"This is a great recipe for pumpkin muffins with a nutritional kick." — Christine Guthrie
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powdered protein supplement
1 1/2 cups
1 1/2 teaspoons
1 1/2 cups
1 (15 ounce) can
canned pumpkin puree
Came out perfect the first time! I used whole wheat flour and Splenda for baking; EVERYONE loved these...even my non-healthier eating peeps! Cook for longer than recommended if you use regular size cupcake pan...I used mini and they came out perfect at about 12 minutes!
The added protein is a great idea, but the protein in protein powder supplements are destroyed when cooked.
What a waste of time and ingredients! Despite baking them for three times longer than the recipe suggested, I still ended up with something the consistency of pumpkin pie.
Doesn't work at all, I cooked each batch for over 60 minutes and all that came out was mush in a muffin pan!
I add protein to recipes by substituting cottage cheese for milk and sometimes oil. I made the Pumpkin Nut muffins (on this site) and used cottage cheese instead of buttermilk and doubled the amount of nuts. They were great and had natural sources of protein.
This recipe was WWWWWWWWWWWAAAAAAAAAAAAAAYYYYYYYYY out of whack. These are the modifications I made: cut the oil in half, increase the flour by a cup, and half the protein. Also, reduce the spices. With these modifications, the muffins turned out beautifully.
This recipe is great for us health nuts. I gave it a little more health flare by using whole wheat flour instead of all-purpose white, splenda instead of sugar, and 1/4 cup egg beaters instead of 1 whole egg and 1 egg white. I also didn't add walnuts, so they were relatively small and great for a snack. I think next time I might use canola oil instead of vegetable oil.
something is missing from this recipe - flat and mushy
* Percent Daily Values are based on a 2,000 calorie diet.
Protein Pumpkin Muffins
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 246
** Calories from Fat: 120
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