Pumpkin Protein Muffins
User Reviews
5
Pumpkin Protein Muffins
Description
This baking recipe blends dry ingredients including flour, protein powder, baking agents, salt, and spices with a wet mixture of mashed banana, pumpkin puree, eggs, vanilla, brown sugar, oil, and milk. The chocolate chips add bursts of sweet texture throughout. The batter is gently folded to avoid overmixing which would toughen the crumb. The muffins bake first at a high temperature to create initial rise and crust, then continue baking at a lower temperature to cook through without drying out. This dual temperature method aims for moist interiors with slight firmness on top.
The spice mix complements the pumpkin and banana flavors, providing a cozy seasonal aroma and depth. The addition of protein powder increases the nutritional profile, making these muffins suitable for active individuals desiring a balanced snack that includes some indulgence from chocolate chips.
Chocolate chip quantity can be adjusted to reduce calories if desired without severely affecting texture or flavor.
Ingredients
- 1 cup all-purpose flour
- ⅓ cup Whey Protein Isolate vanilla flavor
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 pinch salt
- ½ teaspoon cinnamon
- 1½ teaspoon pumpkin pie spice
- 1 cup banana mashed
- 1 cup pumpkin puree
- 2 egg room temperature
- 1 teaspoon vanilla extract
- ¼ cup milk
- ½ cup neutral cooking oil canola or vegetable oil, generic cooking oil
- ⅓ cup brown sugar
- 1 cup mini chocolate chips
Instructions
- Heat the oven to 425°F.
- In a large bowl, combine the all-purpose flour, protein powder, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. Stir until well combined.
- In another large mixing bowl, combine the mashed bananas, pumpkin puree, eggs, vanilla extract, brown sugar, oil, and milk. Stir to combine.
- Pour the bowl of wet ingredients into the bowl of dry ingredients, then fold everything together until just combined and no flour pockets remain. Be careful not to overmix!
- Add almost all the mini chocolate chips to the muffin batter (add all the chocolate chips if you don’t want to sprinkle any on top). Gently fold the chocolate chips into the batter.
- Spray a muffin tin with nonstick spray or line it with cupcake liners. Spoon the batter into liners, filling them almost all the way to the top. Top with the leftover chocolate chips.
- Bake for 5 minutes at 425°F, then without removing the muffins from the oven, reduce the oven temperature to 350°F. Bake for an additional 15 to 18 minutes or until a toothpick inserted in the center of the muffins comes out clean. The total time these muffins take in the oven is about 20 to 23 minutes.
- Allow the muffins to cool for 5 minutes in the muffin tin before removing and enjoying.
Notes
- You can reduce chocolate chips to lower calorie content without greatly changing taste or texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10muffins
Amount Per Serving
Calories 324 kcal
% Daily Value*
| Calories | 324kcal | 16% |
| Carbohydrates | 37g | 12% |
| Protein | 7g | 14% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 42mg | 14% |
| Sodium | 192mg | 8% |
| Potassium | 189mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
| Vitamin A | 3936IU | 79% |
| Vitamin C | 3mg | 3% |
| Calcium | 87mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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