I have an obsession with all things pumpkin goin’ on. I’m the kind of gal who would happily forgo the turkey on Thanksgiving, but starts dreaming of the pumpkin pie in early October. It isn’t even officially fall yet, and I’ve already had 3 pumpkin-spiced lattes from Starbucks. In order to go a little easier on my wallet, I started to create some pumpkin yumminess in my own kitchen. So far, I’ve got two big winners. Not only is pumpkin and the spices that go with it so incredibly delicious, it is super nutritious as well. It’s a shame to be limited to pie once a year when the pumpkin is loaded with beta-carotene (which is converted to vitamin A in our body and helps reduce the risk of cancer) and potassium. Pumpkins also have a decent amount of vitamin C, vitamin E, iron, and calcium.
My first experiment was with putting pumpkin puree in Meghan’s smoothie. The next day I skipped my usual oatmeal breakfast and made extra so I could have some, too. It was delicious. Like pumpkin pie in a glass.
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Pumpkin Pie Smoothie
- Total Time: 5 minutes
- Yield: 1 smoothie 1x
Description
A delicious and easy to make smoothie
Ingredients
- 1/3 cup plain pumpkin puree (not the pumpkin pie mix stuff)
- 1/3 cup plain yogurt
- 1/3 cup milk
- 1 medium banana
- 1/2 teaspoon cinnamon
- 1/2 teaspoon all spice
- 1 teaspoon agave nectar (optional)
- 1 tablespoon ground flax meal (optional)
- a few ice cubes
Instructions
- Put all ingredients in blender and blend until smooth.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Drinks
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 269
- Sugar: 20g
- Sodium: 92mg
- Fat: 6g
- Carbohydrates: 52g
- Protein: 7g
Here is Meghan enjoying her pumpkin pie smoothie. Yes, she is wearing a big pink bow and a few of my bangle bracelets with her pajamas at breakfast. Don’t judge me. 🙂
The next recipe was inspired by a recipe for pumpkin pancakes in Tim’s Men’s Health magazine. That recipe called for a pancake mix and I wanted to make mine homemade. You know I needed to healthify it a bit. These were great and it was fun to have pancakes for dinner. When I was a kid, I would have loved to have breakfast for dinner every night. It seems Meghan is going to be the same way because the girl seriously ate like a lion this night and she usually eats more like a bird. A tiny bird.
Whole Wheat Pumpkin Pancakes
- Total Time: 25 minutes
- Yield: 15 pancakes 1x
Description
Pancakes made with pumpkin, perfect for fall!
Ingredients
- 2 eggs
- 1 1/2 cups almond milk + 1 1/2 tablespoons lemon juice (this was my attempt to make buttermilk-ish pancakes without buttermilk. You can substitute buttermilk, or any milk + the lemon juice)
- 1/4 cup yogurt
- 3/4 cup pumpkin puree
- 2 tablespoons agave nectar (if you don’t have agave you could try honey or brown sugar)
- 1 teaspoon pure vanilla extract
- 1 1/2 cup whole wheat pastry flour
- 1/2 cup wheat germ
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon all spice
- 1/2 teaspoon nutmeg
- pure maple syrup
Instructions
- Measure your milk to almost 1 1/2 cups, but not quite. Add the lemon juice and let it sit for about five minutes.
- In a medium bowl, mix together the flour, wheat germ, salt, baking soda, and spices.
- In a separate bowl, lightly beat the eggs. Add the milk, yogurt, pumpkin puree, agave nectar, and vanilla and stir until thoroughly mixed. Pour the wet ingredient onto the dry and mix until there are no dry spots.
- Allow the batter to sit while the griddle or your pan preheats. Add a little butter and start cooking the ‘cakes! I used about 1/4 cup amount per pancake and allowed them to spread out a little thinly. Make sure you don’t try to flip them too early. Look for bubbles in the center and the edges should be starting to brown.
- Drizzle your pancakes with pure maple syrup.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 119
- Sugar: 5.25g
- Sodium: 289mg
- Fat: 3.7g
- Carbohydrates: 17.9g
- Protein: 5.25g
This recipe makes about 15 pancakes. I ate 4. Meghan had 2. You do the math for how many Tim ate. I thought we might have a few leftover, but nope. All gone. 🙂
I’m sure I’ll be making more pumpkin creations in my kitchen before the end of fall, so be looking for those. Don’t you just love fall? I am so excited to start cooking with apples, more squash, root vegetables, and all those classic fall flavors.
Do you use a magic bullet to mix your smoothies? I am trying to decide on what to get because for Christmas, I want to ask for something that makes it easier to make smoothies. I have been looking at the magic bullet, but would love any suggestions!
I used to use the Magic Bullet, and I loved it. Worked great and it was so easy to clean. We used it so much that eventually it died. We upgraded to a Vitamix, which we also love, but is much more expensive. I use the Vitamix everyday, though, and it’s a fantastic machine if it’s in your budget.
Delicious!!!!! This pumpkin pie smoothie just hit the spot on a very hectic morning!!!!!!
Our whole family had pumpkin smoothies this morning, too. 🙂
My little 1o month old LOVED the pumkin pie smoothie! Thank u! I sacrificed my last can of pure pumpkin for it, haha. It is hard to find in the summer…. Can’t wait to try more of your recipes!
So glad to hear that! We haven’t had a pumpkin pie smoothie in a while now, but it is definitely one of Meghan’s favorites!
Love love love pumpkin! I haven’t been able to find any yet this season and I’m having serious cravings. Both those recipes look delicious.
And your little girl is adorable!