Protein Pumpkin MuffinsOct 04, 2022
Fall = Baking to me
There's just something about cool, crisp weather and smells of home baked goods that make me so happy.
Even though we're still in the 90's, I continue to pretend we've got those fall temps by setting the AC down low, l and filling the house with the aroma's of fall by baking up all the pumpkin foods!
This past weekend it was these delicious Protein Pumpkin Muffins.
Protein Pumpkin Muffins
1 1/4 cup gluten free flour ( I use Bob's Red Mill 1:1)
3 scoops vanilla protein powder
2 tsp. pumpkin pie spice
1 tsp. baking soda
1/2 tsp. sea salt
1 15oz can of pumpkin puree
1/2 cup coconut sugar
1/4 cup unsweetened applesauce
2 large eggs
1/4 cup maple syrup
1 tsp vanilla extract
1/2 cup chocolate chips (I like monkfruit or Lily's and these are totally optional)
Preheat oven to 350 degrees and spray silicone muffin tins with cooking oil.
Combine dry ingredients (flour, protein powder, pumpkin pie spice, baking soda and salt) in a medium bowl and set aside.
In a stand mixer or large bowl, combine wet ingredients. Mix well then add dry ingredients to the wet ingredients. Combine until well mixed then fold in chocolate chips.
Scoop 1/4 cup into prepared muffin cups and bake at 350 for 20-30 minutes or until a toothpick comes out clean.
Macros for 1 muffin: P 8g F 2g C 33g
*macros will vary based on ingredients used.
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