Pumpkin Pie Cups

Let’s chat about the link between the foods we eat and the way we FEEL. First up, I want to talk about sugar. Sugar and processed foods can lead to inflammation throughout the body and brain, which may contribute to mood disorders, including anxiety and depression. But I’m also not the person who is going to preach no sugar or treats in your diet!

This recipe for Pumpkin Pie cups is a great treat to have on hand this month and is low in both sugar and processed ingredients!

Pumpkin Pie Cups

Servings: 4

Ingredients

½ cup boiling water

2 pitted dates

15 oz. pumpkin puree

½ large banana

1 scoop vanilla protein powder (I use vegan Shakeology!)

1 Tbsp. monk fruit sweetener

1 Tbsp. coconut oil, melted

2 Tbsp. unsalted almond butter

1 tsp. pumpkin pie spice

1 tsp. pure vanilla extract

Instructions

1. Add water and dates to a small bowl; let sit for 10 minutes to soften. Strain; discard water.

2. Add pumpkin puree, banana, Shakeology, dates, monk fruit sweetener, oil, almond butter, pumpkin pie spice, and extract to a food processor; cover. Process on high for 2 to 3 minutes, or until extra smooth.

3. Divide mixture evenly among a 12-cup silicone muffin pan. Freeze for 2 hours, or until firm. 

If you’re already a part of my nutrition program, here’s how to track this recipe!

Portion Fix Containers: 1 Red, 1 Purple, 1 tsp.

2B Mindset Plate It: Enjoy this as an occasional treat. Be sure to track!