Protein-Packed Almond Flour Pumpkin Mini Muffins

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Almond Flour Pumpkin Mini Muffins

YOUR SOLIN GENERATED RECIPE

Protein-Packed Almond Flour Pumpkin Mini Muffins

Enjoy these moist, flavorful mini muffins that combine the rich, nutty essence of almond flour with the warm, spiced sweetness of pumpkin. Enhanced with egg whites and whey protein isolate, they deliver a protein boost perfect for starting your day or refueling after a workout.

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NUTRITION

533kcal
Protein
51.6g
Fat
29g
Carbs
21.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Almond Flour (56g)

1/2 cup Pumpkin Puree (122g)

4 large Egg Whites (120g total)

1 scoop Vanilla Whey Protein Isolate (30g)

1/2 tsp Baking Powder

1/2 tsp Ground Cinnamon

Pinch of Salt

1 tbsp Erythritol (optional)

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and line a mini muffin pan with silicone or paper liners.

  • 2

    In a medium bowl, whisk together the almond flour, whey protein isolate, baking powder, cinnamon, and salt.

  • 3

    In a separate bowl, combine the pumpkin puree, egg whites, and erythritol if using. Mix until smooth.

  • 4

    Pour the wet ingredients into the dry ingredients and gently fold until just combined, ensuring not to overmix.

  • 5

    Spoon the batter evenly into the mini muffin pan, filling each cup about 3/4 full.

  • 6

    Bake in the preheated oven for 15-18 minutes or until a toothpick inserted in the center comes out clean.

  • 7

    Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before enjoying.

Protein-Packed Almond Flour Pumpkin Mini Muffins

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Almond Flour Pumpkin Mini Muffins

YOUR SOLIN GENERATED RECIPE

Protein-Packed Almond Flour Pumpkin Mini Muffins

Enjoy these moist, flavorful mini muffins that combine the rich, nutty essence of almond flour with the warm, spiced sweetness of pumpkin. Enhanced with egg whites and whey protein isolate, they deliver a protein boost perfect for starting your day or refueling after a workout.

NUTRITION

533kcal
Protein
51.6g
Fat
29g
Carbs
21.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Almond Flour (56g)

1/2 cup Pumpkin Puree (122g)

4 large Egg Whites (120g total)

1 scoop Vanilla Whey Protein Isolate (30g)

1/2 tsp Baking Powder

1/2 tsp Ground Cinnamon

Pinch of Salt

1 tbsp Erythritol (optional)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and line a mini muffin pan with silicone or paper liners.

  • 2

    In a medium bowl, whisk together the almond flour, whey protein isolate, baking powder, cinnamon, and salt.

  • 3

    In a separate bowl, combine the pumpkin puree, egg whites, and erythritol if using. Mix until smooth.

  • 4

    Pour the wet ingredients into the dry ingredients and gently fold until just combined, ensuring not to overmix.

  • 5

    Spoon the batter evenly into the mini muffin pan, filling each cup about 3/4 full.

  • 6

    Bake in the preheated oven for 15-18 minutes or until a toothpick inserted in the center comes out clean.

  • 7

    Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before enjoying.