Recipes, Sweets (recipes)

High Protein Gluten Free Pumpkin Spice Loaf/Muffins

pumpkin spice loaf

 Ingredients:
 
  •  1 cup pumpkin pie puree (not pie filling)
  • 3/4 cup Greek yogurt
  • 2 Tbsp melted butter or coconut oil
  • 2/3 cup honey or maple syrup
  • 4 eggs (or 2 whole eggs and 1/4 cup egg whites)
  • 1 tsp vanilla extract
  • 3/4 cups oat flour (blend rolled oats into a fine flour if needed) – I like the One Degree Organic Oats (sprouted and gluten-free, so more digestible, available from Costco)
  • 1/4 cup tapioca flour or potato starch (for lightness)
  • 1 tsp ground nutmeg
  • 1/2 tsp ground cardamom (can double if like the taste/flavour of cardamom)
  • 1/2 tsp sea salt
  • 1 tsp baking soda
  • 2 tsp apple cider vinegar
  • Optional: ¼ cup protein powder (unflavored or vanilla, whey, casein, beef protein isolate or whey/collagen blend)
  • Optional: 1/3 cup mini chocolate chips (I like Enjoy Life Brand – because it’s soy free)

Instructions:

  1. Set to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper. Can also instead bake in a 12 cup muffin pan.
  2. In a large bowl, whisk together pumpkin, Greek yogurt, oil, sweetener, eggs and vanilla until smooth.
  3. In a separate bowl, whisk oat flour, protein powder, starch, spices, salt and baking soda.
  4. Stir dry ingredients into wet just until combined.
  5. Add vinegar last and fold gently – this activates the leavening.
  6. Pour batter into pan/muffin cups.
  7. Bake for 40-50 minutes for loaf, 18-20 minutes for muffins, or until a toothpick comes out clean
  8. Cool and transfer to a rack.

Servings – 12 slices/muffins

Store airtight in the fridge for 5 days, or in freezer for up to 3 months.

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