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.
- 350 grams Oat Flour (I make my own by grinding up Quaker QC Oats in my food processor)
- 4 Scoops Vanilla Whey Protein Powder (I use Optimum Nutrition)
- 1 T Ground Cinnamon
- 1 t Ground Ginger (depending on how spiced up you want it)
- 1/2 t Ground Cloves
- 1/2 t Ground Nutmeg
- 2 t Baking Powder
- 1 t Celtic Sea Salt
- 1 cup Stevia In the Raw
- 2 t Pure Vanilla Extract
- 4 Eggs Whites
- 4 oz Unsweetened Almond Milk (Vanilla or Plain will work)
- 15 oz (can) Pure Pumpkin
- 1/4 cup Sugar Free Syrup (I used Maple Groves)
- 3 T Unsulfured Pure Blackstrap Molasses
- Preheat oven to 350 degrees and lightly spray a muffin pan with Coconut Oil or Cooking Spray.
- Mix the first 8 ingredients in a large bowl until well combined.
- In a separate bowl or in a food processor (what I use), mix the last 7 ingredients until well combined.
- Pour the wet ingredients into the dry ingredients, mix until just combined.
- Do not over mix!
- Pour into a muffin pan and bake for 20-30 minutes depending on your oven.
- 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.
Here are a couple more pumpkin recipes from past posts: