These protein-rich pumpkin muffins They are the perfect autumn treat! With a blend of warming spices and almost 10 grams of protein per muffin, they are not only delicious but also ideal for a nutritious snack.
Protein pumpkin muffins
These muffins are a must-try for all sweet pumpkin fans.
MediumLevel
90 min.working hours
from Paulina
Ingredients
- 60 gSHEKO Vanilla Powder
- 250 gHokkaido pumpkin
- 100 gXylitol
- 120 gButter
- 1 tsp baking powder
- 1/2 tspnutmeg
- 1/2 tspcinnamon
- Pinch of salt
- 2 eggs
- 130 gWholemeal flour
- as desiredTopping
Nutritional values per serving
Makes 8 muffins. Nutritional information is per muffin:
233
calories
9.3 g
protein
27.2 g
carbohydrates
11.2 g
Fat
preparation
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Preheat the oven to 200°C (top and bottom heat). Halve the pumpkin and remove the seeds with a spoon. Place the pumpkin halves cut-side down on a baking sheet and bake for 30-45 minutes until soft.
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Remove the pumpkin halves from the oven and let them cool slightly. Then scoop out the flesh with a spoon. You only need 250g for the muffins; you can use the rest for pumpkin soup or pumpkin puree.
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Melt the butter over low heat and stir it into a bowl with the xylitol. Combine the flour with the SHEKO vanilla powder , baking powder, nutmeg, cinnamon, and salt. Gradually stir in the eggs , then the cooled pumpkin puree , and finally the flour-spice mixture .
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For the topping , mix together pumpkin seeds, chopped walnuts, or dried fruit – whatever you like. Fill each muffin cup two-thirds full with batter and sprinkle with a tablespoon of topping.
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Bake the protein pumpkin muffins in the oven on the middle rack at 175°C (convection) for 20-25 minutes . You can find the perfect time with the toothpick test: simply insert a wooden toothpick into the batter. If no batter sticks to it when you pull it out, the muffins are done.
Enjoy your meal!
Egg-free alternative
Mix 2 tablespoons of ground flaxseed with 6 tablespoons of water and let it soak in the refrigerator for at least one hour. It should now have an egg-like consistency. Stir the flaxseed mixture well again and then incorporate it into the dough as directed in the recipe.