Protein Pumpkin Muffins Recipe -
Protein Pumpkin Muffins Recipe
  • READY IN 40 mins

Protein Pumpkin Muffins

Recipe by  

"This is a great recipe for pumpkin muffins with a nutritional kick."

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Ingredients Edit and Save

Original recipe makes 2 dozen Change Servings
  • PREP

    5 mins
  • COOK

    17 mins

    40 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
  2. In a large bowl, stir together protein powder, flour, salt, nutmeg, cinnamon and sugar. Add oil, applesauce, eggs, egg whites, pumpkin and water; stir well. Fold in walnuts. Spoon batter into prepared muffin cups.
  3. Bake in preheated oven for 16 minutes, or until a toothpick inserted into center of each muffin comes out clean.
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Reviews More Reviews

Most Helpful Positive Review
Jul 25, 2008

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!

Most Helpful Critical Review
Oct 31, 2003

The added protein is a great idea, but the protein in protein powder supplements are destroyed when cooked.


15 Ratings

Oct 31, 2003

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.

Oct 31, 2003

Doesn't work at all, I cooked each batch for over 60 minutes and all that came out was mush in a muffin pan!

Nov 01, 2010

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.

Apr 05, 2010

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.

Dec 03, 2007

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.

Oct 31, 2003

something is missing from this recipe - flat and mushy


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  • Calories
  • 246 kcal
  • 12%
  • Carbohydrates
  • 22.2 g
  • 7%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 13.4 g
  • 21%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 10.1 g
  • 20%
  • Sodium
  • 286 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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