I had an idea for breakfast, it was either a pumpkin pie protein shake or muffins. The muffins won this battle, and they were super delicious. I think I may need to come out with a cookbook with muffins, cupcakes and little pies. It seems like that is at ll I’m making– I just love that they are convenient, in serving sizes and kids love them!
Tip: If you do make these, make sure you allow them to cool. If you prefer to eat them warm (which, I think taste best), put them in a non-stick muffin pan– I say this because they will stick to the parchment paper cupcake liners, if not cool.
Pumpkin Pie Protein Muffins
Ingredients:
1/4 cup natural pumpkin puree
1 cup egg whites
1 scoop of vanilla protein powder
1 tsp. pure vanilla extract (gluten-free)
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. pumpkin spice
1/2 tsp. baking soda (gluten-free)
1/2 tsp. xanthan gum
6 packets of stevia
Directions:
Preheat oven at 350.
Mix all wet and dry ingredients together well, until creamy.
Pour the pumpkin mixture into the muffin pan or in the parchment cupcake liners.
Sprinkle a little cinnamon on the top of each muffin.
Bake for 20 minutes.
Let cool and enjoy!
Nutritional Info: Makes 13 muffins-per muffin
Calories: 25
Fat: 0.2
Protein: 4
Sugar: 0.6