Has anyone else been looking at the pumpkins still laying around the house and wondering what to do with them? Well I finally baked all of my pumpkins today and was left with a huge amount of fresh baked organic yummy pumpkin puree. I typically portion it out and freeze it for my pumpkin pancakes through the winter- but tonight I wanted to get a little more creative. That is when I drummed up the newest smoothie of the DIYcleanse. The theme of the week is warming, COMFORTING pumpkin! Check out the newest warming smoothie of the bunch, as well as Tenley’s Grain-Free Pumpkin Muffins that you just MIGHT mistake for melt-in-your-mouth pumpkin pie or pumpkin cheesecake!


DIYcleanse Warming Pumpkin Smoothie

1/2 cup pumpkin puree
1 banana
3 medjool dates
1 tsp vanilla bean extract
2 T collagen
1/2 tsp salt
1/2 tsp ceylon cinnamon
1/2 tsp pumpkin pie spice
1/2 tsp ginger root or ginger spice
1 cup almond milk

Blend and enjoy. Top with a sprinkle of cinnamon



Tenley’s Grain-Free Pumpkin Muffins


1 cup almond flour/meal
1 cup canned pumpkin
2 eggs
1/4 cup unsweetened organic applesauce
1/4 cup organic honey
1 tsp baking powder
1 tbsp. chia seeds
1 tsp cinnamon
1/2 tsp pumpkin pie spice
1/4 tsp salt
*Chopped walnuts/pecans- optional or up to your liking

*These muffins don’t rise a lot, so double ingredients if you want to make more than 6-8 muffins, I got 8 muffins*


-Preheat oven to 350 degrees
-Mix all ingredients together in large mixing bowl
-Fill muffin tins to the top (greased w/ coconut oil or lined with muffin liners)
-Bake for 25-30 minutes or until baked all the way through
-Cool before serving if you can wait! ? They are great frozen too! ENJOY!!!