I created a healthier version of traditional pumpkin bread with a higher protein content.

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Recipe Summary

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
24
Yield:
24 muffins
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C). Coat 2 muffin tins with cooking spray.

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  • Whisk pumpkin puree, eggs, sugar, water, applesauce, MCT oil, stevia, and vanilla extract together in a large bowl.

  • Stir flour, protein powder, ground pecans, flaxseed meal, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together in a separate bowl. Pour over pumpkin mixture and mix until batter is just moistened.

  • Scoop batter into the prepared tins, filling each cup 2/3 full.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 17 minutes.

Nutrition Facts

171 calories; protein 4.9g; carbohydrates 22.9g; fat 7.7g; cholesterol 31mg; sodium 321.4mg. Full Nutrition
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