Pumpkin Spice Protein mini Muffins
I’m not a PSL (pumpkin spice latte) girl, but I am a pumpkin pie anything girl. I also love to add protein in all my treats because I like to keep my diet high in protein, while also enjoying the sweeter things in life, so here’s to spicing up your snack game while staying on track with your fitness goals with these Pumpkin Spice Protein mini Muffins.
Whether you’re a seasoned fitness enthusiast or simply in search of a delicious and nutritious treat, these muffins are yummy. They boast an ideal balance of moisture, flavor, and excellent macros. In just 6 mini muffins, you’re treated to a mere 174 calories coupled with a generous 17 grams of protein. As an extra treat, I opted for chocolate protein powder and chocolate casein from Legion, choosing them over vanilla because that’s what I had in my pantry. This decision added a light chocolatey twist to these already delightful pumpkin spice muffins.
Before We Begin: When whipping up these pumpkin spice protein muffins, let’s kick things off by thoroughly stirring all the dry ingredients together first. This handy step ensures a smoother mixing process when we introduce the wet ingredients. Additionally, aim for a delightful consistency in your muffin batter once everything is beautifully blended. Picture it resembling cake mix, not a dense dough.
Ingredients:
Dry Ingredients:
- 1 Cup of Blended Oats
- 1 Scoop Whey Protein (Legion: Cocoa Cereal, Code: DUSTIE saves you 20%)
- 1 Scoop Casein Protein (Legion: Dutch Chocolate)
- 1 Tbsp Pumpkin Spice
- 1 Tsp Baking Powder
- 2 Tbsp Brown Sugar Substitute (Swerve)
- Pinch of Salt
Wet Ingredients:
- 1 Cup (240g) Pumpkin Puree
- 1 Cup (220g) Greek Yogurt
- 1 Tsp Vanilla Extract
- 2 Eggs
Instructions:
- Preheat the Oven to 350: This will ensure your mini muffins bake to perfection.
- Prepare Dry Ingredients: In a mixing bowl, combine the following dry ingredients: blended oats, whey protein (we recommend Legion’s Cocoa Cereal flavor for that extra punch), casein protein (Legion’s Dutch Chocolate for richness), pumpkin spice, baking powder, brown sugar substitute (Swerve), and a pinch of salt. Mix these ingredients thoroughly.
- Add in Wet Ingredients: Mix together the dry and wet ingredients: pumpkin puree, Greek yogurt, and vanilla extract. Ensure a smooth and consistent mixture. Then, gradually add the eggs to the batter and continue to mix until it’s smooth.
- Scoop into Muffin Pan: Using a tablespoon, scoop the batter into a mini muffin pan. You may need to grease or line your pan to prevent sticking.
- Bake: Place the muffin pan in the preheated oven and bake at 350 degrees for approximately 10 minutes. If you’re like me and only have one mini muffin tin, you’ll need to repeat this step three more times to make a total batch of 42 mini muffins.
Nutritional Info:
7 servings/6 mini muffins
- Calories: 174
- Protein: 17g
- Carbs: 25g
- Fat: 3.5g
Notes:
- I used Legion protein powder flavored in chocolate, and I think it really did provide a nice balance to the pumpkin as it wasn’t really chocolatey here, and pumpkin still was the main character.
- If you want to use only Whey protein powder here, it should still work, but I didn’t test it.
- If you prefer regular-sized muffins, this recipe will make 12 muffins, and you can bake them at 350 for about 25 minutes.
- I do count sugar alcohols in the carb total, so be aware of the additional carbs, but not calories.