Protein Pumpkin Muffins Recipes

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

Pumpkin Protein Muffins image

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

Ingredients

cooking spray
1 (15 ounce) can pumpkin puree
4 eggs
1 cup white sugar
¾ cup water
¾ cup applesauce
½ cup medium-chain triglyceride (MCT) oil
12 drops liquid stevia
2 teaspoons vanilla extract
3 cups whole wheat flour
2 scoops whey protein powder
½ cup pecans, finely ground
2 tablespoons flaxseed meal
2 teaspoons baking soda
1 ½ teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
¼ teaspoon ground ginger

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

Pumpkin Protein Muffins image

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

Ingredients

1 ½ teaspoons granular sucralose sweetener (such as Splenda®)
1 ½ teaspoons ground cinnamon, divided
2 medium apples, peeled and cored
1 (15 ounce) can pumpkin puree
1 medium zucchini, chopped
1 cup shredded carrots
4 large eggs, or more to taste
1 teaspoon vanilla extract
2 cups granular sucralose sweetener (such as Splenda®)
1 ½ cups all-purpose flour
6 scoops sugar-free vanilla-flavored whey protein powder
2 tablespoons baking powder
½ teaspoon ground nutmeg