Pumpkin Protein Muffins

Even though we are in the middle of a heat wave, September is upon us dear friends, and I’m going to take that as a go ahead to start going pumpkin crazy!

My first endeavor of the season:

Pumpkin Protein Muffins

Makes 12 muffins

Prep Time: 15 minutes

Cook Time: 15-18 minutes



  1. Preheat oven to 375 and grease muffin tins with canola oil spray.
  2. In a large bowl combine whole wheat flour, NuStevia, salt sense, cinnamon, allspice, nutmeg, and soy protein powder.
  3. In a smaller bowl combine almond milk, egg whites, and raw pumpkin.  Whisk ingredients together for about 30 seconds until smooth.
  4. Combine the wet ingredients to dry and mix until there are no lumps.
  5. Fill muffin tins about 3/4 full.
  6. Place muffins into oven for about 15-18 minutes.
  7. Let the muffins cool in tin for 5-10 minutes before before removing and placing on a baking rack to further cool.

Photo shoot while we wait!

Big smile because the smell of these muffins baking is insaaaane!

Oh yeah.


A perfect after-workout snack.



4 thoughts on “Pumpkin Protein Muffins

  1. Pingback: Here’s to Good Food and Good Health! | On the Road to RD

  2. Hi Stephanie,
    I have one question for you: I’ve red that stevia is not good for baking as high temperatures might alter its molecules balance. Have you ever heard of such thing?
    BTW this muffins look amazing! Gonna definitely try to make them this week!


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