Pumpkin Protein Muffins

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It has been overcast for the last few days and that is one surefire sign of fall. I've already tired to get you in the fall mood by sharing a tasty broiled grapefruit recipe and my DIY no-sew pillow wrap. But I have more ways to help you transition into fall with today's recipe of Pumpkin Protein Muffins, plus it's National Coffee Day and these pair perfectly together.

Click to tweet: These pumpkin protein muffins are delicious.

I believe I expressed my love of all things protein and muffins in my high protein zucchini muffins. So it can't be much of a surprise that I have created a seasonal muffin that fits this mold. Let's not delay any longer - it's time to get cooking.

I am the type of baker that likes things simple. Simple ingredients that I always keep on hand are key for me to really enjoy baking, because if I'm being honest, I HATE measuring things. One thing I always keep is bananas in the freezer. A really likes green bananas and if they start to get even the teeniest of brown spots, they go right in the freezer. And for those that have been reading a while, you know I have an allergy to bananas - food-latex syndrome. Luckily cooked bananas don't bother me, just yet.

Another thing I like to do as a baker is make things mini. Bite size food is so much more enjoyable to me over massive items. So my mini muffin tray gets much more use over my regular sized one.

Pumpkin Protein Muffin
original recipe from a traveling Wife
makes 18 muffins | nutrition per muffin: 37.8 calories | 0.6g Fat | 6.5g Carbs | 2g Protein

Ingredients:
- 1 egg
- 1/2 cup pumpkin puree
- 1/4 cup applesauce
- 1 Tablespoon brown sugar, packed
- 1 mashed, very ripe banana
- 1 teaspoon vanilla extract
- 1 cup Kodiak power cakes
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking powder

Directions:
- Preheat oven to 350 degrees F and spray mini muffin tray with non-stick cooking spray
- Mix together egg, pumpkin puree, applesauce, brown sugar, and banana with a hand mixer or stand mixer
- Mix in vanilla extract
- Mix together Kodiak powder cakes, pumpkin pie spice, and baking powder in a separate bowl
- Slowly mix the dry ingredients into the wet mixture
* Optional: add chocolate morsels of your choosing. I added dark chocolate chips.
- Spoon roughly one Tablespoon of the mixture into mini muffin tray
- Bake for 10-12 minutes until firm to the touch
- Allow to cool and then enjoy!

Are you a lover of mini muffins or traditional sized muffins?
What pumpkin flavor items have your indulged in so far this season?