Pumpkin Protein Muffin Pies – a delicious recipe with pumpkin puree, scoop vanilla, milk, eggs, sugar twin brown sugar substitute, cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Directions: Preheat oven to 400.
2
Mix sugar and spices in a small bowl, set aside.
3
Lightly whip 6 eggs in a large bowl, add in pumpkin and mix thoroughly before sprinkling in sugar mix.
4
Blend protein powder and milk in a separate bowl with a hand mixer, then add to the pumpkin bowl mixing well before filling 18 lightly greased muffin tins.
5
Bake at 350 for 10 minutes, reduce heat to 300 and cook for 40 - 50 minutes (I have a gas stove and took it out after 30 mins).
6
Pies are cooked when a knife is inserted into the middle and comes out clean.
7
Once cool, top with light whipping cream if you wish or a mixture of fat free cream cheese, splenda and vanilla or maple extract to taste to make a frosting.
8
Store muffins in refrigerator, do no freeze.
476
kcal
Calories
15
g
Fat
52
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 22 ounces pumpkin puree, 6 tablespoons scoop vanilla protein powder (6 scoops), 12 ounces evaporated skim milk, 6 large eggs or 6 large egg substitute, and more.
Yes, Pumpkin Protein Muffin Pies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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