PUMPKIN MADNESS: gluten-free pumpkin spice muffins + gluten-free chocolate pumpkin protein Pancakes

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?)

Anywhoooo..

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 panakes

Chocolate Pumpkin Protein Pancakes

Serves: 2

Time: approx 20 minutes

Ingredients:

  • 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

Directions:

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 :)

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

Ingredients:

    • 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

 

Directions:

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,

A xo

PS – have you done any baking/cooking with pumpkin so far this fall? I’d love to hear your recipes and ideas!

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