Is it time for pumpkin spice yet? Summer has been fun but I’m ready for cozy sweaters, falling leaves, and perfect writing weather. But for now it’s still a little bit hot out so enter Peanut Butter Pumpkin Spice Smoothie.
Smoothies aren’t just for breakfast anymore. They actually make really great snacks between meals, pre- or post-workout fuel, or even a lighter, healthier dessert. This Peanut Butter Pumpkin Spice Smoothie recipe is made from natural, whole foods and flavors that mingle into a beverage that tastes appropriate all year round. I’m obsessed with pumpkin and not just in the fall and winter. I take canned pumpkin and portion it out into baggies to freeze and use in recipes even in the spring and summer. A frozen banana offers natural sweetness to this recipe while vanilla, ginger and cinnamon balance it out. I like to use non-dairy milk myself (make sure it’s unsweetened!) and ice for frothiness.
I’ve been working increasingly with peanut powder which is perfect for mixing into things like smoothies and oats. Without the fat, you maintain the peanut flavor, protein and nutrient level. Instead of working with more processed types of protein powders, I like the balance peanut powder adds to this Peanut Butter Pumpkin Smoothie. Of course if you want to, you can stick with good old regular peanut butter. I’ve got smoothies galore up on the blog if you need other ideas. Be sure to check out my Green Iced Tea Breakfast Power Smoothie and Calming Smoothie for Runners.
Let me know what you think! And happy almost-pumpkin season –
- 1/2 cup ice cubes
- 1 medium banana (ripe)
- 8 ounces almond, soy, or dairy milk (unsweetened)
- 1 teaspoon grated fresh ginger (dried ginger is fine, too if you don’t have fresh)
- 1 teaspoon powdered peanut butter
- ½ teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- ½ cup organic canned pumpkin
- Combine all ingredients in a blender and puree until smooth