Sweet Cinnamon Baked Pumpkin

Who says pumpkin season has to derail your fitness goals? This delightful recipe lets you dive right into the autumn spirit with a wholesome, baked mini pumpkin that’s all warm and cozy—and guilt-free! With a sprinkle of cinnamon, a hint of coconut sweetness, and a dash of sea salt, you’ve got all the pumpkin flavor you crave without the sugar crash. Ready to have some fun? Let’s do this!

What You’ll Need:

(Serves 1 lucky pumpkin lover)

• 1 mini baking pumpkin
• ½ teaspoon coconut oil, melted
• 1 teaspoon coconut sugar
• A sprinkle of ground cinnamon
• A dash of sea salt

Instructions:

1. Preheat the Oven Magic: Heat up your oven to 350°F and prep a small casserole pan with about ¼ inch of water. This creates a steamy little sauna for your pumpkin to bake in!
2. Get Pumpkin Ready: Carefully slice the top off your mini pumpkin (think of it as the pumpkin’s little hat). Scoop out the seeds and stringy insides—keep those seeds to roast later for a bonus snack!
3. Flavor Party Inside: Pour the melted coconut oil into the hollowed-out pumpkin. Add a sprinkle of coconut sugar, a dash of cinnamon, and a touch of sea salt for a little savory balance. Pop the pumpkin’s hat back on and set it in your water-filled pan.
4. Bake and Smell the Magic: Bake for 30-40 minutes, or until your pumpkin is fork-tender and filling your kitchen with sweet cinnamon goodness.
5. Dig In! Grab a spoon and dive into this delicious, warm, cinnamon-spiced treat. No need to share…unless you’re feeling generous!

Nutrition Highlights:

One serving has only 119 calories, with 3g of fat, 7g of fiber, and a pinch of sweetness to keep your taste buds happy and your fitness goals intact.