Protein Pumpkin Muffins

Protein Pumpkin Muffins

15

"This is a great recipe for pumpkin muffins with a nutritional kick."

Ingredients

40 m {{adjustedServings}} servings 246 cals
Serving size has been adjusted!

Original recipe yields 24 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 246 kcal
  • 12%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 22.2g
  • 7%
  • Protein:
  • 10.1 g
  • 20%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 286 mg
  • 11%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
  2. In a large bowl, stir together protein powder, flour, salt, nutmeg, cinnamon and sugar. Add oil, applesauce, eggs, egg whites, pumpkin and water; stir well. Fold in walnuts. Spoon batter into prepared muffin cups.
  3. Bake in preheated oven for 16 minutes, or until a toothpick inserted into center of each muffin comes out clean.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

15
  1. 15 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

The added protein is a great idea, but the protein in protein powder supplements are destroyed when cooked.

Came out perfect the first time! I used whole wheat flour and Splenda for baking; EVERYONE loved these...even my non-healthier eating peeps! Cook for longer than recommended if you use regular...

What a waste of time and ingredients! Despite baking them for three times longer than the recipe suggested, I still ended up with something the consistency of pumpkin pie.