Pumpkin in all its forms is a definite rage right now. I’ve decided to embrace pumpkin this fall and create my own version of a pumpkin muffin. I love delicious food packed with nutrition, but I’m not exactly a master baker and I certainly do not like to clean a lot of dishes – therefore these muffins pack a perfect punch to warm up a chilly fall afternoon. And you’ll only have to clean one dish!
Personally, I like to bake using organic products. When possible, I try to find locally sourced ingredients from farms nearby. For a fun fall outing, locate a farm near you and go for a tour! It’s fun to learn where your food comes from!
- 2 eggs (free range, organic, and local)
- 1/2 cup pumpkin puree
- 1 large banana
- 1/4 – 1/2 cup of walnut halves or pumpkin seeds; set aside a few to garnish!
- ½ cup almond butter
- 1/6 cup coconut nectar or agave (your choice!)
- 2 scoops vanilla protein powder (optional)
- ½ tsp baking powder
- 1 – 2 tsp ground cinnamon (your choice!)
- 1/2 tsp ground ginger
- 1-2 dash’s ground nutmeg
- 2 pinches of sea salt
- Preheat oven to 350 degrees Fahrenheit
- Place all of your ingredients (except for nuts/seeds) into the blender, and blend until smooth
- Add in pumpkin seeds or walnut halves
- Divide batter into lined or greased muffin cups, and bake for 14-16 minutes, or until golden brown and a tester stick comes out clean
- Once baked, remove from oven & garnish with seeds
- Cozy up and enjoy!
- Protein scoop is optional although you’ll need a dry ingredient to replace if you don’t use the protein
- My mix was runny but baked really well
- It all fit into the nutri-bullet!
Jamie is the 2014 Canadian National Water-ski Champion & is currently taking courses in Therapeutic Nutrition & Supplements in Practice… & contrary to what she states, a total master in the baking department 😉