Pumpkin Protein Muffins

Moist and packed with yummy fall flavor and the perfect amount of spice, these Pumpkin Protein Muffins are so delicious that I can guarantee that no one will ever know that they are loaded with protein and healthy carbs, and that they are low in sugar!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 18

Total Time 28

Servings muffins

Calories 77

Author Kim

Ingredients

1 3/4 cup old fashioned oats (use gluten free, as needed)
1 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon pumpkin pie spice OR cinnamon
1/2 cup sweetener of choice that measures like sugar*
1/4 cup vanilla or multi-purpose protein powder (1 scoop if using IdealLean)
1 cup canned pumpkin (NOT pumpkin pie filling)
1/2 cup unsweetened applesauce
1/2 cup So Delicious Dairy Free Yogurt Alternative (any variety works)
3 egg whites**
Optional add-ins: 1/4 cup chopped walnuts, pecans, or almonds, mini chocolate chips, raisins or dried cranberries

Instructions

Preheat oven to 350 degrees. Line a 12-cup muffin pan with foil cupcake liners, or spray with non-stick cooking spray. Set aside.
In a blender, (or food processor), blend the oats and all other dry ingredients, until oats are ground. Add all other ingredients, except add-ins, and mix until smooth. ( Note: I usually stop the blender and help move mixture around with a spoon)
Divide mixture among muffins tins, and place into pre-heated oven. Bake for 15-20 minutes, or until tops are lightly golden brown. Note this batter is very moist, and a toothpick may not come out clean…Don’t worry it is baked through if the tops are golden brown!
Cool muffins before removing from pan. ENJOY!!!

Notes

*I used Stevia in the Raw Baking Blend. If using packets of stevia, I recommend using about 5, or adjust according to taste.

**If using carton egg whites this will be 6 tablespoons.

***Nutritional info calculated without add-ins, using IdealLean Multi-Purpose Protein.

Nutrition