Soooo I am totally obsessed with pumpkin and although it’s not officially fall I thought I would let you enjoy this delicious recipe a little early! 🙂
Pumpkin is an incredible ingredient not only because it is delicious, but it is also packed with fiber, vitamin A, and potassium. Plus these muffins are high in protein as well as fiber to keep you full sans eating a ton of calories! These muffins work perfect as a quick breakfast or a sweet snack. Enjoy!
Cinnamon Pumpkin Protein Muffins:
1/4 cup organic pumpkin puree
1 1/2 scoops vegan vanilla protein powder
1/2 tsp baking powder
2 tsp cinnamon
1 tsp apple pie spice
1/2 cup unsweetened almond flour
2 Tbsp. Almond flour
2 Tbsp Stevia
1 tsp vanilla extract
Cinnamon Pumpkin Frosting:
1/3 cup non-fat plain Greek yogurt
2 Tbsp. pumpkin puree
2 packets Stevia
1 tsp cinnamon
Preheat oven to 350 degrees.
Mix all muffin ingredients in a bowl.
Spray muffin tin and muffin liners with canola spray. Fill muffins 3/4 way to the top. Recipe will fill 6 muffins.
Bake muffins at 350 degrees for 18-22 minutes until cooked through in the center.
Cinnamon pumpkin frosting :
Mix Greek yogurt with pumpkin, cinnamon and Stevia.
When muffins are cooled, top with frosting and dash of cinnamon. Enjoy! 🙂
Makes 6 muffins.
Serving per muffin: