It’s National Pumpkin Day and you know what that means… we will be celebrating with our favorite pumpkin-themed recipes all day long! Because who doesn’t need another reason to eat pumpkin all day, every day?!

Pumpkin Spice Peanut Butter Balls

vegan, grain-free


1 cup Purely Elizabeth Grain-Free Pumpkin Spice + Ashwagandha Granola

3/4 cup peanut butter (unsweetened)

1/2 cup pumpkin puree

1/2 cup coconut sugar

1 tbsp coconut oil

1/5 cup vegan chocolate chips


In a food processor, add Purely Elizabeth granola. Pulse until granola is 1/4” pieces. Pour into bowl and set aside. In the food processor, combine peanut butter, 1/2 cup crumbled granola, and coconut sugar. Roll into 1” balls. You may need to wet your hands with water to help form balls. Place in freezer. When firm enough to handle, take out of the freezer. In a small bowl combine coconut oil and chocolate chips. Place in microwave for 30 seconds or until melted. Whisk to combine. Dip balls into chocolate and sprinkle with remaining granola. Place in freezer and enjoy!

Pumpkin Spice Muffins

grain-free, gluten-free


1 8oz Purely Elizabeth Grain-Free Pumpkin Spice + Ashwagandha Granola, about 4 cups

3 eggs

1/4 cup honey

2 tbsp coconut oil

1 tsp vanilla

1 cup pumpkin puree

2 cups almond flour

1 tsp baking soda

1 tsp cinnamon

1/2 tsp ground clove

1/4 tsp ground ginger

1/4 tsp allspice

1/4 tsp freshly grated nutmeg


Preheat oven to 350°F. Line a muffin tray with paper liners. In the bowl of a food processor, pulse the granola a few times until broken up into small pieces, but still chunky. Alternatively, put the granola in a plastic bag and use a rolling pin to crush. In a large bowl, whisk eggs, oil, honey, and vanilla together until combined. Add pumpkin puree and stir until combined. In a separate bowl, whisk together the almond flour, baking soda and spices. Add the dry ingredients to the wet and mix just until combined. Fold in 2-3 cups granola, reserving one cup for the crumble topping. Portion out the batter equally into the muffin liners. Sprinkle remaining crumble topping over the muffins and bake for about 20 minutes, or until set. Let cool. Store in an airtight container.

Pumpkin Pie Maca Smoothie

vegan, gluten-free


1 cup almond milk

1 tsp pumpkin pie spice

1 tsp maca

1/3 cup pumpkin puree

1/2 banana

1 tbsp Coconut Cult Coconut Yogurt



In a high speed blender, add ingredients and blend until smooth. Top with Coconut Cult Yogurt and a dash of cinnamon.

Pumpkin Waffles

vegetarian, gluten-free


2 1/4 cups Purely Elizabeth Original Superfood Oatmeal

1 tbsp baking powder

3/4 tsp salt

2 tsp pumpkin pie spice

3 tbsp coconut sugar

3 eggs

2/3 cup almond milk

1/2 cup olive oil

1/2 cup packed pumpkin puree

1 tbsp vanilla extract


In a food processor, add oatmeal and process until a flour-like consistency. Add “oat flour” to a large bowl, along with dry ingredients. Whisk in eggs, almond milk, olive oil, pumpkin puree and vanilla. Allow to sit for 5-10 minutes. Heat a waffle maker and cook waffles according to machine directions, about 5-7 minutes per waffle.

Pumpkin Spice Donut Holes

vegan, gluten-free


1/2 cup millet flour

1/2 cup brown rice flour

4 tbsp almond flour

2 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp allspice

1/8 tsp ground cloves

1/3 cup coconut oil

1/2 cup coconut sugar

1 chia egg – (1 tbsp chia, 3 tbsp water)

1 tsp vanilla extract

1 cup pumpkin purre

For the coating:

2 tbsp coconut oil melted

1 1/2 tbsp cinnamon

3 tbsp coconut palm sugar


Preheat oven to 350°F. Spray a mini or regular muffin tin with a non-stick spray and set aside. Combine coconut oil and coconut palm sugar. Add in chia egg. Add in vanilla extract. In a separate bowl, combine flours, spices, baking powder and salt. Add dry mix to wet and beat until well combined. Stir in pumpkin. Roll into tablespoon sized balls and place into individual muffin tins. Bake for 15 minutes and let cool for a few minutes. Meanwhile, melt coconut oil for coating and place in a bowl. In a separate bowl, combine coconut palm sugar and cinnamon for coating. Dip each donut hole into coconut oil using one hand and roll in cinnamon + coconut palm sugar mixture with the other hand.

Pumpkin Cashew Cheesecake Bars

vegan, gluten-free



1 bag of Purely Elizabeth Grain-Free Pumpkin Spice + Ashwagandha Granola

1/3 cup melted coconut oil

1 tsp pumpkin spice


1 1/2 cup soaked cashews

3 tbsp maple syrup

1/4 cup melted coconut oil

1/4 cup pumpkin puree

1 tbsp vanilla extract

1/2 tsp lemon juice

Optional toppings: melted chocolate + extra granola


Combine the crust ingredients in a food processor or blender and blend until it has a nut butter like consistency. Spread the crust out in an 8×8 baking dish lined with parchment paper. Next, combine all of the cheesecake filling ingredients and blend until it’s smooth and creamy. Spread the filling over the crust and put in the freezer for a couple of hours.

Pumpkin Peanut Butter

vegetarian, gluten-free


1/2 cup peanut butter (no sugar added)

1 cup pumpkin puree

1/4 cup coconut sugar

1 tsp pumpkin pie spice


Place all ingredients in a food processor and blend until smooth.