Protein Pumpkin Muffins Recipes

EASY PUMPKIN PROTEIN MUFFINS

Steps:

• Preheat oven to 400 degrees. Line a muffin tin with liners or use non-stick spray.
• In a large bowl combine flours, protein powder, baking powder, pumpkin spice, cinnamon and salt.
• In a medium sized bowl whisk together pumpkin, yogurt, egg, sugar and vanilla.
• Add wet ingredients to the flour mixture and mix until just combined.
• Fill the prepared muffin tin, nearly filling each muffin to the top. This should make ~7 or so muffins, depending on the size of your muffin tin.
• If desires, top with chopped nuts (I used pecans!), chocolate chips or even shredded coconut!
• Bake muffins at 400 for 18-20 minutes until golden brown and a toothpick inserted comes out clean.
• Allow to cool fully and enjoy! Store in an airtight container for up to 1 week or freeze for up to 2 months.

PUMPKIN PROTEIN MUFFINS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Coat 2 muffin tins with cooking spray.
• Whisk pumpkin puree, eggs, sugar, water, applesauce, MCT oil, stevia, and vanilla extract together in a large bowl.
• Stir flour, protein powder, ground pecans, flaxseed meal, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together in a separate bowl. Pour over pumpkin mixture and mix until batter is just moistened.
• Scoop batter into the prepared tins, filling each cup 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 17 minutes.

PUMPKIN PROTEIN MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tray. Mix 1 1/2 teaspoons sweetener with 1/2 teaspoon cinnamon; set aside.
• Finely chop one apple and set aside. Coarsely chop the remaining apple and place in a blender.
• Add pumpkin puree, zucchini, carrots, eggs, and vanilla extract to the blender. Pulse until well combined.
• Pour mixture into a mixing bowl and add 2 cups sweetener, flour, protein powder, baking powder, remaining 1 teaspoon cinnamon, and nutmeg. Add apple and mix well. Pour into the prepared muffin tray and sprinkle with sweetener-cinnamon mixture.
• Bake in the preheated oven until tops spring back when lightly pressed, about 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.