Cinnamon Pumpkin Protein Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 115.3
  • Total Fat: 2.9 g
  • Cholesterol: 51.5 mg
  • Sodium: 68.5 mg
  • Total Carbs: 6.7 g
  • Dietary Fiber: 3.0 g
  • Protein: 15.6 g

View full nutritional breakdown of Cinnamon Pumpkin Protein Muffins calories by ingredient

Number of Servings: 12



    Muffin Batter:
    1 c. canned pumpkin (pure pumpkin – not pie filling)
    6 scoops unflavored or cinnamon flavored whey protein
    10 tbsp coconut flour*
    2/3 c. Eggland’s Best egg whites
    3 whole eggs
    2 tsp baking powder

    *Other types of flour may be substituted, but I prefer coconut flour due to the high fiber content (2.5 grams/tablespoon).

    1/2 c. sugar free maple syrup
    1 tbsp. nut butter, smooth



1. Preheat oven to 375 degrees.
2. In a bowl, mix all ingredients for the muffins
3. Spoon into a muffin tins that have been sprayed with non-sticking cooking spray or muffin cups.
4. Place in oven and bake for about 10-15 minutes. The muffins are cooked when you can insert a toothpick into the center and it comes out clean and the top is slightly brownier.
5. Remove from oven, and allow to cool slightly.
6. Microwave the glaze ingredients for about 15-20 seconds. Remove from microwave and stir well.
7. Dribble or spread the glaze on the muffins, set on a rack or plate to cool and sprinkle with cinnamon.

Serving Size: makes 12 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user FIT_ARTIST.

TAGS:  Snacks |