I absolutely love all things pumpkin. I love adding pumpkin to my baked goods and oattie pancakes because it adds moisture, great taste, minimal carbs, and it’s chock-full of fiber and carotenoids.
Instructions
- Preheat oven to 350 degrees
- Spray 9 muffin tins with non-stick cooking spray or grease it with coconut oil.
- Mix the following in no specific order:
- 1/2 cup oat flour
- 1/2 cup almond flour (if you don’t have almond flour, you can use 1 cup oat flour, but it’ll have more carbs)
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 2 scoops vanilla protein powder
- 3/4 cup pure pumpkin
- 3 egg whites
*Optional: 1/8 cup Splenda. Stevia is fine too. More or less depending on how sweet you like things.
- Bake for approximately 12 – 14 minutes. Take them out when the tops are just starting to golden, or poke a toothpick into the center and it should come out clean. Watch these closely and take them out when you think they aren’t quite done yet. If they are super dry and crappy, you baked them too long.
This recipe makes 9 muffins.
Nutritional Information
Per muffin: 104 calories
Protein: 10 grams
Carb: 7 grams
Fat: 4 gram
Note: It’ll get easier to find pumpkin as the holidays near, but you can always find it at Whole Foods regardless of season. Now you can eat your morning muffin with your coffee guilt-free!
Have you all tried coconut butter? It’s different than coconut oil in that the entire flesh of the coconut is ground up. So it’s still oily, but it’s thicker, richer, and deliciously coconuttier. This stuff is awesome smeared on top of the pumpkin muffins and it’s a great fat source!
These muffins are also great topped with natural peanut or almond butter.
And while we are talking coconuts, this coconut milk ice cream was part of my cheat last night and I highly recommend it. I hate ice cream (not a fan of dairy) and this stuff is perfect. Thick, rich, creamy and dairy free.
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Jen Comas is a nationally qualified figure competitor in Salt Lake City, UT and is attempting to crossover into raw powerlifting. Michael Keck is based out of Somerset, KY and is a world record holding raw powerlifter.
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Can you use a whole cup of almond flour instead of the oat flower? I know we’ve talked before about the gluten content in oat flour (even when it’s advertised GF), so I don’t want to stir that up again, just to see if the muffins work with all almond flour.
thx
Where did you get the butter & icecream?
glad someone else pointed out that oat flour is not gluten free.
JasonD – I’ve never tried using only almond flour but I suspect they may be too dense. I have been tinkering with coconut flour in lieu of oat flour it seems to work great. You may try using half almond flour and half coconut flour? Could be a disaster, but worth a shot!
Jgreen – the coconut butter and coconut milk ice cream are both available at Whole Foods.
my wife made these this morning and said they were delicious. cant wait to get home and try one of these.
thanks for the recipe.
Made them tonight with almond and coconut flour and still very good. I added a touch of cinnamon to it as well. I loved just licking the bowl like a kid.
Add 1 teaspoon pumpkin pie spice to really highlight the pumpkin flavor that we’re all used to.