The holidays may be over, but I’m still hooked on those traditional flavors that warm your soul…pumpkin, ginger and molasses. The temptation of pumpkin pies, Pumpkin Spice Lattes, and gingerbread cookies continue hitting me at every turn, so I am thankful I found a way to satisfy the urge to over-indulge. 

These Gingerbread-Pumpkin Protein Muffins are easy to make, low in fat, super high in protein, and are great warm with a touch of coconut oil, or some sliced banana. I stopped counting a while ago, but I’ve eaten these babies for my pre-workout meal for well over a month! Needless-to-say, I love them. I am addicted.

Gingerbread Pumpkin Protein Muffins
Serves 12
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 350 grams Oat Flour (I make my own by grinding up Quaker QC Oats in my food processor)
  2. 4 Scoops Vanilla Whey Protein Powder (I use Optimum Nutrition)
  3. 1 T Ground Cinnamon
  4. 1 t Ground Ginger (depending on how spiced up you want it)
  5. 1/2 t Ground Cloves
  6. 1/2 t Ground Nutmeg
  7. 2 t Baking Powder
  8. 1 t Celtic Sea Salt
  9. 1 cup Stevia In the Raw
  10. 2 t Pure Vanilla Extract
  11. 4 Eggs Whites
  12. 4 oz Unsweetened Almond Milk (Vanilla or Plain will work)
  13. 15 oz (can) Pure Pumpkin
  14. 1/4 cup Sugar Free Syrup (I used Maple Groves)
  15. 3 T Unsulfured Pure Blackstrap Molasses
Instructions
  1. Preheat oven to 350 degrees and lightly spray a muffin pan with Coconut Oil or Cooking Spray.
  2. Mix the first 8 ingredients in a large bowl until well combined.
  3. In a separate bowl or in a food processor (what I use), mix the last 7 ingredients until well combined.
  4. Pour the wet ingredients into the dry ingredients, mix until just combined.
  5. Do not over mix!
  6. Pour into a muffin pan and bake for 20-30 minutes depending on your oven.
Notes
  1. This recipe is based on using a 12 compartment SQUARE muffin pan. These hold a bit more batter than a regular muffin pans, so you may need 2 regular muffin pans.
Live Fit. Love Food. http://livefitlovefood.com/
Ginger-Pumpkin Protein Bread

Serving Size: 1 Muffin | Protein 11g | Fat 2g | Carbs 24 g | Fiber 3g
Pumpkins are a great source of fiber, immune-boosting vitamins, protein and beta-carotene. One cup of pumpkin has 7 grams of fiber, 3 grams of protein, and has only 80 calories and 1 gram of fat. Yay for pumpkin!

Here are a couple more pumpkin recipes from past posts:

Pumpkin-Spiced French Toast               Pumpkin Protein Pancakes                   Pumpkin Protein Bread

 

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