Pumpkin Spice Protein Recipes

September 22, 2017

pumpkin spice

Today is the first day of fall, and in true Starbucks fashion, we’re celebrating the occasion with pumpkin spice everything! However, in true BPI Sports fashion, we’re making sure these recipes will actually help you reach your goals.

Whether you’re craving dessert or want a fall-inspired breakfast, these pumpkin spice protein recipes are the smart way to give in to your “basic-ness”.

Pumpkin Spice Protein Mousse


  • ½ cup pumpkin puree
  • ¼ cup Best Protein™ in Vanilla Swirl
  • 3/8 cup Mascarpone cheese (substitute with ricotta or cream cheese, if desired)
  • 1 Tbsp. agave syrup
  • 1 tsp cinnamon
  • 1 tsp allspice or mixed spice
  • 2 cinnamon sticks (for decoration)


  1. Using a blender, blend and then whisk the first six ingredients together. If you want your mousse thicker and more cheesecake-like, add a bit more of the mascarpone (or cream cheese) to the mix.
  2. Stick your mix in a sandwich bag and attach a piping nozzle. If you don’t have a piping nozzle, just stick your mix in a sandwich bag and cut a small corner off.
  3. Pipe (or squeeze) the mix into a cup.
  4. Enjoy!

Pumpkin Spice Protein Pancakes


  • 1 can pumpkin puree
  • ¾ cup Best Protein™ in Vanilla Swirl
  • ½ cup rolled oats
  • ½ cup liquid egg whites
  • ½ cup coconut milk
  • 3 Tbsp. coconut flour
  • 1 tsp mixed spice
  • 1 tsp cinnamon


  1. Blend all your ingredients together until you get a relatively smooth batter.
  2. Heat a high-quality, nonstick pan with some coconut oil or low-calorie cooking spray.
  3. Once your pan is sizzling hot, spoon circles of batter onto it and turn your heat down a notch. For example, if you have your pan set at 6, turn it down to 5.
  4. Protein pancakes are thicker and extra moist, so you have to give them time to cook before you flip them. Start by making small pancakes and try adding some coconut oil to your pan as they cook to help the sides cook faster.
  5. Flip your pancakes once small bubbles have formed on the surface. Flipping them too soon will result in mush, so be patient!
  6. Once your first batch is done, repeat steps 3-5 until you’ve finished the batter.
  7. Top your pancakes with syrup, nut butter or fruit.
  8. Enjoy!

Pumpkin Spice Protein Latte


  • 1 Tbsp. pumpkin puree
  • ¼ cup Best Protein™ in Vanilla Swirl
  • ½ cup coffee
  • ¾ cup milk (cow’s milk, almond milk, soy milk or coconut milk)
  • 1 Tbsp. low-fat whipped cream cheese (substitute low-fat ricotta or mascarpone, if desired)
  • 1 Tbsp. coconut sugar
  • 1 tsp vanilla essence
  • 1 tsp cinnamon
  • 2 tsp pumpkin spice
  • 2 cinnamon sticks (for decoration)


  1. In a nonstick pan, bring your coffee, milk, pumpkin puree, spices and coconut sugar to a simmer. Take it off the heat and leave it to cool until it gets to a drinking temperature (aka not boiling).
  2. In a bowl, mix together the protein powder and the cream cheese using a handheld mixer, standing mixer or food processor. Blend until you achieve an icing-like mixture.
  3. Divide the coffee mix into two cups and add ¼ of the protein mixture to each cup, stirring it together with a spoon until you get a thick mix.
  4. For a “whipped cream” topping, spoon the remaining protein mixture into a sandwich bag with a corner cut off. Pipe the mixture on top of each drink.
  5. Sprinkle with more cinnamon and add a cinnamon stick to each.
  6. Enjoy!


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