Pumpkin Spice Breakfast Pudding
Yesterday was the official first day of Fall, which means that all things pumpkin have gone from all but impossible to find to practically jumping off the shelves. It’s like white jeans the week after Memorial Day. And like the rebel I am, I had already found a can hidden away at the end of the Safeway baking aisle and cracked it open before the official start of Fall. Actually I should probably be concerned that it was a leftover from last Fall since no one makes pumpkin pie during the Summer… but we won’t thing about that.
Regardless, for the past week, I have been making this delicious pumpkin spice pudding, which just might be my new favorite breakfast food. While cottage cheese by itself has always kind of made me gag, I love how creamy it makes this pudding. The almond butter is the perfect compliment. I also love how voluminous it is because I get to eat a giant bowl of it every morning, and we all know that when it comes to breakfast more is more!
Pumpkin Spice Breakfast Pudding
A Messy Kitchen Original
- 1/2 cup canned pumpkin
- 1/2 cup cottage cheese
- 1 scoop cinnamon swirl protein powder (Cellucor)
- Stevia (optional)
- Cinnamon
- 1 T Almond Butter
- Sugar-free syrup to garnish
Combine first five ingredients in a food processor and mix well. Transfer to a bowl. Swirl almond butter through the pudding and drizzle with syrup.
345 calories, 20 carbs, 11g fat, 45g protein, 8g fiber
