Pumpkin Spice & Grass-Fed Protein Throwdown

Pumpkin Spice & Grass-Fed Protein Throwdown

Pumpkin Spice is undoubtedly the flavor of fall, but it’s usually served in an overly sugary concoction that will derail your diet and training goals one delicious taste at a time but there’s good news. We’ve teamed pumpkin spice up with our new Grass-Fed Whey Protein (available soon) so you can now enjoy pumpkin spice all fall, without any guilt.

Pumpkin Spice
The Spice for Pumpkin Spice

Before we begin making anything pumpkin spice, we’ve got to make the spice…it’s easy to make and you can make as much as you want. You’ll need:
3 tablespoons cinnamon
2 teaspoons ground ginger
2 teaspoons ground nutmeg
1 ½ teaspoon ground allspice
1 ½ teaspoon ground cloves
¼ teaspoon finely ground pepper (optional if you like spice)
Just measure each spice into a jar, shake and store.

Pumpkin Spice Ice Cream

2 bananas, sliced and frozen
¾ cup pumpkin puree, frozen until slushy
1 teaspoon pumpkin pie spice
1 heaping scoop Grass-Fed Whey Protein

Place all ingredients in the food processor and blend, until smooth and creamy.

Pumpkin Spice Bars

1 ½ cups Gluten FreeAlmond Flour
½ cup Grass-Fed Whey Protein
½ teaspoon Pink Himalayan Salt
2 teaspoons Pumpkin Pie Spice
1 teaspoon each: Baking Powder and Baking Soda
1 can Pumpkin Puree
½ cup Melted Butter or Coconut Oil
¼ to ½ cup Honey or Maple Syrup

Preheat the oven to 350 degrees. Lightly oil a 9X13 pan and set aside. Sift together all the dry ingredients into a bowl, set aside. Whisk together all the wet ingredients and add the sifted dry mixture to make a smooth batter. Pour the batter in the bowl and bake for 25-30minutes until the top is browned and a toothpick inserted in the middle comes out clean.

Pumpkin Spice Cupcakes

1 ½ cups Gluten-Free Almond Flour
½ cup Grass-Fed Whey Protein
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 teaspoon Pink Himalayan Salt
1 teaspoon Ground Cinnamon
1 teaspoon Ground Ginger
¼ teaspoon Freshly Grated Nutmeg
¼ teaspoon Ground Allspice
½ cup Light Brown Sugar
1 cup Unsalted Grass-Fed Organic Butter or Coconut Oil Melted and Cooled
4 Large Eggs, Lightly Beaten
1 can (15 ounces) Pumpkin puree

Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, sift almond flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and allspice; set aside. Whisk together butter, eggs and pumpkin puree, then add to dry ingredients to make a smooth batter. Garnish with whipped coconut oil and a sprinkle of pumpkin spice.

Pumpkin Spice Pudding

1 Large Avocado, Deseeded
¼ cup Pumpkin Puree
1 teaspoon Pumpkin Spice
1 scoop Grass-Fed Whey Protein
1 teaspoon Vanilla

Place all ingredients in a food processor and blend until smooth. Chill before serving, garnish with chilled and whipped coconut cream.

Pumpkin Spice Cookie Dough

3 tablespoons Coconut Flour
1 tablespoon Grass-Fed Whey Protein
½ teaspoon Pumpkin Spice
2 tablespoons Nut Butter
1 tablespoon Coconut Oil Melted or Grass-Fed Butter
2 tablespoons Mix-Ins of Choice (nuts, seeds)
4 tablespoons Almond Milk (more or less)

Combine flour, Grass-Fed Whey Protein, seasoning set aside. Mix nut butter with coconut oil, then add in the dry ingredients, add almond milk 1 tablespoon at a time, to make a cookie batter, mixing in add-ins of choice press into a cookie shape and enjoy as is, or refrigerate.

Pumpkin Spice Almond Bites

½ cup Pumpkin Puree
2 teaspoons Pumpkin Spice
1 scoop Grass-Fed Whey Protein
½ cup Almonds
1 tablespoon Coconut Oil
Pinch of Pink Himalayan Salt

Combine all ingredients in the food processor to make a light sticky dough. Roll into small balls using a half tablespoon of the mixture. Store in an airtight container in the refrigerator.

Pumpkin Spice Granola

1 cup oats
¼ cup Mixed Nuts & Seeds
¼ cup Grass-Fed Whey Protein
2 teaspoons Pumpkin Spice
3 tablespoons Grass-Fed Butter Melted
¼ cup Pumpkin Puree

Preheat oven to 350 degrees. Combine all dry ingredients in a bowl and stir well to combine. Melt butter and transfer to a baking sheet. Bake in oven for 20-25 minutes until oats and nuts are toasted and lightly golden brown.

Pumpkin Spice Cookies

1 can Pumpkin Puree
¾ cup Shredded Unsweetened Coconut
¼ cup Grass-Fed Whey Protein
¼ cup Coconut Flour
¼ cup Coconut Oil
2 teaspoons Pumpkin Pie Spice
2 tablespoons Molasses (optional, but might need sweetener like honey)
1 pinch of Pink Himalayan Salt

Preheat oven to 350 degrees. Place all ingredients in a food processor and pulse to combine and to make a smooth cookie dough. Scoop out rounded tablespoons and flatten using a fork, then bake for 20-25 minutes until the edges are golden. Allow to cool completely before serving. 

Recover Surge

Amanda Ashley
Amanda Ashley - Author

Amanda Ashley has been in the fitness industry for over 20 years and is a yoga instructor, functional movement coach and specialist in performance nutrition. She actively pursues her passion in the gym, on the yoga mat, the running trail and occasionally snowboarding down a mountain. Amanda has helped hundreds of clients reach their goals, through her rigorous training programs and delicious nutrition plans. You can catch up with Amanda on Instagram or Facebook.

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