Fall Means Pumpkin Spice…

Pumpkin Spice Protein Shake

This has been a go to for me this fall! Try it out yourself!

What you’ll need:

  • 1 scoop of vanilla protein powder
  • 1/3 frozen banana (more if you want a thicker texture)
  • 1TBS pumpkin puree
  • 1TBS full-fat coconut milk
  • 4-6oz water (more or less to change the consistency)
  • 1/4 tsp pumpkin spice

Place all of the ingredients in your blender or bullet and blend until smooth…Enjoy!

I keep frozen banana slices in my freezer for my protein shakes daily. I hate protein powder and water, so I have to have things to blend it with!

And next, I mastered my pumpkin spice donut recipe:) Here ya go!

Pumpkin Spice Donuts

Don’t be like me, let your chocolate set all the way before you devour!

What you’ll need:

  • Well greased donut pan
  • 1 1/4 cup almond flour
  • 2TBS coconut flour
  • 1/2 tsp sea salt
  • 1/2 tsp baking soda
  • 2 eggs
  • 4TBS full-fat coconut milk
  • 4TBS maple syrup
  • 4TBS melted coconut oil (I use unrefined)
  • 1/4 cup pumpkin puree
  • 1 tsp pumpkin spice
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla extract

For the chocolate shell:

  • 4oz Theo 85% dark chocolate
  • 1TBS coconut oil


  • Preheat your oven to 350F. (make sure your donut pan is greased)
  • In a mixing bowl, combine all dry ingredients and mix well.
  • In a separate mixing bowl, combine all wet ingredients and mix well.
  • Place the wet ingredients in to the dry ingredients and combine.
  • Place batter into a piping bag and pipe into donut pan- if you don’t have a piping bag, you can use a plastic baggie and cut the corner off of it. Tap donut pan on the counter a few times to settle the batter.
  • Bake for 18-20 minutes or until toothpick comes out clean.
  • Take donuts out of the oven and let sit for about 5 minutes and then transfer to a rack for cooling. Donuts have to be completely cool for the next step!

For the chocolate shell

  • Place chocolate and coconut oil in a small saucepan over low heat. Melt ingredients together, slowly, stirring frequently. Once melted together, remove from heat and let sit for a few minutes.
  • When donuts are completely cool, dip donuts in to chocolate mixture and then place back on the wire rack (make sure there is a baking sheet underneath to catch dripping chocolate). Place donuts in the fridge until the first layer hardens. Repeat this process one more time. Let the chocolate harden before eating!
  • Enjoy!

Recipe notes:

  • I let my donuts cool almost completely and then I place them in the freezer for a few minutes before I do the chocolate. Having the temperature of the donut be a little colder makes the chocolate set quicker and it keeps the chocolate from dripping as much- because I don’t like to waste chocolate!

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