Moist Pumpkin Spice Protein Muffins

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

Moist Pumpkin Spice Protein Muffins

YOUR SOLIN GENERATED RECIPE

Moist Pumpkin Spice Protein Muffins

Enjoy these deliciously moist and spiced pumpkin protein muffins that offer a perfect balance of sweet fall flavors, a tender crumb, and a nourishing boost of protein. Ideal for a quick breakfast, a satisfying lunch, or a light dinner, these muffins combine the warmth of pumpkin spice with the hearty texture of oats and egg whites for a nourishing treat.

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NUTRITION

427kcal
Protein
50.6g
Fat
5.3g
Carbs
48.8g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Pumpkin Puree

1 scoop Vanilla Whey Protein Powder

1/2 cup Oat Flour

4 Egg Whites

1/4 cup Non-Fat Greek Yogurt

1 tsp Baking Powder

1/2 tsp Baking Soda

1 tsp Pumpkin Pie Spice

1/2 tsp Cinnamon

1/4 cup Unsweetened Almond Milk

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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, mix together the pumpkin puree, egg whites, non-fat Greek yogurt, and almond milk until smooth.

  • 3

    In a separate bowl, combine the oat flour, protein powder, baking powder, baking soda, pumpkin pie spice, and cinnamon.

  • 4

    Slowly add the dry ingredients to the wet mixture and stir until just combined; be careful not to overmix.

  • 5

    Divide the batter evenly among 4 muffin cups to yield moist, protein-packed muffins.

  • 6

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

  • 7

    Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Moist Pumpkin Spice Protein Muffins

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

Moist Pumpkin Spice Protein Muffins

YOUR SOLIN GENERATED RECIPE

Moist Pumpkin Spice Protein Muffins

Enjoy these deliciously moist and spiced pumpkin protein muffins that offer a perfect balance of sweet fall flavors, a tender crumb, and a nourishing boost of protein. Ideal for a quick breakfast, a satisfying lunch, or a light dinner, these muffins combine the warmth of pumpkin spice with the hearty texture of oats and egg whites for a nourishing treat.

NUTRITION

427kcal
Protein
50.6g
Fat
5.3g
Carbs
48.8g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Pumpkin Puree

1 scoop Vanilla Whey Protein Powder

1/2 cup Oat Flour

4 Egg Whites

1/4 cup Non-Fat Greek Yogurt

1 tsp Baking Powder

1/2 tsp Baking Soda

1 tsp Pumpkin Pie Spice

1/2 tsp Cinnamon

1/4 cup Unsweetened Almond Milk

PREPARATION

  • 1

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

  • 2

    In a large bowl, mix together the pumpkin puree, egg whites, non-fat Greek yogurt, and almond milk until smooth.

  • 3

    In a separate bowl, combine the oat flour, protein powder, baking powder, baking soda, pumpkin pie spice, and cinnamon.

  • 4

    Slowly add the dry ingredients to the wet mixture and stir until just combined; be careful not to overmix.

  • 5

    Divide the batter evenly among 4 muffin cups to yield moist, protein-packed muffins.

  • 6

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

  • 7

    Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.