Pumpkin Protein Muffins
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Pumpkin Protein Muffins
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These pumpkin protein muffins are the perfect breakfast and snack! They are packed with protein, fiber, and healthy fats, keeping you full longer. Kids love them too!
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Ingredients
- 3 eggs
- ¾ cup creamy almond butter
- ¾ cup pumpkin puree
- ⅓ cup coconut sugar
- ¾ cup almond flour
- ⅓ cup protein powder see note
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice or cinnamon
- ½ cup mini dark chocolate chips optional
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Instructions
- First, preheat your oven to 350 degrees Fahrenheit. Spray a muffin pan with nonstick spray.
- Add all of the ingredients (except for the mini chocolate chips) to a food processor or blender. Blend until smooth and creamy.
- Fold in the mini chocolate chips.
- Transfer the muffin batter into the greased muffin pan. Fill each one almost to the top. Sprinkle extra chocolate chips on top if desired.
- Bake for 12 to 13 minutes, or until the muffins have puffed up and a toothpick inserted comes out clean.
- Lastly, remove the pan from the oven. Allow the pumpkin protein muffins to cool for 10 minutes before carefully moving to a cooling rack.
Notes
- Nutrition Facts
- Nutrition Facts Pumpkin Protein Muffins Amount Per Serving Calories 141 Calories from Fat 72 % Daily Value* Fat 8g12%Saturated Fat 0.3g2%Trans Fat 0.004gPolyunsaturated Fat 0.2gMonounsaturated Fat 0.4gCholesterol 41mg14%Sodium 16mg1%Potassium 15mg0%Carbohydrates 15g5%Sugar 0.04g0%Protein 11g22% Vitamin A 59IU1%Calcium 6mg1%Iron 0.2mg1% * Percent Daily Values are based on a 2000 calorie diet.
- Calories 141
- Calories from Fat 72
- % Daily Value*
- Fat 8g
- 12%
- Saturated Fat 0.3g
- 2%
- Trans Fat 0.004g
- Polyunsaturated Fat 0.2g
- Monounsaturated Fat 0.4g
- Cholesterol 41mg
- 14%
- Sodium 16mg
- 1%
- Potassium 15mg
- 0%
- Carbohydrates 15g
- 5%
- Sugar 0.04g
- 0%
- Protein 11g
- 22%
- Vitamin A 59IU
- 1%
- Calcium 6mg
- 1%
- Iron 0.2mg
- 1%
- We recommend choosing a neutral or vanilla flavored protein powder.
- We love Prime Protein.
- Use all natural creamy almond butter made from only almonds and salt. Peanut butter works well too, but the peanut butter flavor is more detectable than almond butter.
- Fill each muffin cavity almost to the top.
- These muffins bake pretty quickly. Do not overbake them.
- Store these muffins in an airtight container for up to 3 days.
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