Fitness Lifestyle Recipes

Healthy Protein Pumpkin Muffins That Could Fool Your Boyfriend

pumpkin

(Or husband in my case! ­čśë )

Seriously, though. I made these pumpkin muffins the other day after going on a Trader Joe’s shopping spree and my fiance told me that “If you told me these were a normal pumpkin muffin with cream cheese frosting I wouldn’t have questioned it one bit!” and “This is the best thing you have ever come up with!”

I had to agree that they were pretty bombtastic if I say so myself. The best part? NO sugar, NO flour, just pure protein/healthy carb goodness with a huge kick of fall flavor.

Let’s get down to business here:

PUMPKIN PROTEIN MUFFINS

INGREDIENTS
3/4 c oat flour (just blend raw oats until they form a flour)
2 scoops Vanilla Protein (I use PowerFusion by The Nutrition Shoppe)
1 cup Pumpkin Puree (I used canned Trader Joe’s Organic Pumpkin)
2 bananas
1/3 cup Greek Yogurt (I use Fage 0%)
2 whole eggs
3 tsp. Pumpkin Pie Spice
1/2 tsp. Cinnamon
2 packets natural Stevia
1 tsp. Baking Powder
1 tsp. Baking Soda
2 Tbs. Chia Seeds (Optional)

CREAM CHEESE FROSTING INGREDIENTS
(per muffin)
1 tbs. Greek Yogurt
1 tsp. Vanilla Protein Powder

DIRECTIONS:
1.) Pre-heat oven to 350 degrees
2.) Mix all dry ingredients in a medium-sized mixing bowl
3.) Mix all wet ingredients in a medium-sized mixing bowl (for the bananas- it helps to break them up in little pieces as you add them to the bowl, and just smash them as you’re mixing. It obviously helps to have pretty ripe bananas for this)
4.) Slowly add dry ingredients to the wet ingredients bowl as you stir
5.) Pour in a greased muffin-tin
6.) Sprinkle chia seeds on top if you have them! Optional, but I just love adding chia seeds to everything
6.) Bake for around 20-25 minutes until a toothpick or fork comes out clean!
6.) Combine the greek yogurt and vanilla protein in a small bowl until frosting consistency, then spread on that muffin as it’s still warm.
7.) Try not to eat them all at once. ­čśë

This makes around 10 pumpkin protein muffins or so, depending on how big or small you make them.

Try them out and let me know how you like them! I promise you they will fulfill your craving for pumpkin-y goodness this fall. And they are perfect to take to a get-together or function because they DO NOT taste like a crazy fitness food. They are soft, moist, and don’t have that toughness protein muffins can be like sometimes.

Happy Pumpkin-ing!

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2 Comments

  • Reply Jessica Culver November 20, 2013 at 2:53 pm

    made this recipe last week! I used kamut flour instead of oat flour, and I used a bit of extra pumpkin puree instead of bananas (then added extra stevia to boost the sweetness)
    So pretty much they were the exact same as yours and they were amaaazzzzzingggg!!!! I had to stop myself from eating all of them lol!
    And because I’m HUGE on frosting, I didn’t even put frosting on it… instead I just broke up pieces of the muffins into a bowl of plain yogurt ­čśÇ (and then of course, another day, I did the same thing but threw in a broken up cinnamon roll quest bar in there too hehe)

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