbsp melted butter
• 1 cup pumpkin puree
• 1/2 cup brown sugar
• 2 eggs
• 1/3 cup milk
• 1 tsp vanilla extract
• 1.75 cups flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1.5 tsp cinnamon
• Optional glaze – 1/2 cup powdered sugar + 1 Tbsp milk + cinnamon if desired

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Instructions

1. Combine the melted butter, pumpkin, brown sugar, eggs, milk and vanilla extract in a bowl and stir until well combined.
2. Add flour, baking powder, baking soda and cinnamon and stir with a whisk until just mixed. Do not over-mix.
3. Spoon mixture into ziploc bag, cut off the corner and pipe into greased mini donut pan.
4. Bake at 350 degrees for 10-12 minutes or until the exterior springs back when touched**

Notes

**Baking time will vary depending on the size of your donuts. For full-sized donuts, cook time may be longer. Mine are medium-sized and I got about 18 donuts from this recipe. If you have a true mini donut pan, you may get more like 2.5 dozen donuts.

For the glaze, mix 1/2 c powdered sugar, 1 Tbsp milk, 1/2 tsp cinnamon (optional)  in a small bowl. You may need additional milk or powdered sugar to get your desired consistency. Let donuts cool, then drizzle glaze over donuts or dip tops in just prior to serving.

Baked Pumpkin Donuts FAQs

Can I use pumpkin pie filling instead of pumpkin puree in donuts?

I wouldn’t recommend it. Pumpkin pie filling has added sugar and spices and may make the donuts overly sweet.

What glaze goes best with baked pumpkin donuts?

This will depend on your personal preference! I like a simple powdered sugar glaze but a maple glaze or cinnamon cream cheese glaze would also pair well!

Can I make gluten-free baked pumpkin donuts?

Yes! These donuts are super easy to make gluten-free by swapping the flour with an all-purpose gluten-free baking mix.

How long do baked pumpkin donuts last?

You can store these donuts at room temperature in a sealed container for 2-3 days unglazed. Or freeze any extras and pull them out as needed.

What flour works best for pumpkin donuts? Can I make baked pumpkin donuts with whole wheat flour.

I use white whole wheat flour when making these donuts but all purpose wheat flour or a gluten-free baking mix also work great! I wouldn’t recommend regular whole wheat flour as i’ve found it makes baked goods very dense.

What spices are best in pumpkin donuts?

I typically use just cinnamon but you could add any of your favorite Fall spices like ginger, nutmeg, allspice or even pumpkin pie spice.

How do I make pumpkin spice donuts extra moist?

You could try replacing the butter with oil or replacing the milk with sour cream to add extra moisture!

Can I bake pumpkin donuts in an air fryer?

Yes! Most recipes for air fryer donuts will cook at about 350 degrees F. You can look specifically for a recipe with thicker dough that you can need and form into donut shapes, or you can drop the batter with a cookie scoop onto parchment paper on the bottom of the air fryer and they will turn out more like donut holes!

If you’re looking to specifically use your air fryer, here’s a recipe for Air Fryer Pumpkin Spice Donut Holes!

What’s the best topping for baked pumpkin donuts?

I think a simple glaze is best. You can jazz it up by adding sprinkles or change things up and toss in a mixture of cinnamon and sugar instead!

Can I double this recipe to make even more donuts for a crowd?

Yes! This recipe can easily be doubled.

I definitely wouldn’t skip the glaze! It’s the best part!

Enjoy!
–Lindsay–

These Pumpkin Gingerbread Muffins are bursting with flavor, deliciously moist and they make a great mid-morning snack! They’re the perfect way to transition from fall to winter. 

*Originally published 12/2014. Updated 11/2023*

Hi Friends-

You know those few weeks in early November, when Halloween and all things pumpkin is over, but Thanksgiving isn’t quite here and you’re ready for Christmas but it still feels to early?

That’s when you make these muffins. They’re the perfect bridge between Fall and Winter and you absolutely must try them.

Pumpkin and Gingerbread Flavors

I’ve been making these muffins for almost 10 years and they never disappoint. They’re the perfect mix of your favorite pumpkin bread and a delicious gingerbread cookie. All wrapped up in a delicious muffin.

The pumpkin adds a light Fall flavor and the molasses and ginger add the perfect hint of gingerbread with just a couple of simple ingredients.

How To Make Pumpkin Gingerbread Muffins

To make these muffins, you just need a few simple ingredients.

Many of them can be found at Thrive Market– my favorite place to stock your pantry! I love their large selection and place an order every month or two to stock my staple baking items! (refferal link)

• Melted butter
• Brown sugar
• Eggs
• Vanilla
• Molasses
• Pumpkin puree
• Flour – I use white whole wheat flour, or
• Baking soda & baking powder
• Cinnamon and Ginger – for flavor

To make them just mix all the wet ingredients together, add the dry ingredients and stir to just combine. You can leave them plain or add mix-ins. I like fresh cranberries for a bit of tart, but you could also add chocolate chips or some hemp seeds.

Recipe for Pumpkin Gingerbread Muffins

Pumpkin Gingerbread Muffins

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5 from 12 reviews

These Pumpkin Gingerbread Muffins are packed with ginger flavor and full of the nutritional benefits of pumpkin and white whole wheat flour.

• Author: Lindsay
• Prep Time: 5 min
• Cook Time: 20 min
• Total Time: 25 min
• Yield: 12

Ingredients

• 4 Tbsp butter, melted
• 1/2 cup brown sugar
• 2 eggs
• 1 tsp vanilla
• 1/4 cup molasses
• 2/3 cup pumpkin puree
• 1.5 cups white whole wheat flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp cinnamon
• 1 tsp ground ginger (more if desired)
• optional mixins- fresh cranberries, hemp seeds, ground flax etc

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Instructions

1. Combine the first six ingredients in a large bowl and stir until well combined.
2. Add remaining ingredients and stir until just mixed.
3. Scoop into greased or lined muffin tins.
4. Bake at 375 degrees for 20-22 minutes.

I make 12 large muffins. Feel free to make yours smaller if you prefer. I like them plain, but if you want to fancy them up a little, mix some powdered sugar with a splash of milk and drizzle it on top for a glaze!

Easy Pumpkin Gingerbread Muffins FAQs

Can I freeze pumpkin gingerbread muffins?

Yes! Let them cool completely, then transfer to a freezer-safe bag and freeze. When you’re ready to eat them, just thaw on the counter!

What if I don’t have ground ginger?

You can leave it out and add extra cinnamon to amp up the flavor but the gingerbread flavor will be lacking if you leave it out.

What is molasses and is it healthy?

Molasses is a type of liquid sugar. It’s a thick, dark syrup that is made while refining sugar cane into sugar. Molasses is lower on the glycemic index than regular sugar. It also contains small amounts of nutrients like iron, calcium, magnesium and Vitamin B6.

Do you have a regular pumpkin muffin recipe?

Try this Easy Pumpkin Bread recipe. You can also make it as muffins. You might also like my Gluten-free Pumpkin Bean Bread as an easy way to add some extra nutrients. Or try these Pumpkin Yogurt Bars or my Baked Pumpkin Donuts.

Looking for more pumpkin recipes?

Try these:

• Pumpkin Pie Bars
• Pumpkin Yogurt Dip
• 30 Healthy Pumpkin Recipes
• 20 Pumpkin Dessert Recipes That Aren’t Pumpkin Pie
• Pumpkin Apple Lentil Muffins
• Pumpkin Energy Balls

And if you want more gingerbread baking recipes, try:

• Classic Gingerbread Cake
• Soft Gingerbread Cookies

Enjoy!
–Lindsay–

These pumpkin pie bars use a box of yellow cake mix plus a few simple ingredients to make the most delicious pumpkin pie bar recipe. Perfect for Thanksgiving dessert or any other occasion.

Hi friends!

A few years ago I shared a post called 20 Easy Pumpkin Dessert Recipes {That Are Not Pumpkin Pie} and today I’ve got a new recipe to add to that list.

My mom has been making these Pumpkin Pie Bars for years and I will take them over pumpkin pie every time. She originally got the recipe from our neighborhood cookbook while I was growing up and I’ve made some tweaks and changes over the years to turn them into what I consider to be the perfect recipe.

The best thing about these pumpkin pie squares is the topping. The reason I don’t like pumpkin pie is because it’s too much pumpkin filling and not enough crust. These bars solve that problem by making a bit of a thicker crust and then adding a delicious top layer that pairs perfectly with the pumpkin pie filling in the middle.

Pumpkin Pie Bars Recipe Ingredients

The nice thing about this recipe is that the base of it is a box of yellow cake mix! Beyond that you just need a few simple ingredients. Here’s what you’ll need:

• Boxed yellow cake mix – use whatever brand you want. I use King Arthur Gluten-Free Yellow Cake Mix to make these gluten-free
• Eggs
• Butter – you’ll need 1.5 sticks
• Canned pumpkin – yes this recipe uses the whole can!
• Sugar – both brown and white sugar
• Evaporated milk – yes evaporated, NOT sweetened condensed milk
• Cinnamon
• Pecans – buy them chopped or chop them yourself. You could sub walnuts if you prefer

How To Make Pumpkin Pie Bars

There are three layers to these bars but they come together pretty quickly.

To start you’ll put your box of cake mix in a bowl, reserving one cup to set aside for the topping. Add some melted butter and an egg and then press the dough into a 9×13 pan lined with parchment paper.

Then, you can use the same bowl, combine pumpkin, eggs, brown sugar, evaporated milk and cinnamon. Mix it up and spread it on top of the crust.

Finally, mix the cup of reserved cake mix with sugar, nuts and softened butter and sprinkle on top.

Bake and let cool before cutting! You can serve these room temperature but my favorite way is to make them a day early, put them in an airtight container in the fridge overnight and then eat them cold. So good.

Pumpkin Pie Squares

Have these little squares of deliciousness grabbed your attention yet? Here’s the exact recipe:

Pumpkin Pie Bars Recipe

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These pumpkin pie bars use a box of yellow cake mix plus a few simple ingredients to make the most delicious pumpkin pie bar recipe. Perfect for Thanksgiving dessert or any other occasion.

• Author: Lindsay
• Yield: 9×13 pan

Ingredients

• 1 box yellow cake mix (any brand)
• 3 eggs
• 1.5 sticks butter
• 1 (15oz) can pumpkin
• 1/2 cup brown sugar
• 2/3 cup evaporated milk
• 2 tsp cinnamon
• 1/3 cup white sugar
• 1/2 cup chopped pecans

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Instructions

1. Reserve one cup of the cake mix and set it aside.
2. In a large bowl, combine remaining cake mix with one stick of melted butter and one egg.
3. Stir until well combined, then press into the bottom of a 9×13 pan lined with parchment paper.
4. In a bowl combine pumpkin, 2 eggs, brown sugar, evaporated milk and cinnamon. Stir until well combined.
5. Spread in an even layer over the crust.
6. In a small bowl combine 1/4 cup softened butter with remaining 1 cup cake mix, 1/3 cup white sugar and chopped pecans. Mix with a fork until crumbly. (It might look a little dry, that’s ok)
7. Spread the topping evenly over the pumpkin pie filling layer in the pan.
8. Bake at 350 degrees for 50 minutes.
9. Let cool completely before cutting.
10. Serve room temperature or refrigerate overnight and serve cold.
11. Store in the fridge.

Easy Pumpkin Pie Bars FAQs

Are these gluten-free pumpkin pie bars?

If you use a gluten-free yellow cake mix, these bars will be gluten-free.

Can I substitute pumpkin pie filling for 100% canned pumpkin?

No, I would not recommend using pumpkin pie filling as it’s sweeter than canned pumpkin and might make this recipe overly sweet.

What’s the difference between canned pumpkin and pumpkin puree?

It’s the same. Canned pumpkin is pumpkin that has been pureed and canned.

Can I use sweetened condensed milk instead of evaporated milk?

No, I wouldn’t recommend it. Evaporated milk is just milk that has been heated to remove some of the water so it’s more concentrated. Sweetened condensed milk has sugar added to it and again it might make this dessert too sweet.

How to store pumpkin pie bars?

These bars should be stored in the refrigerator when they’re not being eaten.

Pumpkin pie bars warm or cold?

The temperature you eat these is your preference but I would recommend room temperature or cold – straight from the fridge is my favorite!

More Pumpkin Recipes

Need more pumpkin recipes? Try these:

Easy Pumpkin Bread with Chocolate Chips

This Easy Pumpkin Bread requires just one bowl and a few simple ingredients. It will quickly become your go-to fall recipe.

Grab the recipe!

Pumpkin Energy Balls

These Pumpkin Energy Balls are packed with fiber, protein and healthy fats for energy. The perfect addition to a quick lunch or to serve for an afternoon snack.

Grab the recipe!

Pumpkin Gingerbread Muffins

These Pumpkin Gingerbread Muffins are packed with ginger flavor and full of the nutritional benefits of pumpkin and white whole wheat flour.

Grab the recipe!

Gluten-Free Pumpkin Yogurt Bars

This recipe for Gluten-Free Pumpkin Yogurt Bars makes a quick, healthy breakfast or snack. They’re kid-friendly and easy to customize

Grab the recipe!

Gluten-Free Pumpkin Bean Bread

This Gluten-Free Pumpkin Bean Bread will definitely become your go-to snack. It’s packed with fiber and protein and kid-friendly too. The whole family will love it!

Grab the recipe!

Pumpkin Yogurt Dip

This Pumpkin Yogurt Dip recipe is made with just a few simple ingredients and is the perfect afternoon snack! Try it paired with cinnamon and sugar tortilla chips or graham crackers. 

Grab the recipe!

Or check out these 30 Healthy Pumpkin Recipes for even more ideas!

Enjoy!
–Lindsay–

This Easy Pumpkin Bread will become your go-to quick bread recipe for fall. Just one bowl, a handful of ingredients and the perfect loaf every time. Customize with your favorite mix-ins or try baking two mini loaves and giving one for a friend!

*Originally published Oct 2014. Updated in 2018 & 2023*

Hi Friends!

Everyone needs a pumpkin bread recipe easy enough to make quickly in one bowl. I first created this recipe when I was almost 41 weeks pregnant with my son because believe me, if there’s ever a time you need easy recipes, that is it.

How do I make chocolate chip pumpkin bread?

This recipe uses basic ingredients and comes out great every time. You need:

• Melted butter – You can experiment with swapping some of the butter for oil or Greek yogurt.
• Pumpkin puree – Be sure to use 100% pumpkin, not pumpkin pie filling
• Eggs
• Brown sugar – White sugar would also work
• Cinnamon and vanilla – for flavor! You can also add some ground ginger if you like the taste.
• White Whole Wheat Flour – you can sub a 1:1 gluten-free blend if needed

Just mix the wet ingredients in a bowl, add the dry ingredients until just mixed and bake!

What size loaf pan is recommended?

A standard loaf pan is typically 9x5x2 inches. Or slightly smaller at 8.5×4.5×2 inches. However, I personally like making mini loaves because they’re just so much more fun to eat. You can also give the second one away to a friend or stick it in the freezer! A standard mini loaf size is 5 x 3 inches. You can also use this bread batter and bake it as muffins for about 17-18 minutes at 375.

Easy Pumpkin Bread with Chocolate Chips

Are chocolate chips good in pumpkin bread?

Chocolate chips are always a great mix-in option but if you want to change things up, you could try fresh cranberries! Or if you’re looking for a fall recipe that’s a bit more unique, be sure to try my Pumpkin Gingerbread Muffins!

But let’s get back to this bread shall we? Whip up a batch today and enjoy some with your morning coffee all week!

Here’s how you make it:

Best Pumpkin Bread Healthy Recipe

Chocolate Chip Pumpkin Bread Recipe

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5 from 7 reviews

This Easy Pumpkin Bread requires just one bowl and a few simple ingredients. It will quickly become your go-to fall recipe.

• Author: Author: Lindsay L
• Prep Time: 5 minutes
• Cook Time: 45 minutes
• Total Time: 50 minutes
• Yield: 1 loaf or 2 mini loaves

Ingredients

• 6 Tbsp butter, melted
• 1 cup pumpkin puree
• 2 eggs
• 2/3 cup brown sugar (I often use 1/2 cup)
• 1.5 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1.5 cups white whole wheat flour
• 3/4 tsp ground ginger (optional)
• 1/2 cup chocolate chips (optional)

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Instructions

1. Combine butter, pumpkin, eggs and sugar in a large bowl and mix well.
2. Add remaining ingredients and stir until just combined.
3. Pour into greased loaf pan (or two mini pans) and bake at 350 degrees F for 45 minutes or until a toothpick inserted into the middle comes out clean. (If using mini loaves, you may want to check on them sooner).

So there you have it, pumpkin bread quick and easy? One bowl, minimal effort, delicious result! Here are a few questions I get:

Easy Pumpkin Bread with Chocolate Chips FAQs

How do you store pumpkin bread?

Let it cool completely before transferring to any sort of storage container. I store mine in a Ziploc bag but you can also wrap it in plastic wrap. Store on the counter for up to 5 days. However, since this bread is moist, I typically move mine to the fridge after about 3 days (if there’s any left!)

Can you freeze pumpkin bread? Is this a pumpkin bread that can be frozen?

Yes! It freezes great. You could easily double the recipe and freeze one for later. Let cool completely before freezing. I like to slice mine before freezing so I can pull out just a couple of slices at a time, but you can also freeze the full loaf intact. Cool, then wrap in plastic wrap and place in a freezer-safe bag to freeze.

What spices are in pumpkin bread? Can I use pumpkin pie spice?

I typically just use cinnamon but ginger also pairs really well. Or you could definitely try adding some pre-mixed pumpkin pie spice!

Why did my pumpkin bread fall in the middle after baking?

Typically this is either from filling your pan too full or letting your batter sit too long after mixing before you bake it. Make sure you wait to mix your ingredients until you can put the loaf in the oven right away!

How do you know when pumpkin bread is done?

Use a toothpick! Insert a toothpick into the highest part of the loaf and pull it out. If it comes out clean, the bread is done. If there is wet better or a lot of crumbs on the toothpick, it needs more time to cook.

Can these be pumpkin chocolate chip muffins?

Yes. You can easily use this recipe, make as directed and portion into muffin tins to bake. I would start checking them around 16 minutes and they will likely be done around 18 minutes.

How to store moist pumpkin bread?

I store mine in a Ziploc bag on the counter for a day or two. If you have any left after that, I would move it to the fridge so that it will not spoil as quickly.

Best Easy Pumpkin Bread Variations

Pumpkin Bread Cream Cheese

The pumpkin bread cream cheese pairing seems to be very popular. While I haven’t tried this myself, I’d imagine this is the perfect recipe to add a cream cheese swirl to! Just take a packaged of room temperature cream cheese and beat until smooth, then add 1/2 cup powdered sugar and beat again. Swirl into loaf before baking. Or try these Pumpkin Cream Cheese Swirl Muffins from The Novice Chef.

Pumpkin Bread Vegan

This is likely not the best recipe to try to make vegan. If you really wanted to try, you could swap the butter for oil  or an oil/applesuace combo and use flax eggs but I think it would make it much denser. If you’re looking for a pumpkin bread vegan recipe, I would try this Vegan Pumpkin Bread from Well Plated.

Pumpkin Bread Gluten Free

You could easily make this recipe gluten-free by swapping King Arthur’s Measure for Measure Gluten-Free mix for the white whole wheat flour. I’ve done it myself and it’s great! OR you could try my other favorite pumpkin bread recipe: Gluten-Free Pumpkin Bean Bread or make these Gluten-Free Pumpkin Yogurt Bars.

Pumpkin Bread Healthy

This may not be the very best pumpkin bread healthy recipe you can find, it’s certainly not the worst. When I make it, I reduce the sugar from 2/3 cup to 1/2 cup. You can also experiment with replacing some of the butter with oil or Greek yogurt. I also always use white whole wheat flour vs regular white flour.

Pumpkin Bread Dairy Free

To make this bread dairy-free just swap the melted butter for 1/3 cup oil. Or try these Dairy-Free Pumpkin Bars!

Recipe for Easy Pumpkin Bread Pudding

I don’t have a recipe for pumpkin bread pudding specifically, but I do have this Instant Pot Gingerbread Bread Pudding (with an oven option) and you could easily add some pumpkin and take away the molasses and ginger!

Need more perfect pumpkin recipes?

Try these:

Pumpkin Energy Balls

These Pumpkin Energy Balls are packed with fiber, protein and healthy fats for energy. The perfect addition to a quick lunch or to serve for an afternoon snack.

Grab the recipe!

20 Easy Pumpkin Dessert Recipes {That Are Not Pumpkin Pie}

Love pumpkin but not pumpkin pie? Here are 20 delicious ways to use pumpkin for dessert!

Grab the recipe!

30 Healthy Pumpkin Recipes

Everything from baked pumpkin recipes to savory recipes and even ideas for adding pumpkin to breakfast!

Grab the recipe!

Pumpkin Yogurt Dip

This Pumpkin Yogurt Dip recipe is made with just a few simple ingredients and is the perfect afternoon snack! Try it paired with cinnamon and sugar tortilla chips or graham crackers. 

Grab the recipe!

Now, who wants a slice of this bread?

Enjoy!
–Lindsay–

This recipe for Pumpkin Yogurt Dip is made with just a few simple ingredients and is the perfect afternoon snack! Try it paired with cinnamon and sugar tortilla chips or graham crackers. 

*Originally published 9/2015. Updated Aug 2023*

Hi Friends!

Pumpkin season is here again and lately we’ve been loving this Pumpkin Yogurt Dip, especially for an afternoon snack. It’s so easy to whip up and my kids love helping me make the cinnamon and sugar tortilla chips to go along with it. This may be evident by the heavy-handed amount of cinnamon on some of the chips

Recipe for Pumpkin Yogurt Dip

Easy Pumpkin with Yogurt Idea

This Pumpkin Yogurt Dip recipe is SUPER easy! But if you’re pressed for time, you can make it even easier by pretty much just combining vanilla yogurt and pumpkin puree, topping with a little cinnamon and serve it with graham crackers.

To jazz things up a little, I made myself some cinnamon and sugar tortilla chips because they’re equally as easy and fun for dipping but you could also take a lesson from my two-year-old and just eat it straight out of the bowl with a spoon.

Here’s how you make it:

Pumpkin Yogurt Dip Recipe

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5 from 1 review

This Pumpkin Yogurt Dip recipe is made with just a few simple ingredients and is the perfect afternoon snack! Try it paired with cinnamon and sugar tortilla chips or graham crackers. 

• Author: Lindsay L

Ingredients

• 1 cup plain yogurt (Greek or regular)
• 3/4 cup pumpkin puree
• 1/2 – 1 tsp cinnamon
• 1/2 tsp vanilla extract
• 1/4 – 1/2 tsp ginger (ground,dried)
• 1 – 2 Tbsp maple syrup

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Instructions

1. Combine ingredients in a small bowl.
2. Stir to combine.
3. Taste and adjust spices and sweetener if needed.

Notes

To make the Cinnamon and Sugar tortilla chips, cut whole wheat tortillas into triangles. Spray with oil or brush lightly with oil or melted butter. Sprinkle with cinnamon and sugar and bake at 350 for 12 min, flipping once.

To make this even easier, start with vanilla yogurt and skip the vanilla extract and maple syrup.

Be sure to use two baking sheets if necessary for the chips so you don’t crowd the pan. I only put the cinnamon and sugar on one side but you could certainly repeat the process once you flip them over if desired.

Pumpkin Yogurt Dip FAQs

Can I use pumpkin pie spice in this yogurt dip? What is a substitute for pumpkin pie spice?

Yes! Pumpkin pie spice is typically a mix of cinnamon, nutmeg, cloves and ginger. If you like those flavors, you could definitely swap the cinnamon and ginger for pumpkin pie spice!

To make your own pumpkin pie spice, try a ratio of 1/2 tsp cinnamon and 1/4 tsp ginger and nutmeg.

Can I make this a Greek yogurt pumpkin dip?

Yes! You can use whatever yogurt you want, whether that’s regular yogurt, Greek yogurt or a dairy-free alternative yogurt.

Can I use vanilla yogurt? Can I substitute cool whip?

Yes! My kids love when I swap plain yogurt for vanilla to add a little extra sweetness. If you do use vanilla, you can reduce or eliminate the maple syrup to cut back on the added sugar if you want to.

You could also try thawing coolwhip in the fridge and using that in place of yogurt!

If I use vanilla yogurt, do I still add vanilla?

It’s up to you! I love vanilla so I do still add vanilla extract when I use vanilla yogurt but you could try leaving it out, tasting it and then adding a little if you want to.

How to make this without the yogurt or cool whip?

If yogurt and cool whip are not available, you could try cream cheese. You could also blending in silken tofu.

Or you could go a different direction and try a mix of pumpkin puree, peanut butter and a chickpea base like this Peanut Butter Cookie Dough Dip.

Do you use pumpkin puree? Is it pumpkin puree or pumpkin pie filling?

This recipe uses 100% pumpkin puree, not pumpkin pie filling. Pumpkin pie filling has spices and sugar already mixed in. For a shortcut, you could try just mixing

Can you freeze pumpkin dip?

I would not recommend freezing this dip since it’s yogurt-based and then yogurt might crystalize and get watery when thawing.

Got leftover pumpkin?

Pumpkin Bread with Yogurt

If you’re looking for a great pumpkin bread recipe, try my Easy Pumpkin Bread. To make it pumpkin yogurt bread, try replacing half the butter with yogurt. 

Or if you want gluten-free pumpkin bread, try my Gluten-Free Pumpkin Bean Bread.

Pumpkin Yogurt Muffins

While I don’t have a recipe for pumpkin muffins with yogurt, I do have these Gluten-Free Pumpkin Yogurt Bars which are one of my absolute favs. You could probably try them as muffins if you wanted!

I also love these Pumpkin Gingerbread Muffins. The perfect transition from Fall to Winter.

Healthy Canned Pumpkin Recipes

Way back when I first wrote this post, I teamed up with some food blogger friends who also created some delicious canned pumpkin recipes you should check out:

• Paleo Pumpkin Pie
• No Bake Pumpkin Pie Protein Bites
• 3 Minute Pumpkin English Muffin
• Pumpkin Breakfast Cookies
• Pumpkin Pancakes for One

Enjoy!
–Lindsay–

Looking for healthy pumpkin recipes? Here are 30 recipes to try! Everything from baked pumpkin recipes and pumpkin recipes for breakfast to savory pumpkin recipes.

Hi friends!

Prior to the holidays I shared 20+ Pumpkin Dessert Recipes That Are Not Pumpkin Pie to help with your menu planning. But we are huge pumpkin fans around here. In fact, two of my three kids still eat pumpkin straight from the can as their favorite vegetable. So I didn’t want to stop there. I wanted to collect even more pumpkin recipes for you to explore since it’s such a versatile veggie. 

Savory Pumpkin Recipes

Pumpkin is often thought of for desserts and baked goods, but you can easily use it in both sweet and savory recipes- everything from breakfast to dessert! It has a mild flavor and is an easy way to add nutrients to everything from muffins to soups. 

So I gathered up some canned pumpkin recipes for you guys to try! If you find a new favorite, be sure to let me know!

Recipes Using Canned Pumpkin

Pumpkin is great for baking. It adds a delicious flavor while also adding vitamins, fiber and other nutrients to baked goods. Stock up on canned pumpkin when it’s in season so you can enjoy baking with pumpkin all year long.

Easy Pumpkin Bread with Chocolate Chips

An easy pumpkin bread recipe with canned pumpkin that requires just one bowl and a few simple ingredients. It will quickly become your go-to fall recipe.

Grab the recipe!

Gluten-Free Pumpkin Yogurt Bars

This recipe for Gluten-Free Pumpkin Yogurt Bars makes a quick, healthy breakfast or snack. It’s a healthy canned pumpkin recipe that’s kid-friendly and easy to customize.

Grab the recipe!

Gluten-Free Pumpkin Bean Bread

A gluten-free pumpkin bread recipe with canned pumpkin and beans. Packed with fiber and protein and kid-friendly too. The whole family will love it!

Grab the recipe!

Pumpkin Gingerbread Muffins

These Pumpkin Gingerbread Muffins are packed with ginger flavor and full of the nutritional benefits of pumpkin and white whole wheat flour.

Grab the recipe!

Pumpkin Apple Lentil Muffins

These Pumpkin Apple Lentil Muffins are perfect for Fall. They’re lightly sweetened and full of fiber, fruits, vegetables and whole grains. Plus they’re kid-friendly and nut-free, making them perfect for breakfast, snack or school lunch!

Grab the recipe!

Baked Pumpkin Donuts with Cinnamon Glaze

Make these Pumpkin Mini Donuts for a weekend breakfast treat or a fun dessert Enjoy them plain or with an easy cinnamon glaze.

Grab the recipe!

Pumpkin Recipes Savory

Canned pumpkin is super versatile and can be used in both sweet and savory recipes. It also makes a great shortcut for adding fiber and nutrients to recipes in a hurry, no prep time needed.

Easy Pumpkin Soup

Need a pumpkin soup recipe using canned pumpkin? This one is packed with lentils for added nutrients and made using canned pumpkin as a shortcut.

Grab the recipe!

Pumpkin Bean Dip

We love recipes using canned pumpkin like this that are full of fiber and nutrients. Serve this dip with veggies, chips or crackers.

Grab the recipe!

Homemade Pumpkin Spice Latte

Save money and make your favorite Fall latte at home. Make with coffee, espresso or try a caffeine-free version for kids.

Grab the recipe!

Vegan Pumpkin Mac & Cheese

If you need easy canned pumpkin recipes, start with this one! Made with just 10 ingredients, this creamy pumpkin pasta is perfect for Fall

Grab the recipe!

Pumpkin Yogurt Dip

This Pumpkin Yogurt Dip is made with just a few simple ingredients and is the perfect afternoon snack! Try it paired with cinnamon and sugar tortilla chips or graham crackers. One of my kids favorite recipes using canned pumpkin.

Grab the recipe!

Pumpkin Energy Balls

These Pumpkin Energy Balls are packed with fiber, protein and healthy fats for energy. The perfect addition to a quick lunch or to serve for an afternoon snack.

Grab the recipe!

Recipes Using Canned Pumpkin For Breakfast

These healthy canned pumpkin recipes are the perfect way to start the day with a nutrient-packed breakfast? Pumpkin adds fiber to help keep you full, along with vitamins, minerals and antioxidants.

Pumpkin Protein Pancakes

Pancakes that are full of protein and great flavors. The oatmeal and cottage cheese make for a great texture. One of those healthy recipes for canned pumpkin that you need to try!

Grab the recipe!

Pumpkin French Toast Bake

Having people over for brunch? Make this Pumpkin French Toast Bake! Bursting with pumpkin flavor and perfectly spiced, this overnight casserole is sure to be a hit!

Grab the recipe!

Pumpkin Pie Chia Pudding

This chia pudding makes a great snack. No cooking required and ready in minutes! You can also file this under easy pumpkin dessert recipes!

Grab the recipe!

Pumpkin Paleo Oatmeal

When it comes to canned pumpkin, easy recipes like this are the real MVP. Made with pumpkin, egg whites and almond milk, this oatmeal will keep you full all morning long!

Grab the recipe!

Pumpkin Pie Smoothie Bowl

With pumpkin, almond butter, dates and spices, this tastes like dessert in a bowl, but it’s healthy enough for breakfast!

Grab the recipe!

Slow Cooker Pumpkin Pie Oatmeal

Steel cut oats cooked while you sleep and flavored with pumpkin and spices. The perfect breakfast for when you wake up!

Grab the recipe!

Breakfast Pumpkin Recipes Gluten-free

There are tons of great pumpkin recipes out there that are gluten-free. Don’t miss out on the Fall flavor of pumpkin just because you can’t have gluten. Here are recipes for everything from bars to muffins to cookies.

Pumpkin Chocolate Chip Oat Bars

These vegan, gluten-free bars are made with oat flour. Healthy enough for breakfast and also perfect for snack time or dessert!

Grab the recipe!

Gluten-free Pumpkin Waffles

These waffles and light and fluffy and perfect to make a big batch ahead of time and stick them in the freezer for busy mornings.

Grab the recipe!

Pumpkin Chocolate Chip Granola Bars

Easy recipes using canned pumpkin that are perfect for lunch boxes and after-school snacks are always a winner.

Grab the recipe!

Gluten-free Pumpkin Muffins

Everyone needs a classic pumpkin muffin recipe to enjoy all year long. Add chocolate chips to make them treat-worthy.

Grab the recipe!

Pumpkin Baked Oatmeal

Made with just 7 ingredients, this oatmeal can be made ahead of time and enjoyed for breakfast all week long!

Grab the recipe!

Pumpkin Breakfast Cookies

Perfect for a grab and go breakfast on the run. Grab a couple of these nutrient-dense cookies to power you through the morning.

Grab the recipe!

Savory Pumpkin Recipes

Pumpkin isn’t just for dessert! These savory pumpkin dishes will prove it to you! Everything from main dishes to sides to appetizers can benefit from the addition of pumpkin!

Creamy Cauliflower Pumpkin Mash

When it comes to pumpkin recipes savory is worth trying! This one combines two nutritious veggies mashed and mixed with cheese and topped with granola!

Grab the recipe!

Chicken Pumpkin Quinoa Chowder

Looking for new pumpkin soup recipe with canned pumpkin? This is a hearty creamy soup that’s perfect for those cool Fall nights.

Grab the recipe!

Pumpkin Sausage Baked Gnocchi

A great way to use pumpkin in a savory dish. You’ll love this creamy pumpkin pasta bake.

Grab the recipe!

Butter Chicken Pumpkin Curry

Replace the heavy cream in classic butter chicken with pumpkin for a fun Fall twist.

Grab the recipe!

Pumpkin Turkey Meatballs

Pumpkin meatballs in a savory, creamy sauce recipe using canned pumpkin. Gluten-free & dairy-free.

Grab the recipe!

Pumpkin Chipotle Queso

Add this savory pumpkin dip recipe to your menu! Classic queso with a twist. Serve with chips!

Grab the recipe!

So there you have it! 30 ways to use canned pumpkin. I hope you got some great ideas!

Enjoy!
–Lindsay–

Looking for pumpkin puree dessert recipes that are not pumpkin pie? Here are 20+ desserts from pumpkin cake to pumpkin bars to no-bake pumpkin desserts to choose from!

*Originally published November 2021. Updated Sept 2022*

Hi friends!

When you think of pumpkin recipes easy dessert is probably the first thing that comes to mind, right? Obviously, pumpkin pie is a classic dessert recipe. However, if you’re like me, you may not get all that excited about pumpkin pie. I think it’s just average.

Easy Pumpkin Dessert Recipes

The good news is, there are a lot of other dessert options out there that can give you the pumpkin flavor you love, just not in pumpkin pie form. That’s right- easy pumpkin dessert recipes come in all forms, from cookies to cheesecake to bars to no-bake desserts!

By choosing one of these pumpkin recipes, dessert is taken care of!

Here’s my all-time favorite recipe: Pumpkin Pie Bars. And here are some more ideas:

Canned Pumpkin Dessert Recipes

Dairy-Free Pumpkin Bars

An easy pumpkin dessert recipe with canned pumpking, these Dairy-free Pumpkin Bars are so easy to whip up for a snack or dessert! They require just one bowl and one measuring cup! 

Grab the recipe!

Pumpkin Cookies with Cream Cheese Frosting

These pumpkin cookies are soft and fluffy and topped with an easy cream cheese frosting. One of the best easy pumpkin dessert recipes with canned pumpkin!

Grab the recipe!

Mini Pumpkin Cheesecakes

If you’re looking for canned pumpkin recipes to make dessert you should try these! Bake them in muffin tins with Biscoff cookies for the crust!

Grab the recipe!

Pumpkin Skillet Cake

No mixing bowl is required for this Pumpkin Skillet Cake! You can make the whole thing right in the skillet. Light, fluffy and easy to make, it’s the perfect fall dessert recipe!

Grab the recipe!

3 Layer Pumpkin Brownies

Add this to your arsenel of pumpkin puree dessert recipes. These 3 layer brownies are sure to impress! A rich chocolate brownie, a layer of pumpkin and topped off with chocolate frosting.

Grab the recipe!

Pumpkin Gingerbread

Of the pumpkin dessert recipes easy enough for anyone to make, yet still a crowd-pleaser, this pumpkin gingerbread tops the list. Delicious gingerbread topped with maple pecan icing.

Grab the recipe!

Pumpkin Spice Cracker Toffee

An easy Fall dessert with a graham cracker base. It comes together quickly and is guaranteed to please a crowd.

Grab the recipe!

No Bake Easy Pumpkin Dessert Recipes

When you need something quick and easy with no oven required, no bake easy pumpkin dessert recipes are the answer! You can whip any of these recipes up in no time and they’re guaranteed to please a crowd!

Pumpkin Lasagna

With layers of graham crackers, cream cheese, jello pudding and cool whip, this dessert lasagna is hard to resist!

Grab the recipe!

No Bake Pumpkin Pie Ice Box Cake

A pumpkin pie dessert recipe that’s easier than pumpkin pie? Try this No Bake Pumpkin Pie Ice Box Cake!

Grab the recipe!

Pumpkin Cheesecake Trifle

When it comes to super easy pumpkin dessert recipes, no bake recipes are a must try! This trifle has a delicious, no-bake pumpkin cheesecake filling, plus layers of a crunchy crumble and is topped with fresh whipped cream!

Grab the recipe!

Pumpkin Puree Dessert Recipes

Grab a can of 100% pumpkin and get to work making one of these delicious pumpkin puree dessert recipes! They’re great for Fall but honestly, there’s no reason you can’t enjoy them year round.

Pumpkin Pecan Bars

Canned pumpkin dessert recipes are endless! These Pumpkin Pecan Bars are made with a gingersnap crust, creamy pumpkin filling and a toffee topping!

Grab the recipe!

Pumpkin Pie Bars

One of the pumpkin bar dessert recipes you’ll want to try this year. It starts by using yellow cake mix so you know it’s simple!

Grab the recipe!

Pumpkin Cake with Yellow Cake Mix

Easy pumpkin recipes for dessert can start with cake mix! Bake it in your favorite pan and add some cream cheese icing for a no-fail dessert!

Grab the recipe!

Easy Pumpkin Pudding Cake

Some easy canned pumpkin dessert recipes take just 10 minutes to put together! This pudding cake makes its own caramel sauce as it cooks and is guaranteed to be a favorite!

Grab the recipe!

Pecan Magic Pumpkin Bars

One of the best canned pumpkin dessert recipes you’ll find. This one uses pumpkin pie filling with the spices already mixed in a for a quick and easy dessert everyone will love.

Grab the recipe!

Gluten-Free Pumpkin Dessert Recipes

If you’re looking for gluten-free pumpkin dessert recipes, here are a few options! Great for those following a gluten-free diet but tasty enough to be enjoyed by all!

Caramel Pumpkin Cheesecake Dip

Looking for gluten free pumpkin dessert recipes? This cheesecake dip fits the bill! Serve it with your favorite gluten-free crackers or waffles for a fun treat!

Grab the recipe!

Pumpkin Pie Peanut Butter Cups

These homemade Pumpkin Pie Peanut Butter Cups are better than Reese’s for dessert and have a fun fall flavor twist! Make a batch today and keep them in the freezer to enjoy in the weeks ahead.

Grab the recipe!

Paleo Pumpkin Snickerdoodle Cookie Bars

Gluten-free pumpkin dessert recipes are never lacking in flavor! These snickerdoodle cookie bars are grain-free, dairy-free and full of pumpkin flavor!

Grab the recipe!

Vegan Pumpkin Dessert Recipes

It’s always good to have some vegan pumpkin dessert recipes in your repetoire so that you can provide options to friends and family who may follow a vegan diet. And these recipes are so delicious, they can be enjoyed by anyone!

Vegan Pumpkin Pie Crumb Bars

Need more vegan pumpkin dessert recipes? Try these Vegan Pumpkin Pie Crumb Bars! They have an oatmeal crust, a creamy pumpkin filling and an oat crumble on top!

Grab the recipe!

20 Minute No Bake Vegan Pumpkin Cheesecake

This cheesecake is one of the best vegan pumpkin dessert recipes. Ready in 20 minutes, it doesn’t get much easier!

Grab a recipe!

Vegan Layered Pumpkin Dessert

This vegan pumpkin dessert recipe can easily be made in individual servings or in a large pan!

Grab the recipe!

If you’re looking to go beyond pumpkin pie this year, I hope this roundup of pumpkin dessert recipes gives you some good options!

Enjoy!
–Lindsay–

This easy gluten-free buckwheat pancakes recipe is perfect for busy mornings. Packed with protein and fiber, they’re kid-friendly and reheat well.

Hi friends!

Today I wanted to share these gluten-free buckwheat pancakes with you. I am a creature of habit when it comes to breakfast and can eat the same thing every day and be completely happy. Lately, my breakfast of choice has been these pancakes. I make a batch, which is enough for breakfast for 4-5 days and eat them topped with peanut butter and jelly. You may not be super familiar with buckwheat flour so let’s talk about it!

Is buckwheat gluten-free?

Yes! Buckwheat is naturally gluten-free. It is actually not wheat at all, it’s a seed, similar to quinoa and amaranth. It’s high in fiber and also contains minerals like magnesium and iron. Buckwheat flour can be found at many grocery stores or purchased online. It is often processed at facilities that also process wheat so if you need to avoid gluten, be sure to look for a certified gluten-free variety. I buy the Arrowhead Mills brand.

Buttermilk buckwheat pancakes

I’ve tested several versions of this buckwheat pancakes recipe and the key to fluffy buckwheat pancakes is buttermilk! No worries if you don’t have any on hand. It’s super easy to make- just pour your milk and add a couple of tablespoons of white vinegar and let sit for 5 minutes.

Are buckwheat pancakes healthy?

These are! They’re high in fiber thanks to the buckwheat flour and pumpkin, contain protein from the milk, eggs and hemp seeds and are low in added sugar. Perfect for a healthy, filling breakfast.

Best mix-ins for buckwheat pancakes

Buckwheat has a mild flavor but I did find some batches to be a little bit dry. To fix that, I altered the recipe a bit to make them pumpkin buckwheat pancakes. The pumpkin flavor does not really shine through, it just adds necessary moisture to the recipe. Banana buckwheat pancakes would be another great option.

How to make buckwheat pancakes

You can make these pancakes the same way you make traditional pancakes. Gather your ingredients:

• buckwheat flour
• baking soda
• hemp seeds
• cinnamon
• buttermilk
• eggs
• pumpkin
• vanilla

Mix the dry ingredients together in a large bowl. In a small bowl combine the wet ingredients. Combine and stir until just mixed!

Gluten-free Buckwheat Pancakes Recipe

Gluten-Free Buckwheat Pancakes

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These gluten-free buckwheat pancakes make a quick, healthy breakfast. They’re packed with protein and fiber, are kid-friendly and reheat well!

• Author: Lindsay
• Prep Time: 5 min
• Cook Time: 10 min
• Total Time: 15 minutes
• Yield: serves 4

Ingredients

1.25 cups buckwheat flour, certified gluten-free if needed
1 Tbsp sugar
1 tsp baking soda
1/3 cup hemp seeds
1 tsp cinnamon
1 cup buttermilk*
1/2 cup pumpkin
2 eggs
3 Tbsp oil
1 tsp vanilla extract

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Instructions

1. In a large bowl, combine buckwheat flour, sugar, baking soda, hemp seeds and cinnamon. 
2. Add remaining ingredients and stir until just combined. 
3. Pour onto a greased griddle or pan and flip when bubbly. 

Notes

*To make your own buttermilk, simply add 2 Tbsp white vinegar to 1 cup of milk and let sit for 5 minutes.

These are so easy to whip up and reheat really well. I make a batch and then enjoy them for breakfast topped with peanut butter and jelly for several days during the week.

Let me know if you try them!

Want more breakfast ideas? Try these:

• Red Lentil Pancakes
• Butternut Squash Pancakes
• Banana Flax Waffles
• Sweet Potato Waffles

Enjoy!
–Lindsay–

This Gluten-Free Pumpkin Bean Bread will definitely become your go-to snack. It’s packed with fiber and protein and kid-friendly too! The whole family will love it!

Thanks to BUSH’S® Beans for sponsoring this post.

Hi friends!

I am so excited to share this Pumpkin White Bean Bread recipe with you guys today and even more thrilled to announce my latest brand partnership with BUSH’S® Beans! If you’ve been around for any length of time, you know I’m a huge fan of beans. You’ve seen my use them regularly in dinner recipes like these Asian Farro White Bean Bowls and this Sweet Potato Chicken Chili. I also often add them to my Instant Pot Peanut Noodles. They’re also a staple in almost all my soups!

White Bean Baking Recipes

But did you know that one of my absolute favorite ways to use beans is in baking?! That’s right. They are the perfect addition to your muffins, bars and quick breads. And nobody knows beans better than BUSH’S®. Their beans are a naturally gluten-free plant-based protein and they select only the best beans, never compromising on ingredient quality!

Try them in these recipes too:

• Blondie Snickerdoodle Bars
• Sweet Potato White Bean Bars
• White Bean Muffins

 Pumpkin Bread Gluten Free

Baking with beans is an easy way to add some fiber and protein to your favorite snacks. My Sweet Potato White Bean Bars are one of my favorite recent recipes and since we’re in full-on Fall mode over here, I decided what better time to play off of those and give a little upgrade to a classic pumpkin bread recipe?!

This Gluten-Free Pumpkin Bean Bread couldn’t be easier. Here’s what you’ll need:

• BUSH’S® Great Northern Beans – they have a super mild flavor and are perfect for baking
• Pumpkin – make sure you grab 100% pumpkin puree not pumpkin pie filling
• Eggs
• Brown Sugar – you could try subbing white sugar or maple syrup but I haven’t tried it myself yet
• Oil – I use avocado oil for its mild flavor
• Vanilla extract
• Flour- I use a gluten-free all-purpose mix (be sure to choose one with xanthan gum) but you can easily use white or white whole wheat flour instead
• Baking soda
• Baking powder
• Cinnamon – I use just cinnamon for this recipe but you could use pumpkin pie spice or do half cinnamon/half ginger

Since this is made in the food processor, it really couldn’t be easier. Just add the wet ingredients, blend until smooth, add the dry ingredients, blend again, pour into a loaf pan and bake!

Here’s the recipe:

Pumpkin Bean Bread

Gluten-Free Pumpkin Bean Bread

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5 from 7 reviews

This Gluten-Free Pumpkin Bean Bread will definitely become your go-to snack. It’s packed with fiber and protein and kid-friendly too. The whole family will love it!

• Author: Lindsay
• Prep Time: 5 min
• Cook Time: 45 min
• Total Time: 50 minutes
• Yield: 1 loaf

Ingredients

• 1 (15oz) can BUSH’S® Great Northern Beans, drained
• 1 cup pumpkin puree
• 2 eggs
• 1/4 cup oil (I use avocado oil)
• 1/2 cup brown sugar (increase to 2/3 or 3/4 for a sweeter bread)
• 1 tsp vanilla extract
• 1.5 cups gluten-free all-purpose flour blend (you can sub white or white whole wheat flour)
• 2 tsp cinnamon
• 1 tsp baking soda
• 1/2 tsp baking powder

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Instructions

1. In a food processor, combine BUSH’S® beans, pumpkin, eggs, oil, brown sugar and vanilla and puree until smooth.
2. Add flour, cinnamon, baking soda and baking powder and process until combined.
3. Pour into a 9×5 loaf pan lined with parchment paper. If using a gluten-free flour mix, let sit 10 minutes before baking.
4. Bake at 375 for 40-45 minutes.

Notes

You can play around with the flavor profile. Use pumpkin pie spice if you like it or try 1 tsp cinnamon, 1 tsp ginger. For a gingerbread twist, add 2-4 Tbsp molasses and 1 tsp ginger.

Make sure your gluten-free flour blend has xanthan gum in it.

You can sub cannellini beans for great northern beans.

See what I mean? So easy. Just dump, blend and bake!

Let me know if you try this one!

Enjoy!
–Lindsay–

This recipe for Gluten-Free Pumpkin Yogurt Bars makes a quick, healthy breakfast or snack. They’re kid-friendly and you can customize with your favorite mix-ins!.

*Originally published June 2016. Updated Sept 2020*

Hi friends!

I first shared these Gluten-free Pumpkin Yogurt Bars four years ago and they’re still a weekly staple at our house…and not just in the fall! I make them year-round and they’re one of my favorite gluten-free pumpkin recipes, as well as my kids.

I first started making these when my oldest was a young toddler. They’re perfect for young kiddos because they’re moist, not super crumbly and you can make them with no added sugar if you choose! Top them with peanut butter too add some healthy fats to your meal or snack or customize to your liking by adding mix-ins like chocolate chips, Craisins, nuts or seeds.

You only need a few simple ingredients to make these:

• Pumpkin – be sure to get 100% pumpkin puree for canned pumpkin recipes, not pumpkin pie filling.
• Yogurt – I use plain, but you could use vanilla. You can also use milk (try plant-based to make them dairy-free) or even kefir.
• Eggs – I haven’t tried it, but you can probably sub flax eggs if needed
• Peanut butter- you can use your favorite nut or seed butter
• Maple syrup – I originally shared this recipe using a jar of baby food prunes. Since my kids are older now I don’t always have those on hand so I use maple syrup, but prunes are a great way to naturally sweeten this recipe
• Oat flour – Make your own by just grinding some oats in the food processor. I’ve also used white whole wheat flour and that works fine too.

Gluten-Free Pumpkin Yogurt Bars

These Gluten-free Pumpkin Bars can be whipped up in just one bowl and they’re perfect for baking with kids! Since they’re moist, it’s best to store them in the fridge.

Here’s the recipe:

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Gluten-Free Pumpkin Yogurt Bars

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4.5 from 2 reviews

This recipe for Gluten-Free Pumpkin Yogurt Bars makes a quick, healthy breakfast or snack. They’re kid-friendly and easy to customize

• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Yield: 9 bars

Ingredients

• 3/4 cup canned pumpkin puree
• 1/2 cup plain yogurt (or milk- cow or plant-based)
• 2 eggs
• 1/4 cup peanut butter (sub oil to make them nut-free)
• 1/3 cup maple syrup* (I use 1/4 cup)
• 1 tsp cinnamon
• 1 tsp vanilla extract
• 1 tsp baking soda
• 3/4 cup oat flour (if not GF, white whole wheat flour works too)
• Optional mix-ins – chocolate chips, hemp seeds etc

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Instructions

1. In a large bowl, mix the pumpkin, yogurt, eggs, peanut butter (or oil) and maple syrup until well combined.
2. Add remaining ingredients, including any mix-ins you want and stir to combine.
3. Pour into a greased 9×9 pan (i lined mine with parchment paper).
4. Bake at 375 degrees for 25 minutes or until cooked through.

Notes

*You can also use vanilla yogurt

*I make these with only 1/4 cup maple syrup especially if adding dried fruit or chocolate chips. If you want these naturally sweetenend, swap maple syrup for a jar of baby food prunes.

Pretty simple right? These will be a little bit moist inside like most baked pumpkin recipes…and they’re not super sweet. If you want them sweeter, add a little more maple syrup or use vanilla yogurt instead of plain. I store mine in the fridge.

Enjoy!
–Lindsay–