Best Protein Pumpkin Muffins Recipes

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.

PROTEIN-POWERED WHOLE WHEAT PUMPKIN MUFFINS

Steps:

• Cream together margarine and sugar.
• Add applesauce, pumpkin, and spices. Mix well.
• Add flour, protein powder, flaxseed and baking soda.
• Preheat oven to 350°F Spray PAM or equivalent on muffin tray.

PROTEIN PUMPKIN MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
• In a large bowl, stir together protein powder, flour, salt, nutmeg, cinnamon and sugar. Add oil, applesauce, eggs, egg whites, pumpkin and water; stir well. Fold in walnuts. Spoon batter into prepared muffin cups.
• Bake in preheated oven for 16 minutes, or until a toothpick inserted into center of each muffin comes out clean.

PROTEIN PUMPKIN FLAX MINI LOAVES OR MUFFINS

Steps:

• Preheat oven to 350°F.
• Use a food processor, magic bullet, coffee grinder, etc. to process oats into oat flour.
• Combine oat flour, protein powder, flax meal, baking powder, cinnamon and stevia/Splenda.
• In a separate bowl, combine egg whites and pumpkin.
• Mix dry and wet ingredients together until blended.
• Pour into a mini loaf tin (makes 8 mini loaves) or two muffin tins (makes 24 muffins.
• Bake 10-15 minutes for muffins or 30 minutes for mini loaves(my convection oven cooks quickly, the temperature and time may need to be adjusted accordingly).

PROTEIN PUMPKIN BLENDER MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 6-cup muffin tin with coconut oil.
• Place bananas, eggs, honey, pumpkin, oats, coconut flour, protein powder, baking powder, baking soda, cinnamon, and almond milk in a blender in that order. Blend, pausing to scrape down the sides of the blender, until batter is thick and well combined. Spoon batter evenly into the muffin tin.
• Bake in the preheated oven until tops spring back when lightly pressed, about 30 minutes. Top with pumpkin seeds. Let cool briefly; remove from tin and finish cooling on a rack.

POWER PUMPKIN PROTEIN MUFFINS (3PM'S)

Steps:

• 1. Preheat the oven to 350 degrees. 2. Line muffin pans or spray them with non-stick cooking spray. 3. Blend all of the ingredients together until mixture is smooth. 4. Divide mixture among muffins tins and place into the pre-heated oven. 5. Bake for 15-20 minutes, or until tops are golden brown. Note: The batter is very moist so a toothpick may not come out clean but they are baked! 6. Cool muffins in tins. 7. Store extras in the refrigerator after they fully cool.

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.