Baked Pumpkin Spice Protein Muffins

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

Baked Pumpkin Spice Protein Muffins

YOUR SOLIN GENERATED RECIPE

Baked Pumpkin Spice Protein Muffins

Savor these delightfully spiced, moist protein muffins made with pumpkin puree, oat flour, and a hint of maple sweetness. Perfectly balanced to fuel your day with robust protein and seasonal flavors in every bite.

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NUTRITION

359kcal
Protein
45g
Fat
3.9g
Carbs
35.9g

SERVINGS

1 serving

INGREDIENTS

3 large egg whites (~100g)

1/2 cup pumpkin puree (122g)

1 scoop vanilla whey protein isolate (30g)

1/3 cup oat flour (30g)

1/4 cup unsweetened almond milk (60ml)

1 tsp maple syrup (7g)

1/2 tsp baking powder (2g)

1 tsp pumpkin spice blend (2.3g)

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a muffin tin or line with muffin cups.

  • 2

    In a medium bowl, whisk the egg whites until they become slightly frothy.

  • 3

    Add the pumpkin puree and maple syrup to the egg whites, stirring until well combined.

  • 4

    Mix in the vanilla whey protein isolate and oat flour, followed by the baking powder and pumpkin spice blend. Stir until the batter is just combined; avoid overmixing to retain tenderness.

  • 5

    Gradually pour in the unsweetened almond milk, stirring until the batter reaches a smooth consistency.

  • 6

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

  • 7

    Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean.

  • 8

    Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Baked Pumpkin Spice Protein Muffins

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

Baked Pumpkin Spice Protein Muffins

YOUR SOLIN GENERATED RECIPE

Baked Pumpkin Spice Protein Muffins

Savor these delightfully spiced, moist protein muffins made with pumpkin puree, oat flour, and a hint of maple sweetness. Perfectly balanced to fuel your day with robust protein and seasonal flavors in every bite.

NUTRITION

359kcal
Protein
45g
Fat
3.9g
Carbs
35.9g

SERVINGS

1 serving

INGREDIENTS

3 large egg whites (~100g)

1/2 cup pumpkin puree (122g)

1 scoop vanilla whey protein isolate (30g)

1/3 cup oat flour (30g)

1/4 cup unsweetened almond milk (60ml)

1 tsp maple syrup (7g)

1/2 tsp baking powder (2g)

1 tsp pumpkin spice blend (2.3g)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a muffin tin or line with muffin cups.

  • 2

    In a medium bowl, whisk the egg whites until they become slightly frothy.

  • 3

    Add the pumpkin puree and maple syrup to the egg whites, stirring until well combined.

  • 4

    Mix in the vanilla whey protein isolate and oat flour, followed by the baking powder and pumpkin spice blend. Stir until the batter is just combined; avoid overmixing to retain tenderness.

  • 5

    Gradually pour in the unsweetened almond milk, stirring until the batter reaches a smooth consistency.

  • 6

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

  • 7

    Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean.

  • 8

    Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.