Hi dolls! Happy Friday! And for my Canadian friends, Happy Thanksgiving Long Weekend! 🙂 I hope lots of laughter, pumpkin pie, turkey + wine awaits you.
Before I jump into the pumpkin madness, I want to share some exciting news with you. I’M NOW OFFICIALLY A SWEATPINK AMBASSADOR!!! So exciting. I initially applied to SweatPink a few months back, but they weren’t accepting any applications at the time. I gave it another shot a few weeks ago & just heard the news back this week. YAYAYAYAY I’m really looking forward to working with the SweatPink community (can ya tell?)
I mentioned in my Sunday post that I had spent some time making pumpkin muffins and pancakes earlier that day. My friends, the time has come to share these wondrous recipes with you. You’re welcome, in advance 😉 Unlike some of my other pumpkin fails in the past (pumpkin chips, pumpkin martinis and pumpkin smoothies just to name a few), these were both smashing successes!
First up, the gluten-free chocolate pumpkin protein pancakes. I’m usually not a huge fan of protein powders, but using them in this context is just genius! The protein powder essentially replaces regular flour & kept me full for HOURS.
Chocolate Pumpkin Protein Pancakes
Time: approx 20 minutes
- 4 eggs
- 2 scoops chocolate protein powder (vanilla would also work well)
- 1/4 c. chocolate almond milk (or any milk of your choice – regular, soy, etc)
- 4 tbsp. canned pumpkin (not pumpkin pie filling)
- 3 tbsp. water
- 2 tbsp. ground flaxseeds
- 3 tsp. pumpkin pie spice
1) Mix all ingredients in a bowl (make sure there are no clumps)
2) Use canola oil to lightly cover a pan + then pour small amounts of the mix onto the pan while on medium heat –-> I discovered that pancake-making is a fine art while doing this. It took a few guinea pig pancakes for me to really get the hang of it 😉 It’s definitely better to pour smaller amounts of the mix onto the pan than trying to make large pancakes. I also heated the oven on low heat + transferred the finished cakes into a tray in the oven to keep them warm.
3) Once all pancakes are done, enjoy!
Topping suggestions: almond butter, cinnamon, whipped cream, maple syrup
Next up, gluten-free pumpkin spice muffins 🙂
- Makes: 6 large muffins (next time I would double up the recipe to make 12.. they’re that good)
- Time: 5-10 min. prep + 30 min. baking = 35-40 min. total
- 1.5 c. quinoa flour
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1 cup canned pumpkin (NOT pumpkin pie filling)
- 1/2 c. olive oil
- 1 c. sugar
- 2 eggs
- 1/3 c. crushed pecans (optional – I just put these in for a little added flavour + protein!)
- 1/2 tsp. vanilla extract
- 3 tsp. ground cinnamon
- 1/4 tsp. nutmeg
- 1/8 tsp. ground ginger
- pinch of salt
- pinch (or two) of pumpkin pie spice
1) Preheat oven to 350°F. Lightly grease muffin cups. Set aside.
2)In a small bowl, combine flour, baking soda, baking powder, pecans, cinnamon, nutmeg, ginger and salt.
3) In a large bowl mix pumpkin, olive oil, sugar, eggs and vanilla.
4) Combine all ingredients in the large bowl + stir until smooth.
5) Fill muffin cups 2/3 full with batter + add one full pecan on top as a decorative topping. Bake for 25-30 minutes or until a toothpick inserted in the center of the muffins comes out clean.
6) Enjoy! 🙂
I hope you all have a fantastic weekend!!!
Lots of love,
PS – have you done any baking/cooking with pumpkin so far this fall? I’d love to hear your recipes and ideas!