Happy Hump Day, Y’all!
Today, the weather felt like Fall. I can’t complain after the heat wave we just had. I absorbed it all up! I spent a couple hours reading a book by the lake with Mr. Grumples. The Fall weather made me crave pumpkin flavored anything! I remembered my friend, Anna, telling me about her crust-less pumpkin pies! I just had to make something like that, so I took inspiration from her and got to work! I just have to say how much of an amazing friend she is! She knew I was having a pretty bad week, and she had a bouquet of flowers sent to my house. She is just the best. That really made me smile!
Gluten Free! No Sugar Added! Protein Packed! Low Calorie! Low Carb! High Fiber! No Oils or Butter! No Flour!
-1 Can (15 ounces) Pumpkin Puree
-1 Tablespoon Ground Cinnamon
-3/4 Cup Unsweetened Applesauce
-1 Teaspoon Baking Soda
-1 Tablespoon Baking Powder
-1 Packet (Scoop) Vega Vanilla Protein Powder
-1/4 Cup Ground Flax Seed
-1 Egg White (if you want to make these vegan, replace egg white with 3 tablespoons of Chia seeds)
-10 Tbsps. Non Fat Vanilla Greek Yogurt
-1 Tsp Honey
In a large mixing bowl, add pumpkin puree.
Crack egg into the mixing bowl.
Measure and pour in unsweetened applesauce.
-Add one teaspoon baking soda.
Add one tablespoon baking powder.
-Add 1/2 cup of ground flax seeds. If you do not have flax, you can use 1/4 cup of almond or coconut flour. I have tried out both.
-Mix in Vega protein powder.
You may use another brand of protein powder, but Vega gives the muffins a “cake” flavor. It has a stronger flavor compared to other protein powders. I love to bake with it. If you do not use Vega, I’d recommend adding tsp of vanilla.
-Mix in cinnamon. (optional)
Preheat oven to 350 degrees and fill a cupcake pan with muffin liners.
Spray the cupcake liners with cooking spray. The cooking spray prevents the pies from sticking to the liners. It also gives the outside of the crust-less pies a crispy texture.
-Fill each liner with 1/2 cup of the pumpkin filling.
-Place muffins in the oven for 20-24 minutes.
-While the muffins are baking, prepare the topping.
-Mix together one tsp of cinnamon with ten tablespoons of non fat vanilla Greek yogurt.
-Mix in one tsp of honey.
-Take crust-less pies out of the oven.
-Remove from cupcake pan and let them cool down.
-They are delicious served cold or warm! Earlier I had one warm and tonight I had one leftover that was stored in the refrigerator.
-Top each muffin with a tablespoon of the Greek yogurt mixture. (I went a little overboard in this photo)
-To give the crust-less pie extra decoration and flavor, I topped it with a honey drizzle.
-And sprinkled cinnamon on top! Lately I have been obsessed with cinnamon. I have to be careful with cinnamon, tho! I can eat it, but if I get it on my skin, I blow up like a red balloon!
Recipe Makes 10 Servings
Nutrition Without Topping: 61 Calories, 8 g Carbs, 2 g Fat, 5 g Protein, 4 g Fiber, 3 g Sugar
Nutrition With Topping: 68 Calories, 9 g Carbs, 2 g Fat, 6 g Protein 4.5 g Protein, 4.2 g Sugar