For fall, I’m swapping out my regular breakfast smoothies for pumpkin pie! This is a decadent-tasting but completely guilt-free recipe that will let you eat dessert for breakfast and provide a healthy dose of fiber at the same time. Also a perfect trick to have up your sleeve to use up any leftover pumpkin puree and satisfy that pumpkin spice craving whilst keeping the calorie intake under control 😛
This makes a great base for mixing and matching with your favorite smoothie bowl toppings. In these photos, I stayed with the pumpkin theme – maple yoghurt, pumpkin seeds, with some pumpkin spice Special K and the last of this week’s Pumpkin Loaf just for fun.
Ingredients (serves 2)
- 2/3 cup organic pumpkin puree
- 1 small banana
- 1 1/3 cup gluten-free rolled oats
- 1 1/2 cup almond milk or skim milk (coconut milk has too strong a flavor)
- 1/4 tsp pumpkin pie spice
- 1/4 tsp ground cinnamon
- 1/2 tsp vanilla extract
- 2 tbs maple syrup
- your choice of toppings to serve (e.g. yoghurt, chopped pecans, pumpkin seeds, granola)
- Place all smoothie ingredients into a blender and process until smooth.
- Divide the mixture between two glasses/jars and refrigerate overnight.
- Pull out the glasses/jars in the morning and add your toppings to serve.
If you ask me, nothing signals the arrival of autumn more so than the aroma of cloves and nutmeg in the kitchen. Yep, I am one of those annoying people who starts hunting down all things pumpkin-spice related as soon as it ticks over to September, an enthusiastic member of the contingent beloved by Starbucks and cereal companies alike.
For fellow PSL-fans, this is a must-have recipe for your fall repertoire. I discovered the original recipe whilst browsing the web for pumpkin inspiration, when the description of a Starbucks-like pumpkin loaf caught my attention. And it is bang-on. Fluffy, caramel sweet, with just the right amount of spice and as easy to throw together as a melt-and-mix cake can get, you can save yourself a trip to Starbucks. If you like banana bread, this is one for you as well.
To jazz up this loaf, I added some pecans for texture and a maple cream cheese spread. Guarantee you will want to add this to your regular baking rotation.
- 1 1/2 cups all purpose flour
- 1/2 tsp pumpkin spice
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 cup pecans, roughly chopped
- 3 egg whites
- 2/3 cup raw sugar
- 2/3 cup brown sugar
- 1 cup organic pumpkin puree
- 1/4 cup milk
Maple cream cheese spread:
- 2/3 cup cream cheese (full fat)
- 1/3 greek yoghurt (full fat)
- 3 tbs maple syrup
- Preheat the oven to 350degF and lightly grease a 8×4 inch loaf pan.
- In a small bowl, mix together the flour, spices, salt, baking powder and soda. In a separate, large mixing bowl, whisk together the egg whites, sugar, milk and pumpkin puree. With a spatula, gently fold the flour mixture into the pumpkin mix in batches, until just combined and smooth.
- Pour 2/3 of the batter into the prepared loaf pan. To the remaining 1/3, add the chopped pecans, mixing thoroughly, before adding to the loaf pan as well. Bake for ~1hr, or until a skewer inserted into the center comes out clean.
- For the maple spread, whisk together all the ingredients until well combined and creamy. Refrigerate until needed.
- Once cooked, remove the loaf from the oven and allow to sit for 5 mins before turning out onto a wire rack to cool completely. Slice and serve with the maple spread.
(Credit: The First Year, thefirstyearblog.com, for the original recipe)