It’s that time again!!! I’m team pumpkin everything! I don’t mean to brag, but this pumpkin bread recipe is freaking amazing. The best part is that you can use this same recipe to make waffles, bread loaf, pancakes, and muffins. It’s macro friendly and easy to make. Stay on track during the holidays by snacking on this delicious, nutritious treat. Check out my pumpkin recipe playlist
Approximately 176 calories per serving
Fat 5.1g / Carbs 18g / Protein 16.1g
Carbs may vary depending on the vegan protein you choose.
- 1/2 cup vital wheat gluten (60g)
- 1 cup buckwheat flour or oat flour (120g)
- 2 scoops of your favorite plant-based vanilla protein
- 1 1/2 tablespoons stevia or zero/low carb sweetener of choice
- 2 teaspoons pumpkin spice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup pumpkin puree (120g)
- 1 1/3 cups soy milk, or favorite plant-based milk (15 ounces)
- 1/3 cup pumpkin seeds (45g)
- Optional add-ons:
- Dried cranberries or a sweet cashew cream cheese to top the waffles.
- I like to make a peanut butter powder sauce or a protein powder sauce by mixing the powder and water until I get a frosting-like consistency.
Instructions for bread loaf or muffins:
- Preheat the oven to 375°F and lightly grease a loaf baking dish or muffin pan. If you are opposed to using oil, use a nonstick silicone mold. Silicone molds are perfect for oil-free baking.
- In a large mixing bowl, add vital wheat gluten, buckwheat flour, plant-based vanilla protein, stevia, pumpkin spice, baking powder, baking soda, and salt. Mix until all the ingredients are well combined.
- Add the pumpkin puree and the plant-based milk and mix until you get a batter.
- Carefully fold in the pumpkin seeds.
- Pour batter into the pan and bake for 55-60 minutes for loaf or 35-40 minutes for muffins.
- Let cool, cut, serve, and enjoy.
To make pancakes: add an extra 1/2 cup or 4 ounces of plant-based milk to the batter to thin it out and add 1 tbsp of apple cider vinegar to make them nice and fluffy.
To make waffles: add an extra 1/2 cup or 4 ounces of plant-based milk to the batter to thin it out and add 1 tbsp of apple cider vinegar to make them nice and fluffy. Add the liquid measurement slowly (half first) until you get the desired “waffle batter consistency “.
Instructions for Pancakes:
- Heat a non-stick pan over medium heat.
- Scoop 1/4 cup of the pancake batter onto the hot pan. Cook pancakes for 4-5 minutes on each side.
- Repeat step 2 with the rest of the pancake batter.
- Serve topped with maple syrup and enjoy.
Instructions for Waffles:
- Lightly spray or grease the waffle maker to avoid sticking.
- Pour batter into the hot waffle maker and wait 1 minute before closing it.
- Heat waffles for 6-10 minutes or until desired consistency. I like mine crunchy, so I leave them for the full 10 minutes.
- Repeat the process until all the batter is gone. Enjoy hot.