A Pumpkin-Themed Lunch: Pumpkin Pie Chia Pudding with Mini Pumpkin Muffins

lunch on 27 Sept 2013: pumpkin pie chia pudding, mini pumpkin muffins, tofu and veggie kabobs

lunch on 27 Sept 2013: pumpkin pie chia pudding, mini pumpkin muffins, tofu and veggie kabobs

Once Starbucks goes crazy promoting Pumpkin Spice Lattes, it means that pumpkin season has officially arrived. True confession: I’ve never had a Pumpkin Spice Latte (I’m more or a plain latte type of gal). And, no matter that it’s not remotely Fall-like where we live—heck, it was 90˚ a few days ago—I still go crazy for pumpkin once October arrives. Just the anticipation of October sends me into a pumpkin frenzy. Hence, today’s pumpkin-themed lunch of pumpkin pie chia pudding and mini pumpkin muffins—both of which I whipped up yesterday before taking my daughter to kindergarten. (It was one of my motivated mornings—I also did a load of laundry and hung it out on the line in a bizarre fit of productivity.). Since I had a little container of previously pan-fried tofu in the fridge, I decided to make some little tofu veggie kabobs. And, of course, there’s one of those little candy pumpkins (I love ’em!) for a Friday treat.

2 thoughts on “A Pumpkin-Themed Lunch: Pumpkin Pie Chia Pudding with Mini Pumpkin Muffins

  1. Where’s the recipe for the chia pudding? I’ve been trying a range of them to see if Aria likes them, and so far so good. Pumpkin chia pudding sounds great! Also, are there lots of different chia seeds? Cause the ones I just got from Whole Foods were like dark grey colored and they came out more crunchy, whereas I thought some different ones I got before came out more tapioca like? Thoughts?

    • I will post a recipe soon! Just didn’t get to it yesterday, because I teach all day. The only chia seeds I have used are dark grey (I’ve got them at Trader Joe’s and our local health food store). The longer you soak them, the softer they get (overnight over even longer is optimal). After a few hours, the chia seeds are still pretty crunchy.

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