Chocolate Protein Pumpkin Muffins

Chocolate Protein Pumpkin Muffins

Protein Pumpkin Muffins 7
As Nemo is finding his way through New England, all of us are finding ourselves locked inside.  There’s a ban on driving after 4PM.  I could drown my sorrows in a bottle of tequila but Instead I found myself craving something warm and baked as the snow keeps falling.  I saw a few protein pumpkin muffin recipes but they all required vanilla whey and egg-whites and coconut oil and things that with a ban on driving and no store open in sight that I had no hopes of getting.  Instead I made my own with what I had.  I think they came out pretty decent and with the soy protein are a ton more filling than the typical treat.
(makes about a dozen large muffins)
Protein Pumpkin Muffins
1 cup / 4.5 oz / 125 gr whole wheat flour
1 cup / 4 scoops of chocolate protein powder
1 can of pumpkin puree
⅓ cup / 45 ml vegetable oil
2 eggs (or 4 egg whites)
1 teaspoon ground cloves
1 tablespoon cinnamon
1/2 cup / 3.88 oz / 110 gr brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
  • Preheat the oven to 350°F (175°C)
  • Combine dry ingredients flour, sugar, protein powder, ground cloves, salt, cinnamon, baking soda and baking powder in a bowl. In another bowl whisk together pumpkin puree, oil, eggs until smooth, then whisk in flour mixture until just combined.

Protein Pumpkin Muffins 2

  • Divide batter among muffin cups.  I then sprinkled a mix of oats and cinnamon on top.

Protein Pumpkin Muffins 3

  • Baked for 25-30 minutes and then cool to room temperature
Protein Pumpkin Muffins 5
To be honest I couldn’t taste the protein in the pumpkin but thought they were sweat and moist enough to satisfy my muffin craving.

One thought on “Chocolate Protein Pumpkin Muffins”

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