Pumpkin Coffee Smoothie: Energize Your Fall Morning
This creamy fall smoothie mixes bold coffee with cozy pumpkin spice for the perfect morning drink that tastes like autumn in a glass and actually fills you up.
Ingredients
- 1 cup brewed coffee cooled
- ½ cup pumpkin puree
- 1 medium banana frozen
- 1 cup milk dairy or non-dairy
- 2 tablespoons maple syrup
- 1 teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
- 1 cup ice cubes
Instructions
- Brew coffee: Make your strongest coffee and stick it in the fridge so it gets nice and cold first.
- Add base ingredients: Throw pumpkin puree, frozen banana, milk, and that cold coffee into your blender together right now.
- Incorporate flavors: Pour in maple syrup, pumpkin pie spice, and vanilla extract along with everything else you've got in there.
- Add ice: Drop those ice cubes in so you get that perfect frosty smoothie texture we're going for today.
- Blend thoroughly: Turn it on high and let it run for 45-60 seconds until everything looks completely smooth and creamy.
- Adjust sweetness: Give it a quick taste and add more maple syrup or spices if you want it sweeter or spicier.
- Serve immediately: Pour into tall glasses right away and drink it while it's cold and at its absolute best texture.
Notes
- Make sure you grab plain pumpkin puree from the store, not the pie filling that's pre-sweetened and pre-spiced already.
- Slice and freeze your bananas ahead of time so they blend up easier and make everything super creamy every time.
- Use decaf coffee if you're making this at night or if caffeine makes you jittery like it does my sister.
- This tastes best fresh, but you can keep leftovers in a sealed jar in your fridge for about 24 hours.
- Add whipped cream on top with extra pumpkin spice if you're feeling fancy or have guests coming over for brunch.