Pumpkin Spice Protein Muffins

It is mid-October and here in southern California it is finally cooling down, the air is getting crisper, and Fall is now in full swing! That means…anything with PUMPKIN is a must have! This recipe can be made with other ingredients in order to make a different flavor, but I thought I would share this one because it’s festive and tastes like fall 🙂

This recipe is gluten-free, sugar-free, chock full of protein, complex carbohydrates, and lots of flavor. The pumpkin adds fiber and is full of anti-oxidants, and especially high in vitamins A, C and E. These are easily portable, great for an on-the-go breakfast or a mid morning snack when you want something sweet 🙂 Make sure to keep these in a sealed container in the refrigerator because there are no preservatives!

Ingredients:

1 cup oat flour (take dry rolled oats and grind in a magic bullet/blender until it is a fine, flour consistency)
2 scoops protein powder (vanilla works best)
1/4 cup Erythritol sweetener
1/2 tsp of baking powder
pinch of salt
2 tsp of cinnamon (you can use as much as you’d like for the spices)
1 tsp of nutmeg
1/2 tsp allspice
4 egg whites
1/3 cup nonfat greek or cashew/coconut yogurt for dairy free
1/3 cup unsweetened almond milk or water
1/2 cup of canned pumpkin puree (NOT pumpkin pie mix)

OPTIONAL but recommended: raisins-dried cranberries-chopped pecans

Directions:

First grind your oats to make your oat flour. Then in a large mixing bowl, combine all dry ingredients. Then add all the wet ingredients (egg whites, yogurt, water, and pumpkin). Mix all together until it makes a nice smooth consistency.

Next, take the batter and divide into muffin tins. This recipe will make between 12 and 15. Make sure to use parchment paper muffin liners, or spray paper liners very well. Another option is silicone baking cups you can re-use.

Bake at 350 F for about 25 minutes. They should be slightly brown on top, but will still be moist and delicious inside 🙂