Pumpkin Protein Muffins recipe

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Ingredients

cooking spray
1 (15 ounce) can pumpkin puree
4 eggs
1 cup white sugar
¾ cup water
¾ cup applesauce
½ cup medium-chain triglyceride (MCT) oil
12 drops liquid stevia
2 teaspoons vanilla extract
3 cups whole wheat flour
2 scoops whey protein powder
½ cup pecans, finely ground
2 tablespoons flaxseed meal
2 teaspoons baking soda
1 ½ teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
¼ teaspoon ground ginger

Nutrition Info

171.3 calories
carbohydrate: 22.9 g
cholesterol: 31 mg
fat: 7.7 g
fiber: 3 g
protein: 4.9 g
saturatedFat: 5.1 g
servingSize: -
sodium: 321.4 mg
sugar: 10 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 325 degrees F (165 degrees C). Coat 2 muffin tins with cooking spray.

  2. Whisk pumpkin puree, eggs, sugar, water, applesauce, MCT oil, stevia, and vanilla extract together in a large bowl.

  3. Stir flour, protein powder, ground pecans, flaxseed meal, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together in a separate bowl. Pour over pumpkin mixture and mix until batter is just moistened.

  4. Scoop batter into the prepared tins, filling each cup 2/3 full.

  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 17 minutes.

Recipe Yield

24 muffins

Recipe Note

I created a healthier version of traditional pumpkin bread with a higher protein content.

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