Pumpkin Protein Muffins

After a pumpkin craving struck I decided to take action and bake this weekend.  Just the smell of baked goods in the oven is enough to make you want to snuggle up on the couch with a fluffy faux fur blanket, sip on some ginger tea and indulge in delicious baked goods. When something tastes this good, it kinda feels like cheating but I call it, “clean cheating”.

Rather than add much dialog here I’ve outlined the recipe and ingredients below.  I also took some pics of the ingredients and the process along the way.  Don’t mind my photography skills as this are down and dirty shots intermittent with baking!  Hope you find these helpful!

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Combine all ingredients into a large mixing bowl:

  • 1 cup organic pumpkin puree
  • 3 large eggs (2 egg whites and 1 full egg)
  • 2 tbsp raw agave or maple syrup
  • 1 tbsp coconut oil
  • 1 cup almond flour
  • 2 scoops Plant Fusion Vanilla Plant Protein
  • 1 tsp ground cinnamon
  • 1/2 tsp pumpkin spice
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1/4 cup almond butter
  • 1/4-1/2 cup almond or coconut milk

Mix all ingredients together – depending on how dense you want the muffins you can add more almond milk/coconut milk as desired.

Once all ingredients are blended spoon mix into muffin tin so its fills approx 3/4 of the way.  Bake 20-25 minutes or until a toothpick or fork comes out clean when put into a muffin.  Remove from the oven and sprinkle with coconut sugar and almond butter topping(below).

Topping:

  • 2 tbsp agave
  • 2 tbsp well mixed organic raw almond butter

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