Pumpkin Breakfast Protein Cups

So I guess I’m done with the pumpkin recipes… almost.

Since today is Halloween and officially the LAST day of October, I promise this is my last pumpkin recipe for the season.

I mean.. was anyone really getting tired of the pumpkin recipes? I know I’m not.

But I’ll spare all of you pumpkin-haters and keep my obsession under wraps and off the blog.

Pumpkin smoothies, pumpkin pie, pumpkin spice lattes- give me it ALL. All the way up to the day after Thanksgiving, where I officially switch over to candy canes and Christmas trees. Until then, I’ll keep plopping the canned pumpkin puree (yes, I know I’m not authentic but Kroger was selling it for $1/can last week, how can I say no to that?!) into any baked good I possibly can.

But for now, I’ve taken my recipe for the Blueberry and Banana Oat Protein Breakfast Cups and fall-ed them up (lol at my English. Sorry middle school language teacher Mrs. S.) by adding in some pumpkin and cinnamon. I also finally got an actual muffin pan, so this recipe made 6 MASSIVE breakfast cups. We’re talking the size of your fist, here. I’ve updated the nutrition count for each, and these babies keep me full all the way until lunch time. Smear a little cashew butter on there, and ohhhhhhmg.

Heart eyes.

I would have loved to add a little protein powder to the batter, but all I have is PlantFusion Vanilla Protein Powder, and the vanilla flavor is so strong I was afraid it would take away from the pumpkininess (apparently English just does not exist today) of the cups. If you actually happen to own pumpkin-flavored protein and want to give it a try, you’re a truer fan than I. But let me know how it works out!

In the meantime, I’ll bake up a couple batches of these plump guys and freeze some for later this winter when I’m feeling lazy and craving pumpkin again. They’re perfect to take to work (keep them refrigerated until ready to eat) for breakfast or an afternoon snack. Deeeelish.

Here’s the recipe!

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Pumpkin Breakfast Protein Cups

Basically my blueberry and banana breakfast protein cups, except better. Because there's pumpkin. Everything's better with pumpkin.

Course Breakfast

Cuisine gluten free, Healthy

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 6 muffins

Calories 457 kcal

Author cravecolumbus

Ingredients

• 3 tbsp chia seeds
• 6 tbsp water
• 3 bananas, mashed
• 1/4 cup maple syrup, sugar free
• 1 cup almond milk
• 1/3 cup pumpkin puree
• 3 cups oats, rolled
• 1 tbsp baking powder
• 1 1/2 tsp cinnamon
• 1 1/2 tsp pumpkin pie spice
• 1/2 tsp salt
• 1/3 cup walnuts, optional

Instructions

1. Preheat oven to 350 degrees. Spray muffin tin with cooking spray.

2. In a small bowl, mix together water and chia seeds. Let sit on the side to form "eggs".

3. In a medium sized bowl, mash together bananas. When fully mashed, add in maple syrup, almond milk, and pumpkin.

4. Add oats, baking powder, cinnamon, salt, and your "chia eggs". Stir to combine. Once mixed, fold in any other mix-ins of your choice. I love adding in walnuts!

5. Fill each muffin cup all the way full and sprinkling on a few extra oats. Bake for 25-30 minutes, or until a toothpick comes out clean.

6. Let cool for about 10 minutes before removing the muffins from the pan. I love eating them plain or spreading a little almond butter or ghee on top.