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Pumpkin Muffins With Protein Frosting Recipe

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This recipe for Pumpkin Muffins With Protein Frosting, by , is from Pine River Senior Center, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tracy Reuther
Added: Thursday, October 29, 2009


2 cups all purpose flour
1/2 cup vanilla protein powder
3/4 cup sugar
2 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
1/4 tsp. cloves
1 can (15 oz.) pumpkin
2 eggs
1/2 cup vegetable oil

1/2 cup vanilla protein powder
1/2 cup powdered sugar
1/2 tsp. vanilla extract
3 - 4 tbsp. fat-free milk

Lightly coat a 12-cup muffin tin with nonstick cooking spray. For muffins, combine flour, protein powder, sugar, baking powder, salt and spices in a medium bowl. In a separate large bowl, whisk together pumpkin, eggs, and oil. Add dry ingredients to pumpkin mixture and stir until thoroughly combined. Divide batter into muffin cups and bake in preheated 350 degree oven 15 - 20 minutes or until toothpick comes out clean. Let cool in tin for five minutes, then remove muffins and arrange on a wire rack to cool. Serve with protein frosting or fat-free cream cheese. For frosting, mix protein powder and powdered sugar. Add vanilla and 3 tbsp. of milk; beat until smooth. Add more milk if needed. Spread evenly on muffins.




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