Hello OCTOBER!! It’s official, I can finally go bonkers for Pumpkin! Ya, I know. Many are already there, but remember, I have my no pumpkin till October rule. Just my preference. Plus it’s given me time to test out these pumpkin recipes. You see, I have a husband who isn’t found of pumpkin Entrepreneurship Development. GASP! He must be from another planet, haha. Actually, he’s just from another country. But still, pumpkin is not his favorite.
That being said, I was DETERMINED to make several pumpkin recipes that he (and everyone else) would like. No fear of failure here. If he didn’t like it, I would test it out on others or it just meant the pumpkin recipe was all mine you beauty.
Side note: 2 pumpkin recipes I made over and created something even better. But you will see those recipes later on.
Anyway, about this PUMPKIN stuffed recipe. Yes, I said stuffed, and two ways. Pumpkin stuffed savory and pumpkins stuffed sweet and vegan friendly you beauty. I aim to please all, remember?
But before I get to the pumpkin stuffed filling. Let me explain why you need two ways to make these, ok?Because you (we) always need more portable snacks. Or portable training food. Similar to these!
That being said….
I give you PUMPKIN STUFFED DOUGH BALLS made with grain free flour. One stuffed with pumpkin, savory seasonings, and jack cheese. Get it? Pumpkin and Jack (o-latern). Haha! The other one stuffed with Pumpkin, honey, cinnamon, and nut butter (vegan friendly).
Both doughy and delicious. Both can be tailored to your liking or nutritional needs (post workout recovery, pre workout, snack, breakfast, etc.).
And wanna know the best part? You can make this in about 30 minutes with using a quick dough recipe. No eggs or special yeast needed. Just warm milk or coconut milk and a little coconut sugar. Mix, roll, flattened dough, stuff with filling, then seal up and bake.
Okay, you ready for a double dose of pumpkin? Here’s the recipe. Tweaked twice, eaten multiple times.