A year-round taste of fall: low-carb pumpkin protein muffins

In my debut novel—A FATHER’S VOW—my heroine in Northern Arizona’s fictional Sweetwater, veterinarian Doc Wells, prepares her perfectly sweet whole wheat cornbread for Thanksgiving (the recipe is in the back of my book). On a return trip to Sweetwater, Annie Greene, the resident baker and heroine in my next novel—THE FIRE CHIEF’S SURPRISE (July 2025*)—runs a shop featuring her specialty sweet and sour lemon bars (recipe also included in back of book). Another goodie she adds to the bakery’s menu is a taste of fall that can be enjoyed year-round: low-carb pumpkin protein muffins. I make a batch of these muffins each week, myself. Not only are they guilt-free, fiber and nutrient dense, they can be served warm or straight from the fridge. Enjoy plain or topped with a drizzle of glaze as a yummy dessert, or as an add-on for breakfast with a serving of Greek yogurt and homemade granola. Click here for recipe.

What’s a favorite taste of fall you enjoy year-round?

Photo by Anshu A on Unsplash

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