Ingredients
1/2 cup almond flour
1/4 cup rolled oats
1/4 tsp salt
2 tbsp honey
1 egg
1/2 cup pumpkin puree
1/4 cup Greek yogurt
1 scoop vanilla protein powder (whey or plant-based)
1/4 cup milk (dairy or plant-based)
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp ground cloves
1 tbsp melted coconut oil (optional, for crust)
1/4 cup chopped pecans (for topping)
Instructions
Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
In a bowl, mix crust: almond flour, oats, salt, 1 tbsp honey, and egg. Press firmly into each liner.
Bake crusts for 10-12 minutes until golden. Let cool.
In another bowl, blend pumpkin puree, Greek yogurt, protein powder, milk, spices, and remaining honey. Stir in coconut oil if using.
Fill cooled crusts with pumpkin mixture (about 1/4 cup each). Top with chopped pecans.
Bake 10-15 minutes until filling is set. Cool稍微 before removing.
Notes
Store in an airtight container at room temperature up to 2 days or refrigerate up to 5 days.
Customize with maple syrup, cinnamon extract, or swap pecans for walnuts.
For vegan version, use oat milk and plant-based protein powder/yogurt.
- Prep Time: 20
- Cook Time: 25
- Category: High Protein Snacks
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bite
- Calories: 200
- Sugar: 10g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg