Halloween and the end of Fall is almost here and what better way to celebrate than making some awesome pumpkin recipes!
Having a hard time figuring out what to do with that pumpkin purée? I got you! Here are my top pumpkin recipes to make this season. What are your favourite ways to use pumpkins? Comment below!
Iced Chai Latte with Pumpkin Cold Foam
Iced Chai Latte with Pumpkin Cold Foam
Trust me, homemade is better!
Ingredients
- 1 cup brewed chai
- 1 tbsp maple syrup
- ½ cup almond milk
- 1 tbsp pumpkin purée
- ½ cup Pumpkin creamer (Nutpods)
- 2 tsp maple syrup
Instructions
- Make your chai. Add the maple syrup, milk and mix. Set aside.
- In a frother or mug, add the pumpkin purée, maple syrup and pumpkin creamer. Froth on cold setting or with a handheld frother.
- Grab a mason jar filled with ice. Add the chai blend. Top off with pumpkin cold foam and enjoy!
Notes
Fall Cinnamon Buns with Pumpkin Cream Cheese Frosting
Fall Cinnamon Rolls with Pumpkin Cream Cheese Frosting
The perfect cinnamon rolls for the end of the season!
Ingredients
- ½ cup brown sugar
- 1 tsp salt
- 1 packet instant yeast (2¼ tsp)
- 1 cup warm milk
- ½ cup melted butter
- 2 eggs
- 4 cups flour
- cinnamon, nutmeg, pumpkin spice, some melted butter for the inside.
Pumpkin Cream Cheese Frosting
- 1 pack cream cheese
- ½ tsp nutmeg
- 1 tsp cinnamon
- ¼ cup butter
- 2 cups powdered sugar
- 1 tbsp maple syrup
- ½ cup pumpkin purée
Instructions
Cinnamon Rolls
- Add brown sugar and salt to a mixer and mix on low speed. Add milk and butter and mix. Add 2 eggs, yeast and 1 cup of flour. Mix on medium 1 minute.
- Add the rest of your flour. Cover and let it rise in a warm place for 2 hours.
- Once risen, punch it down and put it onto a floured surface. Roll out the dough 1/4 inch thick. Brush some melted butter onto the dough. Sprinkle a generous amount of cinnamon, nutmeg and pumpkin spice.
- Roll out your dough, cut it and place it onto a baking dish or cast iron pan. Let it rest in the fridge overnight.
- The next day, bake the cinnamon rolls at 350F for 25-30mins until golden on top.
Pumpkin Frosting
- Mix the cream cheese in a mixer on medium. Add the nutmeg, cinnamon, butter, maple syrup and continue to mix.
- Add the powdered sugar a bit at a time then add your pumpkin and mix until well incorporated.
- Add the frosting to the cinnamon rolls and serve!
Notes
Chocolate Pumpkin Protein Smoothie
Chocolate Pumpkin Protein Smoothie
The best fall protein shake!
Equipment
- Blender
Ingredients
- 1 frozen banana
- 1 pitted date
- 1 tsp cocoa powder
- ¼-½ cup pumpkin puree
- 1 scoop collagen protein
- 1 cup almond milk
Instructions
- Mix all ingredients into a blender and serve! You can also add hemp seeds to the top!
Notes
Pumpkin Butternut Squash Soup
Creamy Pumpkin, Butternut Squash Soup
Pumpkin, Butternut Squash goodness!
Equipment
- Instant Pot/ Pressure Cooker
Ingredients
- ½ butternut squash, cut into chucks
- 1 honey squash, cut into chunks
- 2 small potatoes, peeled and chopped
- 1 apple, peeled and sliced
- 1 onion, sliced
- ½ tbsp maple syrup
- 2 cups stock (veggie or chicken)
- salt and pepper to taste
- 1 tbsp paprika
- 1 tsp cinnamon
- dash of nutmeg
- 1 cup pumpkin purée
Instructions
- Peel and chop all the potatoes, butternut, honey squash. Add into the instant pot along with the apple and onion.
- Add the maple syrup, spices and 1 1/2 cups of the stock. Stir to combine.
- Set it on high pressure for 25 mins.
- Release the steam, remove the lid and stir in the pumpkin purée.
- Use an immersion blender to blend the soup or you can use a regular blender (I find it comes out smoother this way.)
- **If the soup is too thick add a bit more stock as you blend it.Serve with some bread and EATTTT!
Notes
Pumpkin Granola Oatmeal
Pumpkin Granola Oatmeal
Pumpkin breakfast supreme!
Ingredients
- ½ cup cooked oatmeal
- 1 tbsp pumpkin purée
- 2 tbsp yogurt
- 2 tbsp granola
- 1 tbsp hemp seeds
- Sprinkle cinnamon
- 1 tsp honey
Instructions
- Add everything to a bowl, mix and eat!
Notes
