Peanut Butter Pumpkin Smoothie
on Sep 18, 2020, Updated Aug 30, 2024
This post may contain affiliate links.
This vegan peanut butter pumpkin smoothie is so creamy and delicious it’s sure to become a Fall favourite.
About the Recipe
This creamy smoothie is perfect for a pumpkin fix during the Fall months. It’s vegan, high in protein and has no added sugar, so easy to fit into any nutritional plan.
Frozen banana makes the smoothie extra thick and creamy. You can use any plant-based milk and vanilla protein adds sweetness and protein. The recipe uses canned pumpkin puree so it’s a perfect for any extra pumpkin you need to use up.
You can also use pumpkin in this Pumpkin Gingerbread Smoothie and Pumpkin Spice Latte Smoothie or swap it for sweet potato in this Sweet Potato Smoothie.
Ingredient Notes
- Peanut Butter or PB2: Both work well, for more peanut butter flavour without adding 4 tbsp of peanut butter, use 4 tbsp powdered peanut butter, for delicious creaminess, use 2 tbsp natural peanut butter,
- Frozen Fruit: I like it best with frozen banana but if you can’t do banana, replace with frozen peach.
- Protein Powder: Best with vegan vanilla protein powder.
- Plant-Based Milk: Any kind works, just make sure you enjoy the taste, I like almond or cashew.
- Pumpkin: Use plain, canned pumpkin puree, I like Farmers Market best. You can substitute butternut squash puree or cooked sweet potato.
This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.
Notes
- Peanut Butter: Can be made with powdered peanut butter or peanut butter. For more peanut butter flavour without an extra 200 calories, 4 tbsp of powdered peanut butter works great, however, 2 tbsp of peanut butter is also lovely because it makes it super smooth and creamy.
- Peanut-Free Option: Use almond butter instead of peanut butter.
- Sweetening: I don’t add any extra sweetener but for a treat and depending on the protein powder used, you may consider adding add a few drops of liquid stevia, 2 tsp maple syrup or 2-4 soft, moist dates.
- Make it Larger: For a larger smoothie and additional nutrition, add up to 1 cup cooked frozen cauliflower florets, frozen zucchini chunks or 1/2 cup cooked sweet potato puree.
- Reduced Sugar: For a lower sugar smoothie, replace the banana with 1.25 cups of frozen peach slices or use 1/2 cup frozen peach and half a frozen banana.
More Smoothie Recipes
Did you try this recipe? I’d love to hear about it! Scroll down to comment section below to leave your star rating and review.
⭐⭐⭐⭐⭐
Peanut Butter Pumpkin Smoothie
Ingredients
- 1 cup almond milk, 250 mL
- 2 tbsp peanut butter, 30 g or 4 tbsp powdered peanut butter (24 g)
- 1 scoop vegan vanilla protein powder, 30 g
- 1/2 cup pumpkin puree , 125 g
- 1 large frozen banana, 120 g, see notes
- 1 tsp ground ginger
- 1 tsp cinnamon
Instructions
- Add the plant milk to a high-speed blender then add the rest of the ingredients.
- Start blending on low then slowly increase speed, blending for 20-30 seconds until creamy.
- Pour into a glass and enjoy right away.
Notes
Nutrition
Originally published on November 13, 2017.
So delicious!
I substituted mine with Sunflower butter (by Natural SunButter), and added nutmeg seasoning instead of ginger, and finally added a scoop of Maca powder in for the protein powder. My goodness it tastes so good! Very creamy, perfectly balanced.
This smoothie is phenomenal! My favourite pumpkin breakfast recipe so far!