Blog Pumpkin Protein Muffins



Pumpkin Protein Muffins

  • by Coach Lisa
  • October 9, 2016

Here we are in the second week of October and as promised I have another yummy pumpkin recipe for you!  Every year as the hot summer  gives way to cooler temperatures and shorter days, something interesting happens to me – I suddenly find myself craving more comfort food and carbohydrates.  I love the smell of fresh baked muffins and cookies and these pumpkin protein muffins are one of my favorite ways to indulge without totally derailing my nutrition.  The best thing about these muffins is that they freeze well, so you can make enough to have on hand for a healthy snack and not have to worry about eating the whole batch before they go bad!



  • 1/2 cup Stevia (I buy the bag used for baking)
  • 4 oz all natural, unsweetened applesauce
  • 2 tsp ground cinnamon
  • 1 1/2 tsp ground ginger
  • 1/2 tsp ground clove
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp vanilla extract
  • 4 large egg whites
  • one 15 oz can raw pumpkin
  • 2 cups oat flour
  • 2 scoops vanilla whey protein (see my suggestions below)
  • 1/2 cup unsweetened almond milk
  • 1/2 cup chopped walnuts


  1. Preheat oven to 350.
  2. Spray muffin tin with non-stick spray (can use muffin liners)
  3. Combine the first 11 ingredients and mix well
  4. Add the final 4 ingredients and mix until incorporated. Pour batter evenly into two 12 cup muffin tins (if you make them bigger you might only get 12-18 muffins instead of 24)
  5. Bake for 30 minutes or until a fork comes out clean
  6. Store in refrigerator (there are no preservatives) for a few days. (freeze if you want to store longer)

** If you want to add a big nutritional punch to your muffins, I recommend using Vanilla Shakeology.  This protein also makes amazing shakes and can be used in a lot of other recipes.  If you want a more basic but clean protein option, I like About Time Vanilla. You can get it on Amazon. Feel free to omit the nuts or get creative with the recipe by adding semi sweet dark chocolate chips (1/2 cup is a good starting amount).

I like to enjoy these muffins as a mid-morning or afternoon snack or after dinner with my evening tea!  These are also a great fall treat to take to parties, work functions, and holiday gatherings.  Bon appetit!