Pumpkin Protein Muffins

Pumpkin doesn’t discriminate against the season and neither do I. Sometimes I just get the urge to bake, and sometimes I get the urge to eat everything with pumpkin spice.

Basic? Maybe. Delicious? Definitely.

These muffins are lightly sweet and perfect to pack as a snack or enjoy before a tough workout. Don’t wait until Fall to whip out this vitamin-rich ingredient!

Pumpkin Protein Muffins

Makes 12 muffins
Nutrition for 1 muffin: 100 calories – 15g carbs/8g protein/0.5g fat


1 can pure pumpkin
1/2 cup unsweetened applesauce
1/2 cup egg whites
1/2 cup fat free plain Greek yogurt
2 scoops vanilla whey protein powder
1 and 1/3 cup whole wheat flour
1 Tbsp pumpkin spice
1 Tbsp cinnamon
2 Tbsp sweetener (I used Splenda)
1 tsp vanilla extract
1 tsp baking soda
1 tsp baking powder
1 tsp salt


Preheat oven to 350 degrees. In a large mixing bowl, combine pumpkin, applesauce, eggs, yogurt, and vanilla.  In a separate bowl, combine remaining dry ingredients. Slowly add dry ingredients to wet mixture, whisking thoroughly. Once combined, spoon mixture evenly into greased muffin tin. Bake for approximately 25 minutes or until toothpick comes out clean. Allow muffins to cool thoroughly before eating…  

…or don’t.

(Tip: Do not leave at room temperature! I learned this the hard way. I like to individually wrap each muffin and store in the refrigerator to maintain freshness.)

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