By Melinda Pardo
Pumpkin Protein Muffins
7 steps
Prep:15minCook:25min
You will need
muffin tin, large mixing bowl,
whisk, measuring cups and
spoons, muffin liners (optional)
Updated at: Sun, 25 Feb 2024 02:04:40 GMT
Nutrition balance score
Good
Glycemic Index
49
Low
Glycemic Load
9
Low
Nutrition per serving
Calories190.9 kcal (10%)
Total Fat10.6 g (15%)
Carbs18.4 g (7%)
Sugars13.5 g (15%)
Protein7.5 g (15%)
Sodium163.6 mg (8%)
Fiber2.9 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Dry Ingredients
1 ½ cupsalmond meal flour
2 servingsVanilla Protein
1 tspbaking soda
½ tspsea salt
3 tsppumpkin pie spice
Add Wet Ingredients 1
Add Wet Ingredients 2
Topping
Instructions
Step 1
1. Preheat the oven to 350 F.
Step 2
2. Measure the dry ingredients into a bowl and mix together.
almond meal flour1 ½ cups
Vanilla Protein2 servings
baking soda1 tsp
sea salt½ tsp
pumpkin pie spice3 tspStep 3
3. Add in the pumpkin and eggs and whisk well
pumpkin puree1 cup
eggs3 Step 4
Measure the olive oil and honey. Beat into the batter
olive oil2 t
honey½ cupStep 5
5. Line muffin tins with muffin liners or grease with cooking oil.
Step 6
6. Evenly distribute the batter between the 12 cups. Fill about 3/4 of the way full.
Step 7
7. Mix the topping and distribute evenly. Bake for 20-25 minutes.
pumpkin seeds¼ cup
cacao nibs¼ cupNotes
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