Pumpkin Pistachio Protein Muffins

Pumpkin Pistachio Protein Muffins
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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 122.7
  • Total Fat: 4.3 g
  • Cholesterol: 0.2 mg
  • Sodium: 262.0 mg
  • Total Carbs: 12.1 g
  • Dietary Fiber: 0.7 g
  • Protein: 9.2 g

View full nutritional breakdown of Pumpkin Pistachio Protein Muffins calories by ingredient
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These are gluten free, lower carb, low sugar, high protein and delicious! These are gluten free, lower carb, low sugar, high protein and delicious!
Number of Servings: 10


    About Time Birthday Cake Protein, 2 oz
    Rice flour, white, .5 cup
    Nutmeg, ground, .5 tsp
    Cloves, ground, .5 tsp
    Pumpkin Pie spice, .5 tsp
    Baking Soda, .5 tsp
    Salt, .5 tsp
    Pumpkin, cooked, .5 cup, mashed
    Egg whites, Egg Beater Liquid Egg Whites, 6 serving
    Vanilla Extract, 1 tsp
    Pistachio Nuts, .25 cup, crushed or chopped
    Coconut Oil, 2 tbsp or 4 tbsp of Olivio Coconut Spread, melted
    Honey, 2 tbsp


You can substitute the protein with 2 scoops of any low carb vanilla flavored whey protein powder.


Combine all the dry ingredients in a bowl.
Combine all the wet ingredients in another bowl.
Mix wet ingredients into the dry ingredients until blended.
Spray cupcake tins with non stick cooking spray and fill each well 3/4 with the batter.
Bake at 400 degrees for approximately 17 minutes or until a toothpick comes out clean in the center.

Serving Size: makes 10 muffins

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