Tips & Care

High Protein Pumpkin Snack Recipes – Osinga Nutrition

11/10/2023

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Pumpkin Protein Bar

  • 3/4 cup Pureed Pumpkin
  • 3/4 cup Almond Butter
  • 1.25 cup Vanilla Protein Powder
  • 1.5 tbsp Cinnamon
  • 1 oz Dark Chocolate

  • Line a bread loaf pan with parchment paper and set aside.

  • In a medium-sized mixing bowl, add your pumpkin puree and almond butterand mix well until combined and smooth. Add protein powder, pumpkin spiceand mix well to combine.

  • Press the mixture into the bottom of the pan. Sprinkle with chocolate chips.Place in the fridge for 15 minutes to firm up some. Cut into 6 equal-sized bars and enjoy! Store in the fridge for up to a week in a tightly sealed container.

Fiber: 6gCalories: 306kcalFat: 20gProtein: 23gCarbohydrates: 13g

Pumpkin Protein Donuts

Servings 5

Calories 273 kcal

  • 2 cups Oats blended into flour
  • 2 tbsp Baking Powder
  • 2 tsp Cinnamon
  • 1 cup Vanilla Protein Powder
  • 1 cup Pureed Pumpkin
  • 1 cup Soy Milk
  • 4 Egg Replacer
  • 2 tbsp Maple Syrup
  • 2 tsp Vanilla Extract
  • 1 cup Coconut Yogurt
  • 1/4 cup Cream Cheese
  • 2 tbsp Icing Sugar

  • Mix together the oats, baking powder, cinnamon, protein powder, almond milk, egg replacer, maple syrup and vanilla extract in a blender.

  • Spray an individual size oven safe dish with non- stick cooking spray and bakeat 350F for 20-25 minutes.

  • While oats are baking mix together the greek yogurt, cream cheese and powdered sugar.

  • Remove oats from oven, let cool slightly, and top with icing and toppings ofchoice. I used chopped pecans and pumpkin seeds! Enjoy!

Fiber: 5gCalories: 273kcalFat: 7gProtein: 19gCarbohydrates: 35g

Pumpkin Protein Dip

Servings 3

Calories 278 kcal

  • 1 cup Coconut Yogurt
  • 1/3 cup Almond Butter
  • 1/3 cup Pureed Pumpkin
  • 2.5 tbsp Maple Syrup
  • 0.5 tsp Vanilla Extract
  • 2 tbsp Vanilla Protein Powder
  • 1 tsp Cinnamon

Fiber: 5gCalories: 278kcalFat: 18gProtein: 10gCarbohydrates: 24g

Pumpkin Banana Ice Cream

  • 2 cups Frozen Banana, chopped
  • 3/4 cup Pureed Pumpkin
  • 1.5 tsp Cinnamon
  • 1 tbsp Maple Syrup
  • 1/4 cup Vanilla Protein Powder
  • 2 tbsp Soy Milk

  • In a food processor or high-speed blender, add all of the ingredients and blend until a creamy consistency is reached. Occasionally scrape down the sides and continue to blend if needed.

  • Divide into bowls right away for a soft serve style ice cream or freeze for 30minutes for slightly firmer ice cream. Enjoy!

Fiber: 10gCalories: 310kcalFat: 1gProtein: 13gCarbohydrates: 69g