Protein Pumpkin Muffins
35 minMakes 12 muffins
Protein-enriched pumpkin muffins with vanilla whey and casein powder, topped with cream cheese frosting.
| prepPreheat oven to 350°F / 175°C | |||||
| prepSpray a 12-well muffin tin with oil, coating all sides | |||||
| 120 g oat flour | Mix dry ingredients until no clumps | Frost each muffin with 2 tbsp frosting | |||
| 30 g cornstarch | |||||
| 1 tsp baking powder | |||||
| ½ tsp baking soda | |||||
| ½ tsp salt | |||||
| 1 tsp cinnamon | |||||
| 1 scoop vanilla whey protein powder | |||||
| 1 scoop vanilla casein protein powder | |||||
| 120 ml liquid egg whites | Add wet ingredients, mix to smooth batter | Divide batter evenly, tap to level | Bake 350°F / 175°C, 22 min | Cool to room temperature | |
| 150 g full fat Greek yogurt | |||||
| 1 tsp vanilla | |||||
| 180 g pumpkin purée | |||||
| 60 ml maple syrup | |||||
| 360 g whipped cream cheese frosting | |||||
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