Pumpkin Pumpkin

Pumpkin Pumpkin

Pumpkin goes with everything once September hits…coffee, candles, pie….why not shower with it too? Well, we won’t go that far (I’m sure someone already has), but here are some great plant-based options, for a healthy spin on some pumpkin-rific fall favorites.

Pumpkin Muffins


2 cups of gluten-free flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
1 1/4 cup of non-dairy milk of choice
1 tablespoon of oil of choice
1/4 cup of maple syrup
3/4 cup of pumpkin puree
Preheat oven to 350 degrees and line or lightly grease a muffin tin.
Mix together the flour, Juice Plus Complete, baking powder, baking soda, cinnamon, nutmeg, and salt in a large mixing bowl
In a separate bowl, combine the milk, oil, maple syrup, and pumpkin puree.
Pour the wet ingredients into the dry ingredients, and combine to make a smooth batter.
Spoon the batter into muffin tins about 2/3 full, then bake for 20- 25 minutes.
*The Juice Plus plant-based powder is sweet enough that I substituted it for the sugar the original recipe called for. You can scan through the ingredients via my link
Pumpkin Pancakes


2 cups all-purpose flour

1 scoop of Juice Plus Vanilla Complete Mix 

2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons pumpkin pie spice mix

1/2 teaspoon salt

1 3/4 cups milk

1 cup pure pumpkin puree

1 large egg

2 tablespoons coconut oil


In a medium bowl, whisk the flour, Juice Plus Vanilla Complete Mix, baking powder, baking soda, pumpkin spice mix, and salt.

In another bowl, whisk the milk, pumpkin puree, egg, and oil until blended.

While stirring, slowly add the flour mixture into the pumpkin mixture until blended; try not to over mix the batter. As soon as you see large clumps of flour disappear, stop stirring.

Lightly oil a hot skillet or griddle. Then, use a 1/4-cup measuring cup to spoon batter onto the skillet or griddle.

When you begin to notice the edges of the pancake look dry and little bubbles start to appear on the top surfaces of the pancake, turn over. This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle.


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