Pumpkin Protein Muffins

These pumpkin muffins made with MCT oil get a protein boost from ground pecans and scoops of whey protein.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 171 Calories

Ingredients

• 1 cup white sugar
• 2 teaspoons vanilla extract
• ½ teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 4 eggs
• 1 teaspoon ground nutmeg
• 2 teaspoons baking soda
• 1 ½ teaspoons salt
• ¼ teaspoon ground ginger
• 3 cups whole wheat flour
• ¾ cup water
• 1 (15 ounce) can pumpkin puree
• ¾ cup applesauce
• cooking spray
• 2 tablespoons flaxseed meal
• ½ cup medium-chain triglyceride (MCT) oil
• 12 drops liquid stevia
• 2 scoops whey protein powder
• ½ cup pecans, finely ground

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C). Coat 2 muffin tins with cooking spray.

Step 2

Whisk pumpkin puree, eggs, sugar, water, applesauce, MCT oil, stevia, and vanilla extract together in a large bowl.

Step 3

Stir flour, protein powder, ground pecans, flaxseed meal, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together in a separate bowl. Pour over pumpkin mixture and mix until batter is just moistened.

Step 4

Scoop batter into the prepared tins, filling each cup 2/3 full.

Step 5

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 17 minutes.