Protein Pumpkin Muffins

Sarah Lynn

Course Breakfast

Cuisine American

Servings 14 muffins

Calories 140 kcal

3/4 cup whole wheat flour (or vegan, gluten-free protein powder)
1 cup Dymatize Vanilla Protein Powder
1 tbs pumpkin pie spice
2 tsp cinnamon
2 tsp baking powder
1/2 tsp fine sea salt
15 oz pumpkin puree (can use 1½ cups fresh, well-drained puree)
1/4 cup salted butter, melted (or coconut oil/applesauce/vegan butter)
1/4 cup + 6 tsp Splenda brown sugar, packed (or coconut sugar/vegan brown sugar substitute)
1/2 cup Splenda (or monk fruit sweetener/stevia)
1/4 cup sugar (or granulated coconut sugar)
2 eggs (or sub vegan liquid egg)
1 tsp pure vanilla extract

Preheat oven to 375°F (190°C). Grease a standard 12-cup muffin tin and 2 additional cups in a second tin; set aside.
In a small bowl, mix together the flour, protein powder, pumpkin pie spice, cinnamon, baking powder, and sea salt. Set aside.
In a large bowl, whisk together the pumpkin puree and melted butter (or chosen substitute) until smooth.
Add the Splenda brown sugar, Splenda, and sugar (or vegan sweetener alternatives), whisking until combined and lump-free.
Stir in the eggs (or flax eggs) and vanilla extract until well incorporated.
Add the dry ingredients to the wet ingredients and stir until the batter is smooth.
Spoon about ¼ cup of batter into each muffin tin well and smooth the top.
Bake for 17-20 minutes, or until a toothpick inserted into the center comes out clean.
Let muffins cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Homemade Pumpkin Pie Spice: Combine 1½ tsp cinnamon, ½ tsp nutmeg, ½ tsp cloves, and ½ tsp allspice to make 1 TBS of pumpkin pie spice.
Butter Options: Use salted butter for the original recipe, or swap for coconut oil, applesauce, or vegan butter for vegan options.
Flour Tips: Whole wheat flour works great, but gluten-free all-purpose flour or almond flour ensures the recipe is gluten-free.

Keyword protein pumpkin muffins