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  • Randi

Tis’ the Season for Pumpkin

It is no secret, I love baking with pumpkin! But I wanted to share a favorite recipe, and a new one I tried for the first time last night.

Pumpkin Protein Bread

Ingredients: ½ C Xylitol Brown Sugar Blend (Ideal) 1 – 4 oz. jar applesauce 2 tsp. ground cinnamon 1 ½ tsp. ground ginger ½ tsp. ground clove 1 tsp. baking powder 1 tsp. baking soda ½ tsp. salt 2 tsp. vanilla extract 4 large egg whites 1 – 15 oz. can of raw pumpkin 2 C oat (or wheat) flour 2 scoops vanilla whey protein ½ cup unsweetened almond milk (optional) ½ C chopped walnuts or Enjoy Life Semi Sweet Choc Chips (Gluten/Dairy/Soy Free) 1 tbsp. of raw oats


  1. Preheat the oven to 350.

  2. Spray a bread pan with non-stick spray.

  3. Combine first 11 ingredients in large bowl and mix well.

  4. Add the final 3 ingredients (4, if adding walnuts or chocolate chips), and mix until incorporated.

  5. Spread batter into bread pan and sprinkle oats on top if you choose.

  6. Bake for 60 min.

I do not always add the chocolate chips, but I had a serious sweet tooth so I did. As for the Xylitol Brown Sugar Blend, that can be hard to find. I buy mine online or in a specialty store like Central Market. If you can’t find it, use the healthiest sweetener you can find, like Stevia in the Raw. As for the vanilla protein I prefer baking with 100% Natural Whey Rich Vanilla.Now this is a pretty dense bread, so right when you take it out of the oven, the center may seem undercooked. And you must refrigerate a day after baking because it is such a clean recipe and will mold quickly. You can find the original recipe here.

Cinnamon Sugar Pumpkin Poppers

Ingredients: 2 cup wheat flour 2 tsp. baking powder 1/2 tsp. salt 1/2 tsp. cinnamon 1/2 tsp. nutmeg 1/2 tsp. allspice 1/8 tsp. ground cloves 1/3 cup vegetable oil 1/2 cup brown sugar 1 egg 1 tsp. vanilla extract 3/4 cup pumpkin 1/2 cup unsweetened almond milk

Cinnamon Sugar Coating: 1/2 stick unsalted butter, melted 2/3 cup brown sugar 2 tbsp. cinnamon


  1. Preheat oven to 350 F and spray mini muffin tins with non-stick cooking spray.

  2. Combine flour, baking powder, salt, and spices in a bowl and whisk until combine.

  3. In another bowl, mix oil, brown sugar, egg, vanilla, pumpkin, and milk. Pour in flour mixture and mix until just combined. Fill mini muffin tins until almost full and bake 10-12 minutes.

  4. Melt butter in small bowl. Mix sugar and cinnamon in a separate small bowl. After poppers cool for a few minutes, LIGHTLY coat them in butter (I prefer to brush on the butter) and roll them in the sugar mixture.

Now my “poppers” turned out huge because I do not have a mini muffin pan. So actually they’re more like muffins. But if you have the mini muffin pan, use that for sure. These are certainly not as healthy as the protein bread, but still tasty! You can find the original recipe here.


A post on our awesome, Pinterest-inspired Halloween Party to come…


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