PUMPKIN RECIPES

It’s Autumn and it’s officially pumpkin season! But pumpkins are not just for carving; you can find a pumpkin recipe for every meal. If you’re like us, you love pumpkin in everything from muffins, to coffee, in soup, and of course pie. Pumpkins are packed with antioxidants and vitamins A, C, and E.

 

 

Pumpkin Latte

Ingredients:

• 1 cup of any milk of your choice (we used almond)
• 3 tbsp. pumpkin puree

  

• 2 tsp. maple syrup or 3 drops of liquid stevia
• 1 tsp. pumpkin pie spice
• ½ cup strong brewed coffee (or 2 shots of espresso)
• ½ tsp. of coconut oil (optional but a great way to sneak in some healthy fat)
• Sprinkle of cinnamon (optional)

Directions:

Combine milk, pumpkin puree, maple syrup or stevia, and pumpkin pie spice in a small saucepan over medium heat. Constantly stir the mixture so it becomes frothy. Once the mixture begins to simmer, turn off the heat. Transfer the milk mixture to a blender and add the coffee. Be very careful here! Blend the mixture for 10-20 seconds until you see the mixture froth. If you don’t have a blender, you can just add the milk mixture to coffee in a large mug. Stir the coffee and pumpkin mixture well. Top your pumpkin spice latte with a little bit of cinnamon and then enjoy!

Pumpkin Pancakes

Pumpkin Pancakes can keep you full for hours. The recipe is easy to prepare, all you need is a blender. This recipe makes two servings, however keep in mind they’re really thick and so filling.

Ingredients:

• 1 cup of oats

  

• 2 eggs
• 1/2 cup of plain greek yogurt
• 1/4 cup of pumpkin puree
• 1 tsp. pumpkin pie spice
• 1 tbsp. maple syrup
• Cooking oil or spray

Directions:

Pour all the ingredients in a blender and blend on high until you get a pancake light batter. Use cooking spray or oil (you can use coconut oil or vegetable oil) in your frying pan; heat over medium heat. Once the oil is melted, pour the batter into the pan using 1/4 cup for each pancake. Good rule of thumb: Flip pancakes after bubbles rise to surface and bottoms brown. Cook until both sides are lightly brown and then serve hot. You can top your pancakes with maple syrup or top with almond butter! By the way, these pancakes freeze well.