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Pumpkin Protein/Cinnamon Protein

Woody

Woody

Well-known member
Looking for some protein to use in baking/cooking. I can literally find zero pumpkin protein. I had some pumpkin french toast at Ihop last year and to be honest I might have maybe wanted to marry it.

I have found a few Cinnamon proteins but was more curious as to which brand everyone prefers with cooking/baking.
 
Snickerdoodle Select may be what you're looking for in regards to a cinnamon protein, but pumpkin is tougher. I like taking a vanilla and adding various pumpkin pie spices to accomplish that.
 
PES Select is my go-to for baking. Snickerdoodle has a great cinnamon flavor. For pumpkin flavor, I just use pumpkin puree. Its low calorie, high fiber, and acts as a great starch base for recipes.
 
I had it narrowed down between Select and Cellucor for cinnamon.

Pumpkin puree. Genius.
 
Woody said:
I had it narrowed down between Select and Cellucor for cinnamon.

Pumpkin puree. Genius.
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The consistency of the Cellcor is much thinner than PES Select. I enjoy using Select because its thick, so making batters is easier. Also, check out MTS Pumpkin Pie Whey, it just came out a few weeks ago. I picked up a tub, its fantastic stuff
 
john.patterson said:
The consistency of the Cellcor is much thinner than PES Select. I enjoy using Select because its thick, so making batters is easier. Also, check out MTS Pumpkin Pie Whey, it just came out a few weeks ago. I picked up a tub, its fantastic stuff
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Call me crazy, but wouldn't a thinner consistency be better for stuff like french toast (I really have a soft spot for french toast.......) and a thicker consistency better for stuff like baking?
 
Woody said:
Call me crazy, but wouldn't a thinner consistency be better for stuff like french toast (I really have a soft spot for french toast.......) and a thicker consistency better for stuff like baking?
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Well for french toast, you're correct. I just like the flexibility of being able to add more liquid if you need. If you start with a thick consistency you can always thin it out, but its difficult to thicken a thinner consistency. Either route would be a good choice for french toast, I just like the versatility of Select
 
john.patterson said:
Well for french toast, you're correct. I just like the flexibility of being able to add more liquid if you need. If you start with a thick consistency you can always thin it out, but its difficult to thicken a thinner consistency. Either route would be a good choice for french toast, I just like the versatility of Select
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Thats a solid point. Your brain works nicely this early.

How is the consistency of MTS, btw?
 
Woody said:
Thats a solid point. Your brain works nicely this early.

How is the consistency of MTS, btw?
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Ha, I'm definitely a morning person. The consistency of MTS is a bit thicker than Cellucor, but not as thick as Select. Keep in mind its not a blend of protein like Select is, its just whey. But if you mix up MTS Whey with some almond milk or milk it has a nice consistency, right in the middle of the others I'd say.
 
Core athelte HIT makes a pumpkin spice protein. As well as carrot cake, pound cake, and waffles and syrup
 
Woody said:
I had it narrowed down between Select and Cellucor for cinnamon.

Pumpkin puree. Genius.
Click to expand...

Both are legit, I see you never responded back to my PM's
Pumpkin pie MTS is one to pick up. It is delicious. Tastes exactly like a Cost-Co Pumpkin Pie. in a protein shake form.
 
Woody said:
Call me crazy, but wouldn't a thinner consistency be better for stuff like french toast (I really have a soft spot for french toast.......) and a thicker consistency better for stuff like baking?
Click to expand...

Correct, it will help it "Rise" better, but blends are not bad for baking. Select bakes great. If you want a rising agent to peak to its fullest a whey or isolate work best because of how light. Casein based products are better for binding agents (Cheesecake) or puddings due to it being thicker in nature. This will hold down the batter/final texture. Try to make a pancake with a casein and a whey the whey one will rise much better.
 
MTS for Pumpkin.

If you want a straight whey, then CinnaSwirl Cor Whey by Cellucor or Snickerdoodle PES if you want a blend.
 
The Solution said:
Both are legit, I see you never responded back to my PM's
Pumpkin pie MTS is one to pick up. It is delicious. Tastes exactly like a Cost-Co Pumpkin Pie. in a protein shake form.
Click to expand...

I had a bit of a set back and it'll be a few more weeks before I can buy anything. Having to budget my student loans pretty carefully. I'll have to downsize what I was going to get before, though. But still a few products i plan on purchasing.
 
Woody said:
I had a bit of a set back and it'll be a few more weeks before I can buy anything. Having to budget my student loans pretty carefully. I'll have to downsize what I was going to get before, though. But still a few products i plan on purchasing.
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no worry. Ill make sure i give you a great deal to try out a product you may want buddy!!!
 
Woody said:
Looking for some protein to use in baking/cooking. I can literally find zero pumpkin protein. I had some pumpkin french toast at Ihop last year and to be honest I might have maybe wanted to marry it.

I have found a few Cinnamon proteins but was more curious as to which brand everyone prefers with cooking/baking.
Click to expand...

Waffles, pancakes, muffins, cakes, cheesecakes, cinnamon rolls, you name it, Select Snickerdoodle is great for baking.

Try overnight oats with it as well.
 
kbayne said:
Waffles, pancakes, muffins, cakes, cheesecakes, cinnamon rolls, you name it, Select Snickerdoodle is great for baking.

Try overnight oats with it as well.
Click to expand...

Just starting to dabble in the cooking with protein powder area. Will have to try all of these. I'm a bigger sucker for cheesecakes, brownies, and ice cream than most sweets. I do love cinnamon rolls tho.

Do you happen to have a good overnight oat recipe?
 
Woody said:
Just starting to dabble in the cooking with protein powder area. Will have to try all of these. I'm a bigger sucker for cheesecakes, brownies, and ice cream than most sweets. I do love cinnamon rolls tho.

Do you happen to have a good overnight oat recipe?
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Lot of different additives you can do but my go to is:

1 cup old fashioned oats
.5-1 scoop Select
1 cup unsweetened cashew milk
1 container light and fit Greek yogurt or 3-5oz plain Greek yogurt

Mix and let sit in fridge 4+ hours or overnight

You can add syrups, fat free sugar free pudding mix, fruit, etc if you wanted as well.
 
Woody said:
Just starting to dabble in the cooking with protein powder area. Will have to try all of these. I'm a bigger sucker for cheesecakes, brownies, and ice cream than most sweets. I do love cinnamon rolls tho.

Do you happen to have a good overnight oat recipe?
Click to expand...

Go here.
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about 100+ Recipes.
 
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