Pumpkin protein muffiins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 11
Ingredients
0.66 cup King Arthur 100% Unbleached White Whole Wheat Flour 2 serving GNC Pro Performance Whey Isolate 28 Protein Powder (Vanilla): 1 scoop= 1 serving .5 tsp Baking Powder .125 tsp Salt 1 tsp Pumpkin Pie spice 2 tsp Cinnamon, ground 1 large Egg, fresh, whole, raw 100 gram Yogurt - Stonyfield Organic Oikos Greek Yogurt Vanilla (serving size 1 container / 150g) .33 cup Granulated Sugar 1 tsp Vanilla Extract 0.75 cup Libby’s 100% Pure Pumpkin Puree (by CD2626788) 2 oz Walnuts .5 cup, chopped Pecans
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.
Serving Size: maked 11 smallish muffins
Number of Servings: 11
Recipe submitted by SparkPeople user KELLYAM42.
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.
Serving Size: maked 11 smallish muffins
Number of Servings: 11
Recipe submitted by SparkPeople user KELLYAM42.
Nutritional Info Amount Per Serving
- Calories: 163.0
- Total Fat: 8.1 g
- Cholesterol: 17.8 mg
- Sodium: 74.2 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 2.5 g
- Protein: 9.1 g
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