Protein Pumpkin Muffins | Greedy Gourmet

Question 1

How do I store my pumpkin protein muffins?

Accepted Answer

First, allow your pumpkin muffins to cool completely. Then, store them in an airtight container at room temperature. They should last 5-7 days.

Question 2

Can I swap pumpkin pie filling for pumpkin puree?

Accepted Answer

No. In my opinion, pumpkin puree works a lot better in this recipe. Pumpkin puree is just that – pureed pumpkin, while pumpkin pie filling is pumpkin mixed with sugar and spices.

If you have pumpkin puree it can also be used in this Pumpkin Pie Ice Cream recipe.

Question 3

How do you make protein muffins moist?

Accepted Answer

There are three key steps when it comes to making sure your protein muffins are moist:

1) Keep the wet and dry ingredients separate during the beginning of the mixing process. This prevents them from becoming dense and dry.

2) Don't overcook them. The oven temperature is very important, as is the overall bake time. Make sure your oven is set to 180°C/fan 160°C/350°F/gas mark 4. To check for doneness, insert a toothpick into the middle of the protein muffin. When the toothpick comes out clean, with a few moist crumbs, it's done.

3) To make sure your muffins are moist, fill the cupcake cases ¾ full. You'll end up with good-sized muffins, as opposed to a big dry mess.

Question 4

Are these pumpkin protein muffins gluten free?

Accepted Answer

Yes, they are. Using almond flour instead of wheat flour or whole wheat flour ensures that these muffins are gluten free.

Question 5

Do I need to use baking soda?

Accepted Answer

No. It isn't necessary in this recipe. You do need baking powder, however.

Question 6

Can I Freeze This Recipe?

Accepted Answer

Yes! Or, your pumpkin protein muffins can be frozen for up to three months. Simply wait for them to cool fully, then place them in a freezer-safe container and store in the freezer.

Question 7

How do you defrost pumpkin muffins?

Accepted Answer

The best way to defrost these muffins is to take them out of the freezer and let them thaw overnight on the kitchen counter.

If you want to speed things up, you could thaw them in the microwave. Just place them on a microwave-safe plate, then defrost in 30 second bursts.

Question 8

Can this Recipe Be Scaled?

Accepted Answer

Absolutely. In fact, as pumpkin protein muffins freeze so well, making a big batch to keep on hand is a great idea.

Simply double, treble or quadruple the ingredient amounts below. You might have to mix and blend in stages, as there'll be a lot of batter to deal with!

Description

Ingredients

Dry Ingredients

Wet Ingredients

Decoration

Instructions

Notes

Nutrition