Who doesn’t love pumpkin muffins. They are delicious! But, let’s face it, though a lot of people claim that they are “healthy”, and they are when you just have one, I can’t stop at just one. Guilty as charged! So, the traditional flour and sugar pumpkin muffins are just not a great match for me. But do you know what is?? Protein Pumpkin Muffins! This recipe makes a bakers dozen of mini pumpkin muffins (probably more if i hadn’t snacked on the batter while making them) for 7F 37C 32P! Those macros are for the entire recipe! And if you add some yummy toppings, you can make these into a healthy halloween treat!
Protein Mini Pumpkin Muffins
- 1/4 cup (30g) oat flour
- 2 tbsp (14g) coconut flour
- 1 scoop (31g) PEScience Snickerdoodle Protein Powder
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 cup (61g) pumpkin puree
- 1/2 TBSP (1.5 tsp) Maple extract (optional)
- 1/2 TBSP (1.5 tsp) vanilla extract (optional)
- Stevia, to taste
- 1/4 cup cashew milk (or milk of choice)
- Preheat oven to 350 F. Line mini muffin pan with 13 or 14 liners
- Mix oat flour, cocont flour, protein, baking powder, and cinnamon in a mixing bowl.
- Add pumpkin and extracts and mix until a crumbly dough is formed.Add milk and mix until combined evenly (it will be thick. Below is a picture of my dough).
- Spray liners with nonstick spray and distribute the batter evenly into the liners.
- Bake for 15 minutes. Top and enjoy.
I topped mine with The Lion’s Choice Maple Donut protein peanut butter and my chocolate topping (recipe below). Use my 10% off discount code, ANNA10, at The Lion’s Choice and I will love you forever 🙂
For Chocolate Topping (spiders and spider web design):
- 2 TBSP Hershey’s Special Dark Cocoa Powder
- 2 TBSP Walden Farms chocolate syrup
- Stevia (to taste)
- Mix in small bowl.
- Transfer thick frosting-like mixture into a plastic baggie and seal the bag. Cut a small triangle from the corner of the baggie.
- By squeezing the baggy, use this corner to draw your various designs.