Pumpkin Protein Muffins

I LOVE Autumn. It’s the time of year pumpkins make their welcome return to menus, and I love, love, LOVE pumpkin! It’s so emblematic of fall, Thanksgiving… and best of all, Hallowe’en!

Pumpkin, real pumpkin, is so good for you, too. It’s full of vitamins, minerals, fibre, and antioxidants – did you know 1/2 a cup of pumpkin has 3.5 grams of fibre? Amazing!

Starting with Pumpkin Protein Muffins, I will attempt to make a pumpkin-based food dish – either snack or meal – over the next few weeks, and post them here. Remember, my recipes are EASY, with accessible ingredients. These muffins took me about 30 minutes to make – start to finish!

If you have any to share, please comment or email me and I’ll give them a test run and post those too!

Let’s get started…

INGREDIENTS

  • 1 1/2 scoop vanilla protein powder
  • 4 packets of splenda or stevia
  • 3 tbsp ground flaxseed
  • 2 tsp pumpkin spice – if you don’t have this use: 1 tsp ground ginger, 1 tsp nutmeg, 1 tsp cloves, 1 tsp cinnamon
  • 1/2 tsp baking powder
  • 3/4 cup egg whites
  • 1 cup canned pumpkin puree – not pumpkin pie filling, which is full of sugar!
  • 1 tsp vanilla extract
  • Optional: I added 1/4 cup crumbled walnuts – adds good fats to the recipe!

STEPS

  • Preheat oven to 350 degrees
  • Prepare cupcake tin, using either non-stick cooking spray or muffin cups
  • Mix all ingredients together in a bowl
  • Pour into muffin cups
  • Place on middle rack in the oven and cook for 20 minutes. Check at 15 minutes. The muffins are pretty moist and each oven is different.
  • Enjoy!
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3 thoughts on “Pumpkin Protein Muffins

    • Hmm… Yeah, I guess you could. Butternut squash is sweeter, so reduce the sugar substitute. The flavour will be different – let us know how it turns out!

      I forgot to mention, for a few extra calories (minimal, and it’s good fats) add crushed walnuts.

      And you could use courgettes (that’s “zucchini”, for the North Americans)

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