Wednesday, October 30, 2013
Protein Pumpkin Muffins in a Cupcake Costume
After success with the Chocolate Black Bean Cupcakes that I first made last spring I wanted to see what other high protein varieties we could make. I looked around for recipes and tried out a Primal Pumpkin Muffin with some mixed results. After a couple unsuccessful recipes (would have made great pumpkin pie!) I finally cobbled together my very own High Protein Pumpkin Muffin recipe!
1 can pinto or white beans
1 cup pumpkin puree
1 cup sugar
1/2 cup molasses (or honey)
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp fresh grated ginger (powdered is also fine)
You can substitute these individual spices with 1 Tbsp of pumpkin pie spice
1/2 tsp salt
1 tsp vanilla extract
1 tsp baking soda
1/2 tsp baking powder
1 1/2 cups whole wheat or white flour
Preheat oven to 350 degrees.
I make the batter right in my Ninja food processor, so it's only a one-bowl mess! Start with the beans and pumpkin and blend until completely smooth. You really don't want bean chunks, so make sure it's totally pulverized! Add the rest of the ingredients (except the flour) and mix on low for a minute or less (you don't want to over mix). Add the flour a half cup at a time and pulse until mixed.
Because there's no oil in this recipe you really need to spray your muffin tins or liners. Bake for about 15-20 minutes. Make sure the toothpick comes out clean for them to be done. They taste great with a maple cream cheese frosting or plain. Chiquita does get pink frosting on hers and I still feel better about these muffins that the coco dino-bites or lucky charms that could be breakfast food.