Pumpkin Protein Muffin Pies Recipes

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 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.