Pumpkin Spice Protein Muffins are filled fabulous pumpkin flavor, fiber, potassium, and tons of protein. Making them the perfect way to start your day.
Do you remember that McDonald’s commercial many moons ago that showed the guy walking to work in the morning and anyone who attempted to talk to him, he would put up a hand and say “I am sorry, I haven’t had my coffee yet.”?
Well if you do remember, this is how I am when I wake up. I know, I know how bah humbug of me, but I can’t help it.
I am just not a morning person.
Soon after I have had my coffee I am ready to eat. I want something to eat that entails me carrying it to my coffee, chewing and swallowing.
That means my breakfast typically are premade and that is why I love protein muffins. I get my big dose of protein to kick start the old metabolism, and high fiber to fill me up and give the energy to fuel through my morning, which typically includes a workout.
When fall rolled around this year and I made up a big batch of pumpkin spice mix {recipe here} to use on anything and everything I could. I couldn’t wait to come up with a pumpkin spice protein muffin.
I love these warmed up just a bit with you guessed it a big cup of joe in the morning.
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #ahealthylifeforme.
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Pumpkin Spice Protein Muffins
Ingredients
- 1 cup oatmeal flour quick oats ground in food processor
- ¼ cup almond flour
- 1/2 cup Vanilla Whey Protein Powder
- 3 egg whites
- ½ cup Greek Yogurt
- 1 cup pumpkin puree
- 2 tablespoon honey
- 1 teaspoon vanilla extract
- 1 medium banana peeled and mashed
- 1 1/2 tablespoon pumpkin spice
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
Instructions
- Preheat oven to 350°.
- Place liners in one muffin pan and lightly spray with organic baking spray.
- In a large bowl combine egg whites, yogurt, pumpkin puree, honey, vanilla extract and banana.
- In a second bowl combine oatmeal flour, almond meal, vanilla whey protein powder, pumpkin mix, baking powder, baking soda, and salt.
- Combine flour mix and egg mix together until smooth.
- Fill each tin ¾ of the way full, spreading evenly.
- Bake for 20 minutes.
- Store in the refrigerator.
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Has anyone tried these with pumpkin pie protein powder?? Just curious about how much stronger the taste would be.
I love a muffin in the morning and my thighs were really starting to show my affection. THANK YOU FOR THE Pumpkin Spice Protein Muffins! They energize me and they’re JUST as delicious as those big fat store bought muffins I used to eat. I add some Chai seeds now and then. THANK YOU!
Hi I was wondering if these are gluten free, if no what ingredients have gluten ( if i use gluten free baking powder)
Hi there, just wondering what the effects would be if regular flour was used instead of the oat and almond flour? … I have regular flour on hand and if possible would like to use it up. … I am not much of a baker, so this may be a silly question!
Hi – I just made these and they are incredible! The texture is perfect, super moist and flavorful! Thank you! 🙂
Thank you so much for letting me know!!
Hi, great ! Thanks ….. however 350 C seems to much, converted to C is around 175 if anyone is interested ?
Hey Ruben, 350° F is the temperature and yes that would be 175° C. Thanks for the tip!
Hi Amy, The salt amount is missing from the recipe – you say to add it later along with the dry ingredients. I’ve made it 3x so far and we love them, but was wondering if you could confirm how much salt I should be adding? Thanks!
Hi Allyson, Thank you for letting me know, I added the salt amount 1/4 tsp. Also, thanks for making my muffins!! xo
What are the nutrition counts of this recipe. Grams of protein, calories, carbs etc. thanks! Haven’t made these yet but want to.
Hi Lynnie, I posted the nutritional label below the recipe. I am slowly going through my blog and adding it to my recipes. Thanks for asking for it, let’s me know people want to see it! 🙂
What to use in place of 3 egg whites? I would love to make these pumpkin muffins.
Chits, use 1 1/2 tablespoon of ground flax seed
Would soaked chia seeds or mashed bananas suffice?
Hi Whai, I have never tried this method. The banana acts as a binder, so I am not sure if the chia seeds will do the same. If you try it and it works would come back and let me know. Thanks!
I’m going to make these to take to my Saturday morning training class, we’re in for a tough workout I hear. These look delicious and the macros are on point with so much protein. Do you have any ideas on how to adjust for high altitude for them? We’re above 6,000 feet and I have a hard time baking things. Thanks!
Just decrease baking soda to 1/8 tsp and you should be fine. Keep an eye on them a few minutes before they are done to ensure they do not over bake.