Protein Sourdough Pumpkin Spice Muffins

• 份量: 12 servings
• 活動時間: 10 minutes
• 總時間: 30 minutes

食材

200 g pumpkin purée (not pumpkin pie filling)

120 g sourdough discard (unfed)

140 g Greek yogurt (0% or 2% – I like Fage brand)

2 large eggs

75 g pure maple syrup

42 g melted butter (3 tbsp)

2 tsp vanilla extract

120 g all-purpose flour

60 g whole wheat flour

40 g whey protein powder (vanilla or cinnamon flavor – I used Ghost Cinnabon whey)

1 tsp baking soda

½ tsp baking powder

½ tsp salt

2 tsp pumpkin pie spice (or 1½ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger)

90 g mix-ins (chocolate chips, white chocolate chips, or pecans – optional)

步驟

Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with liners and lightly grease them.

Mix wet ingredients: In a large bowl, whisk 200g pumpkin puree, 120g sourdough discard, 140g Greek yogurt, 2 eggs, 75g maple syrup, 42g (3 tbsp) melted butter, and 2 tsp vanilla until smooth.

Mix dry ingredients: Mix in 120g all-purpose flour, 60g whole wheat flour, 40g protein powder, 1tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, and 2 tsp pumpkin pie spice. Stir in 90g chocolate chips, white chocolate chips, or pecans if using.

Fill tins: Divide batter evenly among the 12 muffin cups (about ¾ full). Sprinkle a few extra chips or nuts on top

Bake at 400°F (200°C) for 5 minutes, then reduce the oven temperature to 350°F (175°C) and bake for an additional 13–16 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.

營養

• 每份大小: 78 g
• 卡路里: 192 kcal
• 總脂肪: 6.4 g
• 飽和脂肪: 3.4 g
• 總碳水化合物: 26 g
• 膳食纖維: 1.3 g
• 蛋白質: 7.7 g