Pumpkin Spice Protein Muffins

Is it too early for Pumpkin Spice? I had to go to TJMaxx the other day for a gift for someone. I haven’t been shopping in stores much since COVID started back in 2020, and man did I forget just how much I love TJMaxx! The place was full of Fall colors and smells… Candles and Décor galore. Naturally, I left with way more than planned… I got the perfect gift, but also some amazing Fall scented candles, some clearance items for the house, and of course some Pumpkin Spice Coffee.

Once I got home and lit the candles, I knew I wanted to make Pumpkin Spice Protein Muffins for this week. So as promised, here is my latest recipe! I hope you guys enjoy it!

1/2 cup (60g) of Freekeh Flour or Flour of Choice **See Note Below

Dash of Salt

1 Tsp Baking Powder

3 Scoops of ON Gold Standard Vanilla Ice Cream Whey Protein Powder (Or Protein Powder of Choice)

Spices:

1 Tbsp Ground Cinnamon (you can use less, I am a little heavy handed on the cinnamon because I love it)

1 Tsp Ground Nutmeg

1 Tsp Ground Pumpkin Pie Spice

230g Liquid Egg Whites (5 servings of Bob & Evan’s is what I used)

1 Cup of Organic Pumpkin Puree (I used Libby’s)

2 Tbsp (28g) American Dream Nut Butter – Butter My Cookie Flavor (Or Substitute Nut Butter of Choice – I like these because they are lower in Fat and Higher in Protein. Not to mention they taste amazing!)

1 Tsp Vanilla Extract

1/4 C Unsweetened Vanilla Almond Milk

30ML of Sweetener of Choice (I used Sugar Free Maple Syrup)

Optional Icing:

Zero Calorie Confectioner Sugar (Swerve, Truvia, other)

Vanilla Protein Powder

Splash of Almond Milk

Directions:

Preheat the oven to 350 Degrees

Spray 16 Muffin Tins with Non Stick Cooking Spray (I do not recommend using papers for protein muffins because they are lower in fat – so they don’t have the oils/moisture to prevent them from sticking to the paper and then you miss out on the muffin, lol)

In a Bowl, Combine the Dry Ingredients (on the list above from flour to the spices) – Sift with a whisk or fork so fully combined.

In another Bowl Combine the Wet Ingredients (on the list above from Egg Whites to 30ML of Sweetener of Choice. Whisk together until fully combined.

Slowly Add the Dry Mixture to the Wet Mixture. Stir until fully combined.

Transfer the Muffin Mixture into the Muffin Tins.

Bake in the oven roughly 10-12 minutes or until fully cooked (toothpick test).

Remove the Muffins from Muffin Tins and transfer to a cooling rack.

For the Optional Icing just mix 1 part vanilla protein powder, with 3 parts zero calorie confectioner sugar (small amounts – like start with a Tsp size amounts) add a splash of Unsweetened Vanilla Almond Milk or Milk of Choice. (Note: Too much milk will make this watery so use like a Tsp to start and slowly add til desired thickness level is achieved) Using a basting brush, gently baste the icing onto the muffins. Top with a little cinnamon/stevia blend if desired.

Once cooled, I wrap these individually and freeze them. But they are delicious warm. I reheated daily for about 25 seconds in the microwave and enjoy with my coffee.

**Note: I wanted to share a little side note on Freekeh Flour. Freekeh Flour is a type of wheat flour that yields low fat but high fiber and a decent amount of protein. I am including a link below with a few screen shots. You can substitute any flour you prefer, but I personally am trying to keep fat at bay while currently on a reduced calorie diet. Yes, you heard me… I eat muffins daily on my reduced calorie diet 😉 You’re welcome. lol.

What is Freekeh?

https://www.freekeh-foods.com/nutrition

Thanks again for visiting; Hope you guys enjoy this Recipe!

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