Whole Wheat Pumpkin Bread

Since its fall I am continuing with pumpkin flavored everything! This is an easy whole wheat pumpkin loaf! What’s great about using pure canned pumpkin is that it works as a substitute for oil in most baking recipes & adds a perfect moistness to the bread. Be sure to get a can of PURE pumpkin , not pumpkin pie. There is a ton of added sugar in the can made of pumpkin pie mix!

1- 16 Oz can of pure pumpkin
3 egg whites
2 1/2 Cups whole wheat flour
1 Cup baking stevia
1 Tablespoon cinnamon
1 Teaspoon pumpkin pie spice
1 Teaspoon nutmeg
1 Teaspoon baking soda

Optional: 1/2 cup of pecans



Preheat the oven to 350. Spray/ grease your loaf pan and set aside. In a large bowl mix together your pumpkin, egg whites, and stevia. Add your cinnamon, nutmeg, pumpkin pie spice, and baking soda. Slowly sift your flour into the mixture. Finally mix in your pecans. Pour batter into pan and bake for about 45 Mins. Let cool and enjoy!

Pumpkin Spice Protein Shake

A holiday twist to your classic protein shake.

Being that it is October everything is pumpkin spice flavored! This flavor can be made from basic spices in your kitchen, it’s almost too easy! This by far was the tastiest protein shake I’ve made!


1 Cup ice cubes

1 Cup sugar-free coconut milk

1 Scoop whey protein powder ( I used Vanilla)

1 Teaspoon cinnamon

1 Teaspoon pumpkin pie spice ( or all-spice)

1/4 Teaspoon nutmeg

1 Teaspoon chia seeds

Mix completely in a blender & pour in a glass!

Pumpkin Spice Muffins

I am very excited for the cooler weather, so I decided to start making some “fall time” recipes. These pumpkin spice muffins are so yummy! My favorite part of making these is the warm pumpkin scent that fills my kitchen. That was exactly what fall is about. These muffins are very easy, and not to mention low-fat!!


2 cups whole wheat flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon pumpkin pie spice

A dash of ground nutmeg

½ cup splenda brown sugar

1 tablespoon agave syrup

½ cup pumpkin butter (or canned pumpkin)

4 egg whites

1 teaspoon vanilla extract

1/2 cup fat free milk

For the topping:

3 tablespoons splenda brown sugar

3 tablespoons whole wheat flour

1 tablespoon “I can’t believe it’s not butter”

Makes 12 muffins


Preheat oven to 375. Coat muffin pan with cooking spray, or use paper liners. In a medium bowl, whisk together whole wheat flour, baking soda, salt, cinnamon, pumpkin pie spice, and nutmeg. In a larger bowl whisk the splenda brown sugar, milk, agave, pumpkin, vanilla, and egg whites. Gradually add in the flour mixture into larger bowl. Mixing well until combined. Pour the batter into muffin pan.

In a small bowl, combine your three topping ingredients (whole wheat flour, splenda, and butter). Mix and mush this with a fork until crumbly. evenly sprinkle on the top of each muffin. Bake for 15 minutes. Let cool for at least 10 minutes.