Pumpkin Spice Frapp




  • 1 and 1/2 cups cold coffee
  • 1 and 1/4 cups unsweetened vanilla almond milk (or any milk)
  • 1/4 cup pumpkin puree
  • 3 tablespoons pure maple syrup (or equal amount of honey, agave, or 4 packets stevia or other sweetener)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • light whipped cream, optional

Combine almond milk, pumpkin, spices and syrup together and pour into ice cube tray and leave in fridge until frozen. Brew coffee and place in the fridge until cold. Once cold and frozen, blend cubes and coffee together. Add optional whipped cream & serve immediately!

Recipe found on Sally’s Baking Addiction

Screen shot 2013-10-02 at 8.11.32 AM

pumpkin spice

Cinnamon Buns



  • 1/4 c. canned pumpkin (pure pumpkin – not pie filling)
  • 1 and 1/2 scoops Gaspari Nutrition’s MyoFusion Pro – Cinnamon Roll
  • 2 tbsp coconut flour
  • 1/3 c. egg whites
  • 1/2 tsp baking powder


  • 1/4 c. sugar free maple syrup
  • 2 tsp. almond butter, smooth
  • Dash of cinnamon

pumpkin cinnamon buns

Preheat oven to 375 degrees. In a bowl, mix all ingredients for the roll batter. Spoon into a cupcake pan that has been sprayed with non-sticking cooking spray. You should end up with four rolls. Place in oven and bake for about 10 minutes. Then, using a fork or knife, loosen the rolls from the pan and flip them over. Continue cooking the rolls for about 2-5 minutes. The rolls are cooked when you can insert a toothpick into the center of the rolls and it comes out clean (no batter on the toothpick). Be careful not to overcook. Remove from oven, and allow the rolls to cool slightly. Microwave the glaze ingredients for about 15-20 seconds. Remove from microwave and stir well. Dip both sides of the rolls in the glaze mixture, set on a rack or plate to cool and sprinkle with cinnamon.

Recipe found on Love With Recipe

Pumpkin muffins



  • 2 1/2 c oats (regular or quick is fine)
  • 1 c plain nonfat greek yogurt
  • 1/2 c honey
  • 1 1/2 t baking powder
  • 1/2 t baking soda
  • 1 t pumpkin pie spice
  • 1 c canned pumpkin
  • 1/2 c chopped walnuts (optional)
  1. Preheat oven to 400 degrees and spray tin with non-stick cooking spray.  My most favorite is called Baker’s Joy (it has flour added in). You could also use a silicone muffin pan.  (I don’t recommend using paper liners for these.
  2. Place all of the liquid ingredients in the blender (including pumpkin), and then blend adding oats in 1/2 c at a time until smooth.  You may need to stop the blender a few times to stir.  Stir in chopped walnuts after blending is complete.
  3. Divide batter among 12 muffin cups and bake for 20 min. or until toothpick comes out clean.

Recipe found on Spokane Dinner Club


  • 1 ½ cup Gluten Free Rolled Oats
 (Bob’s Red Mill)
  • 1 Cup of Pumpkin Puree
 (Farmer’s Market)
  • 1 Cup Organic Coconut Milk + 1 ½ cup FILTERED water
  • 1 tablespoon Organic Vanilla
 (Simply Organic)
  • 1 tsp Cinnamon
  • 1 tsp Nutmeg
  • 1/8 tsp Sea Salt
  • 1/4 cup Maple Syrup

Mix all ingredients, except for oats into a saucepan. Bring to a boil. Add oats and let simmer uncovered for about 10-13 minutes, stirring occasionally.

MAKES 3 servings.

The finished product will be deliciously creamy!! ENJOY!

Feel free to top it with your favourite dairy free milk, extra cinnamon, or some more maple syrup or coconut sugar for an extra sweet fix!

Recipe found on Erinn Weatherbie

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pumpkin soup


Yield: 4 servings

  • 1 cup organic vegetable broth
  • 1 1/2 ripe avocado
  • 2 cups simmered kabocha pumpkin
  • 1/2 cup sliced, sautéed leeks
  • 2 cloves roasted garlic
  • 1/2 teaspoon paprika
  • 1/4 teaspoon chile powder (optional, for extra kick!)
  • 1/2 teaspoon freshly ground nutmeg
  • sea salt
  • 3 tablespoon organic toasted pumpkin seeds

Place all ingredients into a blender and process starting with low speed, gradually increasing to high speed. Blend well until reaching a creamy consistency. Garnish with organic toasted pumpkin seeds.

Recipe found on EatClean-BHappy

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