Tag Archives: pumpkin

Simple Pumpkin Chia Pudding Recipe

Pumpkin Chia Pudding

Chia pudding is one of my favorite breakfast recipes. It’s easy to put together and can be made a day or two ahead. Top with some fruit and you’ve got a satisfying grab-and-go breakfast.

If you’re not familiar with chia pudding, here’s a quick primer. Chia pudding is made by whisking chia seeds into a flavorful liquid. Given time and periodic whisking, the chia seeds soak up the liquid and form a gel. The result is a thick pudding with a chewy texture from the chia seeds. I find chia pudding to be more satiating than traditional pudding because of the texture the chia seeds provide. Plus, chia seed pudding is best when loaded with fresh toppings like fruit and nuts.
How to make chia pudding
This chia pudding recipe is made with pumpkin, Greek yogurt, almond milk and spices. If you’re looking for a vegan pumpkin chia pudding or basic vanilla chia pudding check out my other chia seed pudding recipes.

Simple Pumpkin Chia Pudding Recipe

1/2 cup pure pumpkin puree (homemade or canned)
3/4 cup plain Greek yogurt (I prefer full-fat or 2%)
1 cup unsweetened almond milk (homemade or purchased, refrigerated almond milk)
2 tablespoons pure maple syrup
1/2 teaspoon pure vanilla
1/2 teaspoon pumpkin pie spice or ground cinnamon
1/4 cup chia seeds
Topping Suggestions:
Chopped fresh apple
Additional pumpkin pie spice
Toasted coconut
Toasted pecans

In a medium bowl whisk together pumpkin, yogurt, almond milk, maple syrup, vanilla and pumpkin pie spice. Add chia seeds; whisk to combine. Let stand at room temperature for 20 minutes, whisking occasionally to distribute chia seeds. Once the chia seeds have absorbed the liquid and the mixture has thickened, spoon the chia pudding into 4 small glasses. Cover and refrigerate at least 1 hour to thicken the pudding. (The pudding can be stored in the fridge up to 2 days.)

Add desired toppings before serving. My favorite way to serve the pudding is topped with a chopped fresh apple and a sprinkling of pumpkin pie spice. Another option is topping with toasted coconut and pecans.

Makes 4 servings

Gluten Free Pumpkin Muffin with Chocolate Chips Recipe

Gluten Free Pumpkin Muffins
Pumpkin loves chocolate as much as it loves spice. The three flavors come together in these tasty pumpkin muffins.

To make the muffins, start with a homemade gluten free flour mix of almond flour and tapioca starch. Add pumpkin, chocolate and spice and you’ve got breakfast.

Gluten Free Pumpkin Chocolate Chip Muffin Recipe
1 1/2 cups almond flour (almond meal)

1/4 cup tapioca flour (tapioca starch)

1 1/2 teaspoons baking powder

1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon fine sea salt

2 large eggs, lightly beaten

1/4 cup packed dark brown sugar

2 tablespoons melted virgin coconut oil

2 tablespoons almond milk
1/2 cup pure pumpkin puree

1/2 teaspoon pure vanilla
1/2 cup gluten-free chocolate chips

Preheat oven to 350 degrees F. Line 8 regular size (2 1/2-inch) muffin cups with nonstick parchment paper muffin liners.

In a large bowl mix almond flour, tapioca flour, baking powder, pumpkin pie spice and salt. Set aside.

In a medium bowl mix eggs, brown sugar, coconut oil, almond milk, pumpkin and vanilla until well blended. Add to almond flour mixture, stirring until well combined. Stir in chocolate chips. Divide batter among muffin cups.

Bake 20 to 25 minutes or until tops are browned and toothpick inserted in centers comes out clean. Ovens vary, so adjust bake time as needed. It’s better to slightly overbake than underbake these muffins. Cool completely.

Makes 8 muffins

Tips:
-For best results, use a finely ground almond flour.
-Since products can change, be sure to read package labels to make sure all ingredients are gluten free.

Grain Free Pumpkin Muffins

You might also like:
Gluten Free Pumpkin Bread
Gluten Free Blueberry Muffins

Easy Pumpkin Spice Baked Oatmeal Recipe

Baked Pumpkin Oatmeal
I’m a good cook, but I’m lousy at cooking oatmeal on the stovetop. We’re talking boiling over incidents and scorched pan bottoms. Soaking a pan for 3 days in an attempt to liberate burnt oatmeal shouldn’t be a routine part of making breakfast.

Thankfully, baked oatmeal is super easy to make and practically foolproof. Plus, you can bake in extra flavor, like this hearty oatmeal flavored with pumpkin, brown sugar and spices.

Pumpkin Spice Baked Oatmeal Recipe
3/4 cup pure pumpkin puree
1/4 cup packed dark brown sugar
2 teaspoons pumpkin pie spice
1/4 teaspoon fine sea salt
1 teaspoon pure vanilla
1/2 cup half and half (light cream)
2 cups water
1 1/2 cups old fashioned rolled oats
Toppings: Greek yogurt, additional pumpkin pie spice, chopped fresh apple, toasted pecans

Preheat oven to 350 degrees F.

In a medium bowl, stir together pumpkin, brown sugar, 2 teaspoons pumpkin pie spice, salt and vanilla. Whisk in half and half and water. Stir in oats.

Pour oat mixture into 2-quart square baking dish. Bake, uncovered, for 20 minutes; stir. Bake 20 to 25 minutes more until liquid is absorbed and oats are tender.

Serve with desired toppings such as Greek yogurt and additional pumpkin pie spice. The oatmeal also tastes great topped with chopped fresh apple and toasted pecans.

Makes 4 servings (1 cup each)

Pumpkin Spice Coffee Frappe Recipe

Pumpkin Spice Coffee Frappe DrinkThis week my kitchen has been in a swirl of orange. It’s been pumpkin this, pumpkin that, and more pumpkin. Let’s keep the theme going with a homemade pumpkin spice coffee frappe!

This blended coffee drink is the perfect expression of this time of year. It starts with my favorite drink of summer, cold press coffee, and collides with the king of fall flavor: pumpkin spice. I’m in love.

To make my pumpkin spice coffee drink, I start with strong brewed cold press coffee and blend in real pumpkin, light cream, vanilla, pumpkin pie spice and lots of ice. Overly sweet drinks aren’t my thing, so I add just a spoonful of real maple syrup. One of the best things about making your own blended coffee drinks, besides saving money, is the ease of customizing. Add more or less sweetener or light cream to suit your tastes. Just don’t skimp on the whipped cream garnish, it’s not optional : )

Pumpkin Spice Coffee Frappe
3/4 cup cold press coffee, chilled
2 tablespoons pure pumpkin puree
2 tablespoons half and half (light cream)
1 tablespoon pure maple syrup
1/8 teaspoon pumpkin pie spice
1/8 teaspoon pure vanilla
1 cup ice
Garnishes: whipped cream and pumpkin pie spice

In a blender container combine cold press coffee, pumpkin puree, half and half, maple syrup, pumpkin pie spice and vanilla. Cover and blend to combine. Add ice; cover and blend until smooth and slushy. Pour coffee frappe into glasses. Top with whipped cream and additional pumpkin pie spice.

Makes 2 small blended coffee drinks (about 2 1/4 cups total)

Tip: Brew your own cold press coffee or buy some at your local coffee shop.
Pumpkin Spice Coffee Drink

Product Link:
Get a Vitamix Blender with Free Shipping Code (I use a Vitamix.)