This time of year, pumpkin treats are everywhere. Most of them are high in calories and sugar, and not possible on a low-carb or weight loss diet. This recipe for Pumpkin Protein Muffins uses Clean Whey Vanilla Protein Powder and is low in sugar, easy to make, and suitable for a weight loss program. It can satisfy cravings for essential flavors of fall such as pumpkin and cinnamon. Here is how to make easy Pumpkin Protein Muffins.
Ingredients for Pumpkin Protein Muffins
These Pumpkin Protein Muffins have several healthy ingredients. These use Clean Whey Vanilla Protein Powder, which has 25 grams of whey protein per ounce and is a source of calcium.
Pumpkin puree is another main ingredient. Be sure to choose canned pumpkin puree and not pumpkin pie filling, which has added sugars and is already spiced. Pumpkin is rich in beta-carotene, potassium, and fiber.
If you do not have pumpkin pie spice, you can substitute plain cinnamon. Or you can make your own pumpkin pie spice mix with cinnamon and a bit of nutmeg, dash of cloves, and sprinkle of ginger.
Ways to Serve Your Pumpkin Protein Muffins
These pumpkin protein muffins are great for breakfast, lunch, or a snack or dessert. You can definitely eat them on their own. Or try them with cream cheese, cottage cheese, peanut or almond butter, or Calorie-Free Jam.
Variations of Pumpkin Protein Muffins to Try
- Whole-wheat or almond flour work if you prefer them to refined white flour.
- Add 2 tablespoons of milk and mix in 2 to 4 tablespoons of chopped walnuts, pecans, or other nuts, or sunflower seeds.
- Coconut flakes, diced apple or pear, and sugar-free chocolate chips are other possible mix-ins.
- You can add lemon zest if you like.
- Make a crumb topping with oats, more Clean Whey Vanilla Protein Powder, and butter or oil, and spoon it over the top of the muffins before baking.
- Use Clean Whey Chocolate Protein Powder to make Chocolate Pumpkin Protein Muffins. You can also top them with chocolate crumb topping made with oats, more protein powder, and butter or oil.
- ⅔ cup flour
- ⅔ cup of Clean Whey Vanilla Protein Powder
- 1 teaspoon of baking powder
- ¼ teaspoon of salt
- 2 teaspoons of pumpkin pie spice
- ¼ cup of sugar-free sugar substitute, such as RxSugar or Diabetic Kitchen Sugar4diabetics
- ½ cup of plain yogurt
- 1 egg
- ¾ cup of canned pumpkin puree (not pumpkin pie filling)
- Optional add-ins, such as nuts, seeds, coconut, or sugar-free chocolate chips.
- Preheat the oven to 400 degrees. Place muffin cups in a muffin tin or grease the cups.
- Mix the dry ingredients together, or the flour, Clean Whey Vanilla Protein Powder, baking powder, salt, and pumpkin pie spice.
- In a separate bowl, beat the egg. Add the pumpkin, yogurt, and vanilla, and mix well.
- Gently add the dry ingredients to the wet ones and stir until just combined. There can be a few lumps in the batter. Stir in any add-ins.
- Put the batter in the prepared muffin cups. Bake for 20 minutes or until a toothpick just comes out clean. Do not overbake.