Double Pumpkin Muffins


"I created this protien packed muffin recipe from items in my pantry. Don't let the ingredient list intimidate you. It's worth the effort for a beautiful breakfast muffin. The fruits, nuts and seeds could be substitued for most anything. Try dried pineapple, coconut and sunflower seeds. Try sweet potatoe puree instead of pumpkin. Endless variations depending on your personal taste."
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35 servings
Serving size has been adjusted!
Original recipe yields 18 servings

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  1. Preheat oven to 350°.
  2. Place 18 muffin cups liners in muffin cups; coat liners with cooking spray.
  3. Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 5 ingredients (through salt) in a large bowl; stir with a whisk. Add protien powder and cinnamon. Whisk again. Make a well in center of mixture. Combine yogurt, pumpkin, and egg; add to flour mixture, stirring just until moist. Fold in raisins, pecans, ginger, both seeds & white chocolate chips. Spoon batter into prepared muffin cups. Bake at 350° for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.


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