Is canned pumpkin the same as pumpkin puree?

Yes, these terms are used interchangeably in recipes. Both are 100% steamed and pureed pumpkin.

Which protein powder is best for baking?

Whey, soy and pea protein can be used in baking. The whey protein has a moist, cake-like texture that I personally prefer in baked goods. But, all will result in moist, delicious muffins.

Pumpkin Protein Muffins

Description

These pumpkin protein muffins are a delicious, protein packed treat that are also low in sugar and carbs. They hit the spot when you’re craving baked goods, but want to stay on track with your nutritional goals. Feel free to indulge, as these come in at just 160 calories per muffin.

Ingredients

Units Scale

1 1/2 cups almond flour
2/3 cup pumpkin puree (not pumpkin pie filling)
1 mashed banana
3/4 - 1 cup plain greek yogurt
2 large eggs, lightly whisked
1 1/2 scoops protein powder (about 2 tablespoons, chocolate, plain, or vanilla work fine)
1 teaspoon ground cinnamon
1/2 teaspoon of nutmeg
1/2 teaspoon pumpkin pie spice
1/4 teaspoon of salt
1 teaspoon vanilla extract
1 tablespoon maple syrup
3/4 cup lily's dark chocolate chips (or chopped dark chocolate)

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Instructions

Preheat the oven to 375 degrees F.
Add wet ingredients to a mixing bowl and use a hand mixer to combine.
Add dry ingredients to a mixing bowl and stir. Leave chocolate chips aside.
Make a well in the dry mixing bowl, then pour wet ingredients inside. Use a hand mixer to combine all ingredients. As a general rule of thumb, you don’t want to over mix batter that contains almond flour.
Once mixed, add in ½ cup of chocolate chips and stir with a large spoon.
Line a muffin tin with muffin liners. Silicone muffin liners are useful because they’re reusable, non-stick, and easily cleaned. But, any muffin liner will work.
Add the batter into the muffin tin cups. Each should be filled 3/4 of the way.
Sprinkle remaining chocolate chips on top of the muffins.
Bake at 375 for 25 minutes or until a toothpick comes out clean. The tops of the muffins will be golden brown. Note that almond flour burns easier than wheat flour, so be sure to keep an eye on the muffins in the remaining minutes.
Remove from the oven and let cool completely before eating.

Notes

Let cool completely before serving. The cohesiveness of low-carb baked goods improves after being cooled. So, please resist digging into the muffins too soon or you'll end up with a pile of crumbs.
Remember, pumpkin puree and pumpkin pie mix are different. You will find both canned pumpkin puree and pumpkin pie mix near the baking aisle. The mix is actually a pre-made pumpkin pie filling that's loaded with sugar. The puree is generally labeled "organic pumpkin" or "100% pure pumpkin."
Note that almond flour burns easier than wheat flour, so be sure to keep an eye on the muffins in the remaining minutes.

Keywords: breakfast, muffins, low carb baked goods, healthy desserts