Protein Pumpkin Muffins
The normal recipe for delicious pumpkin muffins with an added heap of protein powder and slightly less sugar. Perfect for if you want to have an autumn-themed dessert that is still healthy for you. Pumpkin and certain flavorings of protein powder, such as chocolate and cinnamon, work surprisingly well together!
Equipment
- 1 whisk
- 1 electric mixer optional
- 1 12-slot muffin baking pan
- paper liners
Ingredients
- 1¾ cups All-purpose flour other flours also work well
- 1 tsp baking soda
- ½ cup white sugar
- ½ cup brown sugar
- 2 scoops whey, soy, or pea protein powder choose unflavored for the least taste interference
- ½ tsp salt
- 2½ tsp cinnamon spice
- ¼ tsp ground cloves
- ¼ tsp nutmeg
- 2 large eggs
- 1 can pumpkin puree 15 oz is recommended
- ½ cup liquid coconut oil or canola oil
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 400°F (204°C). Grab a 12-slot muffin baking pan and place 12 muffin paper liners in each slot.
- Once all dry ingredients are ready (flour, sugars, protein powder, baking soda, salt, and spices), whisk them together in a medium sized bowl. Set it aside.
- Once all wet ingredients are ready (eggs, pumpkin, oil, and vanilla), whisk them together in another bowl. Make sure everything is blended nicely.
- Create a hole in the center of the dry ingredients bowl and pour the wet mixture in. Use the whisk or an electric mixer to blend everything together. Your completed batter is now ready to be poured in each of the 12 slots.
- Distribute the batter inside the muffin liners in your pan. You may use a spoon or ice cream scoop if you find it difficult to pour the batter from the bowl.
- Bake the muffins in the oven for 18-22 minutes. Use the toothpick test to determine when the muffins are ready, if needed.
- Take the pan out when the muffins are ready and let the muffins cool before serving.