Ainsley Scarlett
Pumpkin High-Protein Muffins
High-protein pumpkin muffins, only 120 calories and 10 g protein each.
- Yield
- 12 muffins
Ingredients
Ingredients
- 1 cup all-purpose flour
- 1 cup Orgain plant protein powder (code AINSS)
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1½ cups plain pumpkin purée
- ½ cup 0% Greek yogurt
- ½ cup honey
- 2 teaspoons vanilla extract
- 2–4 tablespoons water (only as needed)
Directions
- 1
Preheat the oven to 350°F and line a 12-cup muffin pan.
- 2
Mix the flour, protein powder, baking soda, baking powder, salt, and pumpkin pie spice.
- 3
In another bowl, mix the pumpkin, Greek yogurt, honey, and vanilla.
- 4
Stir the wet ingredients into the dry ingredients. Add water one tablespoon at a time only if the batter is extremely thick. It should be thick but scoopable.
- 5
Divide into 12 muffin cups.
- 6
Bake for approximately 18–22 minutes. Let them cool before removing them from the liners.
Nutrition
- Serving size
- 12 muffins
- Calories
- 120 cals
- Protein
- 10 g
- Carbohydrates
- 22 carbs
- Fat
- <1 g