Pumpkin Spice Latte Frozen Yogurt Cups
(Discloser: This is a sponsored post, and I received free product from Nature’s Flavors; However, all opinions and thoughts are my own. Thank you for supporting the brands that keep Inspiration Apron running!)
With September comes my desire for pumpkin spice any and everything. Right now, it’s still warm outside so I found a delicious new recipe to satisfy my fall craving during the last days of summer. These dairy free Pumpkin Spice Latte Frozen Yogurt Cups have the warm spice flavors I enjoy and is complimented by a thin crust of some healthy ingredients like pecans, oats, flax seeds and coconut oil. It’s the perfect sweet/salty, yet healthy combination to usher in fall. It’s kind of like a mini frozen pumpkin pie with a little “latte” kick!
Makes twelve 1 3/4-inch diameter cups.
Let’s begin!
Ingredients:
How to make frozen yogurt cups
Instructions:
Can I omit the espresso/coffee?
Yes. You can omit the coffee for just a pumpkin spice flavor without compromising the recipe or texture. (It will actually be slightly creamier.)
How long do frozen yogurt cups stay fresh?
Keep safely frozen for up to 3 months, but best consumed up to 2 months for taste and texture.
Enjoy!
💜Julie
Pumpkin Spice Latte Frozen Yogurt Cups
Ingredients
- 1/2 cup pecans
- 1/2 tbsp milled flax seeds
- 1 tbsp quick oats whole grain
- 1/8 tsp Origine ground cinnamon
- pinch of salt
- 2 tsp organic coconut oil
- 1/2 cup pumpkin puree
- 1/3 cup Silk unsweetened vanilla almond milk yogurt alternative
- 2 tsp Nature’s Flavors Natural Pumpkin Spice flavor syrup
- 2 tbsp brewed and chilled espresso or strong coffee
- Optional garnish: Whole coffee beans and nutmeg
Disclaimer:
Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information.
Instructions
- Add all crust ingredients, except coconut oil, to a food processor and process on high until fine crumbs (about one minute.) Add coconut oil and process for another 20-30 seconds. Mixture should slightly stick together when pressed.
- Add a heaping one teaspoonful to each cup of a silicone mold or greased mini muffin pan. Use the bottom of a small shot glass to press crust mixture into the bottom and sides mold.
- Add all filling ingredients to a small bowl and stir until well blended.
- Evenly divide filling mixture between cups. Using a spouted measuring cup works best.
- Place in freezer for 30 minutes, remove and dust with ground nutmeg and a whole coffee bean, if desired. Place back in freezer and continue freezing for at least 2-3 hours till set. Unmold and enjoy or keep safely frozen for up to 3 months, but best consumed up to 2 months for taste and texture.