With all of the pumpkin recipes flooding the internet starting in October, I was feeling some serious blogging peer pressure to get my pumpkin game on. However, my seasonally-rigid brain told me that I had to wait until October. No Christmas music before December 1st (I get that one from my mum), no Thanksgiving commercials before Halloween, no counting your chicken before they’ve hatched. And no pumpkin before October! Rules are meant to be followed, people.
And so on October first, I headed to the store to stock up on pumpkin. And now it’s time to go crazy – Whole Wheat Pumpkin Spice Latte Muffins (a fall favorite around here), Baked Pumpkin Pie Egg Rolls (these were such a surprise hit), Whole Wheat Oat Gingerbread Pumpkin Pancakes (a weekend “must”) and Pumpkin & Chicken Enchiladas (seriously, try them).
The inspiration for this smoothie came from my Healthy Coffee Banana Smoothie, which is one of my favorite ways to get a jolt during a mid-afternoon slump. Considering all of the craze about Pumpkin Spice Lattes, I figured that tweaking the smoothie with some pumpkin would be a good move. It took a little finagling to get the right combination of flavors – not too much tartness from the yogurt, just enough sweetness from the banana and agave nectar and a richness from the vitamin-laden pumpkin.
A few attempts later, the perfect coffee smoothie emerged. Just in time for pumpkin season.
For another smoothie with a banana twist, check out my Banana & Peanut Butter Smoothie on The Pioneer Woman’s site (where I’m a regular contributor for the Food & Friends section). Plus, I include my tips on How to Freeze Bananas for smoothies and baking.
Other healthy pumpkin recipes:
Cookin’ Canuck’s Baked Pumpkin Pie Egg Rolls
Cookin’ Canuck’s Whole Wheat Pumpkin Spice Latte Muffins
Amy’s Healthy Baking’s Pumpkin Pie Protein Overnight Oats
My Whole Food Life’s Pumpkin Granola Bars
Healthy Delicious’ Slow Cooker Lentil & Pumpkin Chili
- 1⅓ cup brewed coffee, chilled
- 1 ripe banana
- 1 cup plain nonfat Greek yogurt
- 1¼ cup canned pumpkin
- 1 tbsp ground flax seed
- 8 tsp agave nectar or honey (or to taste)
- ¾ tsp ground cinnamon
- ½ tsp ground nutmeg
- 9 ice cubes
- Place all of the ingredients in a heavy-duty blender.
- Blend until smooth. Serve.
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