Healthy Pumpkin Spice Muffins

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

Healthy Pumpkin Spice Muffins

YOUR SOLIN GENERATED RECIPE

Healthy Pumpkin Spice Muffins

Enjoy these protein-packed Pumpkin Spice Muffins that blend seasonal pumpkin puree with a mix of egg whites, Greek yogurt, and almond flour, enriched with whey protein for an extra boost. The muffins offer a moist, flavorful bite with a delicate spice balance, making them perfect for any meal of the day.

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NUTRITION

1,372kcal
Protein
149g
Fat
50.8g
Carbs
70.9g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Egg Whites (approx. 365g)

3 scoops Whey Protein Powder (approx. 90g)

1 cup Nonfat Greek Yogurt (245g)

1 cup Almond Flour (96g)

1 cup Pumpkin Puree (245g)

1/4 cup Unsweetened Almond Milk (60g)

1 tsp Baking Powder (4g)

1 tsp Pumpkin Spice (2g)

1 tbsp Maple Syrup (20g)

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PREPARATION

  • 1

    Preheat your oven to 350°F and line a muffin tin with silicone or paper liners.

  • 2

    In a large bowl, whisk together the egg whites, Greek yogurt, and almond milk until smooth.

  • 3

    Stir in the pumpkin puree and maple syrup, mixing until fully incorporated.

  • 4

    In a separate bowl, combine the almond flour, whey protein powder, baking powder, and pumpkin spice.

  • 5

    Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Avoid overmixing to maintain a light texture.

  • 6

    Spoon the batter evenly into 6 muffin cups, filling each about 3/4 full.

  • 7

    Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

  • 8

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

Healthy Pumpkin Spice Muffins

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

Healthy Pumpkin Spice Muffins

YOUR SOLIN GENERATED RECIPE

Healthy Pumpkin Spice Muffins

Enjoy these protein-packed Pumpkin Spice Muffins that blend seasonal pumpkin puree with a mix of egg whites, Greek yogurt, and almond flour, enriched with whey protein for an extra boost. The muffins offer a moist, flavorful bite with a delicate spice balance, making them perfect for any meal of the day.

NUTRITION

1,372kcal
Protein
149g
Fat
50.8g
Carbs
70.9g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Egg Whites (approx. 365g)

3 scoops Whey Protein Powder (approx. 90g)

1 cup Nonfat Greek Yogurt (245g)

1 cup Almond Flour (96g)

1 cup Pumpkin Puree (245g)

1/4 cup Unsweetened Almond Milk (60g)

1 tsp Baking Powder (4g)

1 tsp Pumpkin Spice (2g)

1 tbsp Maple Syrup (20g)

PREPARATION

  • 1

    Preheat your oven to 350°F and line a muffin tin with silicone or paper liners.

  • 2

    In a large bowl, whisk together the egg whites, Greek yogurt, and almond milk until smooth.

  • 3

    Stir in the pumpkin puree and maple syrup, mixing until fully incorporated.

  • 4

    In a separate bowl, combine the almond flour, whey protein powder, baking powder, and pumpkin spice.

  • 5

    Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Avoid overmixing to maintain a light texture.

  • 6

    Spoon the batter evenly into 6 muffin cups, filling each about 3/4 full.

  • 7

    Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

  • 8

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