Pumpkin Spice Protein Muffin

Happy Husband work week snack in holiday theme... These went along with my seasonal pumpkin craze and I mimicked the pumpkin spice roll recipe on the back of the Libbys pumpkin can.  It went like this...

INGREDIENTS:

1 C Pumpkin
1/2 C Apple Sauce (Natural unsweetened)

3 Egg Whites or 2 whole eggs

1 TBSP coconut Oil
1/4 C Coconut Flour
1/2 C Oat Flour (Ground Oatmeal)
1/2 C Whey Protein Powder
1/2 TSP Baking Powder
1/2 TSP Baking Soda
1 TSP Cinnamon
1/4 TSP Cloves

1/4 TSP Nutmeg
1/4 C Stevia/natural cane sugar (or 2 TBSP honey) -to taste
1/2 C Walnuts


Mix all the yummys together...

Make sure all ingredients are at ROOM TEMPATURE before mixing. 

 

Set the oven to 350 F

Coat your Jumbo muffin pan with coconut oil, or you can use pan liners. 

Make sure the oven rack is set in the center

pour in batter in...

Jumbo Muffin Pan 
Fills 4.  Bake for 30-40 minutes or until knife comes out clean. Makes 4

Mini Muffin Pan

1/8c scoops fills 25. Bake for 15 minutes. 

The recipies are fairly small but you can double it if you like.
Ive noticed that because they have no preservatives they go bad faster than normal if left unrefrigerated.

 Let them cool and eat them plain or make a "cream cheese" protein frosting like pictured above.
(I will post my frosting recipe soon and add a link)


YUMMMM.... Happy Fall!

 Love, Tabitha