Personally, I don’t see this as a bad thing ! Pumpkins are delicious and what is referred to as pumpkin spice is made up of some of my favourite spices (cinnamon, ginger and nutmeg!)

Pumpkins are a really great source of nutrients, antioxidants, vitamin C and loads of gut friendly fibre. The spices are equally as good for you with cinnamon being helpful for regulating blood sugar and ginger has anti-inflammatory benefits.

However, most of the pumpkin spiced goodies we get this time of year contain way too much added sugar (as much as 50 grams of sugar in a 16oz pumpkin spice beverage - that is a lot!)

We figured we would help you out with your pumpkin spice addiction and give you a healthy, cleaned up version of the traditional pumpkin spice latte (trust me, you won’t want to go back!)

Check it out and let us know if you give it a try!

CLEANED UP PUMPKIN SPICE LATTE

Yields: 1 serving

Ingredients:

1/2 cup organic coffee

2tbsp pumpkin puree (organic if canned OR homemade - see instructions below) *

1.5 tbsp pure maple syrup

1/2 tsp pumpkin pie spice **

3/4 cup unsweetened almond milk ***

Directions:

Brew coffee and set aside
in a sauce pan over med. heat, combine pumpkin puree, spice, and maple syrup. Once combined, add in almond milk and simmer until heated.
Transfer to a blender, pulse until frothy (you can use a hand held blender also)
Add milk mixture to hot coffee. Use a spoon to hold back froth then top latte with froth.
Optional - top with whipped cream or coconut whip, sprinkle with additional pumpkin spice
Enjoy!

NOTES

* Homemade Pumpkin Puree - cut 1 small pumpkin into large chunks - bake in baking dish with lid on and 1/4” water in bottom of dish in oven at 375 degrees for 35-45 minutes or until tender. Blend/puree in food processor until smooth. Using fresh pumpkin will provide more nutrients and also taste better!

** DIY Pumpkin Pie Spice - 1/4 cup ground cinnamon, 4 tsp ground ginger, 1Tbsp allspice - when buying spices try to purchase organic, these have gone through less processing and are much more fresh than highly processed versions.

*** No almond milk ? use coconut milk (or any milk of your liking!)

-caffeine free? use extra milk!

-no blender? whisk everything together in sauce pan - this will not be as frothy but will still taste delicious!

Not into pumpkin? Check out these Gingerbread inspired recipes HERE

Allyson Lewis

September 13, 2019

recipes

Chocolate Zucchini Blender Muffins

Allyson Lewis

September 13, 2019

recipes

This muffin recipe was a pretty big hit at my house…no one even knew there was a vegetable mixed in!

If you do not have a blender…no worries it is not necessary. You can mix it the old fashion way (by hand!) or you can also use a hand mixer. If you are going to make them without the blender or mixer, make sure to whisk the eggs and wet ingredients before adding in the dry ingredients!

Give them a try and let us know what you think!

Chocolate Zucchini Blender Muffins - Recipe (Yields 12)

Ingredients:

3 eggs
2 cups almond flour
1 cup zucchini (grated & strained - i like to use cheesecloth or a mesh bag to remove excess water from the zucchini)
1/2 cup tapioca starch (brown rice flour works as well or an all purpose flour if you don’t want to be gluten free)
1/2 cup raw cacao powder
1/2 cup + 2 tbsp maple syrup
1/2 cup dark chocolate chips (or dairy free chocolate chips - I like the “enjoy life” brand)
2 tbsp avocado oil
1/2 tsp sea salt
1/2 tsp baking soda

Directions:

Preheat oven to 350 F
Put all ingredients (except zucchini and chocolate chips) in blender.
Blend for 10-15 seconds on high, scrape down sides and do 1-2 more times until fully mixed.
Put batter into a mixing bowl, stir in zucchini and chocolate chips
Fill muffin cups 3/4 of the way with the batter
Bake in the oven for 18-20 mins or until toothpick comes out clean