Protein Pumpkin Muffins

6 Muffins128 cals

This delicious, full of flavor, high in protein, and cheap Protein Pumpkin Muffins Recipe will make you fall even more in love with the season! Healthy, festive, and cheap? Sold!

Tips:

  • Add in raisins, nuts, chocolate chips, etc into your mix or on top of your muffins before you bake them!
Protein Pumpkin Muffins Recipe

Protein Pumpkin Muffins

This delicious, full of flavor, high in protein, and cheap Protein Pumpkin Muffins Recipe will make you fall even more in love with the season!
5 from 1 vote
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Prep Time: 5 minutes
Cook Time: 22 minutes
Total Time: 27 minutes
Course: Dessert
Cuisine: American
Keyword: protein muffins, protein pumpkin muffins, pumpkin muffins
Servings: 6 Muffins
Calories: 128kcal
Cost: $2
Course: Dessert
Cuisine: American
Keyword: protein muffins, protein pumpkin muffins, pumpkin muffins
Prep Time: 5 minutes
Cook Time: 22 minutes
Total Time: 27 minutes
Servings: 6 Muffins
Calories: 128kcal
Cost: $2

Ingredients

  • 8 Large Egg Whites
  • 2 ½ Scoops Protein Powder75g Vanilla (or Chocolate)
  • 1 Cup Rolled Oats80g
  • 2 Teaspoons Baking Powder
  • 2 Tablespoons Cocoa Powder10g
  • 1 ½ Teaspoons Vanilla Extract
  • Cup Sweetener
  • 1 Teaspoon Ground Cinnamon
  • 2 Teaspoons Pumpkin Pie Spice
  • ½ Cup Unsweetened Apple Sauce122g
  • 1 Cup Pumpkin Puree244g

Instructions

  • Combine all of your ingredients into either a food processor or blender
  • Process or blend everything together
  • Take out a muffin pan, spray it with non-stick cooking spray, and pour your mix in (fill them 3/4 of the way full)
  • Bake on 350F/176C for 20-22 minutes

Video

Notes

Calories in the WHOLE recipe:
  • Calories: 771
  • Fat: 7g
  • Saturated Fat: 1g
  • Sodium: 963mg
  • Carbs: 72g
  • Fiber: 20g
  • Sugar: 25g
  • Protein: 105g

Nutrition

Calories: 128kcal | Carbohydrates: 12g | Protein: 17.5g | Fat: 1.1g | Saturated Fat: 0.1g | Sodium: 160.5mg | Fiber: 3.3g | Sugar: 4.1g

Ingredients

  • 8 Large Egg Whites
  • 2 ½ Scoops Protein Powder 75g Vanilla (or Chocolate)
  • 1 Cup Rolled Oats 80g
  • 2 Teaspoons Baking Powder
  • 2 Tablespoons Cocoa Powder 10g
  • 1 ½ Teaspoons Vanilla Extract
  • Cup Sweetener
  • 1 Teaspoon Ground Cinnamon
  • 2 Teaspoons Pumpkin Pie Spice
  • ½ Cup Unsweetened Apple Sauce 122g
  • 1 Cup Pumpkin Puree 244g

Instructions

  • Combine all of your ingredients into either a food processor or blender
  • Process or blend everything together
  • Take out a muffin pan, spray it with non-stick cooking spray, and pour your mix in (fill them 3/4 of the way full)
  • Bake on 350F/176C for 20-22 minutes

Video

Notes

Calories in the WHOLE recipe:
  • Calories: 771
  • Fat: 7g
  • Saturated Fat: 1g
  • Sodium: 963mg
  • Carbs: 72g
  • Fiber: 20g
  • Sugar: 25g
  • Protein: 105g

Nutrition

Calories: 128kcal | Carbohydrates: 12g | Protein: 17.5g | Fat: 1.1g | Saturated Fat: 0.1g | Sodium: 160.5mg | Fiber: 3.3g | Sugar: 4.1g

26 Comments

  1. Tracey on October 14, 2013 at 12:00 am

    That’s a large muffin for only 154 cals! Thanks!

  2. Dan on October 18, 2013 at 12:00 am

    Awesome recipe, want to try it this weekend. What temperature do you bake the muffins at though?

    • Derek Howes on October 18, 2013 at 12:00 am

      Thanks Dan! Updated that. 350 should be perfect!

  3. Amy on February 15, 2014 at 12:00 am

    hey derek! do you think there could be a good replacement for the oats? could I substitute quinoa flour or some other flour? just wondering, thank you! 🙂

    • Derek Howes on February 17, 2014 at 12:00 am

      Hi Amy! Absolutely. Quinoa flour should work great – I haven’t tried it myself but don’t see any issues with using it as long as your matching the same amount!

  4. Dawn on March 1, 2014 at 12:00 am

    These look awesome! I was wondering if I could use honey as the sweetener and if so how much?

  5. Kristen on March 27, 2014 at 12:00 am

    Made a batch of these and threw them in the freezer as a quick grab and go snack for work! Another fantastic recipe, thanks!

  6. Jenny Boudreau on April 27, 2014 at 12:00 am

    They were the best protein muffins I had ever made! Would absolutely recommend! D

  7. Cindy on May 26, 2014 at 12:00 am

    Going to make these right now, however replace the 1 cup oats with 1/2 cup Bob’s red mill low carb baking mix and 1/2 Bob’s red mill organic coconut flour ! The muffins look ahh-mazing

  8. Jenn on September 16, 2014 at 12:00 am

    I had my gallbladder removed in April of this year and it’s almost impossible to find a muffin that is low fat and not filled with processed junk.

    I am so excited to try these.. It’s on my to do list for this weekend!

    Hoping my kids love them too.

    Thanks for posting it!

    • Derek Howes on September 17, 2014 at 12:00 am

      Thanks Jenn! I hope you like them too (and the kids)! Let me know how they turn out!

  9. J on September 23, 2015 at 12:00 am

    Hi… I made these but they did not get as nice and fluffy as the picture. They were still yummy but did not rise & were dense. I followed all directions including as you usualy say to blend the oates into a flour first. I measured the cup of oates then blended…. can you help me to figure out what happened?….

    • Derek Howes on September 24, 2015 at 12:00 am

      Hi J! It could be a lot of things. What kind of protein powder were you using? Where are you located? Glad you liked them though!

  10. Melane on October 20, 2015 at 12:00 am

    I’m looking to omit or replace the cocoa. I want a pure pumpkin muffin – no chocolate flavor. What do you suggest?

  11. Steven on October 26, 2015 at 12:00 am

    In order to cut down on waste of egg yolks on a budget, could I cook with the whole eggs instead of whites? If so, how would the amount used change? Thanks for any tips!!

    • Derek Howes on October 27, 2015 at 12:00 am

      You can always use the yolks in other things! One full egg for every 2 egg whites though should work!

  12. Linda Wolff on February 9, 2016 at 12:00 am

    Just made these and they are absolutely wonderful. I did change it up a bit. I used 4 eggs instead of the 8 egg whites, I didn’t use the cocoa powder but added 2 tablespoons of oat bran in place of the cocoa powder, and also used 1/2 cup oatmeal and 1/2 cup oat bran instead of the full cup of oatmeal. The bran has more protein per serving (1/3 oat bran has 7 grams protein) vs. (old fashioned rolled oats 1/2 cup old fashioned rolled oats has 5 grams). I used Xyla brand of xylitol for the sweetener and also added 2 tablespoons of black strap molasses for flavor and color. To the whole mixture, I added 1/2 cup of raisins. All of the other ingredients I left the same. I didn’t have the big muffin tin so I had to use my cupcake pan, and the recipe yielded 15 (good sized) total muffins. They smelled delightful as they were baking, and after eating one, it completely filled me up! My calculations adding all of the proteins together and dividing it by 15, came out as 7 grams of protein per muffin and 90 calories per muffin. The rest go to the freezer for my breakfasts. Thank you so much for this amazing recipe, and I know I will be trying others you have posted as well. Awesome!!!

  13. Eva on May 23, 2017 at 12:00 am

    Hey Derek – I made these muffins over the weekend and they are incredible. Thank you! I’m just getting back on the bandwagon of eating better in conjunction with my strength training and need a little something something. These fit the bill. Low carb, high protein, low fat! They really hold me over and I feel like I’ve had something ‘treatish’. Thanks for all the great recipes.

    • Derek Howes on May 24, 2017 at 12:00 am

      Awesome Eva!!! Keep it up. Thanks for the feedback 🙂

  14. Gaby on November 28, 2019 at 12:00 am

    You rock, Derek! These were delicious for Thanksgiving breakfast. We used cinnamon cereal crunch flavored protein and added walnuts and raisins. ???????????????? And so low-cal!!!!
    Will be trying a lot more of your recipes.

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