Quick & Clean PUMPKIN PROTEIN POPPERS

Oh my gosh! Is it Fall yet? My FAVORITE time of year… The AC isn’t running 24-7. Not cold enough to run the heater. Leggings (errr day), sweaters, boots, coffee in hand. I can see it now.

Well, it’s not quite that way in my neck of the woods YET. We’re still having a hard time ditching the triple digits here in Southern California. But boy am I ever ready!!

You’ve seen the memes, “Brace yourselves, pumpkin flavored everything is coming” and then there’s Starbucks, ahead of the game with their Pumpkin Spice Latte, or should I say, #PSL, that they released a week-ish or so ago.

And then there’s me. Turning on my oven when it’s a scorcher outside and pretending Fall has made its debut.

One can only wish.

But for those of you on the same page as me, ready to welcome Fall with open arms, have I got the recipe for YOU!!

They’re Pumpkin-y, full of protein, moist, sweet, healthy, delicious, and one of my family’s absolute favorite desserts ALL. YEAR. LONG!!

PUMPKIN PROTEIN POPPERS! BAM!!

They’re so easy to make, and although they require a few more ingredients than I normally prefer, overall they are quick, easy, and healthy (my kind of recipe)!!

MAIN INGREDIENTS:
1 3/4 cup oat flour (I just blend dry Whole Grain Rolled Oats in my NutriBullet or blender until it becomes flour consistency)
2 scoops of vanilla whey protein powder (I am using Jamie Eason’s Signature Series, Lean Body For Her by Labrada)
2 tsp. baking powder
1/2 tsp. salt
1 tsp. ground nutmeg
1 tsp. ground cinnamon
1/2 tsp. ground ginger
(2) 3.5 oz packs of apple/berry baby food or 7 oz. applesauce
3 tbs. melted Organic Unrefined Coconut Oil
1/2 cup Stevia
3 egg whites
1 tsp. vanilla extract
1 cup 100% Pure Pumpkin
1/2 cup Unsweetened Almond Milk

TOPPING INGREDIENTS:
2 tbs. coconut oil melted
1/2 cup stevia in the raw
2 tbsp. cinnamon

Preheat oven to 350 degrees and grease muffin tins (or mini muffin tins) with coconut oil.

Combine all main ingredients (not “topping” ingredients) in a large bowl and mix until well combined. Fill muffin tins about 3/4 full and bake for about 12-14 minutes or until toothpick comes out clean when inserted in the center. Fill mini muffin tins about 3/4 full and bake 10-12 minutes.

Topping: In a microwave safe bowl, melt coconut oil. In a separate bowl mix Stevia and cinnamon. After the Pumpkin Protein Poppers cool for a few minutes, dip them in coconut oil and roll in the stevia mixture.

I use regular sized muffin tins and it makes about 18 poppers.

My boys LOVE them…oh yeah, so do my husband and I. I hope your family loves them as much as mine does!

HAPPY FALL, Y’ALL!!