Pumpkin Pie Lattes Make High Protein Muffins You’ll LOVE! If you love a pumpkin pie latte then you are going to LOVE these Pumpkin Pie Latte Muffins with a boost of extra protein.
I’ve started going to a new gym. It’s called Metabolic and when my coach discovered what I do he asked to become a taste tester for me. When I brought him some of the pumpkin bread I make, he challenged me to bake something with the protein powder he sells. SO I DID!
I used Pumpkin Pie Select Protein powder and a high protein greek yogurt in these muffins to boost nutrition and who am I kidding, so I could feel good about eating them after my workout. The protein powder can make these kind of dense so we will combine all purpose flour with cake flour to compensate for that. I have tried using just all purpose flour and they were really too dense. Make sure you have some cake flour in the pantry to try these. You won’t regret it, they are so good.
How do we turn this Pumpkin Pie muffin into a Pumpkin Pie Latte muffin that you’ll love?
Just add coffee! When these muffins come out of the oven and they are sitting on the counter cooling I brush some fresh brewed coffee over the tops. It soaks in and adds just a hint of coffee flavor to these protein muffins. I love this trick. You can add any kind of flavored simple syrup or coffee to the top of your cake or muffin before icing them to boost or add interest to the flavor. Try it sometime.
Do you say yes or no to the whip cream on top of your Pumpkin Pie Latte?
I am convinced I do not know how to bake a muffin, cupcake, bread, or cake of any kind without topping it with an icing or glaze of some kind. I just can’t help myself. We will top these with a pumpkin pie spiced cream cheese icing. It’s the perfect finish.
Let’s do it, shall we?
I hope you enjoyed this post for Pumpkin Pie Lattes Make High Protein Muffins You’ll LOVE!
Pumpkin Pie Latte Protein Muffins
Ingredients
- 1 cup (150g) all purpose flour
- 2 cups (240g) cake flour
- 1¾ cups (350g) sugar
- 1 cup (80g) Select Pumpkin Pie Protein powder
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 10 tbsp unsalted butter, melted
- 2 large eggs
- 1½ cups (340g) greek lowfat vanilla yogurt
- 1 cup (244g) canned pumpkin
- 1 cup fresh brewed black coffee
- 3 tbsp unsalted butter, room temperature
- 4 oz cream cheese, room temperature
- 2 cups (450g) powdered sugar
- ½ tsp pumpkin pie spice
Instructions
- preheat oven to 350° and line a cupcake pan with paper or foil liners
- sift together flour, cake flour, sugar, protein powder, baking powder, baking soda and salt, set aside
- combine in a seperate bowl, eggs, yogurt, pumpkin and melted butter
- add wet ingredients to flour mixture , combine well
- fill cupcake liners ¾ full
- bake for 18-20 min cool on rack
- while muffins are still warm baste the tops with fresh brewed black coffee and let it soak in
- combine room temperature cream cheese and butter until creamy and smooth
- add powdered sugar and pumpkin pie spice and combine until smooth
- ice and enjoy
Notes
Nutrition
