Pumpkin Spice Peanut Butter Protein Balls

Pumpkin Spice Peanut Butter Protein Balls

Get fit in the fall season with Betsy’s pumpkin spice peanut butter protein balls recipe.  Featuring almond flour, this gluten-free recipe will fuel your active day.  They make a great snack at work or an even better treat on a Fall leaf-peeping hike. Trust Betsy! It will be #LoveAtFirstTaste!

Recipe Ingredients:

1/2 Cup Betsy’s Best Cinnamon Peanut Butter

1 c almond flour

1/2 c chopped pecans

1/3 c pumpkin puree

1/4 c coconut shreds, unsweetened

1/4 c white chocolate chips

3 Tbsp honey

2 T protein powder, plain or vanilla

1 tsp pumpkin pie spice

1/4 tsp sea salt

Step By Step PumpKin Spice Peanut Butter Protein Balls Recipe Directions:

Step 1In a bowl mix all ingredients. 

Step 2: With your hands form small balls and place on parchment paper and place in the fridge to set for up to 2 hrs. 

Step 3: Transfer to a storage container.  

Step 4: Enjoy your pumpkin spice peanut butter protein balls!

Recipe Yield: 20 balls.

Let us know your favorite time to eat Betsy’s pumpkin spice peanut butter protein balls.

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Almond Flour Pumpkin Muffins

Almond Flour Pumpkin Muffins

IfBetsy’s almond flour pumpkin muffins are a delicious fall treat. Why do we use almond flour to make our pumpkin muffins? Almond flour is gluten-free, high in protein, low in carbohydrates and easy to use! Almond flour makes these pumpkin muffins tasty, fun and a lot healthier than other muffins.

Muffin Ingredients:

2 T Betsy’s Best Cinnamon Almond Butter

2 ½ cup blanched almond flour

1 tsp baking soda

½ tsp salt

1 tsp ground cinnamon

1 tsp ground nutmeg

1 tsp ground allspice

¼ tsp ground cloves

2 large eggs

1/3 cup pure maple syrup

½ cup pumpkin puree

¼ cup canola oil (or coconut oil, melted)

1 tsp vanilla

Muffin Topping:

6 Tbsp unsalted butter (or coconut oil)

¾ cup granulated cane sugar

1 ½ tsp ground cinnamon

Step By Step Almond Flour Pumpkin Muffin Recipe Directions:

Step 1: Preheat oven to 325°F. Lightly grease mini-muffin tin. I

Step 2: n a large bowl, combine almond flour, baking soda, salt and spices.

Step 3: Stir until thoroughly combined.

Step 4: In a medium bowl, combine eggs, maple syrup, pumpkin puree, oil, vanilla and Betsy’s Best. Stir until smooth.

Step 5: Pour egg mixture into almond flour mixture, stirring until combined.

Step 6: Fill each muffin cup with roughly 1 Tbsp of batter.

Step 7: Bake 12-15 minutes or until muffins pass the toothpick test.

Step 8: Meanwhile, melt butter in a small saucepan over low heat.

Step 9: Remove from heat. Combine sugar and cinnamon in small bowl.

Step 10: After muffins cool, dip each one into butter, then roll in sugar mixture.

Step 11: Store in a lightly covered container to keep sugar mixture granulated.

Step 12: Enjoy your almond flour pumpkin miffins!

Enjoy a smarter sweet treat with our Almond Flour Pumpkin Muffins recipe! Did you #TasteTheDifference with our gourmet almond butter as the secret ingredient?  Did you alter the recipe with some of your own great ideas? Where does this recipe fit on your list of best fall baking recipes?

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