Pumpkin Muffins

My nephew joined me one afternoon and I thought, “I bet he’d like muffins.” I wanted to use pumpkin because Tia the season, but I wanted to see if I could lessen the amount of granulated sugar and pack with some protein. So I experimented! Below is the reaping of the experiment.

Ingredients: 

makes more than 24 regular sized muffins (half the amounts if you’d rather less)

• 1/2 cup white flour
• 1/2 cup protein powder (I used chocolate)
• 2 cups whole wheat flour
• 2 tsp. Baking soda
• 3 tsp. Ground cinnamon
• 3 tsp. Pumpkin pie spice 
• 1/2 tsp. Ground ginger
• 1/2 tsp salt
• 3 ripe bananas, peeled and mashed
• 1/2 cup brown sugar 
• 1 cup oil (whatever cooking oil you like)
• 1 can pumpkin purée 
• 1/2 cup milk (any milk and possibly might need more)
• 1&1/2 cups pecans, chopped (or walnuts)
• 1 bag of semi-sweet chocolate chips

Recipe:

1. Preheat oven to 425 degrees ferenhiet and either spray your muffin tin or Place muffin liners. 
2. In a large bowl, whisk: flour, protein powder, spices, salt and baking soda. Set aside. 
3. In another bowl, whisk together till combined: mashed bananas, brown sugar, oil, pumpkin purée, and milk. Pour the wet ingredients into the dry ingredients bowl, and mix together gently until no flour pockets (but don’t overmix). This is where you add a little milk at a time if you think they might be too dry. 
4. Stir in the nuts and chocolate chips until incorporated, but just gently. 
5. Pour into muffin cups. 
6. Bake at 350 for 22-25 minutes. Test with a toothpick and if it comes out clean - they are finished.