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Pumpkin Spice Recipes

You either love pumpkin spice or you’re wrong. 😜But really, Pumpkin Spice just makes anything taste better! To prove our point we made 5 delicious recipes that are perfect for Fall.

With all the holidays just around the corner, these recipes will help you stay on track and stay motivated. They’re made using our New Limited Edition Pumpkin Spice Protein, which lets you get all of that flavor without the added calories.

Here’s what you can expect:

•20g Pure Whey Isolate Protein
•0g Fat/ 1g Carbs/ 0g Sugar
•Creamy delicious flavor

Check out these recipes below and don’t forget to grab a tub of our Pumpkin Spice Protein to get started.

1. Pumpkin Spice Donuts

INGREDIENTS

1/2 c Whole Wheat flour
1 scoop IdealLean Pumpkin Spice Protein
1/4 cup blanched almond flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt
1 egg
1/2 cup plain nonfat Greek yogurt
1/2 tbsp coconut oil melted
2 tbsp honey
2 tbsp pumpkin puree

Optional: If you want to frost these, mix together 2 ounces of fat-free cream cheese with a 1/4 cup powdered erythritol, a dash of cinnamon, and a splash of unsweetened almond milk. However, the macros do not include the frosting.

INSTRUCTIONS

  1. Preheat oven to 400 degrees F. Spray donut tray with nonstick spray and set aside.
  2. In a mixing bowl, stir flours, IdealLean Pumpkin Spice Protein, baking powder, baking soda, and salt.
  3. Add egg, greek yogurt, coconut oil, honey, and pumpkin puree and mix until smooth. Add batter to a Ziploc bag, close, and snip corner. Pipe into molds (don’t overfill) and bake for 10-12 minutes, or until golden. Let cool.
  4. Frost donuts and enjoy!

Serves 12. Calories per donut: 132 / Protein 17 g / Net Carbs 12 g / Fat 1 g

2. Pumpkin Protein Bites

INGREDIENTS

3/4 c natural peanut butter
1/2 c pure pumpkin puree
3 scoops Ideallean Pumpkin Spice Protein
1/2 cup Coconut flour
1/2 tsp. cinnamon
3 tbsp honey

INSTRUCTIONS

  1. Melt Peanut butter in the microwave for 30 seconds and mix with honey. Put all the rest of the ingredients in a medium bowl and stir to combine. Cover the bowl and place it in the fridge to chill for 2 hours. This will make them easier to roll.
  2. Roll the dough into 20 bite-sized balls. Enjoy or keep chilled until ready to eat.

Serves 20. Calories per ball: 94/ Protein 6 g / Net Carbs 6 g / Fat 5 g

3. Pumpkin Chocolate Chip Cookies

INGREDIENTS

1 1/4 cups whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup erythritol
1 scoop Ideallean Pumpkin Spice Protein
2 tbs greek yogurt
1/2 cup + 2 tbsp pumpkin puree
1 large egg
1 teaspoon vanilla extract
1/4 cup sugar-free chocolate chips

Icing:
1 tbs low-fat cream cheese
1/4 cup powdered erythritol
2 tbs almond milk

INSTRUCTIONS

  1. Mix the flour, protein, cinnamon, and salt together. Set aside.
  2. Cream together greek yogurt, erythritol, and 2 tbsp pumpkin puree. Add remaining pumpkin puree, egg, and vanilla extract. Slowly incorporate dry mixture. Then fold in chocolate chips.
  3. Preheat oven to 350 degrees. Line two cookie sheets with parchment paper. Scoop 18 cookies onto the sheets and bake for 12-18 minutes. Let them cool on a wire rack.
  4. Mix ingredients for glaze and drizzle over the cookies. Enjoy!

Serves 15. Calories per cookie: 72 / Protein 4 g / Net Carbs 8 g / Fat 2 g

4. Pumpkin Pie Milkshake

INGREDIENTS

1 banana
1 cup almond milk
3 tbs pumpkin puree
1/2 cup halo top vanilla ice cream
1 scoop Ideallean Pumpkin Spice Protein
1/2 tsp cinnamon
1/4 tsp nutmeg

INSTRUCTIONS

  1. Blend all ingredients together and enjoy!

Serves 2. Calories per milkshake: 197 / Protein 14 g / Net Carbs 23 g / Fat 2 g

5. Mini Pumpkin Pie Cups

INGREDIENTS

Pie Crust:

1/4 cup coconut oil, softened
1/4 cup greek yogurt
1 1/4 cups whole wheat flour
1/2 tsp sea salt
1/2 tsp erythritol
1/4-1/2 cup ice water, plus more if needed

Filling

1/2 cup brown erythritol
1 scoop Ideallean Pumpkin Spice Protein
1 tsp ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup pumpkin puree
3/4 cup evaporated milk
1 egg whipped

INSTRUCTIONS

  1. Blend pie crust ingredients in the food process (minus the water). Mix until crumbly then slowly add the ice water. Knead the dough on a lightly floured surface and then cut into 12 circular shapes.
  2. Spray a cupcake tin with cooking oil and press the crust down into the tin. Place in fridge.
  3. Preheat oven to 400 degrees.
  4. Mix erythritol, Pumpkin Spice Protein, and other spices in a medium bowl.  Then whisk in remaining ingredients.
  5. Pour into pie cups until they are 3/4 filled. Cook for 15 minutes and then cook at 350 degrees for 10 minutes. Take them out and let them cool on a wire rack. Place them in the fridge for 3 hours and enjoy!

Serves 12. Calories per mini pie: 120 / Protein 5 g / Net Carbs 9 g / Fat 6 g

These recipes are a great addition to any party or even just for treating-yo-self! Now you can enjoy the fall goodies without any regrets. Just be sure to grab a tub of our NEW Pumpkin Spice Protein to get started. Click the banner below for more details.



Christine Sanelli

Christine Sanelli

Writer and expert


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