Protein Pumpkin Muffins

Low-carb muffins for the fall

40 min

©foodspring

By foodspring editors
October 8, 2020

Why trust us?

Pumpkin cuts a stunning figure outside of your soup pot, too. The sweet, nutty flavor is also a spectacular addition to anything your bakers’ heart desires. With our recipe for pumpkin muffins, you can snack to your heart’s desire without worrying that extra calories or fat will send you into hibernation.

Ingredients

10 Persons

200 g

pumpkin puree
200 g

reduced-fat yogurt
2

eggs
100 g

almond flour
60 g

Whey Protein of your choice
1 tsp

Flavor Kick of your choice
1 tsp

cinnamon
1 tsp

baking powder

For the frosting:

200 g

low-fat quark (fromage frais)
1 tsp

Flavor Kick of your choice
0.5 tsp

cinnamon

Preparation

1

Preheat the oven to 180° C.
2

Mix the pumpkin puree, yogurt, and eggs in a bowl.
3

Add the almond flour, Whey Protein, Flavor Kick, cinnamon, and baking powder. Mix until a smooth batter is just formed.
4

Divide the batter into 10 muffin cups. Bake for 20-25 minutes. Set aside until cool.
5

Meanwhile, mix the frosting ingredients into a smooth, creamy texture. Set aside in the fridge.
6

When the pumpkin muffins have cooled, top with the frosting.
1

Enjoy!