Pumpkin Protein Power Muffins

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Delicious and deceivingly decadent Pumpkin Protein Power Muffins.

I’ve got the POWER!! 90’s dance music anyone (Snap! C’mon…)?? These muffins combine a few of my favorite things: pumpkin, pecans, apple, dark chocolate and protein (I’m a not-so-secret Bro, you gotta build those muscles!). They are a great grab on-the-go snack if you want something delicious, a little decadent and full of nutrients. Hell, I even threw one of those suckers in my gym bag to bring for my gym buddy R after KILLING IT at boot camp this morning. She’s my #1 taste tester. She said, and I quote (from her text): “Muffin = So. Good. Moist, perfect amount of chocolate chips. Love the apple crunch with the pumpkin flavor. Could eat 10.” You heard it here first, people. I personally devoured one this morning standing outside in the balmy 34 degree sunshine at the gas station while being observed by the morning commuters. I guess I was due for a “woke up on the wrong side of the bed” morning (first, the low tire pressure light goes on, closely followed by my gas light in my car) and I got to take a nice 50 minute detour on my way to work to address those issues. Ugh. We all have these days, I guess (deep breathing, deeeeep breathinggg)…

But these MUFFINS. Dude, these are delicious – healthy, vegetarian AND dairy/soy/gluten-free (they can also be made vegan, which will be featured as another post after they are perfected in L’s Test Kitchen)!! And the best part is, as with many of the recipes I share, they are tailorable to your personal taste. Pecans not your thing? Use almonds, hazelnuts, walnuts – whatev. Not a huge fan of dark chocolate (um…who ARE you?) –Β  I suppose you can use semi-sweet chocolate chips, white chocolate – whatever your jam is. Use your favorite kind of apple, or pear – or persimmon! Get creative. It’s fun, I promise. Here’s what I made last night:

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Ingredients for the muffins: pecans, chocolate chips, apple sauce, maple syrup, eggs, coconut flour, pumpkin, vanilla extract, pumpkin pie spice, apple, and oats. Add whatever vanilla protein powder you like (I bet chocolate would be pretty baller too, if that’s all you have).

Pumpkin Protein Power Muffins

Ingredients:

  • 1 can pumpkin (16 oz)
  • 1 cup diced apple (about 1 regular sized apple)
  • 2 eggs
  • 2/3 cup rolled oats
  • 1/2 cup chocolate chips
  • 1/2 cup diced pecans
  • 1/2 cup coconut flour (Or whatever kind of flour you like/have)
  • 1/2 cup applesauce (~the amount in a single-serve applesauce cup)
  • 2 scoops vanilla protein powder (If you’re going for dairy-free, obv do not use whey or casein)
  • 2 Tbsp maple syrup (Dude, don’t use the fake kind. If you don’t have the real deal, use honey.)
  • 1-1/2 tsp pumpkin pie spice
  • 1/2 tsp vanilla extract
  • 1/2 tsp baking powder

Directions:

Step 1: Preheat oven to 350Β°F. Throw all the ingredients into a large mixing bowl.
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I left the skin on my apple and chopped it into smaller-than-bite-sized pieces.

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Add all your ingredients at once into the mixing bowl – order does not matter – you can go complete freestyle! πŸ™‚

Step 2: Mix all of the ingredients until all of the dry ingredients are wetted and well incorporated into the batter.
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Give it a good stir to make sure all of those chocolate chips/pecan pieces/diced apple pieces are evenly distributed. I know everyone wants the one muffin that is 40% chocolate chips but you can’t always get what you want. Singing the Rolling Stones while mixing is highly encouraged πŸ˜‰

Step 3: Distribute evenly into a greased muffin tin (or use a liner). I was concerned about getting the muffins out easily so I spritzed my paper muffin liners with baking Pam (which was completely unnecessary and probably not the healthiest option, but hey. We do what we can over here).
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I used a spoon to help scoop the batter mixture into the muffin liners. You can also use an ice cream scoop! πŸ™‚

Step 4: Bake for 25 – 30 minutes or until a toothpick comes out clean.
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These muffins pictured above are not done yet; I really, REALLY wanted them to be done but they just weren’t. Patience is a virtue (that I do not have) but make sure you wait until the toothpick comes out clean, otherwise they will be kinda mushy if they aren’t cooked through.

Step 5: Allow to cool for 10 minutes before serving. Makes approximately a dozen muffins. Enjoy!! πŸ˜€
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DONE! Allow to cool for 10 minutes πŸ™‚ They should be a nice golden brown color, and firm on top. Also, totally ignore that one missing muffin from the muffin tin – I just couldn’t wait any longer after smelling them bake for half an hour!

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Yessssssssss. These are soooo goood!! Store in an airtight container to keep them fresh and delicious.

When I told R that I was featuring her taste-test “review” in my post today, she said, “Lolz love it. It feels like a very unhealthy treat post-workout, but it isn’t really.” True story, R! These muffins are delicious, feel like a special treat but are packed with protein and fiber. YUM! And they brought a lot of brightness to my morning, as I stood outside in the chilly Boston air mentally preparing (/defrosting my fingers to unscrew the cap) to fill my tires with air, not loving life. I might have been freezing my butt off, but I still took a moment to appreciate the “Mmm! These are so GOOD!”. I really hope you enjoy these as much as I did! Yum!!

I hope you guys are having a better morning/day than I started out with! Enjoy!! πŸ˜€

xoxo

L

PS: Taste tester #2 K said, “Your pumpkin protein muffins are the boooommmbbbb!!!!” Just thought you should know. πŸ˜‰

PPS: It’s almost Friday! And the Bills are playing! Yes, and yes!! πŸ˜€ Everyone have a good one.

13 thoughts on “Pumpkin Protein Power Muffins

  1. Pingback: Vegan Pumpkin Protein Power Muffins | Bubbles and booyah

  2. Pingback: Friday Faaaaves! | Bubbles and booyah

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