Pumpkin Protein Muffins

March 12, 2012

Pumpkin Protein Muffins
I had some leftover pumpkin puree and thought to make some healthy muffins that I could enjoy in the morning for breakfast.
Making these muffins is a cinch. You can mix by hand which allows to incorporate all the ingredients quickly without overdoing it, a little touch for decorating them and that’s about it.
Depending on the sweetness of the pumpkin puree you’re using you can cut on the sugar. You can always replace it with Splenda sweetener to make them sugar free. Also feel free indulge on spices. I really enjoy the flavor combination of pumpkin and cinnamon; next time I’m going to add a little more than what the recipe calls for. So feel free to adjust those things to taste.
What came out of the oven were some pretty good muffins, worthy of your palate. Packed with protein, fibers and all the nutrients pumpkin brings along!

Pumpkin Protein Muffins

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Pumpkin Protein Muffins  Print this Recipe!
Inspired by Smitten Kitchen

Ingredients
Makes 12 muffins

1 cup / 4.5 oz / 125 gr whole wheat flour
½ cup / 2 scoops of protein powder (unflavored or vanilla)
1 cup / 7.5 oz / 215 gr pumpkin puree
⅓ cup / 45 ml vegetable oil
2 flax eggs (or 2 whole eggs or 4 egg whites)
1 teaspoon pumpkin-pie spice (ginger, nutmeg and cinnamon mixed together)
1 cup / 7.5 oz / 215 gr brown sugar (or 1 cup of baking Splenda®)
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon cinnamon
1 tablespoon rolled oats

Directions

Preheat the oven to 350°F (175°C), and place a rack in the center. Put liners in muffin cups.
Combine flour, protein powder, baking soda and baking powder in a bowl.
In another bowl whisk together pumpkin puree, oil, flax eggs (or eggs or egg whites), pumpkin pie spice, sugar, and salt until smooth, then whisk in flour mixture until just combined.
Stir together cinnamon and rolled oats in a small cup.
Divide batter among muffin cups (each should be about three-fourths full).
Sprinkle tops with cinnamon-oats mixture.
Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes.
Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool to warm or room temperature.

Nutrition facts

One muffin yields 180 calories, with 7 grams of protein, 18 grams of sugars and 6 grams of fats (good ones). 

7 comments :

  1. They turned out so perfect! Usually protein muffins look thick and dry. These look like regular muffins! Bet they taste delicious, too. Thanks for sharing!

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  2. Wow think these might have to made over here! Love your blog thanks for commenting x x

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  3. You should try pepitas on top!

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  4. Like the idea of these for breakfast. How much fiber per muffin? Thanks

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    1. There are around 2 grams of fiber per muffin, coming from the whole wheat flour, pumpkin and oatmeal. If you want to increase that figure I guess you can sub some of the flour with wheat bran or wheat germ.

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  5. I love these muffins! Thank you so much for posting this recipe. It's a breakfast that I know will actually keep me full and tastes great too. I'm thinking of adding chocolate chips to them next time... have you ever baked with almond flour? That might increase the protein content too.

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  6. Love love love pumpkin puree. Definitely trying these!
    Allie from http://theurbanfeast.wordpress.com/

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