So I was stranded without my car keys yesterday for an hour and thought….hmmm…what to do, what to do?! I didn’t want to spend it on the computer, so decided to meal prep some breakfast for next week. I hadn’t been grocery shopping in AGES so had to make due with what I had in my pantry – pumpkin & peanut butter. That’s when it dawned on me, “why not put those two together?!” I love PB and love pumpkin bread, so it was worth a shot…well, those two had babies and they made these delicious little muffins. Hope you enjoy this healthy treat!

PUMPKIN PEANUT BUTTER PROTEIN BITES

Yields 30 muffins

INGREDIENTS:

• 29oz [large can] pumpkin puree
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup rolled oats
• 2/3-1 [depending on how sweet you like your muffins; you can always drizzle honey on top of each muffin] cup raw, local honey
• 1/3 cup melted coconut oil
• 1/2 tablespoon vanilla extract
• 1 1/2 cups peanut butter
• 1 tablespoon cinnamon
• 1/2 teaspoon cloves or additional cinnamon
• 1/3 cup organic, fresh-squeezed orange juice
• 1/3 cup Original Sealand Birk Water
• pinch of salt
• 2 eggs [or 1/2 cup applesauce]
• 1/2 cup Enjoy Life dark chocolate chips
• 3 cups whole wheat or GF flour
• 1/2 cup applesauce [if using applesauce as vegan sub., add this additionally to the 1/2 cup mentioned previously, so 1 cup total]
• 2/3-1 cup coconut sugar
• 3 tablespoons maple syrup

DIRECTIONS:

1. Preheat oven to 350 F degrees
2. Line muffin tins with muffin liners
3. In medium-sized mixing bowl, add all dry ingredients [except chocolate chips] and mix
4. In large mixing bowl, add all wet ingredients and mix
5. Add dry mixture to wet mixture, and combined slowly [I use my kitchen aid]
6. Add chocolate chips and mix
7. Use 1/4 cup to measure heaps into muffin tins and distribute evenly
8. Bake for 15-18 minutes, or until a toothpick comes out of the middle clean

GREEK YOGURT FROSTING 

[lightly frosts about 15 muffins; double recipe if you want to frost all 30]

INGREDIENTS:

• 1 plain Greek yogurt
• 3 tablespoons shredded, unsweetened coconut
• 1 tablespoon vanilla extract
• 1 tablespoon raw, local honey
• 1/4 cup crushed walnuts [optional]
• 1/4 teaspoon cinnamon

DIRECTIONS:

• In a small mixing bowl, combined all ingredients until well mixed
• When muffins cool, frost accordingly

*SHELLEY’S TIP:

My FAV way to eat these is to cut muffin in half [like making a sandwich], and add peanut butter to the middle. Then top with frosting, and drizzle with honey. Mmmmmm. Otherwise these can be a little dense, and I feel they need the extra umph!

If you’re looking for more pumpkin inspiration, my Mom’s Pumpkin Bread is hands down my favorite fall-like indulgence EVER. Check it out here.