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
    • Yeah! I am so glad you liked them!! I don't have a recipe for coconut ice cream, but if you find a good one, let me know! I'm obsessed with coconut! :)
      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
    • NO. I had them with egg whites AND almond butter separate, not combined. I just cooked some egg whites in a pan and then had 1tbs almond butter that I spread on my muffins :)
      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
    • They are sooo delicious!! Another girl on instagram just posted her pics of them! She made them tonight and loved them! I can't wait to hear how they turn out! Everyone, including myself seems to be on a pumpkin kick lately....and fall is still so far away! :)
      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
  • Made these tonight and at 35mins they were still pretty wet. The protein I used was vega, not whey and I used carton egg whites. What do you think the issue was the vega bc it's veggie/brown rice based or the carton whites?
    October 13, 2012
  • rach
    What kind of protein did you use for these? 100% whey isolate or concentrates? Do you think whey concentrates are okay? Or are only the pure isolates "clean" and "healthy" for body and digestion and clean, healthy living.
    January 20, 2013
      • rach
        Hi, thanks! I'm wondering if you think the "concentrates" are clean and healthy? I know 100% isolate is the "best" and purest and least dairy in it...but is there something wrong with the blend of concentrate and isolate? I'm NOT an exerciser. I found some "New Zealand" all natural one (concentrate/isolate blend). Also, wondering about "Plant Fusion" (pea, rice, etc...are these bloating??), Lifetime Basics, and MRM whey...would LOVE your thoughts. To be honest? I'm not sure at all what ones work best for me because my eating and stuff is erratic and my stomach issues are a plenty!
        January 20, 2013
        • rach
          Also, sorry to be a pain (I know you are racing which is AMAZING), but I'm kind of fixated by these muffins ;) ..anyway, 2 egg whites..probbly = 6 tablespoons of eggbeaters right?
          January 20, 2013
  • Theresa
    Would love to know how to make your 'homemade coconut cream'. Thx!
    April 20, 2013
  • Thanks for the recipe. I have a similar one on my blog made with oats, but I'm going to share this one as a skinnier version :) Made them last night, yummy.
    October 18, 2016

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