Pumpkin Protein Muffins Recipes
PUMPKIN PROTEIN MUFFINS
Pumpkin protein muffins with real pumpkin puree and fall spices. The extra protein in these are the perfect amount to provide a healthy muffin for breakfast or snack.
Provided by Sandra Sandra
Categories Baking
Time 25m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 219 calories, ServingSize 1, TransFat 0 grams trans fat
EASY PUMPKIN PROTEIN MUFFINS
These soft and fluffy pumpkin protein muffins are easy to make and packed with protein to keep you full and satisfied!
Provided by Colleen Christensen
Categories Breads, Muffins and Pastries
Time 25m
Number Of Ingredients 11
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.
Nutrition Facts : ServingSize 1 g, Calories 148 kcal, Carbohydrate 22 g, Protein 11 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 30 mg, Sodium 149 mg, Fiber 1 g, Sugar 11 g, UnsaturatedFat 1 g
PUMPKIN PROTEIN MUFFINS
I created a healthier version of traditional pumpkin bread with a higher protein content.
Provided by Steph
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 35m
Yield 24
Number Of Ingredients 19
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.
Nutrition Facts : Calories 171.3 calories, Carbohydrate 22.9 g, Cholesterol 31 mg, Fat 7.7 g, Fiber 3 g, Protein 4.9 g, SaturatedFat 5.1 g, Sodium 321.4 mg, Sugar 10 g
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