Do you have pumpkins left from your Halloween decorations – that have not been transformed to Jack-o-lanterns?  Even if they’ve been painted, as long as they’re not punctured or rotting – wash them off, and roast them.  Foil lined pan, 400 degree oven.  Cut pumpkin in quarters – or smaller and remove seeds, roast flesh side down for 45-60 minutes – depending on size.  Let it cool, scoop out flesh and puree until smooth.  Store in refrigerator or freezer.

Kids were asking for pumpkin pie for breakfast so I whipped up a pumpkin pie smoothie and pumpkin mini-muffins instead!

Pumpkin Pie smoothie:

• 1 c pureed pumpkin
• 1/2 c coconut milk
• 1 apple (core removed)
• 1 banana
• 2 t maple syrup
• 1 t cinnamon
• 1/4 t ground cloves
• 1/2 t vanilla
• 2T chia seeds
• 1/2 c ice cubes

Blend away!  Made 3 8-12 oz servings for us.

Pumpkin Mini-Muffins

• 1/4 c almond butter
• 1 large ripe banana
• 1/2 c pureed pumpkin
• 1 egg
•  2T honey
• 2T coconut oil, melted
• 1/2 oats
• 1/4 c almond meal
• 2T flax meal
• 1t vanilla
• 1/2 t baking soda
• 1 t cinnamon
• 1/4 t ground cloves

Combine all ingredients.  Grease mini/regular muffin pan.  Portion batter into cups to 3/4 full.  Bake at 350 for 10-12 minutes until just set.  Made 24 mini muffins.