Tag Archives: Baked goods

Pumpkin Pecan Muffins

This week has been rough. Well, really just Monday. In the course of 5 hours I got rejected from getting in state tuition (even though I have been here in Cali for over two years), got into a minor car accident (on my way to…), missed my job interview, and embarrassed myself later in the evening. I am running late to class, but I wish to delve into the in state tuition issue later… For now, here you go!

Pumpkin Pecan Muffins

Recipe: Makes 8 muffins

Preheat the oven to 375. Combine and mix all the wet and dry ingredients in separate bowls. Pour the wet ingredients over the dry. Using a spuhtooluh, mix with as few swipes as possible. Spray a muffin pan with canola oil and divide the batter to the 6 cups. Bake for 18 minutes.

Dry ingredients:

2 cups whole wheat flour

1 tsp baking soda

1 tsp pumpkin pie spice

several shakes cinnamon

a handful chopped pecans

a pinch of salt

Wet ingredients:

2 egg (replace with tbsp mashed banana to veganize)

1/2 cup brown sugar [or more, if you like sweeettt muffins]

1 tsp vanilla extract

3/4 cup milk (use vanilla almond/hemp/rice to veganize)

1/8 cup maple syrup

3/4 cup canned pumpkin

2 tbsp melted butter


Whole wheat flour * The outer bran layer in whole grains is where the fiber, vitamins, and minerals are, which is why you should ditch the white.

Pumpkin * An impressive source of vitamins A and C and iron, manganese, and riboflavin! Also is high in fiber ;)

Cinnamon * The coolest thing about cinnamon is its ability to control blood sugar. Meaning, within reason, that if you use a fair amount of cinnamon in a dish that has sugar or another fast digesting carbohydrate, it will prevent the blood glucose spike that you would normally get. Why does blood sugar matter? Spikes in blood sugar are bad for your health because they cause your body to increase insulin production. Insulin, among many other things, tells your body to store fat. Therefore, eating a sugary/high-in-simple-carbohydrate meal = blood sugar spike = insulin spike = store fat.

Veggies in my bread…

I had Plyoburn bright and early this morning! Since it is an hour of cardio and weights, I eat my carbs before the workout and my protein immediately afterwords. This zucchini bread (and all of my muffins) are the perfect pre-workout breakfast. Then, right after class, I get a whey protein smoothie with fruit to replenish the glycogen stores quickly.

I am looking forward to having this in vanilla greek yogurt with cashew butter tomorrow morning!

Vegan Zucchini-Carrot Bread

Recipe: Makes 8 servings

Place all the wet and dry ingredients in separate bowls. Stir. Pour the wet ingredients over the dry and stir with as few swoops of a spatula as possible. Grease a pan with 1 tsp butter. Bake at 360 for 60-70 minutes.

Wet ingredients:

1 cup shredded carrot

1 cup shredded zucchini

2/3 cup apple juice

1/2 cup vanilla almond milk

1 egg (or some mashed banana to veganize)

Dry ingredients:

1 3/4 cups whole wheat flour

1/2 cup rolled oats

1/2 cup brown sugar (this is a MINIMUM, do not use any less! Use more if desired!)

1/2 cup toasted shredded coconut

1 tsp baking powder

dash of salt

few shakes pumpkin pie spice


1 slice of this bread has 5.5 grams of fiber  and 6 grams of protein! It also has 40% of your daily needed vitamin A, 5% vitamin E, 5% copper, 4% folate, 28% manganese, 8% phosphorous, 7% thiamin, and more!