Protein Pumpkin and Pecan Muffins
Nutrition
Calories: 229kcal | Carbohydrates: 25g | Protein: 11g | Fat: 8g | Fiber: 5g
These protein muffins are the perfect pre-workout snack or fall breakfast! With the magic of TVP, they end up at 20% protein without protein powder! Also, they are so quick and easy to make!
Servings
Ingredients
- 2 cup TVP Textured Vegetable Protein
- 1 cup Pumpkin Puree
- 1 cup Flour
- 1 cup Light Brown Sugar
- 1/2 cup Soy Milk unsweetened
- 2 tbsp Ground Flax
- 1/2 cup Pecans chopped
- 1/2 cup Vegan Chocolate Chips
- 1 tbsp Vanilla Extract
- 1/2 tsp Cinnamon
- 1/2 tsp Baking Soda
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 1 tsp Pumpkin Pie Spice
Instructions
- Pre-heat oven to 350 F (177 C).
- Mix 2 tablespoons of flax seeds with 6 tablespoons of water. Let sit for at least 5 minutes (This makes flax “egg” goo).
- In a large bowl, mix together pumpkin, brown sugar, milk, vanilla, and flax “egg” goo.
- In a separate bowl, whisk together all of the dry ingredients - flour, cinnamon, pumpkin pie spice, salt, baking soda, baking powder. Once well combined, stir in TVP very well.
- Add dry ingredients slowly to wet ingredients and combine.
- Add chocolate chips and pecans.
- Evenly distribute the batter across all 12 (lined) muffin cup things on your muffin tray.
- Bake for 15 - 18 minutes. Will come out a little gooey (if you cook too long it will dry out); let sit for about 15 - 30 minutes and they will set up.
Equipment
This section may contain affiliate links
Notes
Track this on My Fitness Pal searching:
PDV Protein Pumpkin and Pecan Muffins
Did you make this recipe?Mention @proteindeficient.vegan
