pumpkin spice shakeology recipes

Pumpkin Spice Latte – 1 cup unsweetened almond milk + 1 scoop Cafe Latte Shakeology + 1 tablespoon pure pumpkin puree + ½ teaspoon cinnamon + ½ teaspoon pumpkin pie spice + ice. Mix in a blender until smooth.

Pumpkin Nog – Pumpkin Spice Shakeology + 1/2 cup almond milk + 1/2 cup heavy whipping cream + 1 tsp. rum extract + ¼ tsp. ground nutmeg + ice.  Mix in blender until smooth.

Pumpkin Apple Butter 
– 1 scoop Pumpkin Spice Shakeology + 1/3 to ½ cup apple butter + 1 cup unsweetened cashew or almond milk + water + ice. Mix in blender until smooth.

Creamy Pumpkin Almond Chai – Pumpkin Spice Shakeology + 1/2 tsp. almond extract + 1 cup chilled unsweetened chai tea + ice .  Mix in blender until smooth.

Pumpkin Apple Oatmeal – Pumpkin Spice Shakeology + ½ cup unsweetened vanilla almond milk + 1/4 cup oats + 1/4 cup applesauce + 1 tsp. pure maple syrup + ice.  Mix in blender until smooth.

Chocolate Pumpkin Pie – ½ cup unsweetened almond milk + ½ cup water + 1 scoop Chocolate Shakeology + ½ cup canned pumpkin puree  + ½ teaspoon cinnamon + ½ teaspoon ground nutmeg + ice.  Mix in a blender until smooth.

Pumpkin Pecan Cinnamon Roll – Pumpkin Spice Shakeology + 1 tsp. cinnamon + 1/2 tsp. vanilla extract + 8 pecan halves + 1 cup vanilla almond milk + ice .  Blend until smooth and top with coco whip (optional).

Pumpkin Coffee Cheesecake  – 1 scoop Cafe Latte Shakeology + 1 cup canned pumpkin puree + ½ cup plain Greek yogurt + 1 teaspoon cinnamon + dash of vanilla extract + water + ice. Mix in blender until smooth.  (Note:  you could optionally use Vanilla Shakeology and brewed chilled coffee instead of Cafe Latte Shakeology and water)

Pumpkin Spice Tiramisu – 1/2 scoop Cafe Latte Shakeology + 1/2 scoop Chocolate Shakeology + 1/2 cup pumpkin puree + 1/2 tsp pumpkin spice + 1 Tbsp. ricotta cheese + ½ tsp. rum extract + ice.  Mix in blender until smooth.

Pumpkin Banana Bread – Pumpkin Spice Shakeology + 1/2 banana + 2 Tbsp. oats + 1 Tbsp. chopped pecans + 1 tsp. vanilla extract + ½ tsp. cinnamon + 1 c. almond milk + ice.  Mix in blender until smooth.


Pumpkin “Pie” Bites –  Combine 1 can pumpkin puree + 2 very ripe bananas + ½ cup coconut sugar + 1 ½ teaspoon cinnamon + ¼ teaspoon ginger + ¼ teaspoon nutmeg + ½ teaspoon Himalayan salt or sea salt in a food processor and mix until smooth, scraping down the sides as needed.

Scoop the mixture into muffin pan liners or a silicone muffin pan and bake at 350 degrees for 20 to 25 minutes. After removing the bites from the oven, refrigerate until firm. Meanwhile, whip together 1 can full-fat coconut milk that has been refrigerated overnight (remove the fatty white surface layer) + 2 tablespoons maple syrup + 1 teaspoon vanilla extract or vanilla beans until the mixture forms a cream. Top pumpkin pie bites with cream. Store in the fridge for the best results. Makes approximately 12 muffins. (From the kitchen of 21 Day Fix’s Autumn Calabrese).

21 Day Fix Pumpkin Muffins – 2 eggs + ¼ cup canned pumpkin puree + 1 large banana + ½ cup natural peanut butter + ¼ cup honey + 2 scoops Vanilla or Chocolate Shakeology + ½ teaspoon baking powder + ½ teaspoon pumpkin pie spice + ¼ teaspoon sea salt.

In a blender, mix eggs, pumpkin, banana, peanut butter and honey for 30 seconds. Add Shakeology, baking powder, pumpkin pie spice and sea salt and blend until smooth.

Divide the batter evenly in a lined muffin pan – add five dark chocolate chips to each muffin to change it up if you want – and bake at 350 degrees for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. (Two muffins count as ½ red and 1/3 purple 21 Day Fix containers. Recipe from the kitchen of Autumn Calabrese.)


Pumpkin Protein Pancakes – 1 scoop of Vanilla Shakeology + ½ cup pure canned pumpkin + 2 egg whites + 1 drop Sweet Drops vanilla sweetener + 1 teaspoon cinnamon. Mix ingredients together and scoop pancake-sized dollops onto a hot griddle, flipping them over when the top begins to bubble


Pumpkin Spice Cookies

INGREDIENTS:⁠
• 1 cup chopped raw pecans, toasted⁠
• 10 Medjool dates⁠, pits removed⁠
• ½ tsp. pumpkin pie spice⁠
• ¼ tsp. ground ginger⁠
• 2 packets Pumpkin Spice Plant-Based Vegan Shakeology⁠
• ½ cup pure pumpkin puree⁠

INSTRUCTIONS:⁠
1. Place pecans, dates, pumpkin pie spice, and ginger in food processor; process until blended. ⁠
2. Add Shakeology and pumpkin puree; process until well blended. ⁠
3. Roll mixture into 20 balls, approximately 1 Tbsp. each.⁠
4. Flatten each slightly so that it’s shaped like a traditional cookie. ⁠
5. Serve immediately (or store in an airtight container for up to 3 days.)⁠

10 servings, 2 cookies each

Pumpkin Spice Cake

INGREDIENTS
• 1 cup pumpkin puree
• 1/3 cup unsweetened applesauce
• 2 large eggs
• 1 cup maple syrup
• 1/2 cup pumpkin spice Shakeology
• 1 2/3 cup oat flour (grind oats in a blender or replace with whole grain flour)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• (optional) 1/2 cup dark chocolate chips, at least 60% cocoa
.
.
INSTRUCTIONS
Preheat the oven to 350°F. Mix wet ingredients (pumpkin puree, applesauce, eggs & maple syrup) in a large bowl until blended. In a separate bowl, whisk together dry ingredients (Shakeology, flour, baking powder, baking soda & salt). Add to the wet ingredients. Fold in chocolate chips. Fill baking vehicle (baking dish, loaf pan, muffin tin, etc.) about 2/3rds full. Bake 25-30min for muffins; 35-40min for bigger vehicles or until toothpick inserted into the middle comes out clean.


COPYRIGHT © 2020 RUNNING TO ZEN
*This post may contain affiliate links which means I earn a small commission if you purchase something by clicking my link. Thank you!

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