I love pumpkin this time of year. It seems to be a favorite seasonal type food, but did you know we should be eating pumpkin all year around? It is very high in beta carotene as well as many other vitamins and nutrients. I have been working on finding some good ways to eat more pumpkin. Here are 2 recipes that are tried and true. Plus, they are easy! My kids gobble these muffins up...for breakfast, for snacks, etc. They are low in fat, but it does have sugar. So, consider it a treat with some healthy benefits!

Pumpkin Muffins

1 (18.25 ounce) package yellow cake mix
1 (15 ounce) can pumpkin (I like Libby's)
About 1/3 cup or a little more of water to help it mix...I just kinda estimate.
1 teaspoon ground cinnamon (or more for extra spice!)
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup of chopped walnuts

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper liners.
2. In a large bowl, mix together the cake mix, pumpkin, water, cinnamon, nutmeg and cloves until smooth. Add the walnuts. Spoon equal amounts of batter into the prepared muffin cups.
3. Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted in the center of one comes out clean.

Mushroom Pumpkin Soup

1/2 pound of mushrooms
1/2 cup chopped onion
2 TBSP oil or butter
2 TBSP flour
1 TBSP curry powder
3 cups vegetable broth
1 can pumpkin
1 TBSP honey
dash of nutmeg
salt to taste
1 cup of evaporated milk
optional sour cream or plain yogurt topping

Saute mushrooms and onion in oil. Add flour and curry and stir, gradually adding broth. Add all but the milk and cook, stirring for 10-15 minutes. Add milk and heat through without boiling.

Go here to read why pumpkins are so so good for you!