Ingredients for Protein Powered Whole Wheat Pumpkin Muffins
- 1/2 cup (113g) softened margarine
- Brown Sugar
- 1/2 cup (120ml) applesauce
- Pumpkin Puree
- Cinnamon
- Nutmeg
- Whole Wheat Flour
- Vanilla Whey Protein Powder
- Flax Seed
- 1 teaspoon baking soda
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How to Make Protein Powered Whole Wheat Pumpkin Muffins
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease with cooking spray.
- In a large bowl, cream together 1/2 cup (113g) softened margarine and 3/4 cup (150g) granulated sugar until light and fluffy.
- Add 1/2 cup (120ml) applesauce, 1 cup (240ml) pumpkin puree, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground nutmeg. Mix well to combine.
- In a separate bowl, whisk together 1 3/4 cups (210g) whole wheat flour, 1/2 cup (60g) protein powder (approx. 23g protein per 1/4 cup), 1 tablespoon flaxseed meal, and 1 teaspoon baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fill each muffin cup about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
48g
Fat
3g
Carbs
8g
