Cinnamon Pumpkin Protein Muffins Recipe

5 1 1
Cinnamon Pumpkin Protein Muffins Recipe
Cinnamon Pumpkin Protein Muffins Recipe photo by Eggland's Best®
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Cinnamon Pumpkin Protein Muffins Recipe

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5 1 1
Publisher Photo
Start your morning with these protein packed muffins! Recipe provided by Eggland's Best®.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min.

Ingredients

  • MUFFIN BATTER :
  • 1/2 cup canned pumpkin
  • 3 scoops cinnamon whey protein
  • 5 tablespoons all-purpose flour
  • 2/3 cup Eggland's Best® 100% Liquid Egg Whites
  • 1 teaspoon baking powder
  • GLAZE:
  • 1/2 cup sugar free maple syrup
  • 4 teaspoons almond butter, smooth
  • Cinnamon

Directions

Preheat oven to 375° F.
In a bowl, mix all ingredients for the muffins.
Spoon batter into muffin tins that have been sprayed with non-sticking cooking spray.
Place in oven and bake for about 10-15 minutes. The muffins are cooked when you can insert a toothpick into the center and it comes out clean.
Remove from oven, and allow to cool slightly.
In a bowl, mix all ingredients for muffin glaze.
Microwave the glaze ingredients for about 15-20 seconds. Remove from microwave and stir well.
Dribble or spread the glaze on the muffins.
Set on a rack or plate to cool and sprinkle with cinnamon. Yield: 12 servings
Originally published as Cinnamon Pumpkin Protein Muffins in Eggland's Best 2015

Nutritional Facts

1 muffin equals 101 calories, 1 g fat (0 saturated fat), 9 mg cholesterol, 94 mg sodium, 13 g carbohydrate, 0 fiber, 8 g protein.

  • MUFFIN BATTER :
  • 1/2 cup canned pumpkin
  • 3 scoops cinnamon whey protein
  • 5 tablespoons all-purpose flour
  • 2/3 cup Eggland's Best® 100% Liquid Egg Whites
  • 1 teaspoon baking powder
  • GLAZE:
  • 1/2 cup sugar free maple syrup
  • 4 teaspoons almond butter, smooth
  • Cinnamon
  1. Preheat oven to 375° F.
  2. In a bowl, mix all ingredients for the muffins.
  3. Spoon batter into muffin tins that have been sprayed with non-sticking cooking spray.
  4. Place in oven and bake for about 10-15 minutes. The muffins are cooked when you can insert a toothpick into the center and it comes out clean.
  5. Remove from oven, and allow to cool slightly.
  6. In a bowl, mix all ingredients for muffin glaze.
  7. Microwave the glaze ingredients for about 15-20 seconds. Remove from microwave and stir well.
  8. Dribble or spread the glaze on the muffins.
  9. Set on a rack or plate to cool and sprinkle with cinnamon. Yield: 12 servings
Originally published as Cinnamon Pumpkin Protein Muffins in Eggland's Best 2015

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bonito15 User ID: 6959830 254215
Reviewed Sep. 17, 2016

"So easy to make and just delicious and with pumpkin in season - yikes it is a bonus"

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