Protein Pumpkin Muffins

Happy National Pumpkin Day! This week the kids and I made the very best batch of pumpkin muffins ever! The best part, they are a bit healthier than your average muffin and taste super delicious! So, of course I'm gonna share our recipe.

We started with fresh pumpkin! My son's 2nd grade class did a huge STEM Project using pumpkins. I volunteer in his class and since I'm Room Mom, I just couldn't help myself. I cut the meat away from underneath the stalks and had plenty of pumpkin to make several batches for his teacher and classmates.  

First, rinse your pumpkin really well and boil it on medium-high heat for about 20 minutes or until soft. Use a strainer to drain the pumpkin really well. You may want to let it sit for about 15 minutes so it can continue to drain. Then, using an electric beater, beat the pumpkin until smooth and pureed.

INGREDIENTS:

• 1 3/4 whole wheat flour
• 3 scoops Muscle Milk Vanilla Protein Powder
• 1/3 cup cane sugar
• 1/4 cup light brown sugar
• 3 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 2 cups pumpkin puree
• 1/4 cup coconut oil, melted
• 1/4 cup unsweetened apple sauce
• 2 teaspoons vanilla
• 1/4 cup Enjoy Life dark chocolate chips

DIRECTIONS:

Mix dry ingredients in a large bowl. Sift if needed to remove all lumps. In a separate bowl, beat eggs. Stir in pumpkin and remaining wet ingredients. Pour wet ingredient mixture into the dry ingredients. Stir in chocolate chips. Mix together well being careful not to over mix. Poor batter into lightly greased muffin tin. I used an ice cream scoop to evenly distribute the batter. Bake at 350 degrees for 15 minutes, or until done.

Servings: 16

MACRO NUTRITIONAL FACTS:

Calories, 145

Fat (g), 7

Carbs (g), 18

Protein (g), 5.1