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Protein Pumpkin Muffins

It's all about timing when it comes to proper nutrition if you are working out. I like something that is easy and that I can take with me if I am heading to the gym. This is what I have most post workout days.

I should mention the original recipe I received from a trainer I had worked with, Rita Catolino, who is absolutely fab. This recipe below has been changed slightly.

Wet Ingredients:

  • 1 can of Pumpkin Puree (not pie filling)

  • 3 organic eggs

  • 1 tsp Vanilla Extract (pure)

  • 1 heaping tbsp of Virgin Coconut Oil

Dry Ingredients:

  • 2 cups of Almond Meal

  • 1 tbsp of Baking Powder

  • 1 tbsp Cinnamon

  • 2 tbsp of Pumpkin Spice

  • 1/2 tbsp of Camu Powder

  • 1/2 tbsp of Maca Powder

  • 2 or 3 heaping scoops of Protein Powder (I use SunWarrior or Plant Fusion - Vegan Brands)


  1. Blend together all wet ingredients in a bowl or blender into a large bowl.

  2. In a smaller separate bowl, mix dry ingredients.

  3. Slowly mix the dry ingredients into the wet until fully incorporated. If batter is too dry add some egg whites. If it's too wet add another scoop of protein powder or almond meal.

  4. Spoon mixture into non-stick mini muffin trays.

  5. Bake at 350 degrees for appox. 15 minutes (when toothpick comes out dry)

Yield: 30-35 mini muffins (3 per serving size)


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