{"id":4304,"date":"2019-10-12T17:30:58","date_gmt":"2019-10-12T17:30:58","guid":{"rendered":"http:\/\/www.onecleverchef.com\/?p=4304"},"modified":"2019-10-14T15:03:59","modified_gmt":"2019-10-14T15:03:59","slug":"pumpkin-protein-muffins-healthy-gluten-free","status":"publish","type":"post","link":"https:\/\/www.onecleverchef.com\/pumpkin-protein-muffins-healthy-gluten-free\/","title":{"rendered":"Pumpkin Protein Muffins (Healthy + Gluten-Free)"},"content":{"rendered":"\n
These Healthy Pumpkin Protein Muffins are super easy to make as they are done using a blender<\/a>. They are flourless, made using rolled oats, ISO vanilla whey protein powder and sweetened with dates, making them macro-friendly and very low in calories. Gluten-free, low-sodium, low-fat, kid-friendly, fuss-free, and absolutely guilt-free!<\/p>\n\n\n\n I am partnering with Bob’s Red Mill for today’s recipe. All of the concepts, ideas, and visuals are my own.<\/em><\/p>\n\n\n\n If you’ve been following me for a while, you’ve probably noticed that I’ve decided to “catch up” on pumpkin spice recipes lately! Haha!<\/p>\n\n\n\n The only pumpkin spice recipe I had on the blog recently was my pumpkin spice protein cookies<\/a> (which are awesome by the way!).<\/p>\n\n\n\n If you like this particular flavor, I highly suggest you have a look at my pumpkin spice protein shake<\/a> and my pumpkin spice protein pancakes<\/a>. AH-MEH-ZING recipes.<\/p>\n\n\n\n Mix those 4 ingredients in a small bowl and there you go, you have your 3 tsp pumpkin spice (well, more like 3 1\/4, but that does not matter).<\/p>\n\n\n\n I know. I’ve had the same problem. You bought one of those (huge) cans of pumpkin puree and now you are left with about 2 more cups of this thing, and you are wondering: “Well Gabriel, what do I do now with those 2 cans of leftover pumpkin puree?”<\/p>\n\n\n\n Well, you could make some more muffins, or pancakes<\/a>, but here are a few other ideas to quickly (and deliciously!) use your leftover pumpkin:<\/p>\n\n\n\n I used vanilla whey protein powder isolate, but you may use what you have on hand!<\/p>\n\n\n\n Have you tried this recipe? Let me know how you liked it by leaving a comment & rating<\/strong> below! Don’t forget to Follow Me<\/strong> on Pinterest<\/a>, Instagram<\/a>, and Facebook<\/a> for more delicious recipes. I also LOVE seeing your creations, take a pic and Tag @onecleverchef<\/strong> on Instagram! <\/p>\n\n\n\n ***CLICK BELOW TO PIN FOR LATER!***<\/strong><\/p>\n\n\n\n\n \n\t\t Satisfy your pumpkin spice craving with these Pumpkin Protein Muffins, they are the perfect guilt-free fall treat! <\/p>\t<\/p>\n\t Preheat oven<\/strong> to 350F<\/p><\/li> Grease a 12-muffin pan<\/strong> with cooking spray or use muffin liners.<\/p><\/li> Make the oat flour.<\/strong> Add 2 cups Bob's Red Mill Gluten-Free Rolled Oats and 3\/4 cups pitted dates to your blender container (preferably a high-velocity blender, refer to the notes section to see which one I use). Blend at full speed (gradually increasing) for 30-45 seconds, or until it turns into a fine flour.<\/p><\/li> Add the rest of the dry ingredients. <\/strong>Add the 1 cup vanilla whey protein powder isolate, 1 tsp baking powder, and 3 tsp pumpkin spice. Pulse a few times, until the ingredients are well blended. Transfer to a large mixing bowl. (Scrape out what stuck to the blender container, using a plastic or wooden tool)<\/p><\/li> Blend the liquid ingredients.<\/strong> Add 2 eggs, 1\/2 cup melted coconut oil, 1\/2 cup unsweetened almond milk, and 1 cup pumpkin puree to the blender container. Blend at full speed (gradually increasing) for 30-45 seconds, or until very smooth.<\/p><\/li> Finishing the Batter. <\/strong>Make a well in the center of your dry ingredients and slowly incorporate the liquid mixture, gently mixing. Do not over-mix<\/strong>. Lumps and some unmixed flour into your batter is fine.<\/p><\/li> Pour the batter<\/strong> equally into your 12-muffin pan. Optional: Sprinkle some rolled oats and pumpkin seeds on top.<\/p><\/li> Bake for 20 to 25 minutes<\/strong>, or until a toothpick inserted in the center comes out clean.<\/p><\/li><\/ol>\t<\/div>\n\t Nutrition Information<\/strong> is a rough estimated calculated without the use of any toppings.<\/p>\n
<\/figure>\n\n\n\n
<\/figure>\n\n\n\nWhy I Think You’ll Love This Recipe!<\/h2>\n\n\n\n
<\/figure>\n\n\n\nHow Can I Make My Own Pumpkin Spice?<\/h2>\n\n\n\n
It is very simple! You will need:<\/h3>\n\n\n\n
<\/figure>\n\n\n\nWhat Can I do With my Leftover Pumpkin Puree?<\/h2>\n\n\n\n
<\/figure>\n\n\n\nWhich Protein Powder Did You Use for This Recipe?<\/strong><\/h2>\n\n\n\n
More Protein Muffin Recipes<\/h2>\n\n\n\n
Pumpkin Protein Muffins<\/h2>\n\t
\tDry Ingredients<\/h4>
Wet Ingredients<\/h4>
Optional Toppings<\/h4>