I just tried Pumpkin Protein for the first time!
I've been trying North Coast Naturals Pumpkin Protein for the first time. I decided to use it in my baking this week to make it more nutritious.
If you want to make your baking more nutritious for your family, try adding "North Coast Naturals Pumpkin Protein" to it.
Things I love about it:
✅ it's a complete protein
✅ it's high in magnesium and zinc
✅ it's highly digestible
✅ it's low allergenic
✅ it's nonGMO's
✅ it's vegan
✅ it's cold pressed
✅ it's Paleo and Keto friendly
✅ it's made in Canada 🍁🍁🍁
I definitely recommend that you try out North Coast Naturals Pumpkin Protein especially in your baking. I added it to my mufins, baked a cake with it and made a pumpkin roll with cream cheese filling and they all turned out amazing.
I'm sharing my muffin recipe that turned out great using it!
2 c sugar
1 1/2 c c mashed cooked pumpkin
1 c cooked mashed hubbard squash
1 1/2 c melted coconut oil
2 c raisons
2 scoops of North Coast Naturals Pumpkin Protein
1 tsp salt
2 tsp baking powder
2 tsp baking soda
1 tsp pumpkin pie spice
1 tsp cinnamon
3 c all purpose flour
1. Preheat oven to 350 degrees Farenheit.
2. Place raisons in large bowl of hot water for 15 minutes. Drain.
3. Beat eggs. Add sugar, oil and pumpkin.
4. Mix dry ingredients together and add to wet ingredients. Mix only till combined.
5. Place in greased muffin tins.
6. Bake for 15-20 minutes.