Pumpkin Spice Cashew Coffee Creamer

Pumpkin Spice Cashew Coffee Creamer

Rich and creamy, this non-dairy pumpkin spice coffee creamer is simple, quick to prepare and sugar-free! Just five ingredients–cashews, pumpkin puree, pumpkin pie spice, sugar-free maple syrup, and a little salt. Add in some water and blend!

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Pumpkin Spice Cashew Coffee Creamer
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Prep Time 40 Minutes*
Cook Time 40 Minutes
Servings
Cups
Ingredients
Prep Time 40 Minutes*
Cook Time 40 Minutes
Servings
Cups
Ingredients
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Instructions
  1. Place cashews in a bowl. Cover with water and let soak overnight. OR You can use the quick-soak method by boiling the water first and soaking the cashews for JUST 20-30 minutes.
  2. Strain and rinse cashews. Discard soaking water. Add soaked cashews to the pitcher of a blender (preferably high-speed). Add 1 1/2 cups water, 2 tablespoons sugar-free maple syrup, pumpkin puree, pumpkin pie spice mix, and salt. Puree until completely smooth, about 1 minute on high.
  3. Taste and add more maple syrup if desired. About 3 tablespoons total seems to be about the sweetest.
  4. For an extra smooth creamer, without the sediment that accompanies homemade cashew creamers, you can strain it through a nut milk bag or a fine-mesh sieve lined with cheesecloth (the nut milk bag is much easier). This is totally optional and you can enjoy your creamer without this step.
  5. Use the creamer right away, or pour it into an airtight container and refrigerate until ready to use. I stir about 2-3 tablespoons into each cup of coffee.
  6. Keeps for about 5 days. It may separate a bit in the fridge; simply give it a shake before using.
Recipe Notes

*Recipe time includes soaking time.

No pumpkin pie spice? Use 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 3/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves instead.

For recommendation on sugar-free maple syrup, check the CHALLENGE APPROVED FOODS PAGE.

Nut milk bag recommendations:
ELLIE'S BEST Nut Milk Bag
GO NUTS Nut Milk Bag

Slow Cooker Pumpkin Apple Butter

Slow Cooker Pumpkin Apple Butter

This pumpkin apple butter is great as a spread on things like your favorite grain-free bread, pancakes and waffles, as well as an add-in to your morning protein shake.

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Slow Cooker Pumpkin Apple Butter
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Prep Time 5 Minutes
Cook Time 4 Hours
Servings
Servings
Ingredients
Prep Time 5 Minutes
Cook Time 4 Hours
Servings
Servings
Ingredients
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Instructions
  1. Add all ingredients in slow cooker, and stir until combined.
  2. Cover slow cooker and cook for 3-4 hours on high or 6-8 hours on low.
  3. Turn slow cooker off. Allow to cool.
  4. Scoop ingredients into blender or food processor and blend until smooth.
  5. Transfer to a sealable container and keep in the refrigerator for up to 2 weeks.
Recipe Notes

Go to CHALLENGE APPROVED FOODS page for recommendation on sugar-free maple syrup.

Flourless Pumpkin Oatmeal Cookies

Flourless Pumpkin Oatmeal Cookies

These flour-less pumpkin oatmeal cookies are soft baked and healthy enough to be called a “breakfast food!”  They are quick to whip up and you might want to make a double batch because they stay fresh for up to 2 weeks in the fridge and 3 months in the freezer!

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Flourless Pumpkin Oatmeal Cookies
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Prep Time 10 Minutes
Cook Time 15 Minutes
Servings
Cookies
Ingredients
Prep Time 10 Minutes
Cook Time 15 Minutes
Servings
Cookies
Ingredients
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Instructions
  1. Preheat oven to 350 degrees. Line a baking pan with parchment paper.
  2. In a medium bowl, combine all of the ingredients and stir to combine.
  3. Drop spoonfuls of the batter (about 2 tbsp each) onto the prepared baking sheet, until you have 9 cookies.
  4. Bake 12-15 minutes, or until the cookies are just set. Let cool and enjoy!
Recipe Notes

Make your own oat flour by blending 3/4 cup old fashioned oats in a blender or food processor until smooth flour forms. Or you could try swapping the oat flour out with protein powder.

Pumpkin Protein Cookies (Soft Baked)

Pumpkin Protein Cookies (Soft Baked)

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Pumpkin Protein Cookies (Soft Baked)
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Prep Time 15 Minutes
Cook Time 10 Minutes
Servings
Cookies
Ingredients
Prep Time 15 Minutes
Cook Time 10 Minutes
Servings
Cookies
Ingredients
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Instructions
  1. Preheat oven to 350 degrees. Spray baking sheet with cooking spray (or line with parchment paper). Set aside.
  2. In one small bowl, mix together dry ingredients. In a separate bowl, mix together wet ingredients. Combine the wet and dry, and mix until well combined.
  3. Scoop 1/8 cup (or 2 tbsp) worth of dough onto baking sheet per cookie, (you may want to mold into shape you want them to be, as they don't spread much). Sprinkle with a few chocolate chips if desired before baking.
  4. Bake for 8-10 minutes, or until set.
Recipe Notes

To make oat flour, take 1 1/2 cups old fashioned oats and grind in a blender or food processor until it reaches a flour consistency.

Pumpkin Pie Protein Bites (No Bake)

Pumpkin Pie Protein Bites (No Bake)

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Pumpkin Pie Protein Bites (No Bake)
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Prep Time 10 Minutes
Servings
Balls
Ingredients
Prep Time 10 Minutes
Servings
Balls
Ingredients
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Instructions
  1. Mix everything together in a large bowl until well combined. Add the pumpkin last, adding a little less or more as needed, just until a dough forms. You want the dough more dry than wet because, once it becomes too wet, it becomes sticky.
  2. Scoop 1/8 cup mixture into hands and roll into a ball. Continue until batter is gone.
  3. Place protein cookie dough balls in a plastic container and store in the fridge for up to 2 weeks, or in the freezer.
Pumpkin Spice Syrup

Pumpkin Spice Syrup

YUM!  Pumpkin-flavored syrup!  Now you can enjoy a Pumpkin Spice Latte at home!  You can also use this syrup on almond flour pancakes and waffles.  I love that this is a Diet Level 5 friendly syrup!

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Pumpkin Spice Syrup
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Prep Time 5 Minutes
Cook Time 15 Minutes
Servings
Servings
Ingredients
Prep Time 5 Minutes
Cook Time 15 Minutes
Servings
Servings
Ingredients
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Instructions
  1. Combine all ingredients in a medium saucepan and bring to a boil over high heat. Turn heat down to medium, and bring to a simmer, stirring occasionally to keep syrup from burning. (Be sure to stir from the bottom of pot, to make sure the syrup is not burning at the bottom).
  2. Let mixture continue to simmer until it thickens up to become a syrup and begins to coat the spoon for about 10-15 minutes. (You will know it's about ready when it starts to bubble and get thick.) Remove from heat.
  3. Let syrup come to room temperature and refrigerate in a sealed container. The syrup will thicken a bit in the refrigerator, but will become syrup again when heated in the microwave for 20-30 seconds. You can add a few tablespoons of water to thin it to your liking. (Stays good in the refrigerator for about 2 weeks.)
Recipe Notes

You can use this syrup in pumpkin spice lattes, in a regular cup of coffee, or over almond flour pancakes, waffles, and more!

To make pumpkin spice latte, heat syrup with nut milk of choice (anywhere from 1- 2 cups of milk, and 2-3 tablespoons of syrup, depending on how much milk you want to use and how sweet you want your latte.) Stir syrup/milk mixture into 1/2-1 cup or more of strong, hot coffee, and whisk well to combine.

Pumpkin Vinaigrette

Pumpkin Vinaigrette

This is a great dressing for any Diet Level salad! WITH the maple syrup, as written, it’s Diet Level 6 friendly. Simply substitute dates for the maple syrup or use sugar-free maple syrup (see recipe notes) to make it challenge friendly for Diet Levels 1-5.

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Pumpkin Vinaigrette
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Category Condiments
Diet Level 6: Clean Eating
fueled for GOD 40 Day Challenge
Prep Time 5 Minutes
Cook Time 5 Minutes
Servings
Servings
Ingredients
Category Condiments
Diet Level 6: Clean Eating
fueled for GOD 40 Day Challenge
Prep Time 5 Minutes
Cook Time 5 Minutes
Servings
Servings
Ingredients
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Instructions
  1. Place vinegar, pumpkin puree, basil, garlic, spices, salt, maple syrup or date, and pumpkin seeds (if using) in a blender or food processor.
  2. While motor is running, slowly add in oil. Check the consistency, if too thick, add in 1-2 tbsp of water.
Recipe Notes

Soak the date for about 10 minutes to soften. Go to the CHALLENGE FRIENDLY FOODS page to see recommendation for sugar-free maple syrup.

The pumpkin seeds create a thicker and crunchier texture, but are optional. You can also use a different nut in its place.

Pumpkin Chocolate Chip Mug Cake

Pumpkin Chocolate Chip Mug Cake

What could be better than pumpkin cake with chocolate chips? AND, this Pumpkin Chocolate Chip Mug Cake has 16 grams of protein and 6 grams of fiber, is gluten and grain free!

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Pumpkin Chocolate Chip Mug Cake
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Prep Time 5 Minutes
Cook Time 10 Minutes
Servings
Servings
Ingredients
Prep Time 5 Minutes
Cook Time 10 Minutes
Servings
Servings
Ingredients
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Instructions
  1. In a small mixing bowl, add all ingredients, except for chocolate chips. Mix until smooth. Top with chocolate chips.
  2. Spray 2 microwave-safe bowls with cooking spray and scoop cake batter into prepared bowls, dividing evenly.
  3. Microwave each bowl separately for 2 minutes, or until cake is set.
Recipe Notes

Note: If you want to use the oven rather than microwave, simply bake the cakes in 2 small ramekins (baking them together), for 10-12 minutes at 350 degrees, or until a toothpick comes out clean.

Pumpkin Breakfast Cookies

Pumpkin Breakfast Cookies

These breakfast cookies can be made the day before, as they store well in an airtight container, eaten fresh-from-the-oven, or frozen and warmed up in the microwave! They go great with coffee or any of your favorite dairy-free milks!

With the only sweetener coming from honey and raisins, and a good amount of fiber and healthy fats, they help you stay full for the whole morning or through your morning workout.

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Pumpkin Breakfast Cookies
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Diet Level 6: Clean Eating
fueled for GOD 40 Day Challenge
Prep Time 15 Minutes
Cook Time 20 Minutes
Servings
Cookies
Ingredients
Diet Level 6: Clean Eating
fueled for GOD 40 Day Challenge
Prep Time 15 Minutes
Cook Time 20 Minutes
Servings
Cookies
Ingredients
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Instructions
  1. Preheat oven to 350 degrees. Prepare a baking sheet by covering it with parchment paper.
  2. In a small bowl combine flax meal and water. Set aside while it forms an egg-like consistency.
  3. In a medium bowl combine oats, flour, baking soda and powder, and pumpkin pie spice. Stir until well combined.
  4. In a small saucepan add honey, sunflower seed butter, and coconut oil. Over medium heat, stir until all ingredients are melted together. Remove from heat.
  5. To the honey and sunflower seed butter pan, add pumpkin puree and flax “egg”. Stir until all ingredients are well combined.
  6. Pour the wet ingredients over the dry mixture. Stir with a large spoon until all the dry ingredients are mixed into the wet ingredients.
  7. Lastly, add the raisins, pumpkin seeds, and shredded coconut. Fold into the batter.
  8. Scooping the batter up by large spoonfuls, place on the prepared baking sheet. Divide evenly to get 12 round cookies.
  9. Bake for 15-20 minutes or until golden brown on the edges.
  10. Store leftovers in an airtight container for up to 4 days. Or you may freeze them.
Pumpkin Muffins with Honey

Pumpkin Muffins with Honey

Of course, the title gives it away—this is a Diet Level 6 Recipe—honey…1/2 cup, no less!! It’s clean eating all the way, though!!! These are so easy to make and they taste delish! Just remember portion control!!! ALWAYS!!

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Pumpkin Muffins with Honey
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Prep Time 10 Minutes
Cook Time 25 Minutes
Servings
Muffins
Ingredients
Prep Time 10 Minutes
Cook Time 25 Minutes
Servings
Muffins
Ingredients
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Instructions
  1. Heat oven to 350 degrees. Line a muffin tin with liners or oil lightly.
  2. Stir together flours, baking soda, pumpkin pie spice, and salt.
  3. In another bowl, stir together eggs, pumpkin, mayonnaise, honey, and vanilla extract.
  4. Add pumpkin mixture to dry ingredients and mix until just blended.
  5. Stir in pecans, then divide among muffin liners so each is about ¾ full (about ¼ cup each).
  6. Bake at 350 for 25 minutes or until toothpick inserted in center tests clean. Cool muffin tin for 5 minutes on a wire rack, then run a thin knife around each indent and turn muffins out; cool completely before eating.
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