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Protein Pumpkin Muffins

Protein Pumpkin Muffins

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Christine Guthrie

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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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:
  • 18 mg
  • 6%
  • Sodium:
  • 286 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

FLOWERHEAD
81
10/31/2003

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

Rdnekroses
15
7/25/2008

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 size cupcake pan...I used mini and they came out perfect at about 12 minutes!

HALCYON
15
10/31/2003

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.