Toasty Marshmallow Sweet Potato Skins

Try these and 3 more creative fall recipes

Fall is finally here! The leaves are changing, and the weather is starting its slow descent into cooler temperatures. Time to break out the sweaters, boots, and seasonal produce. Here are four healthy recipes featuring fall fruits and veggies.


Toasty Marshmallow Sweet Potato Skins

4 Awesome Autumn Recipes: Toasty Marshmallow Sweet Potato Skins
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Why wait for Thanksgiving? Make marshmallow-topped sweet potatoes now! Scoop out some of the starchy insides to make room for the mini marshmallows.

1/10th of recipe (1 skin): 74 calories, 

1. Preheat oven to 425 degrees. Spray a baking sheet with nonstick spray.

2. Pierce five 8-ounce orange sweet potatoes (uniform in shape) with a fork several times. On a microwave-safe plate, microwave for 15 minutes, until potatoes are soft.

3. Once cool enough to handle, slice each potato in half lengthwise. Carefully scoop out the insides, leaving about 1/4 inch. Discard the potato pulp (or reserve for another use).

4. Place hollow shells on the baking sheet. Sprinkle with 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/4 teaspoon salt.

5. Bake until the edges begin to crisp, about 10 minutes.

6. Top with 2 tablespoons brown sugar (not packed) and 1 1/4 cups mini marshmallows.

7. Bake until marshmallows puff up and lightly brown, 3 to 4 minutes.


Apple Crumble in a Mug

4 Awesome Autumn Recipes: Apple Crumble in a Mug
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Apple pie, apple picking, apple cider—autumn is an all-around apple season. If you're craving a hot apple dessert, no need to slave away at the stove, cooking for hours. Make this single-serve apple crumble! Add a scoop of light ice cream or a dollop of natural light whipped topping for a truly indulgent treat.

Entire recipe: 174 calories, 2.5g total fat (0.5g sat fat), 187mg sodium, 37g carbs, 4g fiber, 23g sugars, 2g protein

1. Spray a large microwave-safe mug with nonstick spray. Add 1 1/2 cups peeled and chopped Granny Smith apples (about 2 medium apples), 1 teaspoon brown sugar (not packed), 1/4 teaspoon vanilla extract, 1/8 teaspoon cinnamon, and a dash of nutmeg. Stir to coat.

2. Microwave for 2 minutes.

3. In a small bowl, combine 2 tablespoons old-fashioned oats, 1 1/2 teaspoons whole-wheat flour, 1 teaspoon light whipped butter or light buttery spread, 1 teaspoon brown sugar (not packed), 1/8 teaspoon cinnamon, and a dash of salt. Mash and stir until well mixed and crumbly.

4. Top apple with oats mixture. Microwave until apple has softened and topping is firm, about 30 seconds.

Bonus: Apples are one of the top fruits for weight loss!


Perfect Pumpkin Spice Muffins

4 Awesome Autumn Recipes: Perfect Pumpkin Spice Muffins
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Pumpkin is the star of the season. These pumpkin spice muffins are made with REAL pumpkin, but instead of hacking away at the big orange gourd, just grab a can of the pure stuff. Then let that sweet, spicy aroma waft through your kitchen.

1/12th of recipe (1 muffin): 106 calories, 2g total fat (0.5g sat fat), 233mg sodium, 23g carbs, 3g fiber, 1g sugars, 4g protein

1. Preheat oven to 350 degrees. Spray a 12-cup muffin pan with nonstick spray.

2. In a large bowl, mix 1 1/2 cups whole-wheat flour, 1/2 cup all-purpose flour, 2 teaspoons baking powder, 1 1/2 teaspoons pumpkin pie spice, 1 1/2 teaspoons cinnamon, 1/2 teaspoons baking soda, and 1/4 teaspoon salt.

3. In a medium-large bowl, combine 1 cup canned pure pumpkin, 1/2 cup (about 4 large) egg whites or fat-free liquid egg substitute, 1/3 cup Truvia spoonable no-calorie sweetener (or another natural brand that’s about twice as sweet as sugar), 1/4 cup light whipped butter or light buttery spread, 1/4 cup unsweetened vanilla almond milk, and 2 teaspoons vanilla extract. Whisk until uniform.

4. Transfer contents in the medium-large bowl to the large bowl and stir until just mixed. The batter will be thick.

5. Evenly distribute batter into the muffin pan and smooth out the surfaces.

6. Bake until a toothpick inserted into the center of a muffin comes out clean, 16 to 18 minutes.

Can’t get enough pumpkin? Here are 5 healthy unexpected ways to use canned pumpkin.


Roasted Root Veggie Power Hour

4 Awesome Autumn Recipes: Roasted Root Veggie Power Hour
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Mmmm, butternut squash… It’s not just for soup! Low in starchy carbs and high in deliciousness, it’s a fall favorite for good reason. Cube it and roast it along with other root veggie superstars: carrots, parsnips, and beets.

1/4th of recipe (about 1 cup): 128 calories, 3.5g total fat (0.5g sat fat), 144mg sodium, 23.5g carbs, 6g fiber, 8.5g sugars, 2g protein 

1. Preheat oven to 400 degrees. Spray a baking sheet (or 2) with nonstick spray.

2. Peel and cut 2 cups of butternut squash, and 1 cup worth each of carrots, parsnips, and beets.

3. Place veggies in a large bowl. Drizzle with 1 tablespoon extra-virgin olive oil, and sprinkle with 1/8 teaspoon each salt and black pepper. Gently toss to coat.

4. Evenly distribute mixture on the baking sheet(s). Bake for 15 minutes.

5. Flip veggies. Bake until softened and browned, about 18 to 20 minutes.

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