Pumpkin Muffins

Serves: 4

The temperatures and humidity have finally come down a bit here in the east coast. It was just getting so unbearable that you didn’t even want to leave the house! I decided to take advantage of the nice weather and go for a walk around 6:30pm last night at this great park. It was so nice to be outside with a mild breeze, seeing people walking, biking, rollerblading, the edges of the pond lined with baby geese and off in the distance a heron. I love the sense of calm this time of year brings.

 Tomorrow not only starts a new month, but it is also the month in which National Running Day (June 6th) falls. Given that the weather has been a bit more kind, let’s commit to our health and pledge to get outside more often this month for a run (or walk) in honor of this day! Take in some of the nice weather and improve your fitness at the same time! I bet you won’t regret it!

Now, onto our recipe! I am trying to use up a lot of what is in my refrigerator/freezer. I had some left over pumpkin from a recipe, so I decided some nice muffins were in order! These are moist, healthy and full of flavor! It makes 4 muffins but they are so low in calories you can eat all 4 in one sitting (like I did)! 😉


Fit Ingredients

  • 1 scoop (30g) vanilla protein
  • 1 tbs (6g)  ground flax
  • 1 tsp pumpkin pie spice
  • 1 tsp truvia (or sweetener of choice)
  • 1/2 tsp baking powder
  • 1/2 c pure pumpkin (not pumpkin pie filling)
  • 2 egg whites
  • 1/2 tsp vanilla


  • muffin tin
  • non stick spray



Pre heat your oven to 325 degrees. Spray 4 muffin cups with non stick spray. Whisk your protein, flax, pie spice, sweetener and baking powder together. Add in your egg whites, pumpkin and vanilla. Mix well. Divide the batter evenly among the 4 muffin cups. Bake for 20 minutes.

That’s it! Quick and easy! I  made mine before I jumped in the shower, then let them cook while showering and cool a bit while I got dressed. By the time I was done getting ready I had perfect muffins waiting for me! I served mine with egg whites and some almond butter! Yum!

You could also have them as a post workout snack or as dessert topped with some homemade coconut cream!

Pumpkin Muffins with Almond Butter


Nutrition: (1/4)

Calories: 58.4, Protein: 8.7g, Carb: 4.4g, Fat: 1g (0g Saturated), Sodium: 101mg, Fiber: 2g (Net Carbs: 2.4g)


  • Anonymous
    Please, please tell me your recipe for coconut ice cream! I tried your pumpkin muffins today, and they are fantastic. I never thought of adding flax. Great idea!
    July 11, 2012
  • Kathy
    with the egg whites/almond butter spread, do you just whip them together? And how much almond butter?
    July 24, 2012
  • OMG OMG OMG I'm totally making these this weekend! Can't wait to let you know how they go! :D
    August 1, 2012
      • Kathy
        Made them, love them and snything pumpkin....a staple in my pantry. Sarah, keep them coming taste buds are waiting.....
        August 2, 2012
        • Kathy
          It is so hard to take only one!!!
          August 2, 2012
  • Tracy
    I love that these don't have ANY flour in them at all...even the coconut flour and the almond flour that everyone is using these days.... how were they as left overs.....???
    January 4, 2013
      • Tracy
        awesome....again...I just love that there is no flour of any kind at all...Yes, I'm sure they would not last long....the ones I make don't either. Thanks
        January 4, 2013

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