Healthy Recipe of the Week

A healthy pumpkin muffin recipe to bring to your Thanksgiving or Friendsgiving gathering this week. 

Simple and quick to prep, and shared by a favorite senior Peloton instructor, Emma Lovewell.

Pumpkin Protein Muffins

Ingredients

• 2 cups Flour (*I used coconut flour.)
• 1/4 cup Protein Powder of choice (*I used DotFIT‘s Vegan Vanilla Protein.)
• 1 teaspoon Baking Soda
• 1 teaspoon Salt
• 1 teaspoon Cinnamon
• 1 teaspoon Nutmeg
• 1/2 cup Granulated Sugar
• 1/3 cup Brown Sugar
• 1/2 cup Oil of choice (*I used coconut oil.)
• (1) 15-ounce can Pumpkin Puree
• 2 large Eggs (*For vegan alternative, substitute with 2 tablespoons of arrowroot powder and 3 tablespoons of water for one egg.)
• 1/4 cup Milk of choice (*I used unsweetened coconut milk.)
• 1 teaspoon Vanilla Extract
• Pumpkin Seeds, to garnish
• Walnuts (chopped) (*optional)

Directions 

Preheat oven to 350°F. Prepare a muffin pan with non-stick cooking spray, flour, or cupcake liners (whichever way you prefer to prepare the muffin pan).

In a large bowl, combine dry ingredients (flour, protein powder, baking soda, salt, cinnamon, nutmeg, and sugar) until well-combined. In a separate large bowl, mix the oil, pumpkin puree, eggs, vanilla, and milk.

Add the wet to dry ingredients and fold everything together gently. Add the walnuts, if using.

Fill the muffin pan with the mixture. Top each muffin with pumpkin seeds.

Bake for 20 minutes, or until a toothpick comes out clean.

Cool and enjoy!

*These muffins can stay at room temperature for 4 to 5 days.

 

 

 

 

 

 

 

Reference

Lovewell, E. (2023, November 9). Pumpkin protein muffins. Live Learn Lovewell. https://www.livelearnlovewell.com/recipe/protein-packed-pumpkin-muffins/