Crazy for Pumpkin!

Kravers!

I already posted the Pumpkin Protein Shake...well thank Rachel for this one too!!!!

Sara’s Pumpkin Protein PancakeServes 1.
¼ cup oats
¼ cup pumpkin puree
1 scoop protein powder (I used Lean Dessert Cinnamon Roll but Vanilla would work well too)
1 egg white
¼ tsp cinnamon
1/8 tsp nutmeg
2-4 tbsp water
Mix first 6 ingredients in bowl.  Add water 1 tbsp at a time so batter becomes mixed, but not too running. Spray and heat pan on medium to high heat.  Pour in batter.  Flip pancake when small bubbles start to appear or when bottom of pancake is nice and golden brown. Cook other side until golden brown as well. Splash a little sugar-free syrup and enjoy!

AND

Pumpkin Muffins!
Servings: 12

Here's what you need...

• 1/2 cup coconut flour (find at natural foods store)
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup canned pureed pumpkin
• 6 eggs, beaten
• 3 Tablespoon coconut oil, melted
• 1/3 cup honey
• 1 teaspoon vanilla extract
• 12 pecans for topping

1. Preheat oven to 400 degrees F. Oil muffin pans.
2. In a medium bowl, combine the coconut flour, spices, baking soda and salt.
3. In another bowl, place the pumpkin puree then add the eggs one at a time, mixing well after each addition. Add melted coconut, honey and vanilla and mix until well combined.
4. Add the flour mixture to the pumpkin mixture, blend with a whisk until most lumps have disappeared.
5. Spoon into prepared muffin pan, filling each muffin 2/3 full. Bake for 18-20 minutes or until golden.
6. Place on wire rack to cool.

Nutritional Analysis: One serving equals: 127 calories, 7g fat, 230mg sodium, 11.7g carbohydrate, 3g fiber, and 5g protein.