Pumpkin Protein Muffins Food
PUMPKIN PROTEIN MUFFINS
Pumpkin protein muffins with real pumpkin puree and fall spices. The extra protein in these are the perfect amount to provide a healthy muffin for breakfast or snack.
Provided by Sandra Sandra
Categories Baking
Time 25m
Number Of Ingredients 11
Steps:
- Lightly grease muffin liners or muffin tin with cooking spray.
- In a large mixing bowl whisk together flour, protein powder, pumpkin pie spice, sweetener, salt and baking powder.
- In a separate bowl mix the pumpkin puree, coconut oil, eggs, yogurt and vanilla extract together until well combined.
- Form a well in the middle to the dry mixture and pour the wet mixture in the center.
- Fold all ingredients together with a rubber spatula. Don't over mix.
- Add 1/4-1/3 cup to each prepared muffin liner.
- Bake at 325°F for 15-20 minutes or until a toothpick comes clean when placed in the center of the muffin.
- Remove from oven and let sit for 5 minutes before transferring the muffins to a cooling rack.
Nutrition Facts : Calories 219 calories, ServingSize 1, TransFat 0 grams trans fat
PROTEIN PUMPKIN MUFFINS
Make and share this Protein Pumpkin Muffins recipe from Food.com.
Provided by Lynn S.
Categories Breads
Time 25m
Yield 10 muffins, 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Mix dry ingredients in bowl.
- Mix wet ingredients in a separate bowl.
- Combine dry and wet ingredients, blend well.
- Pour into muffin tins and bake for 10 minutes.
Nutrition Facts : Calories 73.7, Fat 1.1, SaturatedFat 0.2, Sodium 150.9, Carbohydrate 12.9, Fiber 2.1, Sugar 0.5, Protein 3.5
PUMPKIN PROTEIN MUFFINS
I created a healthier version of traditional pumpkin bread with a higher protein content.
Provided by Steph
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 35m
Yield 24
Number Of Ingredients 19
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.
Nutrition Facts : Calories 171.3 calories, Carbohydrate 22.9 g, Cholesterol 31 mg, Fat 7.7 g, Fiber 3 g, Protein 4.9 g, SaturatedFat 5.1 g, Sodium 321.4 mg, Sugar 10 g
PUMPKIN PROTEIN MUFFINS
Lots of fruit and veggies in these protein muffins.
Provided by julietdavis
Categories Bread Quick Bread Recipes Muffin Recipes Pumpkin Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 13
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.
Nutrition Facts : Calories 204.3 calories, Carbohydrate 23.5 g, Cholesterol 68.3 mg, Fat 2.7 g, Fiber 2.6 g, Protein 23.2 g, SaturatedFat 1.3 g, Sodium 467.5 mg, Sugar 5.2 g
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