Pumpkin Protein Muffins

Directions

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.

2. In a large mixing bowl, combine the whole wheat flour, protein powder, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Mix well.

3. In another bowl, whisk together the pumpkin puree, applesauce, honey (or maple syrup), eggs, and vanilla extract until well combined.

4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.

5. If desired, fold in the chopped nuts.

6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.

7. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

8. Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
   

Note

Pumpkin Protein Muffins

Customize the sweetness by adjusting the amount of sweetener to your preference.

Nutrition

Serving Size: 1 muffin

Calories per serving: 145

Protein: 8g

Carbohydrates: 23g

Dietary Fiber: 3g

Sugars: 8g

Fat: 3g

Amount/Serving (% Daily Value)

Daily Value Percentage: Values are based on a 2,000-calorie diet

Protein: 16%

Carbohydrates: 8%

Dietary Fiber: 12%

Fat: 5%

Sugars: 16%