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The Ultimate Protein Pumpkin Spice Muffins

The Ultimate Protein Pumpkin Spice Muffins

Well, it’s that time of year again and I for one am very happy about it!  Yep, fall is one of my favorite times for baking and cooking.  With a slight chill in the air what better time to have the warmth radiating from your oven and the smell of goodies fill your house? 

Pumpkin is showing up everywhere in the form of lattes, breads, cookies and more.  I wondered, hmmm, can I take this relatively healthy treat that has been turned into unhealthy treats and turn it into something that we can consume without feeling guilty?

After a few attempts I think that I have done just that!  Actually, when Carl is around this fall inspired, grain free treat disappears like magic. 

The beauty about this recipe is that it is flourless and relatively low in carbs and the carbs that do exist are mainly complex carbs. Unlike most muffins made with flour and sugar these muffins have a good balance of macronutrients. And, they taste as good as their more decadent rivals.  Additionally, you can add to or take away ingredients depending on your taste buds or mood while cooking. 


 

The Ultimate Protein Pumpkin Spice Muffins

Prep time                             Cook Time                        Total Time          

8 minutes                            18 minutes                         26 minutes


Ingredients:

4 eggs whisked

½ Cup Almond Butter

1 15 Oz can organic pumpkin puree

¼ Cup organic coconut sugar

1 TBLSP Organic Maple Syrup

2 TBLSP Pumpkin Pie Spice

1 TSP Baking Soda

5 Scoops Vanilla Protein Powder

Additional Ingredients:  (Can use raisins instead) (Or, not at all)

¼ Cup Cranberries 

½ Cup Organic chopped walnuts (or pecans)

Instructions:

Preheat oven to 350 degrees.

Lightly spray muffin pan with coconut spray (if you prefer you can line the muffin pan and lightly spray the liners.)

In a large bowl combine whisked eggs, pumpkin puree, maple syrup & Almond butter.

Fold in dry ingredients beginning with coconut sugar, Pumpkin pie spice, vanilla protein powder followed by baking soda. 

Mix all ingredients together until smooth.  (I do this by hand…no blender/mixer necessary.)

Continue with remaining ingredients….I used cranberries & walnuts. 

Fill each muffin tin ¾ full spread out evenly

Bake for 18 minutes (I always check with a toothpick to make sure they’re done)

Store in the refrigerator (if they last that long)

Calories          Protein              Carbs              Fat                   Fiber

      90                    8                        6                 4.5                       1     

*Macros based on muffins with no added nuts or raisins.  

              

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