Cinnamon Baked Mini Pumpkin
Pumpkin is the most popular flavor of the season, but you should be careful with it.
Most pumpkin-flavored seasonal products are LOADED with added sugars that will ruin your fitness results. Be careful when indulging in pumpkin-flavored sweets in order to keep your sugar intake low enough to allow for fat loss.
This recipe for simple, cinnamon baked pumpkin gives you the opportunity to indulge in the sweet, seasonal flavor that you crave, while staying on track with your fitness and fat loss journey.
Courtesy of RealHealthyRecipes.com
What you need
1 mini baking pumpkin
½ teaspoon coconut oil, melted
1 teaspoon coconut sugar
sprinkle of ground cinnamon
sprinkle of sea salt
- Preheat the oven to 350 degrees F. Fill a small casserole pan with ¼ inch of water.
- Carefully cut the top off the pumpkin, so that you can set the top back on for baking. Scrape out the seeds and pulp. (Save those pumpkin seeds to roast!)
- Pour the melted coconut oil into the pumpkin. Sprinkle with the coconut sugar, cinnamon and sea salt. Place the top back on the pumpkin and put into the casserole pan of water.
- Bake for 30-40 minutes, until really tender. Enjoy!
One serving equals 119 calories, 3g fat, 246mg sodium, 24g carbohydrate, 7g fiber, 12g sugar, and 3g protein
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