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.
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
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 InformationCalories: 25
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