Pumpkin, Protein, and a Little Virgo Magic 🪄
I love taking my favorite seasonal recipes and turning them into protein versions that still feel cozy and nostalgic. There’s something about getting that balance between flavor and function that just feels right, especially when the kitchen smells like cinnamon, pumpkin, and maple.
This loaf has the perfect mix of fluffy and moist. The pumpkin keeps it soft, and the protein powder gives it a satisfying texture that actually holds up like real bread. I usually bake it on a Sunday, slice it once it cools, and keep it in the fridge for quick breakfasts or post-workout snacks for my fiancé and I.
Makes 1 loaf | Gluten-free | Refined sugar-free
Ingredients
1 cup pumpkin puree
3 large eggs
⅓ cup maple syrup (or raw honey)
¼ cup melted coconut oil (or grass-fed butter)
1 tsp vanilla extract
1 cup oat flour (or almond flour if you can tolerate nuts)
½ cup vanilla protein powder (whey or plant-based)
2 tsp pumpkin pie spice (or 1 tsp cinnamon + ½ tsp nutmeg + ½ tsp ginger)
1 tsp baking powder
½ tsp baking soda
Pinch of sea salt
Optional: dark chocolate chips, pumpkin seeds, or chopped dates
Instructions
Preheat oven to 350°F (175°C) and line a loaf pan with parchment paper.
In a large bowl, whisk together pumpkin puree, eggs, maple syrup, oil, and vanilla until smooth.
Add oat flour, protein powder, spices, baking powder, baking soda, and salt. Stir until just combined.
Fold in any optional mix-ins.
Pour the batter into your pan and bake for 35 to 40 minutes, or until a toothpick comes out clean.
Cool for 10 minutes before slicing. Serve warm or toasted with ghee, nut-free butter, or a drizzle of maple syrup.
🎃 Virgo Kitchen Notes
Add 2 tablespoons Greek yogurt or applesauce for extra moisture.
If your protein powder is sweetened, reduce the maple syrup slightly.
Store in the fridge for up to 5 days or freeze slices for later.
With love and alignment,
Jess ✺
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