Recipe: Warm Maple-Pumpkin Smoothie

This warm smoothie has all the flavors of fall and the holidays. You can enjoy it year-round though.

Makes 1 smoothie.

Ingredients:

• ½ cup pumpkin puree

• 2 dates, chopped

• 1 tsp cinnamon

• 1 tbsp maple syrup

• ½ tsp vanilla or vanilla bean powder

• 1 cup light coconut milk

• (optional: whipped coconut cream topping)

Directions:

1. In a high-speed blender, combine the pumpkin puree, dates, cinnamon, maple syrup and vanilla until well blended. You might have to scrape down the sides of the blender.

2. In a small saucepan, heat up the coconut milk. When it’s hot, transfer to the blender, cover, and blend with the pumpkin mixture until it’s smooth and creamy.

3. Pour into a big mug, top with coconut cream and a sprinkling of cinnamon and enjoy!

Recipe by: Saara Haapanen

Photo Credit: Canva by New Africa studio 

Recipe: Pumpkin Breakfast Cookies

Not too sweet but definitely delicious, this muffin-y breakfast cookies hit the spot!

Makes 10-12 large cookies

Ingredients:

• 1 cup gluten-free rolled oats (or oat flour)

• ⅓ cup canned pumpkin (not the pumpkin pie mix in a can)

• ½ cup your favorite nut butter

• ⅓ cup honey

• 1 tsp vanilla

• 1 tsp pumpkin pie spice

• ¼ tsp baking soda

• ½ cup dried cranberries (or other dried fruit)

• ½ cup pecans (or your choice of nuts/seeds)

Directions:

1. Pre-heat oven to 350 degrees and line a baking sheet with parchment paper.

2. In a blender or food processor, grind the rolled oats until they become like flour. Set aside.

3. In a mixing bowl, add the pumpkin, nut butter, honey and vanilla and blend until combined. Add the oat flour, pumpkin pie spice and baking soda and mix well. Stir in cranberries and pecans.

4. Place cookie-sized scoops of batter on the baking sheet and bake for 12-15 minutes. After removing from the oven, let cool a couple minutes on the baking sheet before putting on a cooling rack.

Recipe by: Saara Haapanen

Photo Credit: Canva by Demansia from Getty Images

Recipe: Homemade Pumpkin Pie Energy Bars

These are reminiscent of Lara bars, but you’ll want to store them in the refrigerator.

Ingredients:

• ½ cup each raw cashews and pumpkin seeds

• 1 cup pitted dates

• ¼ cup pumpkin puree

• ¼ cup shredded coconut

• ½ cup dried apricots

• 1-2 tbsp pumpkin pie spice

Directions:

1. Toss all ingredients in a high-speed blender or food processor and mix until combined. You might have to adjust the amount of dried fruit depending on how “wet” the pumpkin is.

2. Scrape the blended “batter” into a bowl and set aside while you line a baking sheet with parchment paper. Using a tablespoon or ice cream scoop, scoop out the batter, form into a bar shape and place on the cookie sheet.

3. Place the bars in the refrigerator for 1 hour to allow to firm up before eating. Store in an airtight container in the refrigerator.

Recipe by: Saara Haapanen

Photo Credit: Canva by towfiqu barbhuiya 

Recipe: Pumpkin Pie Breakfast Custard

Custard for breakfast? Yes, please!

Makes 6 servings

Ingredients:

• Coconut oil

• (1) 13.5-oz can of coconut milk (full-fat)

• 2 bananas, overripe

• 3 tbsp of nut butter

• 4 eggs

• Pumpkin pie spice to taste

• 1 tsp vanilla

• ¼ to ½ tsp salt

• 1 15-oz can of pumpkin puree (*not* pumpkin pie filling)

• ½ cup chopped pecans or walnuts

Directions:

• Heat the oven to 350 degrees. While it’s heating, grease a 13x9 baking dish with coconut oil. Place all the other ingredients up to but not including the nuts in a mixing bowl and blend until they are combined. Pour the mixture in the greased baking dish, and sprinkle nuts over the top of it.

• Bake the custard for 30 minutes. Let cool and then place in the refrigerator for a beautiful custard texture.

Recipe by: Saara Haapanen

Photo Credit: Canva by Mariha-Kitchen from Getty Images

Recipe: Chocolate Chip Pumpkin Mug Cake

Compliments of Running with Spoons Blog

Ingredients:

• 2 Tbsp coconut flour

• ¼ tsp baking powder

• ¼ tsp ground cinnamon

• ⅛ tsp ground ginger

• ⅛ tsp ground nutmeg

• 1 Tbsp sweetener (raw honey, maple sugar)

• ¼ cup unsweetened almond milk

• 1 egg white

• 2-3 Tbsp pumpkin purée

• 1 Tbsp chocolate chips

Directions:

1. Add coconut flour, baking powder, and spices to a microwave-safe mug or bowl. Stir until well-combined.

2. Add in sweetener of choice and milk, stirring until no clumps remain before adding in your egg white. Use a fork or whisk to beat the egg into the batter.

3. Add pumpkin, mixing well to make sure that everything is fully incorporated. 

4. Fold in chocolate chips, reserving a few to sprinkle on the top.

5. Microwave on high for 2 ½ - 3 minutes, depending on microwave strength and thickness of mug. 

6. Remove from the microwave, grab a spoon, and enjoy!

Photo Credit: Canva by vm2002