Pumpkin Protein Muffins

Pumpkin Protein MuffinPumpkin Protein Muffins
Makes approximately 12 muffins


  • 1 large egg
  • 1 large egg white
  • ¼ cup pure pumpkin purée
  • 1 large banana, cut into chunks
  • ½ cup all-natural almond butter
  • ¼ cup pure maple syrup
  • ½ tsp. vanilla extract
  • 2 scoops Vanilla Protein Powder
  • ½ tsp. baking powder
  • ½ tsp. ground cinnamon
  • ¼ tsp. sea salt (or Himalayan salt)
  • ¼ tsp. pumpkin pie spice (or a combination of nutmeg, cloves, ginger, and cinnamon – allspice is also an optional substitute)

Pumpkin Protein Muffin - pacman


Preheat oven to 350° F.
Prepare twelve muffin cups – lining them with muffin wrappers.
Place the egg, egg white, pumpkin purée, banana, almond butter, maple syrup, and vanilla extract in blender and blend for 30 seconds (make sure to scrape off the sides so that everything blends evenly).
Add the protein powder, baking powder, cinnamon, salt, and spices and blend until smooth.
Divide the batter evenly between the muffin wrappers.
Bake for 16 to 18 minutes, or until golden brown and tester inserted into the center comes out clean.
Let muffins cool completely.


Pumpkin Protein Muffins - slice


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s