Pumpkin Muffins


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)


Leave a Reply

Your email address will not be published. Required fields are marked *