#pumpkinpieflavors

[created-with-a-purpose]

These pumpkin pie protein bites are a delicious and nutritious snack that is perfect for satisfying your sweet cravings while sticking to a paleo diet. Packed with protein and the flavors of pumpkin pie, they are easy to make and great for meal prep.

Ingredients: 1 cup almond flour. 1/4 cup pumpkin puree. 1/4 cup almond butter. 2 tablespoons maple syrup. 1 tablespoon coconut flour. 1 teaspoon pumpkin pie spice. 1/4 cup vanilla protein powder. 1/4 cup chopped pecans or walnuts optional. 1/4 cup unsweetened shredded coconut optional.

Instructions: Almond flour, pumpkin puree, almond butter, protein powder, coconut flour, maple syrup, and pumpkin pie spice should all be combined in a mixing bowl. Mix thoroughly until a dough forms. Add chopped walnuts or pecans if you'd like some extra texture. Form the dough into bite-sized balls and arrange them on a parchment paper-lined baking sheet. It's optional to coat the balls in shredded unsweetened coconut to give them more taste and texture. Before serving, let the pumpkin pie protein bites cool in the fridge for at least half an hour.

Prep Time: 15 minutes

Cook Time: 0 minutes

Yoga

[houseteeth]

For a delicious fall treat, try these Pumpkin Cream Cheese Muffins. They have the warm spices of pumpkin pie and a cheesecake-like swirl. You can eat them for breakfast or as a coffee snack.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1/2 cup brown sugar, packed. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp ground cloves. 1/4 tsp ground ginger. 1 cup canned pumpkin puree. 1/2 cup vegetable oil. 2 large eggs. 1 tsp vanilla extract. 4 oz cream cheese, softened. 1/4 cup powdered sugar. 1/2 tsp vanilla extract.

Instructions: Warm your oven up to 350 F 175C and put paper liners in a muffin tin. Whisk the flour, brown sugar, baking powder, baking soda, salt, and all the spices cinnamon, nutmeg, cloves, and ginger together in a medium-sized bowl. Put the pumpkin puree, vegetable oil, eggs, and 1 teaspoon of vanilla extract in a different bowl. Add the wet ingredients to the dry ones and mix them together until they are just mixed. Cream cheese should be softened. In a different bowl, beat it until it's smooth. Mix the powdered sugar and 1/2 tsp of vanilla extract in until they are well mixed in. Put a small amount of pumpkin muffin batter into each muffin tin. Then, put a dollop of the cream cheese mixture on top of each muffin. Using a toothpick or skewer, swirl the cream cheese into the muffin batter to make it look like marble. After the oven is hot, bake the muffins for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean. After baking, let the muffins cool in the pan for 5 minutes. Then, move them to a wire rack to cool completely. Have fun with your tasty Pumpkin Cream Cheese Muffins!

Prep Time: 15 minutes

Cook Time: 25 minutes

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