It’s October, so naturally I’m due for a delicious and super nutritious pumpkin recipe. Oh yes, count me in for this #pumpkineverything time of year! Pumpkin is the obvious superstar of fall. Go into Trader Joe’s and you’ll see aisle after aisle of pumpkin products – sauces, cereals, snacks, chips, teas, treats, and canned pumpkin itself. So why do we obsess over this special squash? For me, it’s its creamy texture, rich taste, and nutrition value. It’s the perfect butter alternative in healthy baked goods and flavorful addition to pasta sauces for my zoodles. It’s also full of antioxidants vitamin-A, C, E, and radical fighting B-carotene. Not to mention, this fall gift also contains folates, niacin, vitamin B-6 (pyridoxine), thiamin, pantothenic acid, copper, calcium, potassium and phosphorus (I think you get the point – pumpkin has a lot of micronutrients). But it’s not just about flavor or nutrition. It’s the nostalgia of my childhood. One bite of pumpkin-flavored anything and I’m brought back to starting an exciting new year of school, jumping into golden leaf piles, trick-or-treating, and snuggling in a blanket on a cool, rainy night.
I wanted to make a delicious fall comfort food recipe that will also keep our fitness goals on track. What’s more comforting than a steamy, warm muffin on a crisp fall morning? Ripe banana, coconut oil, almond meal, and Pumpkin Spice seasoning make for the perfect combination of sweet and salty. They’re soft and dense texture makes them very satisfying to eat. These gluten-free, refined sugar-free, grain-free #Pumpkin Everything Protein Muffins are the perfect start to a busy day. With 10 grams of protein, 6 grams of fat, 6 grams of carbs, and 3 grams of fiber per muffin, you’ll be energized all morning long.
#Pumkineverything Protein Muffins
Makes 9 muffins
1/2 can organic pureed pumpkin (make sure there’s no sugar added!)
1/2 ripe, mashed banana
2 tbsp melted coconut oil
5 drops liquid stevia extract (can also use 1/4 cup granulated stevia)
1/2 cup egg whites
2 tbsp apple cider vinegar
3 scoops vegan vanilla protein powder (I used a blend that was mostly pea protein with some brown rice)
1 tbsp flaxseed meal
1 tsp baking powder
1-2 tsp pumpkin spice
1/4 cup almond meal
Optional Oat-Crisp Topping: 3 tbsp rolled oats, 1 tbsp Earth Balance (vegan butter), 2 tsp granulated stevia or maple syrup
- Preheat your oven to 375 degrees Fahrenheit.
- Line a muffin baking tin with muffin cups and spray with coconut oil cooking spray.
- Combine all dry ingredients in a large mixing bowl.
- Combine all wet ingredients in a separate mixing bowl.
- Slowly stir in the wet ingredients into the dry ingredients.
- Combine Oat-Crisp topping ingredients in a bowl. (Optional)
- Evenly spoon the muffin mix into the lined muffin tin and top with Oat-Crisp topping if desired.
- Bake for 20-25 minutes or until a toothpick comes out clean from the center of the muffin.
- Let cool and enjoy!
LIS Servings Per Muffin (without topping): 1/4 serving carbs, 1/2 serving fats, 1/3 serving protein
Health and happiness,