This seems to be the year of pumpkin EVERYTHING! So let’s throw some pumpkin into some muffins that pack a nice protein punch! This recipe is simple, requires few ingredients and tastes amazing. While muffins are great any time of year, these pumpkin muffins are sure to be a hit during the fall season. They are guilt free too! These Protein Pumpkin Muffins are perfect as a desert or just a tasty snack to take on-the-go.











Protein Pumpkin Muffin Ingredients

¼ cup Egg Whites
1 cup Pumpkin Puree (unsweetened from can)
¼ cup Dried Cranberries (reduced sugar)
½ cup Oatmeal Plain (uncooked)
¼ cup Applesauce (Organic no sugar added)
2 scoops Vanilla Protein (PRO7 or Protizyme)
Pinch of Cinnamon
Pinch of Pumpkin Spice
1 tsp Baking Powder
*Topping- 2 tbsp P28 Signature (can use peanut or almond butter)

Protein Pumpkin Muffin Cooking Instructions

Preheat oven to 350 degrees. In a medium size bowl, mix all ingredients except the P28 topping. Place muffin liners in a 12 count muffin baking pan. If you do not have liners, you can do a quick coat of non stick cooking spray. Spray the liners once they are in the pan to make it easier to remove the muffins before eating. Evenly distribute the mixture into each muffin liner. Place the pan in the center rack of the oven and allow to cook for 20 min. The muffins will not rise much and may not look like they are fully cooked, but they should be fully cooked on the inside. Remove the muffins from the oven and allow to cool. I then placed a dab of P28 Signature high protein spread and a few dried cranberries on top as garnish. You can use almond butter or peanut butter if you do not have any P28 handy.

Protein Pumpkin Muffins Nutrition Profile (12 servings)

70 Cal per Muffin
1.5g of Fat
6.4g of Carbs
8g Protein
***(52 Cal with no topping)

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