Pumpkin Muffins

Makes 12 servings (1 serving per muffin)


  • 1 cup of all-purpose flour (can substitute gluten-free all-purpose flour) 
  • ½ cup oat bran 
  • ⅓ cup whey isolate or vegan protein powder (can substitute skim milk powder) 
  • 1 tsp. baking powder 
  • ½ tsp. baking soda 
  • 1 ½ tsp. cinnamon 
  • ¼ tsp. ground allspice 
  • ¼ tsp. ground nutmeg 
  • ¾ cup canned pure pumpkin puree 
  • ¾ cup applesauce 
  • ¾ cup 1% milk (can substitute milk-alternative beverage) 
  • ½ cup egg whites 
  • 1 tsp. vanilla extract 
  • ¼ cup roasted pumpkin seeds 
  • ¼ cup of semi-sweet chocolate chips


  1. Preheat oven to 375°F. Coat 12 cup muffin tin with non-stick cooking spray or coconut oil. 
  2. In a medium bowl, whisk together flour, oat bran, protein powder, baking powder, baking soda, cinnamon, allspice, nutmeg and cloves; set aside. 
  3. In a large bowl, mix pumpkin puree, applesauce, milk, egg whites, and vanilla together until well combined and smooth. 
  4. Add wet ingredients to dry ingredients and mix until just combined. Fold in pumpkin seeds and chocolate chips. Let batter sit two minutes to thicken. 
  5. Divide batter evenly into greased muffin cups and bake 18-23 minutes, or until toothpick inserted into center comes out clean. 
  6. Transfer to a wire rack to cool for 10 minutes, then remove muffins from tin and place on wire rack to cool completely. Enjoy! 

 Nutritional analysis per serving: 116 calories, 3.2 g fat, 6.6 g protein, 17.6 g carbohydrate (15.5 g available carbohydrate), 2.1 g fibre, 117 mg sodium 

My Viva Servings: 1 grain, 1 protein, 0 vegetable, 0 fruit, 0 fat, 0 dairy