Alright — let’s get cozy with a big spoon and talk about my Pumpkin Smoothie Bowl with Granola & Pumpkin Seeds.
This is basically fall in a bowl, but you can eat it year-round.
It’s creamy, cold, lightly spiced, and topped with crunchy granola and nutty pumpkin seeds.
It’s the kind of breakfast that feels fancy but is actually quick and ridiculously easy to make.
You just toss things in a blender, pour it into a bowl, and make it pretty with toppings.
🧡 Why I Love This Recipe
This one’s a favorite of mine because it’s like dessert for breakfast without the sugar crash.
I first made it on a chilly October morning when I had leftover canned pumpkin from making pie — and now it’s my go-to when I want something nourishing but fun.
Here’s why you’ll love it too:
- It’s ready in under 10 minutes.
- You can customize toppings however you like.
- Packed with fiber, healthy fats, and protein.
- It’s gorgeous — the kind of breakfast you want to Instagram.
🍴 What You’ll Need
For the smoothie base:
- 1 cup canned pumpkin puree (unsweetened)
- 1 banana (frozen, sliced)
- 1/2 cup Greek yogurt (plain, unsweetened)
- 1/2 cup unsweetened almond milk (or milk of choice)
- 1 tablespoon maple syrup (optional, for sweetness)
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
For topping:
- 1/2 cup granola (your favorite kind)
- 2 tablespoons roasted pumpkin seeds (pepitas)
- 1 teaspoon honey (optional drizzle)
🔍 Why This Recipe Works (Quick Science)
Pumpkin puree is naturally thick and full of fiber, which helps create a creamy texture without adding ice cream or heavy cream.
The frozen banana acts like a natural sweetener and thickener when blended. Greek yogurt adds protein and makes it extra smooth, while almond milk loosens it up just enough to pour into a bowl.
⏱ Servings & Time
- Servings: 2
- Prep Time: 5 minutes
- Blend Time: 2 minutes
- Total Time: 7 minutes
📊 Macros (Per Serving)
- Calories: 280
- Protein: 10g
- Carbs: 42g
- Fat: 8g
- Fiber: 8g
⚠ Common Mistakes
- Using pumpkin pie filling instead of pumpkin puree – pie filling has added sugar and spices that can make it too sweet.
- Not using frozen banana – fresh banana makes the smoothie too thin.
- Adding too much milk – makes it drinkable instead of spoonable.
- Overloading toppings – too many heavy toppings will sink right into the smoothie.
🍽 What to Serve With
- A cup of hot chai or coffee.
- Whole wheat toast with almond butter.
- A small side of fresh berries for extra freshness.
🛠 Tools You’ll Need
- Blender
- Measuring cups and spoons
- Spatula
- Two serving bowls
- Spoon for eating (the most important tool!)
🔄 Substitutions & Variations
- Dairy-free: Use coconut yogurt instead of Greek yogurt.
- Extra protein: Add a scoop of vanilla protein powder to the blender.
- Nutty twist: Top with chopped pecans or almond butter.
- Chocolate lovers: Add a teaspoon of cocoa powder to the base.
⏳ Make Ahead Tips
- Blend the smoothie base the night before, store in a sealed jar in the fridge, and re-blend for 10 seconds before serving.
- Keep granola and seeds in a separate airtight container until ready to serve to keep them crunchy.
🥄 Step-by-Step Instructions
Step 1 – Add Pumpkin & Banana to Blender
Place 1 cup canned pumpkin puree and 1 frozen sliced banana into the blender.
This is your creamy, naturally sweet base.
Step 2 – Add Greek Yogurt & Almond Milk
Add 1/2 cup plain Greek yogurt and 1/2 cup unsweetened almond milk to the blender.
The yogurt makes it creamy, and the almond milk thins it just enough for a spoonable texture.
Step 3 – Sweeten & Spice It
Add 1 tablespoon maple syrup, 1/2 teaspoon cinnamon, and 1/8 teaspoon nutmeg to the blender.
These give it that cozy fall flavor.
Step 4 – Blend Until Smooth
Blend everything on high for about 1–2 minutes until creamy and thick.
It should be pourable but still hold its shape in a bowl.
Step 5 – Pour & Add Toppings
Pour the smoothie into two serving bowls. Top with 1/2 cup granola, 2 tablespoons roasted pumpkin seeds, and 1 teaspoon honey drizzle if desired.
🥶 Leftovers & Storage
- Best eaten fresh — the toppings get soggy if stored.
- Smoothie base can be stored in the fridge for up to 24 hours in a jar with a lid. Re-stir or blend before serving.
💬 Conclusion
This Pumpkin Smoothie Bowl is like a warm hug… but cold. It’s creamy, nourishing, and looks like it came from a café. Once you make it, you’ll wonder why you ever settled for plain cereal. Try it, make it your own with toppings, and let me know how yours turns out — I’d love to hear your twist on it.
If you’d like, I can also give you a fall-themed garnish guide so you can make this smoothie bowl look straight out of a cookbook.
Do you want me to add that?