Pumpkin Protein Muffin Cakes

5 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 105.3
  • Total Fat: 6.0 g
  • Cholesterol: 55.8 mg
  • Sodium: 83.4 mg
  • Total Carbs: 6.4 g
  • Dietary Fiber: 2.5 g
  • Protein: 6.5 g

View full nutritional breakdown of Pumpkin Protein Muffin Cakes calories by ingredient


A classic twist on an ancient recipe A classic twist on an ancient recipe
Number of Servings: 10


    240 gram(s) Cooked Pumpkin
    84 gram(s) Bob's Red Mill Almond Flour
    62 grams Orgain Organic Protein Vanilla Bean
    3 large Egg, fresh, whole, raw
    .5 tsp Baking Powder
    1 tsp Vanilla Extract


3/4 C (84g) Almond Flour
2 scoops (62g) PEScience Protein Powder, vanilla
1/2 Tbsp Pumpkin Pie Spice
1/2 tsp Baking Powder
3 large Eggs
1 C (240g) Canned Pumpkin
1/2 Tbsp Vanilla Extract, optional
Preheat an oven to 350F and spray 8 slots in a muffin tin with nonstick cooking spray or place 8 silicone muffin molds on a baking sheet.
Mix the dry ingredients together in a large bowl.
Gradually stir in the eggs, canned pumpkin, and vanilla extract. Stir until you have an evenly mixed batter.

Spoon the batter into the muffin tin or molds, filling each mold about 3/4 full
Bake for 23-26 minutes or until the muffins are cooked through and the tops are golden brown.
Transfer the muffins to a wire rack to cool and enjoy!

Serving Size: Makes 10 equal muffins

Number of Servings: 10

Recipe submitted by SparkPeople user TYLERLIGHTMAN.

Member Ratings For This Recipe

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    very good recipe, family loved it! - 9/27/20