Pumpkin Banana Bread

This Pumpkin Banana Bread is a perfect treat for your fall gatherings. It's very moist and full of flavor. Plus, who doesn't love pumpkin and banana bread? Put them together and you get awesomeness.

The best part? All of the ingredients can be found in your home and it's so easy to make.

So gather them up and bake away!

Ingredients:
2 1/2 cups flour
1 15 oz can pumpkin (not filling)
1 tsp baking soda
1tsp baking powder
1/2 tsp cinnamon
2 tsp pumpkin pie spice
1/2 tsp salt
2 eggs
3 very ripe bananas
1 cup packed brown sugar

Directions:
Preheat oven 350 degrees
Mix all the dry ingredients in a large bowl. Mix all the wet ingredients, except the bananas, in a small bowl. Gently mash the bananas into the wet mixture, but don't over mix.
Gently fold the wet ingredients into the dry ingredients until combined. Do not over mix.

Pour badder into a large 9x5 pan.

Bake for 50-60 min or until knife comes out clean.

Remove from pan and let cool for 10 min before serving. 

Enjoy!

Pumpkin Loaf

All you need is one hour. 

Then this bread is yours to devour. 

Alright, done with rhyming but hey, can't beat 60 minutes for a fresh baked loaf of sweet pumpkin bread.

 

Admittedly, this my first attempt at baking pumpkin bread, and if I do say so myself, it was a success.
Simple ingredients, quick mixing, and some time to pass while your home begins to waft with the smell of sweet  pumpkin while it bakes, and your done.


Ingredients:
1 15oz can of pumpkin
½ cup oil or applesauce
½ cup sugar
½ cup packed brown sugar
2 eggs
1½ cup flour
¼ tsp. salt
½ tsp. cinnamon
½ tsp. pumpkin pie spice
1 tsp. baking soda

Directions:
Preheat oven to 350 F.
Prepare a large loaf pan with non-stick spray, set aside.
Beat pumpkin, oil or applesauce,sugar, and eggs together until smooth. Add in flour, salt, pumpkin spice, and baking soda until well combined.
Pour batter evenly into a large loaf pan.
Bake for 60 min or until knife comes out clean

Let cool for 10 min on a cooling rack.

Enjoy!!!!

Pumpkin Protein Brownies

Oh My Goodness!!!!

These are unbelievably delicious. Special thanks to Sally's Baking Addiction for the idea.

Seriously, if you love pumpkin,  and if you love brownies, and if want to add more protein to your diet these are for you.

The good is it's October, which means pumpkin can be found everywhere and it's pretty cheap!
The bad thing about October is it means it the start of  hibernation-must-eat-everything-sweet  season.
But these chocolaty, fudge treats are low in calories, fat, AND carbs. I know, you love me.

Dive in!

Ingredients: 

Brownies
1/2 cup ground oats
3/4 cup pumpkin
2 scoops vanilla protein powder
1/4 cup almond milk
2 egg whites
2 tsp vanilla extract
1/4 tsp salt
10 pkt truvia or 1/4 cup baking truvia*
1/2 cup unsweetened baking cocoa

Topping
1/4 cup pumpkin puree
2tbs cream cheese, soften
5pks truvia or 2 tbs baking truvia*
1 egg yokes
1/2 tsp cinnamon
1 tsp pumpkin pie spice

*Real sugar, honey, or maple syrup can be used as a substitute but will change the nutritional information below. (1/2 sugar/honey/syryp=1/4 cup Truvia)

Directions: 
Preheat oven to 350 F. 
Mix all brownie ingredients in a food processor or blender until silky smooth.
Pour evenly into a non-stick sprayed 8x8in baking pan.

Beat the pumpkin puree and cream cheese together until smooth. In  egg yoke and spices and blend until smooth and creamy.
Sporadically pour topping onto brownie batter and swirl with a knife.

Bake for 20-25 min, until edges gently pull away from the sides and the top gives a little push back when touched.

Let cool completely before cutting; ~1 hour in the fridge. 

ENJOY!!!!

Nutritional Information 

Serving size: 1 Brownie

61 Cals * 2g Fat * 7 Carbs * 6g Protein

Protein Pumpkin Muffins

Yes it's the start of fall so of course I am going to post something with pumpkin in it.

However, I've been making these for the past few months and it just dawned on me that I have yet to blog about these amazing muffins that I devour weekly.

Pumpkin has ~Vitamin A 2650 IU that, my friends, is a A LOT of Vitamin A.
Why does this matter?
Well because Vitamin A has a multitude of health benefits for the body including, eye health, skin health, teeth and bone health, and is made from the powerful antioxidant beta-carotene which in current studies has helped fight cancer.

So eat up my friends.

Oh did I mention each muffin is ~64 calories, 8 carbs, 4g protein, and 2g fiber? Yup.


Enjoy.

Makes ~18 muffins
Ingredients
1 15oz can of pumpkin
2 cups oat flour
2 scoops vanilla protein powder
1/2 cup applesauce
1 tsp vanilla
3-4 large egg whites (~9tbs)
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder

*Optional: a handful chopped walnuts


Directions:
Preheat oven 350 F. 
Mix everything in a large bowl.
Scoop about 1/4 cup into each muffin tin compartment.

Bake for 15-18 min, until toothpick comes out clean.

Enjoy!

p.s. Serving size is ~3 muffins.