Tuesday, September 10, 2013

Pumpkin Protein Muffins and DIY

No school today so I finally have time to catch up and post about what I have been working on. I was able to make the recipe again yesterday after my initial experiment with it, and so I would like to finally share the beautiful results with you :-) It's only five ingredients and you don't even need a blender, how great is that??

Pumpkin Protein Muffins


Pumpkin Protein Muffins

Ingredients (makes about 6 muffins)
  • 1 1/4 cup 100% pumpkin puree (I used the organic kind from a can)
  • 1 cup vanilla protein powder
  • 1/4  cup arrowroot starch
  • 2 tsp baking powder
  • 2 tsp cinnamon or pumpkin pie spice (optional)
**Update, after making these again yesterday, I found that adding an egg makes these even better.
  • 1 egg (optional)
Directions
  • Mix dry ingredients in a bowl and add in pumpkin puree. Mix well until smooth, then pour into a well-greased cupcake tin or any other baking tray. Bake at around 350 for 20-25 minutes.
Ideas for additional add-ins: chopped walnuts, pecans, chocolate chips, cranberries, honey, or all of the above :-) Top with Greek yogurt for an even better treat!

Pumpkin Protein Muffins
Pumpkin Protein Muffins

In other news...I gave our coffee table a makeover today! What do you think? I sanded it, and gave it a new coat of paint with a regular-spray paint mixture. Woop!
Coffee Table Makeover

Are there any projects you are thinking about doing? I'd love to hear about them!

25 comments:

  1. These look amazing! I need to get some ingredients though.
    Susan

    ReplyDelete
    Replies
    1. Thank you!! You should definitely try, maybe if I get the chance I will try to make a recipe with some easier ingredient substitutions soon :-)

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    2. Do you know the calorie content info on these muffins?

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  2. Hi Gabriela,

    Can arrowroot starch be substituted to tapioca / cornstarch / potato starch ? And can pumpkin be substituted by other members of the squash family? - or would sweetner be required?

    Thanks

    ReplyDelete
    Replies
    1. Hi, I would definitely give substituting the starch a shot! Using a different type of squash could definitely change the flavor though, but you could try adding some honey and/or pumpkin pie spice to make up for it! Good luck and happy baking :-)

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    2. The soft insides of baked sweet potato (no skins) tried and tested is interchangeable with canned pumpkin, just cool before mixing with other ingredients.

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  3. Can fresh ground pumpkin and its ground up seeds be used?

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    Replies
    1. Yeah definitely! Even better than the canned stuff in my opinion :-)

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  4. And can this be used insead of arrowroot?:

    http://www.clearspring.co.uk/collections/authentic-japanese-specialities/products/organic-japanese-kuzu-gluten-free-starch-thickener

    Also what squashs can replace pumpkin? E.g. butternut squash ....?

    Thanks

    ReplyDelete
    Replies
    1. I have never heard of that kind of starch, thanks for sharing!! I don't see why you couldn't use it. And other squash can definitely be a substitute when it comes to texture, but you might not get the same taste...I encourage you to try it though and let me know :-)

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    2. What is the name of the exact vanilla protein powder used?

      Thanks

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    3. I used Cytosport vanilla whey, but I'm sure you could substitute a different brand too. Designer Whey is also another great brand.

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  5. I made them and was sure to show them off on my page giving a link back to you as well.
    My boys love them just as much as I do!
    https://www.facebook.com/photo.php?fbid=167979980076701&set=a.127053490836017.1073741828.127032314171468&type=1&theater

    ReplyDelete
    Replies
    1. Thank you so much for posting this and letting me know! It is so exciting to hear that people are actually trying my recipes :-) I really appreciate your comments.

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  6. This comment has been removed by the author.

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  7. Just made these using the chocolate protein powder I had on hand. Delicious! Thanks for the idea :)

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  8. First, thank you for inventing this - this sounds like a great snack for during the week. I tried it with the following subs and they turned out great:

    - mashed banana for pumpkin (apple- or pearsauce might be fun to try, too)
    - replaced 1/4 cup of the protein powder with cocoa powder (I used True Nutrition supergrade whey, unsweetened chocolate, and Trader Joe's cocoa)
    - tapioca flour for the arrowroot (I've used arrowroot and tapioca interchangeably in other recipes and had good results so far)
    - 1 tsp baking soda (I might try 1/2 tsp next time to see if it still works)
    - 1 tsp vanilla

    You're onto something here :)

    ReplyDelete
    Replies
    1. Sounds awesome! I have definitely been meaning to try a chocolate version of these too :) Great info to know, might try to reduce the amount of baking powder next time as well, and thank you for sharing!!

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    2. Yes, 1/2 tsp soda subs for 2 tsp of baking powder, as long as you have something acidic. The cinnamon would provide that.

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  9. What can I use as a protein powder substitute?

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    Replies
    1. You could try to use equal parts cacao or powedered peanut butter, or also just substitute with an equal amount of nut flour. The consistency of the batter should be just slightly runny, so you can add more or less according to that as well. Good luck! Please let me know how it goes :)

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  10. Not sure what went wrong, as I followed the recipe, but my muffins came out very dry and not very tasty.

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  11. Soooo good! I added dark chocolate chips, pecans and maple syrup. And almond flour instead of arrowroot powder. Will be making them this way over and over again!

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  12. I loved using Arbonne pea/cranberry based vanilla protein powder for this recipe. Email me if you'd like to learn more about the brand I market. heidisojka@myarbonne.com

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  13. i made these today thought they were yummy i added choc chips to second half of batch
    ill make again for sure

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