This easy healthy Mocha Molasses Pumpkin Smoothie is a great way to get your morning coffee and veggies too!
When it comes to breakfast, I am a creature of habit. I have a daily smoothie with usually the same ingredients. Sometimes I switch out the flavor of the protein powder and the type of fruit, but other than that it’s pretty much the same everyday.
Today I made a Mocha Molasses Pumpkin Smoothie because I had an open can of pumpkin puree that needed using. Because of all the other ingredients I added, it doesn’t taste a lot like pumpkin, which is fine with me. I don’t want to taste the spinach in my smoothies either.
If you need more recipes to use up that last little bit of pumpkin puree, I also have a Vegan Pumpkin Spice Latte and a Pumpkin Chia Pudding. My 5 Ingredient Curry Peanut Pumpkin Soup uses the whole can, but you could make a half batch.
Breakfast and Coffee All in One
Blackstrap molasses is one ingredient that I love to add to smoothies because of its taste and health benefits. It contains a good dose of minerals including iron, calcium, magnesium and others. It also contains vitamin B6.
It has a sweet bitter flavor, and a low glycemic index. The full robust flavor goes nicely with chocolate and coffee. I also made this smoothie with almond milk and no coffee, but preferred the addition of coffee. It took the sweet level down a notch. Not to mention, I got my morning cup of coffee and breakfast all in one.
I love adding coffee or matcha green tea to my morning smoothie for the caffeine. Sometimes I add both. Coffee adds a great flavor to smoothies, and I don’t get a jolt of caffeine, but a steady stream of it.
I added pumpkin seeds for an extra boost of protein and nutrients, and to keep in line with the pumpkin theme. I haven’t carved a pumpkin in years, but if I ever get around to it, I would use the seeds and all.
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Mocha Molasses Pumpkin Smoothie
- 1/2 cup pumpkin puree
- 1/2 frozen banana
- 1/2 cup unsweetened almond milk
- 1 cup brewed coffee
- 1 scoop chocolate protein powder – I used Vega All-in-One
- 1/4 cup raw pumpkin seeds
- 1 tablespoon blackstrap molasses
- Mix all ingredients in a Nutribullet or blender.
If you are gluten free you may want to avoid coffee altogether. I personally have never had a problem drinking it, and I have a gluten intolerance. It is probably because I drink whole bean organic coffee, and grind it myself.
I learned after posting my Vegan Bulletproof Coffee from some readers on Facebook that it can be problematic for people who don’t tolerate gluten. So I did some research and one article mentioned to try organic whole bean coffee because it isn’t highly processed causing cross-reactivity issues.
So please do the research yourself, and test it out. I try to only post recipes that are 100% gluten free since I have a gluten intolerance. I am really careful about avoiding gluten in my daily life, so this was all news to me.