Vanilla Protein Pumpkin Mini Muffins

When I say pumpkin, you say how much?

To say I’m obsessed with pumpkin would be the greatest understatement ever made. I have been consuming so much within the past month or so that my skin has adopted an orange hue. (And I don’t fake and bake or use Jersey Shore bronzer, so that’s ruled out as a reason.)

The past week has hit my sweet tooth especially hard. I am a huge fan of giving into any craving you may have, as long as it doesn’t involve a timed eating contest.

I decided to actually use my brain, take a walk on the wild side, and instead of grabbing for a dark chocolate bar, I whipped up these little bebes instead:

Vanilla Protein Pumpkin Muffins

Ingredients:

Into the blender went…

• 1/2 cup canned pumpkin
• 1 scoop Garden of Life Vanilla protein powder
• 1/2 cup sweetened vanilla almond milk
• 1 egg
• 3 handfuls of rolled oats
• 3 tbsp. pumpkin butter
• dash of nutmeg, cinnamon, and ginger
• pinch of baking soda and baking powder
• 1/4 cup of vanilla cake mix (optional)

*The pepitas were thrown on in muffin pan before baking*

Simply pour into muffin molds and bake!

Muffin army for days

(I used Babycakes mini muffin/cupcake cooker- so these cooked approximately 24 mini muffins and took about 45 minutes to complete.)

In a regular oven, set to 350 and bake for 15-18 minutes.

The outcome: Most of the time I shy away from baking with protein powder because the taste is a bit overpowering, but these were the perfect mix of both protein powder and other ingredients! The vanilla taste blends well with the pumpkin.

Tips:

• I would say use 1/2 a scoop of the powder if you aren’t thrilled by lots of vanilla.
• Add in the cake mix if you like a fluffy muffin. They will be extremely moist and pancake batter-like if you don’t.

Do you like to bake? Please tell me you love pumpkin as much as I do?

Peace, love, and pumpkin!

~C.C.D.