Delicious, high-protein pumpkin protein muffins that are just perfect for fall!
It was another gorgeous day out on the lake today… but unfortunately, my Florida vacation has come to an end. Actually, by the time you read this I will already be on my back home to Michigan.
And to the impending cold weather and snow…
Don't get me wrong, I love living here in Michigan but only when it's warm and not snowing. This Florida girl is [still] not used to the snow and I don't think I ever will be. The cold isn't what bothers me, it's just mostly the snow. Actually, if it didn't snow for so long and summer was just 2 months longer it wouldn't be that terrible.
What I do love about Michigan, though, is the fall. Florida only has one season… hot. So it's hard to get into the spirit of fall and Halloween and Thanksgiving and Christmas and such when it's still 80 degrees outside. I mean, how can you? Northerners are all like pumpkin this and hot apple cider that and “it's boot weather” and in Florida it's still, “heading to the beach” and drinking my margaritas.
While I do miss living in Florida, I am grateful for the change of season here and that I will get to [at least] experience a few years of that. Because with fall comes pumpkin and pumpkin muffins and boots (that I don't look ridiculous wearing when it's 80 degrees outside)!
These pumpkin protein muffins are the perfect embodiment of fall. Packed full of pumpkin flavor in a “skinny” and protein loaded version.
Pumpkin Protein Muffins
- Preheat oven to 350 degrees F. Prepare 12 muffin cups by lining tin with muffins liners or spraying with non-stick cooking spray.
- Divide batter evenly between prepared muffin cups. Bake 16-18 minutes or until golden brown and tester inserted in center comes out clean.
- Cool in pan for 1-2 minutes then transfer to sire rack to cool completely.