If you’re on the lookout for Protein Pumpkin Muffins, you’re in for a treat. The muffins blend wholesome ingredients, making them a delicious and nutritious option for breakfast or a snack. Say goodbye to boring and hello to pumpkin goodness.
When it comes to ingredients, feel free to swap in your favorite sweetener if you prefer something other than Splenda. For those with egg allergies, egg substitutes can also work well here. Just make sure to check labels for any potential allergens and go for quality pumpkin puree to get that rich flavor.
Muffins & Cupcakes
Protein Pumpkin Muffins Recipe
Ingredients
- 1/2 cup pasteurized liquid egg-whites
- 1 cup oatmeal
- 1/2 cup pumpkin puree
- 6 teaspoons Splenda granular
- pumpkin pie spice, to taste
- 1/2-1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- In a large mixing bowl, combine 1/2 cup pasteurized liquid egg-whites, 1 cup oatmeal, 1/2 cup pumpkin puree, 6 teaspoons Splenda granular, and pumpkin pie spice to taste.
- Add 1/2-1 teaspoon vanilla extract to the mixture and stir well until everything is fully combined.
- Grease or line a muffin tin with liners, then divide the batter evenly among the muffin cups. You can choose to make 6 larger muffins or 12 smaller ones, depending on your preference.
- Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow them to cool slightly before enjoying.
Part of our Homemade Muffin and Cupcake Recipes collection — Part 4 of 4: