I absolutely love all things pumpkin. I love adding pumpkin to my baked goods and oattie pancakes because it adds moisture, great taste, minimal carbs, and it's chock-full of fiber and carotenoids.


  • Preheat oven to 350 degrees
  • Spray 9 muffin tins with non-stick cooking spray or grease it with coconut oil.
  • Mix the following in no specific order:
  1. 1/2 cup oat flour
  2. 1/2 cup almond flour (if you don't have almond flour, you can use 1 cup oat flour, but it'll have more carbs)
  3. 1/4 teaspoon salt
  4. 1/2 teaspoon baking soda
  5. 2 scoops vanilla protein powder
  6. 3/4 cup pure pumpkin
  7. 3 egg whites

*Optional: 1/8 cup Splenda. Stevia is fine too. More or less depending on how sweet you like things.

  • Bake for approximately 12 - 14 minutes. Take them out when the tops are just starting to golden, or poke a toothpick into the center and it should come out clean. Watch these closely and take them out when you think they aren't quite done yet. If they are super dry and crappy, you baked them too long.
This recipe makes 9 muffins.

Nutritional Information

Per muffin: 104 calories
Protein: 10 grams
Carb: 7 grams
Fat: 4 gram

Note: It'll get easier to find pumpkin as the holidays near, but you can always find it at Whole Foods regardless of season. Now you can eat your morning muffin with your coffee guilt-free!

Have you all tried coconut butter? It's different than coconut oil in that the entire flesh of the coconut is ground up. So it's still oily, but it's thicker, richer, and deliciously coconuttier. This stuff is awesome smeared on top of the pumpkin muffins and it's a great fat source!

These muffins are also great topped with natural peanut or almond butter.

And while we are talking coconuts, this coconut milk ice cream was part of my cheat last night and I highly recommend it. I hate ice cream (not a fan of dairy) and this stuff is perfect. Thick, rich, creamy and dairy free.