Kristen’s Pumpkin Protein Muffins

We have established on this blog that I do not cook. 🙂 However, when I was talking to Kristen yesterday (who likes to bake) and I “happened” to mention that I randomly made some pumpkin protein muffins that I didn’t end up throwing in the garbage can, she wanted to know why didn’t I put them on blog.

Because EVERYBODY blogs about food. I talk about other issues. Like why everybody talks about food. 🙂

But the muffins were really good. And I found that, for the past two mornings when I have been rushing and didn’t have time to even grab my protein powder and mixer, these were perfect. I am not a calorie counter so I do not know how many calories are in each one but I will be specific on what I used and you can add them up.

These are you for, Kristen. Love ya, girl! 🙂

The original version of this recipe can be found on The Iron You.  It made about a dozen small muffins.

  • 1 cup of whole wheat flour
  • 2 scoops of protein powder (I used Sun Warrior Raw Vanilla Protein, 86 calories per scoop, 16 grams of protein, all vegan, no soy, 2.8g of sugar)
  • 1 cup of pumpkin puree
  • 1/3 olive oil (original recipe said vegetable oil but I didn’t have any)
  • 1 1/2 cups unsweetened applesauce, 1/2 mashed banana (the original recipe called for 4 egg whites which would give you more protein.  However, the applesauce and the banana helped sweetened and bind the muffins without the eggs.)
  • 1 tsp pumpkin pie spice (if you don’t have any, mix some ginger, nutmeg and cinnamon together)
  • 4 squeezes of honey (yeah, I don’t know what that measured out to.  The original recipe called for 1 cup of brown sugar or 1 cup of splenda and I wasn’t going to use either.)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • cinnamon (I like lots of cinnamon)
  • walnuts (to your liking)

Preheat the oven to 350 degrees.  You can put liners in the muffin cups or just spray the pan with no stick spray (my option).  Combine flour, protein powder, baking soda and baking powder in a bowl.

In another bowl, mix together pumpkin puree, oil, applesauce, banana, pumpkin pie spice and honey together until smooth then add flour mixture until combined.

Stir in cinnamon and walnuts.

Divide batter among muffin cups (3/4 full) and bake.

Bake until golden brown.  Use a toothpick in the middle to see if they are done.  Mine took about 30 minutes with a preheated oven.

These were a hit with my children and two other teenagers. That’s why there are only two on the picture.  We ate the rest.   You couldn’t even taste the protein powder.  I might even bake again.  🙂 

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One Response to Kristen’s Pumpkin Protein Muffins

  1. kriscar says:

    Thanks again for this recipe! Searched your blog and made them again today! 🙂 xoxox