Photo Credit: 4.bp.blogspot.com
It’s that time of the year again…
I’ve altered my basic pumpkin muffin recipe to make it more awesome and even tastier!
This recipe is a great way to get in your daily protein while curing the Fall cravings I just know you are having. Even if you’ve out pumpkin-spice-latte’d yourself out, like I did until I made this recipe, this is still a versatile muffin that you can change up.
You can replace the canned pumpkin with other wet ingredients like
• apple sauce,
• sweet potato, or
• mashed banana
to completely change up the muffin!
Pumpkin Pie Muffs:
3/4 cup oats, uncooked
3 tbsp unsweetened vanilla almond milk
1/2 tbsp baking powder
1/2 scoop vanilla protein powder
1 tsp vanilla extract
2 egg whites
3/4 cup canned pumpkin
Cinnamon, to taste (I put A LOT)
1/3 cup oats
1/4 cup coconut sugar
1 tbsp coconut oil
This is a two-part recipe. Do not combine muffin ingredients with topping ingredients. They are made separately.
Combine all MUFFIN ingredients only. Should be a relatively pourable consistency.
Kind of like oatmeal but slightly more liquidy.
Pour into greased muffin pan (fill 3/4 of the way).
Combine all TOPPING ingredients and sprinkle over tops of muffins.
Bake at 350 degrees for 20 minutes.
Stick toothpick in center of muffin to see if it’s done. The toothpick should come out clean. The topping should also be golden brown.
Yields 5-6 smaller sized muffins.
Serve with almond butter… for extra awesomeness!
Now, go and rejoice with your happy taste-buds!