I'm officially on the pumpkin spice bandwagon!
I decided it was time to try out some pumpkin spice recipes and oh boy am I ever happy I did!
I started with gluten free, dairy and egg free Pumpkin Muffins. They were a huge hit with my family. So good, they gobbled them all up in less than 48 hours!
After making my pumpkin muffins I was left with a large amount of pureed pumpkin. what the heck was I supposed to do with this now? I guess now I have to make ALL the pumpkin things! My family is going to be so over pumpkin spice before October even comes to an end ;)
Next on my pumpkin spice adventure was a Pumpkin Spice Chia Pudding. This recipe is great for on the go breakfast or snack. You can also find it on my Busy Maman’s Meal Plan this month ;)
Pumpkin Spice Chia Pudding Recipe
1/4 cup Chia Seeds
3/4 cup Unsweetened Almond Milk
1/4 cup Pureed Pumpkin
1/2 tsp Pumpkin Pie Spice
2 tbsps Unsweetened Coconut Yogurt (divided)
In a large bowl, combine the chia seeds with the almond milk, pumpkin and pumpkin pie spice. Whisk well, making sure all the seeds are incorporated. Refrigerate for at least 20 minutes or overnight to thicken.
Top the chia pudding with the coconut yogurt and enjoy!
The Busy Maman's Meal Plan includes:
- 30 minute meals
- 10 ingredients or less
- Gluten and dairy free
- Whole, nutrient dense foods
- Macronutrient balanced (carbohydrates, protein, fat)
- Grocery list included to make grocery shopping and meal prep a breeze!
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