Is it time for pumpkin spice yet? Summer has been fun but I’m ready for cozy sweaters, falling leaves, and perfect writing weather. Up here in Seattle, I refer to the Pacific Northwest autumn as “coffee shop” time. And that’s perfect because there’s one on every corner and they’re all serving up pumpkin spice treats. I’m celebrating with adding in some pumpkin to my typical morning and afternoon smoothies so I created this 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 often find myself grabbing a can of pumpkin in the spring or summer because it’s such a wonderfully healthful ingredient and it deserves a place in the diet outside of fall.
Pumpkin is an incredible food. It’s full of vitamin A – an antioxidant that supports eye health – and it’s very high in fiber. For this Peanut Butter Pumpkin Spice Smoothie, a frozen banana offers natural sweetness while vanilla, ginger and cinnamon balance it out, offering that familiar ‘pumpkin spice’ flavor. One of my favorite ingredients here is the addition of freshly ground nutmeg. It’s such an incredible garnish for beverages, especially. If you haven’t experimented with grating your own, now’s the time. When I think of nutmeg, I always think of my favorite vegan holiday cocktail: eggnog.
I like to use non-dairy milk myself in this recipe (make sure it’s unsweetened!) and ice for frothiness. There are so many good options – soy and oat bring the protein but almond is fine, too, depending on which variety you prefer. And if dairy milk is your thing, that’s ok, too. Each of these recipes is easy to adapt to make it your own. The thing is that, so often, we get our tastebuds used to very sweet foods and so, as you work on cutting back on added sugar, you’ll start to notice that even naturally sweet foods like banana will do the trick. You simply must choose unsweetened milks no matter which you enjoy the most.
This recipe calls for peanut powder; have you used it? I’ve been working increasingly with this product 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 and there’s added benefit in having that healthy unsaturated fat to feel full and satisfied.
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. And if you want more pumpkin recipes (who doesn’t?) check out my Pumpkin Spice Waffles, Vegan Pumpkin Pie Parfaits, or Peanut Butter Pumpkin Smoothie.
Let me know what you think if you make this recipe!
And happy pumpkin season-
- 1/2 cup ice cubes
- 1 medium ripe, frozen banana
- 8 ounces unsweetened non-dairy milk (try almond, soy, or oat)
- 1 teaspoon grated fresh ginger (dried ginger is fine, too, if you don’t have fresh)
- 1 teaspoon powdered peanut butter
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 cup organic canned pumpkin
- Combine all ingredients in a blender and puree until smooth. Garnish with additional cinnamon if desired.
Ginger Hultin,MS, RD, CSO
Thanks for visiting! If you’re like me: obsessed with eating, wine, going out and traveling, you’re in the right place. Champagne Nutrition® LLC is a Registered Dietitian-run concierge virtual practice helping clients look and feel better. On this blog, you’ll ﬁnd cocktails, mocktails, and plant-based recipes that are easy to make quickly at home and pack for leftovers on your adventures.