Pumpkin Protein Muffins with Walnuts

Makes 12 muffins

Ingredients

• 1 cup pumpkin puree
• 2 large eggs
• ½ cup almond flour
• ¼ cup vanilla protein powder
• 1 tablespoon coconut flour
• ¼ cup powdered or granulated monk fruit sweetener
• 2 tablespoons melted butter
• ½ cup chopped walnuts
• 1 teaspoon cinnamon
• ½ teaspoon baking powder
• 1 teaspoon vanilla extract
• Pinch of salt

Cinnamon Monk Fruit Topping

• Granular monk fruit sweetener
• Sprinkle of cinnamon

Directions

1. Preheat oven to 350°F.
2. Mix pumpkin, eggs, melted butter, and vanilla.
3. Add almond flour, protein powder, coconut flour, sweetener, pumpkin pie spice, cinnamon, baking powder, and salt. Mix well.
4. Fold in the ½ cup chopped walnuts.
5. Divide batter evenly among 12 muffin cups.
6. Sprinkle each muffin with granular monk fruit and cinnamon.
7. Bake at 350°F for 22–25 minutes.
8. Check the center with a toothpick. If it comes out with wet batter, bake a few minutes longer. They’re done when the toothpick comes out clean or with a few moist crumbs.
9. Let cool in the pan for 10 minutes before removing.

Approximate Nutrition — Per Muffin

Based on 12 muffins:

• Calories: ~105
• Protein: ~5 g
• Total carbs: ~4–5 g
• Fiber: ~1½–2 g
• Net carbs: ~2½–3 g
• Fat: ~8 g

Macros are approximate and will vary depending on the protein powder, almond flour, pumpkin brand, and sweetener you used.