And you know what that means…
If you’ve stepped foot into a Starbucks, grocery store or seasonally-inspired restaurant since September rolled around, you likely are no stranger to this.
However, pumpkin-powered foods and drinks are, more often than not, deemed a treat — loaded with added sugar, heavy on the carbs and labeled as a cheat.
But this doesn’t have to be the case.
You can enjoy pumpkin this season in ways that actually align with your health and fitness goals… and that taste like the real deal.
Here are two fall-inspired recipes that will let you do just that.
Zero Guilt Pumpkin Pie Protein Smoothie
- ½ cup canned pumpkin puree
- 1 medium frozen banana
- 1 cup vanilla greek yogurt (or a dairy-free alternative)
- ¼ teaspoon pumpkin pie spice
- 1 scoop vanilla protein powder
- ¼ cup milk of choice
- Place all ingredients into a blender and blend until smooth.
- Pour into a glass and enjoy.
Low Carb Pumpkin Protein Muffins
- ¾ cup almond flour
- 2 scoops vanilla protein powder
- ½ tbsp pumpkin pie spice
- ½ tsp baking powder
- 3 large eggs
- 1 cup canned pumpkin puree
- ½ tbsp vanilla extract (optional)
- Preheat the oven to 350F and spray 8 slots in a muffin tin with nonstick cooking spray. You can also use paper or silicone muffin molds if preferred.
- In a large bowl, mix the dry ingredients together.
- Gradually stir in the eggs, canned pumpkin, and vanilla extract. Mix until the batter is smooth and consistent.
- Spoon the batter into the muffin tin or molds until each mold is about ¾ full.
- Bake for 23-26 minutes or until the muffins are cooked through. The tops should be golden brown.
- Transfer the muffins to a wire rack to cool.