top of page
LAWLESS LOGO 2023 copy.png

2 Fall Recipes to Try

Pumpkin Spice "Latte"

This has been my go-to lately, and just really screams FALL. I don't really measure anything, but I'll give you my best guess. Also, I don't use coffee or espresso in mine as I personally try to limit my caffeine intake... but use MUD\WTR which is a coffee alternative.


  • 1 Tbsp. MUD\WTR mixed with 3/4 c. hot water (play around with the water ratio that works for you, this will depend on how much milk you'll want to add)

  • 2 tsp. pumpkin puree

  • Splash of MCT oil

  • Dash of pumpkin spice

  • Dash of Vietnamese cinnamon (*Optional)

  • Almond or oat milk to fill cup

  • Pure maple syrup to taste

Directions: I will usually make the MUD\WTR mixture first, then add the pumpkin puree and whisk together until nice and smooth. Then I add the pumpkin spice, cinnamon and MCT oil and mix again. Add your milk of choice, and then maple syrup to taste. Give it a big stir and enjoy!

Chocolate Pumpkin Cups

This would be a fun treat to make with kids at home! It requires minimal cooking, is relatively quick, and doesn't have a ton of clean up involved (win). The recipe I typically use is adapted from this recipe here by LCK.


  • 1-1/2 cups of dark chocolate (I like to use Hu gems)

  • 2 tsp coconut oil

  • 1/3 cup almond butter (I typically just make my own)

  • 3 Tbsp pumpkin puree

  • 1/2 tsp pumpkin pie spice (Primal Palate makes a great one)

  • 1-2 tsp pure maple syrup


  1. Line a 12-muffin tin with parchment liners or reusable silicone liners, set aside

  2. Melt your chocolate! I like to make my own double-boiler situation since I don't own one-- I just take a saucepan and fill about 1/4 - 1/3 of the way with water and bring to a boil. I then add a rimmed glass bowl on top (make sure your bowl isn't touching the water), and add the chocolate and coconut oil to the bowl. Allow it to melt while stirring frequently.

  3. In a separate bowl, combine the almond butter, pumpkin puree, pumpkin spice and maple syrup. Set aside.

  4. Take your muffin tin, and place 2 tsp of melted chocolate into each of the liners. Place in the freezer for 15 minutes or until chocolate is hardened.

  5. Remove from freezer and place 1 Tbsp of the pumpkin mixture into the center of the chocolate. Smooth down slightly.

  6. Add 2 tsp of chocolate on top of the pumpkin mixture and refrigerate or freeze until hardened again. Enjoy! (*Will store in the fridge for up to 1 week, and in the freezer for up to 3 months).





bottom of page