Protein Pumpkin Muffins

So I love pumpkin. Not just around Thanksgiving, but all the time. When September rolls in, every where I look seems to be pumpkin flavoured or scented. But I love pumpkin all year long.

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So on a whim, I decided to whip up a batch of pumpkin muffins and they are unbelievable. Healthy, refined sugar free and full of protein. Top notch in my books.

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Protein Pumpkin Muffins

Adapted from my Sugar Free Banana Muffin recipe

  • 1/2 cup vegan butter
  • 1 1/2 cups dates (or 1 cup date paste)
  • 2 egg replacer (like this brand)
  • 1 cup pumpkin puree
  • 2 cups flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp vanilla extract
  • 3/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 1/4 tsp sea salt
  • 1/3 cup hemp seed
  • water, as needed

First, pour the dates into a container with hot water and cover. Allow them to soak for 30-60 minutes. Make sure you have enough water in the container that all the dates are submerged.

Once the dates have soaked long enough, throw them into a blender and blend until a smooth paste forms. Once completely blended and smooth, set aside.

Next, preheat the oven to 350 degrees.

In a large bowl, mix the butter and egg replacer together until smooth.

Add the pumpkin puree and the blended dates (date paste) to the butter/egg replacer mixture and stir until smooth.

Add the flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice and vanilla extract and mix until combined. Stir in the hemp seeds until fully combined.

If your mixture is too thick, add water a tablespoon at a time to thin out the dough.

Pour into muffin tins and bake for 15-20 minutes.

Once fully cooked and a toothpick inserted into the muffin comes out clean, remove from the oven and allow to cool.

This recipe makes about 16-18 medium-sized muffins.

Have a great weekend!

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Pumpkin Almond Freezer Fudge

So as it turns out, pumpkin and almond are an excellent combination.

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And this recipe literally took me less than 5 minutes to throw together. And quick and easy recipes are my favourite. 🙂

Pumpkin Almond Freezer Fudge

Adapted from Purely Twins

  • 1 cup pumpkin puree
  • 1/2 cup almond butter
  • 1/4 cup agave nectar
  • 2-3 tbsp coconut oil
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice

Add all the ingredients to a food processor or blender or blend until smooth.

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Pour the mixture into a lined loaf pan and place in the freezer for 4-6 hours.

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Once firm, cut and enjoy.

Easy as that!

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Seriously.

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Store in the freezer to ensure freshness and firmness.

Nutrition information per piece (in a 30 piece recipe):

  • Calories: 37
  • Fat: 2.3g
  • Sodium: 0.9mg
  • Carbohydrates: 3.7g
  • Fiber: 0.7g
  • Sugar: 2.3g
  • Vitamin A: 36% DV
  • Vitamin E: 4.2% DV

I love a good, healthy treat and this sure hits the spot!

Happy Friday and have a great weekend!

 

Healthy Pumpkin Pancakes

Pumpkin Pancakes. These are just sinfully delicious!

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Topped with a bit a vegan ice cream, these taste like eating a slice of pumpkin pie for breakfast.

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Healthy Pumpkin Pancakes

Adapted from Food.com

  • 1 1/4 cups whole wheat flour
  • 2 tbsp agave nectar
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • pinch of sea salt
  • 1 cup almond milk
  • 2 tbsp vegan butter, melted
  • 1 flax egg ( 1 tbsp ground flax+ 3 tbsp warm water= 1 flax egg)
  • 1/4 cup + 2 tbsp pumpkin puree

In a small bowl, mix together the flour, baking powder, cinnamon, ginger, nutmeg and sea salt together until combined.

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In a medium-large sized bowl, mix together the milk, pumpkin, agave, melted butter and flax egg.

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Slowly add the dry ingredients into the wet ingredients and stir until combined. If you find the batter is too runny, add a little more flour.

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On a medium-sized pan, grease the pan with either coconut oil or vegan butter.

Pour the batter onto the pan and cook pancakes for 3-5 minutes per side.

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Once fully cooked, serve with your favourite toppings.

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I still strongly suggest ice cream 🙂

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This recipe should make about 8 medium-sized pancakes.

Nutrition information per pancake:

  • Calories: 117
  • Fat: 3.7g
  • Sodium: 224.8mg
  • Carbohydrates: 19.7g
  • Fiber: 3.2g
  • Sugar: 4.4g
  • Protein: 2.9g

Have a great Monday!