Ingredients:
- 2 “muffins” or heaping spoonfuls pumpkin
- 1/2 cup almond milk (more if needed)
- 1/2 cup plain yogurt
- ¼ cup of maple syrup (more if needed)
- a few dashes of cinnamon
- a pinch of ground cloves
- a few dashes of nutmeg
Instructions:
- Well ahead of time, spoon heaping spoonfuls of pumpkin onto a parchment lined baking sheet or into muffin tins.
- Freeze for a few hours or until frozen solid.
- To make the smoothie, add all ingredients to a blender and blend until smooth. Add more milk or yogurt as needed to get it the consistency you’d like.
*Makes one generous smoothie or two medium smoothies
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