Pumpkin Chai Muffins

Some pumpkin chai muffins

Serves 12. Serving size:  1 muffin


  • 0.25 c whole wheat white flour
  • 1 scoop French Vanilla IdealLean Protein
  • 0.5 tsp. baking powder
  • 0.25 tsp. salt
  • 0.5 tsp. cinnamon
  • 0.5 tsp. cardamom
  • 0.5 tsp. cloves
  • 1 tsp. pumpkin pie spice
  • 0.75 c pure pumpkin puree
  • 0.75 c unsweetened applesauce
  • 0.25 c coconut sugar
  • 1 egg
  • 2 tbsp. coconut oil
  • 0.5 c unsweetened almond milk


  1. Preheat oven to 350 degrees. Line a 12 muffin tin with paper cups or spray with nonstick spray. If you use muffin cups, make sure to spray the inside of the cups.

  2. In a medium bowl whisk together the flour, protein, baking powder, salt, and spices. Whisk until blended well.

  3. In a separate bowl combine the pumpkin, coconut sugar, applesauce, egg, and coconut oil. Slowly whisk in the almond milk.

  4. Add wet ingredients to dry ingredients and mix until just combined. Do not over mix! Bake for 15 minutes or until toothpick inserted into center of muffins comes out clean.

  5. Cool for a few minutes before transferring to wire racks to finish cooling.

Lindsey Mathews

Lindsey Mathews

Head Trainer & Nutritionist

Lindsey Mathews is the Head Trainer and Nutritionist at IdealFit. She is a NSCA-CSCS certified personal trainer, C-ISSN certified sports nutritionist, Pn. 1 certified nutrition coach, and a nationally qualified NPC bikini competitor. Before joining IdealFit, she ran the largest boot camp program in Utah County.

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