Pumpkin Protein Muffinsposted by Jennifer
Coming into fall and all the fall weather all I can think about is pumpkin everything! Pumpkin spice lattes, pumpkin bread, pumpkin cookies, pumpkin spice scones, the list goes on and on. I love everything pumpkin so I decided to come up with a recipe that incorporates my pumpkin addiction as well as stays in line with my healthy choice lifestyle. I came up with these Pumpkin Protein Muffins and let me tell you the family were fighting over them as soon as they came out of the oven. These muffins are packed with protein from the Quest Protein Powder and have less sugar than your typical pumpkin bread recipes, but taste like you are indulging in your favorite fall treat! You have to give them a try for yourself!!
What you’ll need:
- 1 cup Quest Multi Purpose Protein
- 3/4 cup Brown Rice Flour (can also use Oat Flour)
- 1 Cup Truvia Baking Blend
- 1/4 Cup Brown Sugar Splenda
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 2 teaspoon Cinnamon
- 1/4 teaspoon Ground Cloves
- 1/4 teaspoon Ground Nutmeg
- 1 Whole Egg
- 3 tablespoons Egg Whites
- 1 15 oz Can Pumpkin Puree
- 1/2 Cup Melted Coconut Oil
- 1 Tablespoon Almond Milk
- 1 teaspoon Vanilla
Preheat oven to 350 degrees F. Line muffin tins with cupcake liners.
In medium size bowl combine all dry ingredients: Protein, brown rice flour, truvia, splenda, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
In small separate bowl combine the pumpkin, egg, egg whites, coconut oil, almond milk, and vanilla. Mix together until fully incorporated.
Add the wet ingredient mixture into the dry ingredient bowl and fold together until the dry is fully mixed in with the wet ingredients.
Spoon the batter into the muffin tins until the cups are 3/4 full. Bake for 24-28 minutes
Let cool and enjoy! Or if you’re like me eat em while they’re hot!!