Nutritionist Heidi Hall stopped by ABC10 to demonstrate how to make healthy pumpkin flavored foods.

Pumpkin Spice Protein Shake
• 1 ounce pumpkin puree (not pumpkin pie filling)
• 6 ounces unsweetened vanilla almond milk
• 1 serving vanilla Vegan Protein Plus
• 1 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/4 tsp. ginger
• 1/2 cup water
• Ice

Pumpkin Muffins
1 cup pumpkin puree
¼ cup pure maple syrup
2 eggs
1 tbsp. vanilla extract
4 tbsp. almond butter*
¼ cup unsweetened vanilla almond milk
2 and ¼ cup gluten-free oats
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 tsp. cinnamon
½ cup dark chocolate chips (optional)

Preheat the oven to 350°F and grease a muffin tin. Place all of the ingredients except the chocolate chips into a blender and blend for about 30 seconds, or until smooth.

Using a spoon, mix-in the chocolate chips. Pour the batter into the muffin tin, filling each about 3/4th of the way full. Bake in the oven for 20-25 minutes, until light golden brown.