These healthy fall recipes will make you forget all about pie.

US Myprotein Writer

Chad Hollinger

Outside, the leaves are beginning to change and the temperature is growing colder. This can only mean one thing – fall is coming (and healthy fall recipes, too).

One of my favorite parts of fall are all the great flavors that are associated with this season – pumpkin, apple, and caramel are some of my favorites. The only problem is, you don’t want to accidentally overeat and gain back all of the weight you spent so much time trying to lose over summer.

1. Pumpkin Protein Pancakes & Cream Cheese

Ingredients

• 1 egg
• 1 egg white
• 1/4 canned pumpkin (60g)
• 30g Natural Vanilla Impact Whey or Pumpkin Pie Impact Whey
• 15g Instant Oats
• 1 tsp. vanilla extract or 10-12 drops Vanilla Flavdrops
• 1/2 tsp. baking powder
• 1/2 tsp. cinnamon
• 1/2 tsp. nutmeg
• Sweetener (optional)

For Cream Cheese Filling:

• 2 tbsp. fat-free cream cheese (28g)
• 1/2 tsp. cinnamon
• 1-2 packets sweetener (optional)

Method

1. Beat egg and egg white in a medium-sized bowl, then add the pumpkin and vanilla extract and mix well.

2. Next, add in the whey, oats, baking powder, cinnamon, nutmeg, and sweetener (if desired). You can use whatever flavor protein powder you want. Mix until it becomes a smooth batter. You don’t want it to be too thick, so you might need to add a little almond milk or water.

3. Pour onto an oiled pan, with a little cooking spray to prevent them from sticking, and cook on medium heat for about 2 minutes per side, or until they are a nice, brown color. With this recipe, I make two medium pancakes, about 5 or 6 inches in diameter.

4. For the filling, warm the cream cheese in the microwave for 10 to 20 seconds, or until it become soft.  Then, add your cinnamon and sweetener and spread between your pancakes.

5. If you want, you can add a little Sugar-Free Syrup ontop to add a more sweetness.

MACROS FOR PANCAKES WITHOUT CREAM CHEESE

WITH CREAM CHEESE

Keep scrolling for more healthy fall recipes.

2. Caramel Apple Protein Muffins

Ingredients

• 2 tbsp. coconut flour (14g)
• 1/8 cup all-purpose flour (15g)
• 50g Sticky Toffee Pudding Impact Whey (Salted Caramel would work well too)
• 3 tbsp. zero calorie sweetener (~8g)
• 3/4 cup unsweetened apple sauce (90g)
• 1 large egg (50g)
• 1/4 cup unsweetened almond milk (60ml)
• 60g apple
• 3 soft caramels
• 1 tbsp. Sugar-Free Syrup
• 1/4 tsp. baking soda
• 1/4 tsp. baking powder

Method

1. Preheat oven to 350°F.

2. In a medium-sized bowl, combine the all-purpose flour, coconut flour, protein powder, sweetener, cinnamon, baking powder, and baking soda. Mix these ingredients until they are all incorporated.

3. Add the egg, unsweetened applesauce, caramel syrup, and almond milk to your dry ingredients and mix until combined. Depending on your protein powder, you may need to add a little extra almond milk to reach a good consistency.  You want the batter to be a little runny, but thick enough so that you can spoon it into your muffin cups.

4. Finely dice your apple and caramels and fold the pieces into the batter.

5. Spoon your batter into six muffin cups.  I prefer to use silicone baking molds so that they don’t stick, but you don’t have to use them.  Just make sure to coat whatever you’re using with some oil or non-stick cooking spray so that the muffins come out easier.  If using an actual muffin tin, I would suggest that you use some liners as well.

6. Bake the muffins in your oven for about 14-18 minutes, or until they’re firm and a knife stuck into the center comes out clean.

MACROS PER MUFFIN

3. Pumpkin Latte Protein Donuts 

Ingredients

• 5/8 cup all-pupose flour (75g)
• 45g Natural Vanilla Impact Whey
• 3 tbsp. zero calorie Sweetener
• 8 tsp. lower calorie brown sugar (32g) *I use Truvia
• 1 tsp. instantcCoffee
• 1/2 cup canned pumpkin (120g)
• 1/3 cup non-fat plain Greek yogurt (75g)
• 4 tbsp. ligh butter (56g)
• 1 large egg (50g)
• 1 tbsp. unsweetened almond milk (15 g)
• 1 tsp. vanilla extract
• 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 1/2 tsp. cinnamon
• 1/2 tsp. nutmeg
• Pinch salt

Method

1. Preheat your oven to 350 degrees Fahrenheit

2. In a large mixing bowl, combine your flour, protein powder, sweetener, brown sugar blend, instant coffee, baking soda, baking powder, cinnamon, nutmeg, and salt. Mix to combine these ingredients.

3. In another medium sized bowl, add your pumpkin, Greek yogurt, melted butter, egg, almond milk, and vanilla extract. Thoroughly combine these ingredients, then add to your dry ingredients and mix until there are no lumps remaining. Next, evenly distribute the batter into a donut shaped baking tin. You could also use a muffin/cupcake tin, but everyone loves to eat donuts. I usually make about 8 good sized donuts with this recipe.

4. Place the donuts in your oven and bake for 10 – 12 minutes or until a toothpick inserted in the tallest part comes out clean.

5. Top these donuts with whatever you like. Some suggestions are cream cheese, protein powder mixed with a little unsweetened almond milk, or a little sugar free fat free pudding mix mixed with sugar free caramel syrup (my personal favorite). Or, you could eat these plain, they are seriously that good!

MACROS PER DONUT

Enjoy these healthy fall recipes? Check out more delicous fitness and healthy recipes.