Pumpkin Latte

Cozy Healthy Fall Favorite Recipes

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As the air starts to become crisp, leaves will change to orange, yellow and red and that can only mean one thing, fall flavors are BACK! Fall is a great time to add some variety into your routine and enjoy some comforting sweet and savory dishes. One of the hardest parts can be finding healthy options that not only bring back that cozy, warm feeling but also provide your body with the nutrients it needs to function optimally. Below are a few warm your soul, guilt-free recipes that just might become new staple items in your house.

Pumpkin Spice Latte

Servings: 1

Ingredients for Stovetop:

  • ½ cup milk of choice (I enjoy coconut)
  • ½ cup brewed coffee
  • 1 Tbsp pumpkin Puree
  • 1 Tbsp maple syrup
  • ¼ tsp pumpkin pie spice

Ingredients for Blended:

  • 1 cup brewed coffee
  • 1 Tbsp pumpkin puree
  • 1 tsp almond butter
  • 1 Tbsp maple syrup
  • ¼ tsp pumpkin pie spice

Directions for Stovetop: Combine all ingredients in a small saucepan and whisk together until smooth. Heat until mixture is warm, then serve. Taste and adjust seasonings per preference.

Directions for Blended: Combine all ingredients in a blender and blend until smooth and creamy. Taste and adjust seasonings as needed, pour into a mug and serve right away.

For a more decadent latte, top with some coconut whipped cream!

Recipe adapted from: DetoxInista

Flaxseed Pumpkin Chocolate Chip Muffins

Yield: 12 muffins


  • 2 cups ground flaxseed
  • 1/2 cup coconut sugar
  • 1 Tbsp baking powder
  • 2 tsp ground cinnamon
  • 2 tsp pumpkin pie spice
  • ½ tsp salt
  • 5 large eggs
  • ½ cup water, room temperature
  • ⅓ cup melted coconut oil
  • 2 tsp pure vanilla extract
  • ½ cup chocolate chips


  1. Preheat oven to 350 degrees F and line a 12-count muffin pan with paper or silicone liners.
  2. Combine flaxseed with baking powder, cinnamon, pumpkin pie spice, coconut sugar and salt in a large bowl. Whisk to combine fully and set aside.
  3. Add eggs, water, coconut oil and vanilla extract to the jug of your high-powered blender. Blend on high for 30 seconds, until foamy.
  4. Transfer liquid mixture to the bowl with the flaxseed mixture. Stir with a spatula, just until incorporated. Stir in the chocolate chips.
  5. The mixture will be very fluffy. Once incorporated, allow to sit for 3 minutes.
  6. Spoon mixture into prepared muffin pan, each muffin should be filled about 90% of the way up. The muffins will expand while baking so don’t fill to the very tops.
  7. Bake muffins for 15-18 minutes, or until a toothpick inserted comes out clean. Remove from the oven and remove muffins from the cavities immediately and place on a cooling rack.
  8. Muffins can be toasted or frozen. Keep in the fridge for 3-4 days or in the freezer for up to 3 months.

Recipe adapted from: Leanne Vogel

Apple Cinnamon Baked Oatmeal

Servings: 9


  • 1½ cups rolled oats
  • ¼ cup almond meal
  • 1 tsp baking powder
  • ½ tsp sea salt
  • 1½ tsp ground cinnamon
  • pinch ground nutmeg
  • pinch ground cloves
  • 1 cup unsweetened applesauce
  • 1 large egg lightly beaten (Vegan: 1 Tbsp ground flaxseed/chia seeds with 2½ Tbsp warm water)
  • ¼ cup maple syrup or honey
  • 1 cup unsweetened vanilla almond milk
  • 1 tsp pure vanilla extract
  • 1 large apple finely chopped (about 1 ½ cups)


  1. Preheat the oven to 350 degrees F and grease a 9×9” baking pan, set aside.
  2. Add chopped apples to a small, microwave safe bowl. Microwave for 2 minutes. Set aside to cool.
  3. In a small bowl mix together oats, almond meal, baking powder, salt, cinnamon, cloves and nutmeg, set aside.
  4. In a large bowl, beat eggs then add applesauce and mix until combined.
  5. Add almond milk, vanilla and maple syrup. Stir until combined.
  6. Add dry ingredients to the wet mixture and stir until combined.
  7. Add cooked apples and mix thoroughly.
  8. Bake in oven for 35-45 minutes or until the top is set and edges are slightly brown.
  9. Serve warm or cold. Store it in an airtight container in the refrigerator and reheat in the microwave. Enjoy!

Recipe Adapted from: JoyFoodSunshine

Pumpkin Pie Chia Mousse

Servings: 2


  • 1 cup milk of choice (I used ½ cup full fat coconut milk and ½ cup almond milk)
  • ¼ cup chia seeds
  • ½ cup pumpkin puree
  • 2 Tbsp maple syrup
  • 1.5 tsp pumpkin pie spice
  • 1 tsp vanilla extract


  1. Add all ingredients in a high-powered blender and blend for 1 minute or until pudding is creamy.
  2. Transfer pudding to a bowl and let chill in the refrigerator for at least 4 hours
  3. Top with a dollop of coconut whipped cream and a sprinkle of cinnamon

Tip: Avoid cutting the recipe in half because it makes it too hard to properly blend.

Recipe adapted from: Downshiftology with Lisa Bryan

Simple Apple Crisp For Two


  • 1 medium-sized apple, sliced into ¼ inch slices
  • 1 Tbsp coconut oil, melted
  • ¼ cup + 2 Tbsp almond flour
  • 2 Tbsp sunflower seed butter (or any nut butter)
  • 1 Tbsp honey
  • ½ tsp vanilla
  • ½ tsp cinnamon
  • sea salt to taste


  1. Preheat oven to 350 degrees F.
  2. Combine apples and coconut oil until apples are well coated.
  3. Pour mixture into a creme brulee dish (or two small ramekins) and spread evenly on bottom. Sprinkle with a pinch of cinnamon.
  4. Combine almond flour, nut butter, honey, vanilla, cinnamon, and salt in a small bowl until a crumble forms (add more almond flour if needed to reach this consistency).
  5. Crumble evenly and generously over top of apples.
  6. Place the dish on a baking sheet and bake for 10-12 minutes, or until the crumble becomes golden brown.
  7. Allow to cool for 5 minutes and enjoy!

Recipe adapted from: The Hybrid Athlete

Pumpkin Oatmeal Blender Pancakes

Yield: 12 pancakes


  • 2 heaping cups rolled oats (certified gluten free if necessary)
  • 1 small ripe banana
  • 1 egg
  • 1 cup almond milk
  • ⅓ cup pumpkin puree
  • 1 Tbsp maple syrup
  • 1 tsp vanilla
  • 1½ Tbsp pumpkin pie spice
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 tsp cinnamon


  1. In a high-speed blender, grind oats until flour like consistency, making oat flour.
  2. Add in remainder of ingredients and blend until well combined, but not over blending, stopping to scrape down sides as needed.
  3. Let the batter rest for about 5 minutes to thicken up, you want it to be pretty thick.
  4. Pour 1/3 cup batter onto a medium-low skillet that has been greased with grass fed butter or coconut oil.
  5. Once bubbles have formed and bottom is golden brown, flip over.
  6. Repeat for all 12 pancakes. Top with almond butter, yogurt or a drizzle of pure maple syrup. Enjoy! 

Recipe adapted From: Erin Lives Whole

Warm quinoa bowl with roasted squash, spinach, cranberries and pecans

Servings: 4


  • 1 cup quinoa
  • kosher salt
  • Freshly ground black pepper
  • 1 medium Delicata squash, seeded and thinly sliced into half moons
  • 2 cups spinach
  • ⅓ cup pecans, toasted
  • ⅓ cup dried cranberries
  • 1 Tbsp balsamic vinegar
  • 2 Tbsp extra-virgin olive oil
  • ⅓ cup crumbled feta


  1. Preheat oven to 425° and cover a baking sheet with aluminum foil.
  2. In a medium saucepan, combine quinoa and 2 cups water. Bring to a boil, then reduce heat and simmer, covered, 15 minutes. Turn off heat and let sit 5 minutes, then fluff with a fork and season with salt and pepper.
  3. Meanwhile, arrange squash on baking sheet and roast until tender and golden, 15 minutes.
  4. Saute spinach in a skillet with 1 tsp olive oil over medium heat for 1-3 minutes, until it wilts.
  5. In a large bowl, toss together quinoa, squash, spinach, pecans, and cranberries. In a small bowl, whisk together balsamic vinegar and olive oil. Drizzle on top and toss gently to combine. Season with salt and pepper, crumble feta on top, and serve.

Tip: Use the dressing from the fall harvest salad below to top on the quinoa bowl instead!

Recipe adapted From: Delish.com

Fall Harvest Salad

Servings: 2


  • 4 cups spring mix, arugula and/or spinach
  • ¼ cup chopped walnuts (toasted for optimal flavor)
  • 1 Bosc pear (can substitute 1 apple instead)
  • 2 Tbsp feta cheese (can substitute gorgonzola or goat cheese)
  • 2 Tbsp dried cranberries

Optional additions: roasted beets, shredded carrots, shredded roast chicken

Maple Balsamic Vinaigrette:

  • 1 Tbsp balsamic vinegar
  •  1 Tbsp freshly squeezed lemon juice
  •  2 tsp pure maple syrup
  •  1 tsp Dijon mustard
  •  1 small garlic clove, minced
  •  2 Tbsp extra virgin olive oil
  •  freshly ground black pepper
  •  kosher salt


  1. Add lettuce to two medium bowls or plates. Top with toppings.
  2. Add vinaigrette ingredients to a small mason jar. Shake to combine and pour over the salad.

Recipe adapted from: A Beautiful Plate

Wild Rice Stuffed Acorn Squash

Servings: 6


  • 3 acorn squashes, cut in half lengthwise and seeds removed
  • olive oil
  • 1 teaspoon thyme, divided
  • sea salt

Wild Rice Medley:

  • 1 cup wild rice, dry
  • 1 Tbsp olive oil
  • 1 medium/large red bell pepper, diced
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 8 oz. mushrooms (about 2 cups), sliced
  • 2 large handfuls baby spinach (baby kale or chard is great too, or a combo)
  • 1 can cannellini beans (15 oz), drained and rinsed
  • 1 tsp thyme (dried or fresh)
  • 1 tsp red pepper flakes, optional
  • sea salt and cracked pepper to taste


Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment or silicone mat.

Prep and roast the squash: place cut squash on baking sheet with cut side up. Brush each half with a little oil, and season with a sprinkle of thyme, salt and pepper. Place in the oven and bake for 40-45 minutes, until tender, knife should easily pierce the flesh.

Rice: Cook your rice according to package directions. Wild rice will take about the same time as the squash to cook, about 40-45 min. Set aside.

Veggies: In large pan, heat oil on medium heat. Add onion and cook for 5 minutes, add garlic and cook 1 minutes. Add the mushrooms, bell peppers, thyme, red pepper flakes, a few twists of salt and pepper, cook for another 5 minutes or so, until the mushrooms start to sweat and soften. Add the beans and leafy greens, stir frequently until they are wilted and warmed through (you may also want to use a cover in between stirring to help soften the greens).

Wild Rice Medley: Combine the rice and sautéed vegetables in the larger of the two pots. Taste for seasoning adding additional salt and pepper as needed.

Stuff: Scoop mixture into each acorn squash half and serve with any additional seasonings and toppings such as Sriracha. Feel free to add cooked shredded chicken or organic chicken sausage to rice mixture.

Store: Leftovers can be kept in an airtight container in fridge for up to 4 – 5 days.

Recipe adapted from: The Simple Veganista