Who doesn’t love pumpkin everything season? In our home, we keep organic pumpkin puree stocked in the pantry all year long. Here are a few of my favorite recipes!


1/2 cup pumpkin puree
1/2 banana
1-2 medjool dates
1 tsp vanilla extract
2 T collagen
1/2 tsp salt
1/2 tsp ceylon cinnamon
1/2 tsp pumpkin pie spice
1/2 tsp ginger root or ginger spice
1 cup almond milk (unsweetened)

Blend and enjoy. Top with a sprinkle of cinnamon


1 cup almond flour/meal
1 cup canned pumpkin
2 eggs
1/4 cup unsweetened organic applesauce
1/4 cup organic honey
1 tsp baking powder
1 tbsp. chia seeds
1 tsp cinnamon
1/2 tsp pumpkin pie spice
1/4 tsp salt
*Chopped walnuts/pecans- optional or up to your liking

*These muffins don’t rise a lot, so double the ingredients if you want to make more than 6-8 muffins, I got 8 muffins*

-Preheat oven to 350 degrees
-Mix all ingredients together in large mixing bowl
-Fill muffin tins to the top (greased w/ coconut oil or lined with muffin liners)
-Bake for 25-30 minutes or until baked all the way through
-Cool before serving if you can wait! ? They are great frozen too! ENJOY!!!

If you need more pumpkin in your life try my two favorite breakfast recipes:

Pumpkin Waffles

Pumpkin Pancakes