This recipe is a macro-hacked version of 4 the Luv of Food’s Pumpkin Muffins. It’s still moist and delicious but thanks to our friend, Patty R., we now have a muffin with a Balance Factor of 3.
| Balance Factor | 3 |
| Prep Time | 20 mins |
| Cook Time | 22 mins |
| Serving Size | 1 muffin |
| Servings |
muffins
|
Ingredients
- 2/3 cup sugar
- 3/4 cup lard or butter
- 2 large eggs
- 1 cup pumpkin puree
- 1 tsp vanilla extract
- 1 1/4 cup all purpose flour
- 1/4 cup vanilla protein powder
- 1 1/2 tsp cinnamon
- 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp Salt
Ingredients
|
Instructions
- Blend sugar and lard/butter well.
- Add eggs and beat until batter is light and fluffy.
- Mix in pumpkin and vanilla gently.
- Mix dry ingredients together and add to mixture. Mix just until blended.
- Bake at 375F for 22 mins or until knife poke comes out clean.
Recipe Notes
The secret to a good rising muffin is not turning the oven on until the batter is done. This gives the gluten time to form and the baking powder time to activate. Freezing batter in full amounts or portion sizes allows the gluten and baking powder do their thing as the batter thaws.
Nutrition Facts
Patty's Macro-Hacked Pumpkin Muffins
Amount Per Serving
Calories 231
Calories from Fat 126
% Daily Value*
Total Fat 14g
22%
Saturated Fat 5g
25%
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 47mg
16%
Sodium 138mg
6%
Potassium 70mg
2%
Total Carbohydrates 22g
7%
Dietary Fiber 1g
4%
Sugars 12g
Protein 4g
8%
Vitamin A
62%
Vitamin C
1%
Calcium
3%
Iron
5%
* Percent Daily Values are based on a 2000 calorie diet.
