Pumpkin Protein Mini-Muffins

by Sheri on August 9, 2012

I did a little baking this afternoon.  I found a recipe on Tosca Reno’s blog a little while back and had bookmarked the recipe for trying out when I had time.

I had time today so I got to baking.  These mini-muffins would be good as a pre or post workout snack.  But keep in mind they have no sugar so they are not sweet.  You could probably add a little natural sweetener to them if you had too. The almond flour makes them dense which I like.

The reason I wanted to try them out was I always need portable snacks when I am out with the boys and these are the perfect size and portable.  Plus they are totally clean but feel almost like a treat.  Oh and I also LOVE pumpkin!

Pumpkin Muffins

Wet Ingredients:
2 cups pumpkin puree
3-4 free-range, large eggs (I used 4 large eggs)
1 tsp vanilla extract (pure form – not simulated stuff)
1 heaping tablespoon virgin coconut oil

Dry Ingredients:
2 cups almond meal (ground almonds)
1 tablespoon baking powder
2-3 tablespoon cinnamon (or pumpkin-pie spice) I used pumpkin pie spice
4 scoops (mini scoops) pumpkin seed protein powder – Try Omega Nutrition Pumpkin Seeds Protein Powder or substitute with one of your choice. (I did use Omega Nutrition Pumpkin Protein Powder)

1. Blend together all wet ingredients in a blender or food processor and scrape out into a large bowl.
2. In a separate bowl, mix dry ingredients.
3. Slowly mix the dry into the wet until fully incorporated. If batter is too dry add some egg whites. If it’s too wet add another scoop of protein powder or almond meal.
4. Spoon mixture into non-stick mini muffin trays.
5. Bake at 350 degrees Fahrenheit for approx. 10-15 min (when toothpick comes out dry).  I cooked my muffins for 13 minutes…turned out perfect.

Turn out and enjoy!

Yield- 30-35 mini-muffins (3 per serving size)

This recipe made 35 mini muffins for me.


They turned out great!  The flavour is definitely pumpkin and very nutty with the almond meal.  But again no sugar so not a sweet taste but that does not bother me.  I will probably make these again for my grab and go snacks.

I would store these muffins in the fridge or the freezer as they have no preservatives and will spoil easily.

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