5 High Protein, Low Calorie Fall Baking Recipes

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness and moisture.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Pecans offer a similar flavor, while sunflower seeds are nut-free.

pumpkin puree

🥗Healthier: butternut squash puree

💰Cheaper: sweet potato puree

Both alternatives maintain the flavor and texture.

Preheat the oven to 350°F (175°C).

In a large bowl, combine pure pumpkin and light margarine until well mixed.

Add in the PE Science protein powder of your choice and mix until combined.

Pour the batter into a greased muffin tin without using cupcake liners, just cooking spray.

For the drizzle, mix powdered monk fruit with a tablespoon of cold water until smooth and drizzle over muffins after baking, if desired.

For pumpkin cinnamon donuts, combine oat flour, pure pumpkin, and brown monk fruit sweetener in a bowl.

If using, add vanilla pudding mix to the donut batter for moisture.

Pour the batter into a silicon donut mold, spreading it out with the back of a wet spoon.

Spray the donuts lightly with cooking spray and dip them in monk fruit sweetener after cooling.

For pumpkin cinnamon rolls, mix cinnamon, brown monk fruit, and light margarine to create the filling.

Roll out the dough on a rubber mat or with a rolling pin, then spread the filling over the dough.

Roll the dough into a log and cut it into five equal pieces for the rolls.

Place the rolls in a mini cast iron skillet or on a baking pan and bake until golden.

For the drizzle on the cinnamon rolls, mix powdered monk fruit with water and drizzle over after baking, if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens