As I’ve gotten older, I look more forward to fall. I love everything about it. Cool, crisp air, football, beautiful trees, good-smelling candles, the anticipation of the holidays, comfort food and pumpkins. And I’m talking about more than a pumpkin spice latte. More like pumpkin pancakes, pumpkin bread, pumpkin muffins, pumpkin cobbler, pumpkin pie. My mouth is watering just thinking about it all!
I LOVE baking with pumpkin. So, I’ll most likely be posting more pumpkin recipes in the coming months. 😀
This pumpkin muffin recipe is one I’ve used since back in my figure competition days because it is extremely macro-friendly and you can eat the whole thing. Booyah! They are packed with fiber, protein and complex carbs. So think of them more as a health food than a dessert. You have permission 😉
- 1/2 scoop protein powder (I use whey protein, unsure about other forms)
- 1 tbsp oat flour
- 1/2 tbsp coconut flour
- 1/4 cup pumpkin
- 1/4 cup Greek yogurt, non-fat
- 1 tbsp almond milk
- 1 egg white
- 1/4 tsp each: cinnamon, pumpkin pie spice, baking soda
- Pinch of salt
- 1 tbsp Maple syrup
- Stevia, to taste. Depending on how sweet you prefer your muffins. (I never measure this)
What ya gotta do:
- Preheat oven to 350°F.
- Combine dry ingredients in one bowl.
- In separate bowl, combine wet ingredients. I always beat egg white separately and then add in.
- Mix bowls together using a spoon.
- Evenly distribute into muffin tin, it makes approximately 5 regular sized muffins.
- Bake for 8-10 minutes.
- I made a protein glaze to drizzle on top.
- This was simply a mix of a spoonful of protein powder, pinch of dry vanilla pudding mix and enough almond milk to make a runny glaze.
I hope you enjoy these healthy pumpkin muffins as much as I do. I can eat them knowing they consist of healthy calories and they don’t leave me feeling too full of sugar, as many sweets do. There are many great recipes that you can use pumpkin puree or apple sauce in and don’t be afraid to experiment!