Healthy & Hearty: Protein Pumpkin Pie Muffins

Pumpkin in all its forms is a definite rage right now. I’ve decided to embrace pumpkin this fall and create my own version of a pumpkin muffin. I love delicious food packed with nutrition, but I’m not exactly a master baker and I certainly do not like to clean a lot of dishes – therefore these muffins pack a perfect punch to warm up a chilly fall afternoon. And you’ll only have to clean one dish!

Personally, I like to bake using organic products. When possible, I try to find locally sourced ingredients from farms nearby. For a fun fall outing, locate a farm near you and go for a tour! It’s fun to learn where your food comes from!


  • 2 eggs (free range, organic, and local)
  • 1/2 cup pumpkin puree
  • 1 large banana
  • 1/4 – 1/2 cup of walnut halves or pumpkin seeds; set aside a few to garnish!
  • ½ cup almond butter
  • 1/6 cup coconut nectar or agave (your choice!)
  • 2 scoops vanilla protein powder (optional)
  • ½ tsp baking powder
  • 1 – 2 tsp ground cinnamon (your choice!)
  • 1/2 tsp ground ginger
  • 1-2 dash’s ground nutmeg
  • 2 pinches of sea salt


  1. Preheat oven to 350 degrees Fahrenheit
  2. Place all of your ingredients (except for nuts/seeds) into the blender, and blend until smooth
  3. Add in pumpkin seeds or walnut halves
  4. Divide batter into lined or greased muffin cups, and bake for 14-16 minutes, or until golden brown and a tester stick comes out clean
  5. Once baked, remove from oven & garnish with seeds
  6. Cozy up and enjoy!


Recipe Notes: 

  • Protein scoop is optional although you’ll need a dry ingredient to replace if you don’t use the protein
  • My mix was runny but baked really well
  • It all fit into the nutri-bullet!

Jamie Fairbairn

Jamie is the 2014 Canadian National Water-ski Champion & is currently taking courses in Therapeutic Nutrition & Supplements in Practice… & contrary to what she states,  a total master in the baking department 😉  


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