Hi. I'm Becky, and I love to eat. 

Pumpkin Protein Muffins

Pumpkin Protein Muffins

Fall weather is here, and that means that I'm cracking open the cans of pumpkin and morphing into a basic white girl in the kitchen for the next 4 months!

This recipe is very simple and has a moist, rich texture. There are no refined sugars, no dairy and no processed flours in this recipe, making these muffins completely clean. If that's not enough, this batch packs TWO full cups of protein powder, yet the muffins stay nice and moist from all of the puree; each muffin comes in at 16g of protein per serving, and 230 calories - just right for a mid-morning snack. Get into the kitchen and get your pumpkin spice on.

Pumpkin Protein Muffins 

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  • 1 cup pumpkin puree
  • 2 cups pureed sweet potato 
  • 3/4 cup pure maple syrup 
  • 2 tbsp pure vanilla extract
  • 2 cups vanilla protein powder
  • 1/2 cup natural peanut or almond  butter
  • 2 egg
  • 1/2 cup coconut flour
  • 1/4 tsp salt
  • 1 tbsp cinnamon
  • 1/2 tsp nutmeg
  • a pinch of ground cloves (optional)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 3 tbsp almond meal 
  • 1/4 cup walnuts
  • 1/4 cup pumpkin seeds

Puncture and microwave 2 large sweet potatoes on high for about 8 minutes per side, until they are fully cooked. Cut in half and cool. Once cooled, scrape flesh into food processor and process on high until very smooth and whipped.

Pre-heat oven to 350 degrees. In a large mixing bowl, combine all ingredients aside from walnuts and pumpkin seeds. Stir very well with a fork until completely smooth and creamy.  I tossed all of the ingredients into the food processor and mixed it that way, worked like a charm.

Line muffin trays with paper liners and scoop 1/4 cup of batter into each, making 16 muffins.

Sprinkle with pumpkin seeds and crushed walnut pieces if desired. Place in oven and bake for 15 minutes. Remove from oven and cool on a wire rack. Store in air tight container. 

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