It’s pumpkin season and it’s easy to see I am committed to it by the looks of the posts the last week. Being gluten and dairy free presents obstacles in the “bread” department and yet the cravings are still there. My best success in curing that craving is muffins. I am muffin making machine. All flavors and sizes mixed with various toppings and purees. This Pumpkin Spice Protein Muffin is no exception.
There is always a story with food and this is the story with these muffins. The stars aligned and my mom, nanny and my husband went out of town at the same time for a week. Let me repeat, for the same time for a week. School mornings can already be like a fire drill so imagine the scene. Helena wants to play, so sweet right? But not on school mornings because we gotta get out of here on time. Another foreign in concept to a 4-year-old, time. I needed something for breakfast that was a grab-and-go. While I made time to insure her breakfast was hot and hardy, mine was last on the list. We call that a “bar in the car” morning. Well, it wasn’t a bar but it was a muffin and these were so delicious I ate two a day. I made them and refrigerated them the next day. Something about the coconut flour being so soft it was like pumpkin cheesecake muffins but it wasn’t.
The Pumpkin Spice Protein muffins are loaded with protein and vitamins. Try these on with a slow cup of coffee or tea or as a “muffin in the car.”
Pumpkin Spice Protein Muffins
1 pack of Maple Brown Sugar Instant Oatmeal
1 cup of coconut flour
4 tbs of almond flour
2 tbs of baking powder
2 tbs of vanilla extract
1/4 tsp of salt
1 cup of pumpkin puree
2 tbs of melted coconut oil
1 plain almond milk Greek yogurt
1 tsp of cinnamon
2 tbs of ground flax and chia blend
1 cup of nondairy pumpkin nog
1 scoop of plant based vanilla protein powder
3 tbs of maple syrup
1/4 cup of raw pumpkin seeds
Turn on oven to 350 degrees and prepare muffin pans. (this recipe made 16 extra large muffins)
In a large mixing bowl or stand up mixer combine, eggs, vanilla extract, pumpkin puree, melted coconut oil, Greek yogurt, pumpkin nog and maple syrup. Mix well.
Add instant oatmeal, salt, cinnamon, baking powder, flax and chia blend, protein powder and mix well.
Slowly add coconut and almond flours while continuously stirring.
Scoop mixture into muffin cups about 1/2 full and top with pumpkin seeds. Bake for 25 to 30 minutes. Until the toothpick test says you are fully cooked. Do not over bake these. You will miss out on the moisture that makes these muffins so yummy.
Let cool, remove and serve.