Protein Powered Whole Wheat Pumpkin Muffins Recipes

PROTEIN-POWERED WHOLE WHEAT PUMPKIN MUFFINS

Protein-Powered Whole Wheat Pumpkin Muffins image

A modification of qotw13's recipe "Whole Wheat Pumpkin Muffins". Delicious and soft, unlike other "healthy" baked goods! note Protein powder used is 23 grams of protein per 1/4 cup, 46 grams total by 18 muffins is 2.56 additional grams of protein per muffin.

Provided by MissingWhiteWings

Categories Quick Breads

Time 30m

Yield 18 muffins, 18 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup margarine
1 cup brown sugar
1/2 cup applesauce
2 cups pumpkin puree
1 teaspoon cinnamon
1 teaspoon nutmeg
2 cups whole wheat flour
1/2 cup vanilla whey protein powder
1/4 cup flax seed (or more, to taste)
2 teaspoons baking soda

Steps:

Cream together margarine and sugar.
Add applesauce, pumpkin, and spices. Mix well.
Add flour, protein powder, flaxseed and baking soda.
Preheat oven to 350°F Spray PAM or equivalent on muffin tray.

Nutrition Facts : Calories 136, Fat 3.8, SaturatedFat 0.6, Sodium 177.7, Carbohydrate 24.7, Fiber 2.5, Sugar 12.1, Protein 2.4

HEALTHY WHOLE WHEAT SPICED PUMPKIN MUFFINS

Healthy Whole Wheat Spiced Pumpkin Muffins image

Moist, tender pumpkin muffins that will infuse your kitchen with the scent of fall and satisfy your craving for a sweet treat, without the added fat.

Provided by Steflb

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 45m

Yield 12

Number Of Ingredients 20

Ingredients

½ cup dried cranberries
1 ½ cups whole wheat flour
½ cup turbinado (raw) sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon ground allspice
⅛ teaspoon ground cloves
4 egg whites
1 cup canned pumpkin puree
½ cup unsweetened applesauce
½ cup honey
1 tablespoon molasses
1 teaspoon vanilla extract
2 tablespoons dried cranberries
1 tablespoon turbinado (raw) sugar
⅛ teaspoon pumpkin pie spice, or as needed

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
Place dried cranberries in a bowl with hot water to cover. Let stand to rehydrate, 3 to 5 minutes.
Meanwhile, mix flour, 1/2 cup sugar, cinnamon, ginger, baking powder, baking soda, salt, nutmeg, allspice, and cloves together in a large bowl.
Whisk egg whites together in a separate bowl. Gently fold in pumpkin puree, applesauce, honey, molasses, and vanilla extract.
Create a well in the flour mixture and fold in pumpkin mixture. Mix until just combined. Drain water from cranberries and fold into the batter.
Spoon batter into the prepared muffin cups, filling each almost full. Top each muffin with additional cranberries, a sprinkle of sugar, and a dash of pumpkin spice.
Bake muffins in the preheated oven until tops are no longer sticky and a toothpick inserted into the center of a muffin comes out mostly clean, 18 to 20 minutes. Let cool in the pan for 5 minutes before transferring muffins to a wire rack to cool completely.

Nutrition Facts : Calories 171.9 calories, Carbohydrate 41.3 g, Fat 0.4 g, Fiber 3.1 g, Protein 3.6 g, SaturatedFat 0.1 g, Sodium 253.4 mg, Sugar 27.3 g

PUMPKIN PROTEIN MUFFINS

Pumpkin Protein Muffins image

I created a healthier version of traditional pumpkin bread with a higher protein content.

Provided by Steph

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 35m

Yield 24

Number Of Ingredients 19

Ingredients

cooking spray
1 (15 ounce) can pumpkin puree
4 eggs
1 cup white sugar
¾ cup water
¾ cup applesauce
½ cup medium-chain triglyceride (MCT) oil
12 drops liquid stevia
2 teaspoons vanilla extract
3 cups whole wheat flour
2 scoops whey protein powder
½ cup pecans, finely ground
2 tablespoons flaxseed meal
2 teaspoons baking soda
1 ½ teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
¼ teaspoon ground ginger

Steps:

Preheat the oven to 325 degrees F (165 degrees C). Coat 2 muffin tins with cooking spray.
Whisk pumpkin puree, eggs, sugar, water, applesauce, MCT oil, stevia, and vanilla extract together in a large bowl.
Stir flour, protein powder, ground pecans, flaxseed meal, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together in a separate bowl. Pour over pumpkin mixture and mix until batter is just moistened.
Scoop batter into the prepared tins, filling each cup 2/3 full.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 17 minutes.

Nutrition Facts : Calories 171.3 calories, Carbohydrate 22.9 g, Cholesterol 31 mg, Fat 7.7 g, Fiber 3 g, Protein 4.9 g, SaturatedFat 5.1 g, Sodium 321.4 mg, Sugar 10 g

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