Pumpkin Protein Muffins and Pancakes

It's that time of year again where we spend hour upon hour scouring Pinterest looking for the oh so perfect pumpkin recipe. We pin everything from "pumpkin better than sex beyond your wildest dreams cake" to the classic pumpkin pie. Our mouths water and our tummies begin to cry out as we look at the ridiculous pictures of perfect food in perfect lighting. Heck sometimes we run out to Walmart to satisfy this craving at 11:00 pm. To each his own.  Yes I have done said Walmart run...this each owns that. 

If you are looking for a recipe like that...this probably isn't it. Just keeping it real. I have made some yummy healthy pumpkin options, but I just want to put it out there that I am in no way saying these are as good as the Pinterest recipes that are full of awesome sugar and a good 'ole chunk of butter. However, upon his first bite of my pumpkin protein pancakes with cinnamon topping, Cody remarked, "These pancakes are some of my favorite things you have ever made!"

FACT: A piece of pumpkin loaf from Starbucks will put you back about 400 calories...my pumpkin oat protein muffins with cream cheese topping will only cost you 165 calories and to top it off they have 8.7 grams of protein. BOOM.

Pumpkin Oat Protein Muffins

Pumpkin Oat Muffin:

  • ½ cup rolled oats blended into oat flour 
  • 1 egg
  • 1 Tbsp butter
  • ¼ cup pure pumpkin
  • ¾ scoop vanilla protein powder
  • ¼ tsp pumpkin pie spice
  • 1/8 tsp cinnamon
  • pinch salt
  • 1-2 Tbsp unsweetened almond milk
  • ¼ tsp baking powder
  • ¼ tsp vanilla
  • 2 Tbsp agave nectar

Cream Cheese Topping:

  • 1 oz cream cheese
  • ¼ scoop vanilla protein powder
  • 1-2 Tbsp splenda or stevia
  • Unsweetened almond milk

In small bowl combine oat flour (put 1/2 cup rolled oats in a blender and grind up into flour consistency), protein powder, baking powder, pumpkin pie spice and cinnamon.  In a medium bowl combine egg, butter, pumpkin, vanilla and agave nectar.  Slowly pour the dry ingredients into wet ingredients and stir until just combined.  Use up to 2 Tbsp milk to thin batter if needed. Pour into 4 lined muffin tins.  Bake at 350 for 25 min.  While it is baking make the topping.  Soften cream cheese.  Add ¼ scoop vanilla protein powder and splenda.  Combine and add milk until spreadable.  Once muffins are done and have slightly cooled spread cream cheese topping on top and serve.

Per Muffin: Calories- 165 Fat: 6.5g Carbs: 18.3g Protein 8.7g

Pumpkin Protein Pancakes with Cinnamon Topping

Pancake:

  • 1/3 cup rolled oats blended into oat flour
  • 2 egg whites
  • 2 Tbsp 100% pure pumpkin
  • 1/8 tsp pumpkin pie spice
  • dash cinnamon
  • 1/2 scoop vanilla whey protein
  • sprinkle of stevia or splenda
  • unsweetened almond milk

Topping:

  • 3-4 Tbsp non fat plain yogurt (3 if you like a little less topping)
  • 1 tsp agave nectar
  • 1 tsp sugar free vanilla pudding mix
  • scant 1/8 tsp cinnamon
  • stevia/splenda to taste
  • 2-4 Tbsp unsweetened almond milk

Blend oats into flour.  Add remaining ingredients for pancakes into the blender and combine.  Scrape sides once and blend again.  Add almond milk if needed to thin batter.  Turn skillet medium heat and spray with pam.  Pour batter onto skillet and cook like regular pancakes. Batter makes 3 small/medium pancakes. 

While you are cooking pancakes you can combine topping ingredients.  Add milk to thin into desired consistency.  Pour on top of prepared pancakes and enjoy

Calories: 268  Fat: 3g  Carbs: 35g  Protein: 24g

Recipe post isn't complete without passing the kid approved test...



FoodHayley BobayComment