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My review
Protein Pumpkin Muffins
Christine Guthrie
"This is a great recipe for pumpkin muffins with a nutritional kick."
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Ingredients
40 m servings 246 calsOriginal recipe yields 24 servings (2 dozen)
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
- In a large bowl, stir together protein powder, flour, salt, nutmeg, cinnamon and sugar. Add oil, applesauce, eggs, egg whites, pumpkin and water; stir well. Fold in walnuts. Spoon batter into prepared muffin cups.
- Bake in preheated oven for 16 minutes, or until a toothpick inserted into center of each muffin comes out clean.
Nutrition Facts
Per Serving: 246 calories; 13.4 g fat; 22.2 g carbohydrates; 10.1 g protein; 16 mg cholesterol; 286 mg sodium. Full nutrition
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Reviews
Read all reviews 1818 Ratings
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Most helpful positive review
7/25/2008
Came out perfect the first time! I used whole wheat flour and Splenda for baking; EVERYONE loved these...even my non-healthier eating peeps! Cook for longer than recommended if you use regular...
Most helpful critical review
11/16/2002
The added protein is a great idea, but the protein in protein powder supplements are destroyed when cooked.
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11/16/2002
The added protein is a great idea, but the protein in protein powder supplements are destroyed when cooked.
7/25/2008
Came out perfect the first time! I used whole wheat flour and Splenda for baking; EVERYONE loved these...even my non-healthier eating peeps! Cook for longer than recommended if you use regular...
3/3/2003
What a waste of time and ingredients! Despite baking them for three times longer than the recipe suggested, I still ended up with something the consistency of pumpkin pie.
12/22/2002
Doesn't work at all, I cooked each batch for over 60 minutes and all that came out was mush in a muffin pan!
10/30/2010
I add protein to recipes by substituting cottage cheese for milk and sometimes oil. I made the Pumpkin Nut muffins (on this site) and used cottage cheese instead of buttermilk and doubled the am...
4/1/2010
This recipe was WWWWWWWWWWWAAAAAAAAAAAAAAYYYYYYYYY out of whack. These are the modifications I made: cut the oil in half, increase the flour by a cup, and half the protein. Also, reduce the spic...
10/9/2002
Easy, tastes like pumpkin pie, very healthy and all of my kids love them!
12/3/2007
This recipe is great for us health nuts. I gave it a little more health flare by using whole wheat flour instead of all-purpose white, splenda instead of sugar, and 1/4 cup egg beaters instead ...