Classic fall snacks made healthy
Fall brings with it all kinds of classic treats. Whether it’s the candy received at Halloween or perhaps a caramel or candied apple from a fall festival, these flavors bring about nostalgia. Many incorporate what’s available and fresh in the season—apples, apple cider, cranberries and pumpkin. The following recipes take the classics and make them healthier. Choose your favorite and share with those you love.
Back in the days when people gave out homemade treats at Halloween instead of packaged candy, popcorn balls were the best score. These combine protein and fiber, salty and sweet.
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Ingredients
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Preparation
- Prepare your popcorn, either in an air popper or the microwave.
- While popcorn is popping, heat the honey with the nut butter in a small saucepan over medium heat. Allow the mixture to simmer for a few minutes before removing from heat.
- Pour popcorn into a large bowl, then drizzle the almond/honey mixture over the popcorn. Use a large spoon to mix and coat everything thoroughly.
- Add the cranberries and stir to combine.
- Allow the mixture to sit at room temperature for about 30 minutes before forming into balls. Make them as big or as small as you’d like. Be sure to pack them firmly to keep it all together.
- Popcorn balls will keep at room temperature for 3-4 days.
Nutrition
(per serving)- 88 Calories
- 3g Total Fat
- 0g Saturated Fat
- 7mg Sodium
- 0mg Cholesterol
- 15g Total Carbs
- 1g Fiber
- 11g Sugars
- 2g Protein
- 59mg Potassium
PSL season is a celebration for those who love these flavors. This version is much lower in sugar than the commercially prepared ones. Why not extend the season year-round?
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Ingredients
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Preparation
- Place almond milk, pumpkin and agave syrup in a small saucepan over medium heat. Whisk to combine ingredients.
- Continue to heat until steamy, about 5-6 minutes, whisking vigorously for the last minute until frothy.
- While warming, prepare coffee in a large mug.
- Add the mixture to the coffee. Stir to combine. Sprinkle with pumpkin pie spice.
Nutrition
(per serving)- 80 Calories
- 0g Total Fat
- 0g Saturated Fat
- 47mg Sodium
- 0mg Cholesterol
- 16g Total Carbs
- 5g Fiber
- 5g Sugars
- 3g Protein
- 313mg Potassium
These muffins combine the beloved flavors of the Thanksgiving holiday in one go.
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Ingredients
Preparation
- Preheat oven to 350°F.
- In a large bowl, mix the dry ingredients (flour, brown sugar, flax, pumpkin pie spice, salt and baking soda).
- In a separate bowl, combine the wet ingredients (pureed sweet potato, eggs, almond milk, Greek yogurt and applesauce).
- Add the wet mixture into the dry mixture, stirring gently until mostly incorporated. Fold in dried cranberries and shredded coconut.
- Spoon or scoop equal amounts of mixture into a cooking-oil-sprayed or nonstick muffin tin. Sprinkle some extra unsweetened coconut on top of the muffins, if desired.
- Bake for 25 minutes (until a toothpick inserted in the center comes out mostly clean).
Nutrition
(per serving)- 176 Calories
- 3g Total Fat
- 1g Saturated Fat
- 172mg Sodium
- 31mg Cholesterol
- 34g Total Carbs
- 3g Fiber
- 16g Sugars
- 6g Protein
- 168mg Potassium
Sources
- Inspired by Love In My Oven. Cranberry almond popcorn balls. Accessed August 11, 2026.
- Adapted from EatingWell. Cinnamon apple chips with almond yogurt dip. Accessed August 11, 2026.
- Eating Bird Food. 4-ingredient date caramel. Accessed August 11, 2026.
- Teladoc Health. Healthier pumpkin spice latte video. Teladoc Health. Accessed August 11, 2026.
- Fannetastic Food. Sweet potato cranberry coconut muffins. Accessed August 11, 2026.
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