So sorry for not posting something, I am going to try and do better! However, it’s fall and it’s all about pumpkin food. Pumpkin is healthy and delicious, and you can put it in just about anything. I just made some delicious pumpkin muffins and pumpkin protein bars that taste just like pumpkin pie!
My original intentions were to make pumpkin protein bars but I actually ended up making pumpkin mix to make pancakes and turning it into protein bars by adding some extra eggs and cottage cheese, and 2 scoops of protein. I like to eat the muffins for breakfast and have the protein bars as a midday snack between lunch and dinner. I also wanted to add some whey protein to the muffins but forgot! So you can do that to give it an extra boost of protein!
Pumpkin Muffins
Ingredients:
• 3/4 cup whole wheat flour or almond flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice
• 1 3/4 cup old fashioned oats
• 1 egg
• 1 cup canned pumpkin
• 3/4 cup milk
• 1/3 cup canola oil
• Optional mix-ins: nuts, chocolate chips, butterscotch chips, raisins
• I added a cup of craisins and raisins
• Optional: 1/3 cup brown sugar and 1/2 cup sugar *I am not a fan of sugar if I use sugar I use stevia but instead I added the dried fruit which has plenty of sugar in it!
*I also doubled this recipe, I like to make a lot of food so it lasts me a while!
Directions:
1. Preheat oven to 350 degrees and line muffin tin with muffin cups
2. Combine whole wheat flour through sugar in a large bowl and mix to evenly distribute ingredients
3. In a separate bowl, mix egg, pumpkin, milk and canola oil
4. Pour pumpkin mixture into flour mixture and stir until batter is thick and fully mixed
5. Fold in optional mix-ins
6. Pour batter into muffin cups and bake for 20-25 minutes or until tops of the muffins bounce back when lightly touched
Cool, top with cinnamon or honey butter and enjoy
Or for pancakes:
• Pour batter onto the warm pan to form three medium-sized pancakes
• Allow to cook until edges start to harden, about three minutes
• Flip pancakes and allow to cook until batter is no longer runny, about two more minutes
Top with syrup, nutmeg or desired toppings and enjoy
*I apologize for my crazy directions, I like to find recipes and tweak them to whatever I may have or to what I do or don’t like. I rarely ever use sugar and most often always use oats and almond flour when baking.
My original intentions were to make pumpkin protein bars but I actually ended up making pumpkin mix to make pancakes and turning it into protein bars by adding some extra eggs and cottage cheese, and 2 scoops of protein. I like to eat the muffins for breakfast and have the protein bars as a midday snack between lunch and dinner. I also wanted to add some whey protein to the muffins but forgot! So you can do that to give it an extra boost of protein!
Pumpkin Muffins
Ingredients:
• 3/4 cup whole wheat flour or almond flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice
• 1 3/4 cup old fashioned oats
• 1 egg
• 1 cup canned pumpkin
• 3/4 cup milk
• 1/3 cup canola oil
• Optional mix-ins: nuts, chocolate chips, butterscotch chips, raisins
• I added a cup of craisins and raisins
• Optional: 1/3 cup brown sugar and 1/2 cup sugar *I am not a fan of sugar if I use sugar I use stevia but instead I added the dried fruit which has plenty of sugar in it!
*I also doubled this recipe, I like to make a lot of food so it lasts me a while!
Directions:
1. Preheat oven to 350 degrees and line muffin tin with muffin cups
2. Combine whole wheat flour through sugar in a large bowl and mix to evenly distribute ingredients
3. In a separate bowl, mix egg, pumpkin, milk and canola oil
4. Pour pumpkin mixture into flour mixture and stir until batter is thick and fully mixed
5. Fold in optional mix-ins
6. Pour batter into muffin cups and bake for 20-25 minutes or until tops of the muffins bounce back when lightly touched
Cool, top with cinnamon or honey butter and enjoy
*these are really good warmed up or cold!
No Crust Pumpkin Pie!
Ingredients:
• 2/3 cup old fashioned oats
• 1/4 cup cottage cheese
• 1/4 cup canned pumpkin
• 1 scoop of protein (whey or isolate) * I used vanilla isolate
• 2 eggs
• Optional: raisins, craisins, chocolate chips, etc. about 1 cup or ½ cup depending on how you like it
• 1 tbsp pumpkin spice mix
*If you do not have pumpkin spice just make your own!
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground ginger (scant)
*I also doubled this recipe! I used some cottage cheese with pineapple also, it was a nice taste too in some bites, since I used half regular and half pineapple cottage cheese.
Directions:
• Spray pan with cooking spray and heat oven to 350
• Combine all ingredients in a small bowl and blend with an immersion blender until batter is relatively smooth and all ingredients are fully mixed or mix well with whisk
• Pour batten in pan and let cook for about 20 to 25 min or until the edges start turning golden brown
• Take out and cool (it is best when warm after it is out for a few minutes, take a bite it is so good!)
No Crust Pumpkin Pie!
Ingredients:
• 2/3 cup old fashioned oats
• 1/4 cup cottage cheese
• 1/4 cup canned pumpkin
• 1 scoop of protein (whey or isolate) * I used vanilla isolate
• 2 eggs
• Optional: raisins, craisins, chocolate chips, etc. about 1 cup or ½ cup depending on how you like it
• 1 tbsp pumpkin spice mix
*If you do not have pumpkin spice just make your own!
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground ginger (scant)
*I also doubled this recipe! I used some cottage cheese with pineapple also, it was a nice taste too in some bites, since I used half regular and half pineapple cottage cheese.
Directions:
• Spray pan with cooking spray and heat oven to 350
• Combine all ingredients in a small bowl and blend with an immersion blender until batter is relatively smooth and all ingredients are fully mixed or mix well with whisk
• Pour batten in pan and let cook for about 20 to 25 min or until the edges start turning golden brown
• Take out and cool (it is best when warm after it is out for a few minutes, take a bite it is so good!)
Or for pancakes:
• Pour batter onto the warm pan to form three medium-sized pancakes
• Allow to cook until edges start to harden, about three minutes
• Flip pancakes and allow to cook until batter is no longer runny, about two more minutes
Top with syrup, nutmeg or desired toppings and enjoy
*I apologize for my crazy directions, I like to find recipes and tweak them to whatever I may have or to what I do or don’t like. I rarely ever use sugar and most often always use oats and almond flour when baking.
