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2 Delicious Thanksgiving Treats

Posted by VPX Sports on Nov 21, 2014 1:28:00 PM

Thanksgiving is almost here and anyone who has cooked a Thanksgiving dinner knows two things, 1 - you need an easy and quick breakfast for that morning that you can eat on the run and 2 - everyone expects cookies! pumpkin-spice-muffins With these two recipes I have you covered, the muffins can be made the day before and taste simply amazing reheated with a little sugar free maple syrup on top (just wait to frost them after you heat them up) and with this cookie recipe no one would ever guess that they aren’t loaded with butter and sugar!! So enjoy your holiday with family and friends and eat up these pumpkin treats knowing they won’t ruin your fitness goals. 

Pumpkin Spice Protein Muffins


  • 1/2 cup Bob's Red Mill Low carb baking mix
  • 1/4 cup whole-wheat flour
  • 2 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt
  • 1/2 cup Granulated Stevia
  • 1/2 cup canned pumpkin
  • 1/4 cup unsweetened applesauce
  • 1 Tbs Coconut Oil 
  • 2 Tbs plain nonfat yogurt, strained
  • 1/4 cup egg white
  • 1/2 tsp vanilla extract
  • 1 scoop VPX SRO Zero Carb Graham Cracker Protein
  • 1/2 cup fat-free cream cheese
  • 1 scoop VPX SRO Zero Carb Graham Cracker Protein
  • 2 tsp Coconut Oil
  • 2 tbs Granulated Stevia



  1. Pre-Heat Oven to 350 degrees.
  2. Line a 6 cup jumbo muffin tin with non-stick cooking spray.
  3. In a large bowl combine the flours, spice, baking powders, baking soda, salt, stevia and protein powder. Mix well.
  4. Add the pumpkin, apple sauce, yogurt, coconut oil, egg whites and vanilla extract to the mixing bowl and mix well.
  5. Bake for approximately 25 minutes until the tops are golden brown and a knife inserted in the center comes out clean.


  1. In a small mixing bowl stir together the cream cheese, whey protein, coconut oil, and stevia until the smooth.
  2. Once the muffins have cooled use a knife to spread the cream cheese frosting onto the muffins and enjoy!

Servings: 6
Oven Temperature: 350°F
Preparation Time: 20 minutes
Cooking Time: 25 minutes

Nutrition Facts
Serving size: 1/6 of a recipe (3.5 ounces)



pumpkin-oatmeal-cookiesProtein Pumpkin Oatmeal Cookies


  • 2 cups oatmeal
  • 1/2 cup Almond Meal/Flour
  • 1 cup canned pumpkin
  • 1/3 cup stevia
  • 1/3 cup egg whites
  • 2 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1 tsp sea salt
  • 1/2 tsp baking soda
  • 1 scoop VPX SRO Zero Carb Graham Cracker Protein
  • 1/2 tbs MCT (medium chain triglycerides) Oil - OR - Coconut Oil


  1. Pre-Heat Oven to 350 Degrees.
  2. Place all ingredients in a mixer and mix well or you can stir by hand with a flat spatula.
  3. Line cookie sheet with foil and spray with non-stick cooking spray.
  4. Spoon dough onto cookie sheet.
  5. Bake for 20-25 until golden brown.

Servings: 10
Preparation Time: 20 minutes
Cooking Time: 25 minutes

Nutrition Facts
Serving size: 1/10 of a recipe (2.1 ounces)


This is a guest post by Mike Metzger (@Muscle_Chef on Instagram).

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