Pie to pudding, pumpkin often gets relegated from the main course to dessert dishes. It’s also a great way to add seasonal flavor – and a punch of nutrition – to the first meal of the day.
Of course, you can always bake up a batch of pumpkin muffins, but why not try giving some other popular breakfast foods the pumpkin treatment?
Protein bars, granola and scones all benefit from the addition of pumpkin. Incorporating the squash into breakfast can be as simple as adding a few tablespoons of pumpkin puree, some pumpkin pie spice and chopped pecans to your morning oatmeal.
If a smoothie gets you going in the morning, it’s easy to make a pumpkin smoothie that will deliver flavor, fun and even fiber! Try this Pumpkin Smoothie recipe from Davidson's Safest Choice... for a boost of high-quality protein, throw a raw pasteurized egg in there, too!
Ingredients:
- 1 banana
- 1 Safest Choice Egg (because they’re pasteurized in a warm water bath, they’re safe for all no-bake and no-cook recipes)
- 1/2 cup low fat yogurt
- 1/4 cup canned pumpkin
- 1 tablespoon peanut butter
- 1/3 cup skim milk
- 1/2 cup ice
- 1 teaspoon cinnamon
- 1 teaspoon honey
Directions:
- Combine all ingredients in a blender and blend until smooth.
- Serve.
