These muffins are undeniably festive as they officially mark my descent into the pumpkin madness of fall, these muffins completely justify joining the fray.
This makes 12 muffins typically, each muffin is 64 cals, 1g fat, 3g carb and 8g of protein! Have 2-3 as a protein snack packed with the pumpkin veggie and all its glory 😉 For more info on gourds and fall veggies you can read all about the benefits of gourds along with more recipes here!
High Protein Pumpkin Muffins
- 1 cup plant based protein powder, vanilla (I used Run Everything Labs Vanilla)
- 1/2 cup sugar substitute (I used a brown sugar - but any sugar substitute would do)
- 1/4 cup coconut flour
- 4 tsp baking powder
- 1/2 tsp nutmeg
- 1 tbsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp salt
- 1 cup canned pumpkin puree
- 1/2 cup unsweetened almond milk
- 4 egg whites
- 1 tbsp vanilla extract
- Preheat oven to 350°F. Spray a 12-cup muffin tin with cooking spray and set aside.
- In a large bowl, combine protein powder, sugar substitute, coconut flour, baking powder, cinnamon, ginger, nutmeg, and salt and mix until uniform.
- Add the pumpkin puree, egg whites, milk and vanilla extract and stir until completely combined.
- Evenly distribute the batter into the muffin cups. The trick to doing this is using an ice cream scoop. It makes the process very neat and keeps the muffins the same size so they bake evenly.
- Bake in the oven at 350°F for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool and devour.
- Option to add 4-5 non dairy chocolate chips
The dough is not runny, but just trust the process 😉 They will seem very soft when they come out (make sure nothing is left on toothpick when checking) and they will stay soft, I refrigerate them for up to 4 days.
Note: this picture is from the first time I made them with a different protein powder that had chia seeds in it so that is what you see in the image.