Pumpkin Spice PB Marshmallow Protein Oat Cake

This was my caption on Instagram when I made this. I felt it was necessary to share. The Chicago theatre community has been hit HARD lately with deaths. The show that I was supposed to be in right now (but since I left Columbia for a break, bowed out of) lost its director this morning. Sheldon Patinkin. You all should look him up. He basically was one of the originals in the finding of the theatre community here. Incredible man. He lived a great life. Today, I sing Into The Woods music for this brilliant man. I made this for breakfast: Pumpkin Spice Peanut Butter Marshmallow Protein Oat Cake topped with Pumpkin Pie Spice Jif Whips and surrounded by half of a sliced plum.

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Ingredients:

  • 58g oats (I used quick oats)
  • 7g coconut flour
  • 13g peanut butter marshmallow whey
  • 82g liquid egg whites
  • 1/2 cup unsweetened vanilla almond milk
  • 40g pumpkin purée
  • 1/2tsp baking powder
  • 1/4tsp pumpkin spice bakery emulsion (bought at marshalls- check Amazon)
  • 1/4tsp Better Body Foods vanilla extract
  • Stevia

Preheat oven to 375F. Mix all of your ingredients then put in a greased loaf pan (I lined mine with parchment paper so the cake will pop out easier. You can use any type of pan that you would like!). Bake for 25 minutes or until the cake is cooked through. Note- the cake is going to be moist from the pumpkin. I love it.

Macros- 375 calories, 49g carbs, 7g fat, 29g protein, 12g fiber

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Alpine Strawberry Coconut Protein Cake

I made this one for #MakeItBakeItMondays with @kellyufit and @chelsea_lifts! I made an Alpine Strawberry Coconut Protein Cake and topped it off with Honey Sunshine Kashi Mini Puffs, a big ole scoop of trader joes cookie🍪 butter ice cream🍦,@wild_friends sesame cranberry peanut butter🍯, and @waldenfarmsinternational🚜 pancake syrup! (I buy my Walden Farms products on iHerbKNN401 gets you $5-10 off your order, too!)

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Ingredients:

  • 15g oat flour
  • 14g coconut flour
  • 32g alpine strawberry nutriwhey
  • 75g canned pumpkin purée
  • 2tbs water
  • 46g liquid egg whites
  • Cinnamon
  • Stevia
  • 1/4tsp @betterbodyfoods vanilla extract
  • 1/2tsp baking powder
  • 1/4tsp coconut extract

Mix all ingredients, and cook in a greased waffle maker.

Macros- 306 calories, 31g carbs, 5g fats, 31g protein, 9g fiber

Double Chocolate Pumpkin Spice Protein Muffins

 I made Double Chocolate Pumpkin Spice Protein Muffins using Jamie Eason Chocolate Lean Body For Her Whey Protein Isolate Powder. When adding pumpkin purée to recipes in a large amount, it makes them suuuuper moist. I’m torn- I love it but don’t, at the same time. Try these out, and tell me what you think! These are based off/inspired by a few of @kimhoeltje‘s cookie recipes. Check her out! Paired these babies with some Pumpkin Spice Doughnut Holes.

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Ingredients:

  • 30g chocolate Jamie Eason @leanbodyforher whey protein isolate
  • 5g unsweetened special dark cocoa powder
  • 10g oat bran
  • 120g pumpkin purée
  • 46g liquid egg whites
  • 1tbs sugar free pumpkin spice coffee creamer
  • 1tbs sugar free archer farms pumpkin spice syrup
  • 1/2tsp baking powder
  • Stevia
  • 1/4tsp vanilla extract by @betterbodyfoods 
  • Cinnamon Preheat your oven to 350F.

Mix all of your ingredients. Bake in a greased muffin tin for 20-22mins. Your muffins should come out pretty moist on the inside!

Macros (for all muffins): 251 calories, 27g carbs, 5g fat, 29g protein, 10g fiber

Pumpkin Spice Protein Pancakes with Pumpkin Spice Maple Vanilla Almond Butter Sauce

These were definitely the most aesthetic porncakes I have made yet. I’m dang proud of ’em! And I wish I had them again….#sad.

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Ingredients:

  • 40g oat flour
  • 7g coconut flour
  • 18g vanilla Lean Body For Her protein powder
  • 65g canned pumpkin puree
  • 1-2tbs Archer Farms sugar free pumpkin spice syrup
  • 2 large egg whites (66g)
  • 1/2tsp baking powder
  • 1/4tsp pumpkin spice bakery emulsion
  • Cinnamon
  • Stevia

Mix all of your ingredients, then cook in a greased pan/skillet on the stove (medium-low heat). Once cooked & starting to brown on one side, flip and repeat on the other side.

Pumpkin Spice Maple Almond Butter Sauce
Ingredients:

  • 23g vanilla almond butter (melted in the microwave)
  • Archer Farms sugar free pumpkin spice syrup
  • Walden Farms pancake syrup

I didn’t measure the syrups – I just added until I liked the consistency!

Macros (just pancakes)- 317 calories, 39g carbs, 5g fat, 28g protein, 10g fiber

Pumpkin Pie French Toast with Pumpkin Pie Syrup

Uh yeah. #TisTheSeason, am I right?

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Ingredients:

  • 3 slices Sara Lee 100% Whole Wheat Soft & Smooth Bread
  • 92g liquid egg whites
  • 46g canned pumpkin puree
  • 2tbs unsweetened vanilla almond milk
  • 2tbs Archer Farms sugar free pumpkin pie syrup
  • Cinnamon
  • Stevia
  • 1/4tsp pumpkin spice bakery emulsion

Mix all of your ingredients (minus the bread). Dip your bread in the mixture. Cook in a greased pan/skillet on the stove until side begins to crisp. Flip, then cook the other side until finished cooking.

The Pumpkin Pie Syrup is: Archer Farms sugar free pumpkin spice syrup + Walden Farms pancake syrup + diced apples, microwaved so it steams the apples and heats the syrups!

Macros (french toast- the syrups are 0 calorie)- 262 calories, 39g carbs, 3g fats, 20g protein, 6g fiber

Doughy Pumpkin Spice Waffle

Oh dear god. This waffle was magical. It was REALLY moist and soft and kind of doughy — and it was incredible.

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Ingredients:

  • 15g oat flour
  • 10g almond flour
  • 14g coconut flour
  • 120g canned pumpkin puree
  • 92g liquid egg whites
  • 1/2 tsp baking powder
  • 1tbs sugar free Archer Farms pumpkin spice syrup (or water)
  • 1/4tsp pumpkin spice bakery emulsion
  • Stevia
  • Cinnamon

Mix all of your ingredients in a bowl, then cook in a greased waffle maker. This batter probably could make two, but I stuffed it all in the waffle maker. So it was THICK and doughy. Insane.

Macros- 277 calories, 31g carbs, 8g fat, 19g protein, 11g fiber

Cheesecake Pumpkin Whip

Tipping my hat to my good friend Kelly with this one! She loves to make Pumpkin Whips, so I decided to get back on that boat last week with this.

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Ingredients:

  • 150g plain nonfat greek yogurt (I love Fage! It makes things thick!)
  • 60g canned pumpkin puree
  • 8g sugar-free fat-free cheesecake pudding powder
  • Stevia drops
  • 1/4tsp Better Body Foods vanilla extract

I mixed everything then ate it up right away! I think Kelly likes to chill it for a few hours, but I don’t think that’s too necessary!

Macros (just the recipe, without toppings): 136 calories, 19g carbs, 0g fat, 16g protein, 3g fiber