Pumpkin High Protein 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:

• Lightly grease muffin liners or muffin tin with cooking spray.
• In a large mixing bowl whisk together flour, protein powder, pumpkin pie spice, sweetener, salt and baking powder.
• In a separate bowl mix the pumpkin puree, coconut oil, eggs, yogurt and vanilla extract together until well combined.
• Form a well in the middle to the dry mixture and pour the wet mixture in the center.
• Fold all ingredients together with a rubber spatula. Don't over mix.
• Add 1/4-1/3 cup to each prepared muffin liner.
• Bake at 325°F for 15-20 minutes or until a toothpick comes clean when placed in the center of the muffin.
• Remove from oven and let sit for 5 minutes before transferring the muffins to a cooling rack.

PUMPKIN HIGH PROTEIN MUFFINS

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Spray 16 silicone cupcake liners or line a cupcake tin.
• Mix all of the ingredients in a large mixing bowl.
• Evenly pour the pumpkin muffin batter into the 16 liners.
• Bake the muffins for 23 minutes.

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.