It's been over a month since I've posted anything new. What a slacker! Well I'm here to change that now. I have been in love with pumpkin lately. I'm talking big love. It seems to hit me every year about the same time the weather starts turning cooler. Very appropriate, since this is when pumpkins are ready for harvesting.
My last recipe was a pumpkin bread and this one is similar, but different. I was skeptical about this recipe before I made it, but my whole family loves it. I had never considered baking with protein powder, but it works really well. The recipe can be a bit involved, but it is worth it. I'd post a picture, but they disappear too fast for me to snap one. I'll just have to make them again when no one else is around and hope I can get a picture before I eat them all.
Pumpkin Protein Muffins
1 c pumpkin puree
1 1/2 c almond flour
1 tsp baking powder
1 tsp baking soda
2 tsp pumpkin pie spice
1/2 tsp cinnamon
1/4 c whey protein isolate powder
2 Tbsp coconut flour
1/4 c honey or maple syrup
2 tsp vanilla
Preheat oven to 350 degrees F. Grease muffin tin.
In a small pan, cook down the pumpkin over medium heat, stirring frequently, for 10 minutes. This concentrates the pumpkin flavor. If you want to skip this step, cut the amount of pumpkin back to 3/4 cup. Set aside to cool.
When oven is hot, toast pecans for 7-10 minutes, or until fragrant, stirring once. Set aside to cool. When they have cooled, coarsely chop them.
In a medium bowl, whisk together all dry ingredients.
In large bowl, whisk together eggs, honey or syrup and vanilla. When pumpkin is cool, whisk it into the egg mixture. Fold dry ingredients into pumpkin mixture.
Using a spring-loaded ice cream scoop, fill the muffin tin. Sprinkle pecans on the top of each muffin.
Bake for 25 minutes.
These are great with the cream cheese frosting I posted with the Pumpkin Pie Bread and a few extra pecans. Enjoy!