Protein Powered Whole Wheat Pumpkin Muffins Recipes

PUMPKIN PROTEIN MUFFINS

Steps:

• Lightly grease muffin liners or muffin tin with cooking spray.
• In a large mixing bowl whisk together flour, protein powder, pumpkin pie spice, sweetener, salt and baking powder.
• In a separate bowl mix the pumpkin puree, coconut oil, eggs, yogurt and vanilla extract together until well combined.
• Form a well in the middle to the dry mixture and pour the wet mixture in the center.
• Fold all ingredients together with a rubber spatula. Don't over mix.
• Add 1/4-1/3 cup to each prepared muffin liner.
• Bake at 325°F for 15-20 minutes or until a toothpick comes clean when placed in the center of the muffin.
• Remove from oven and let sit for 5 minutes before transferring the muffins to a cooling rack.

WHOLE WHEAT PUMPKIN-APPLESAUCE MUFFINS

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line the cups with paper muffin liners.
• Whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice; set aside. Combine the brown sugar, white sugar, oil, applesauce, pumpkin, buttermilk, and beaten eggs and mix until well blended. Pour the pumpkin mixture into the dry ingredients and stir until combined. Fold in the raisins and pecans, if desired.
• Divide the batter evenly in the prepared muffin pan. Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool the muffin pan on a wire rack for 5 minutes before removing the muffins from the pan.

PUMPKIN PROTEIN MUFFINS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Coat 2 muffin tins with cooking spray.
• Whisk pumpkin puree, eggs, sugar, water, applesauce, MCT oil, stevia, and vanilla extract together in a large bowl.
• 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.
• Scoop batter into the prepared tins, filling each cup 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 17 minutes.

PROTEIN-POWERED WHOLE WHEAT PUMPKIN MUFFINS

Steps:

• Cream together margarine and sugar.
• Add applesauce, pumpkin, and spices. Mix well.
• Add flour, protein powder, flaxseed and baking soda.
• Preheat oven to 350°F Spray PAM or equivalent on muffin tray.

WHOLE WHEAT PUMPKIN MUFFINS

Steps:

• mix dry ingredients, add the rest and mix on medium speed until well blended.
• Pour into greased muffin cups.
• bake at 400 degrees 17-19 minutes until slightly browned.

EASY PUMPKIN PROTEIN MUFFINS

Steps:

• Preheat oven to 400 degrees. Line a muffin tin with liners or use non-stick spray.
• In a large bowl combine flours, protein powder, baking powder, pumpkin spice, cinnamon and salt.
• In a medium sized bowl whisk together pumpkin, yogurt, egg, sugar and vanilla.
• Add wet ingredients to the flour mixture and mix until just combined.
• Fill the prepared muffin tin, nearly filling each muffin to the top. This should make ~7 or so muffins, depending on the size of your muffin tin.
• If desires, top with chopped nuts (I used pecans!), chocolate chips or even shredded coconut!
• Bake muffins at 400 for 18-20 minutes until golden brown and a toothpick inserted comes out clean.
• Allow to cool fully and enjoy! Store in an airtight container for up to 1 week or freeze for up to 2 months.

WHOLE WHEAT VEGAN PUMPKIN MUFFINS

Steps:

• Gather the ingredients.
• Preheat oven to 350 F and lightly grease a muffin tin or fill with liners.
• In a large bowl, sift the flour and mix it with the sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
• In a separate small bowl, combine the soy milk, vegetable oil, maple syrup, and pumpkin puree.
• Pour the wet ingredients into the dry ingredients little by little and combine until the batter is smooth. Try to incorporate air into the mix for a fluffier texture.
• If using, mix in nuts, seeds, or dried fruit.
• Spoon the batter into muffin tins until about 2/3 full. Bake for 20 to 25 minutes, turning the tin around after 15 minutes. The muffins should be golden brown, and a toothpick inserted into the center should come out clean. If not, keep them in the oven a few more minutes.
• Serve and enjoy!