Protein Pumpkin Muffins

Protein Pumpkin Muffins

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

40 m servings 246 cals
Serving size has been adjusted!
Original recipe yields 24 servings

Nutrition

  • Calories:
  • 246 kcal
  • 12%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 22.2g
  • 7%
  • Protein:
  • 10.1 g
  • 20%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 286 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

Reviews

Read all reviews 16
  1. 16 Ratings

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Most helpful positive review

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...

Most helpful critical review

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

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

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...

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 am...

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 spic...

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 ...

something is missing from this recipe - flat and mushy

Easy, tastes like pumpkin pie, very healthy and all of my kids love them!

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