It’s that time of year again, pumpkin everything! 
Personally this is my favorite time of year, it’s starting to get cool out, football season is back, and we get to cook with an extremely nutritious fruit (pumpkins are actually a type of winter squash). Pumpkin is high in vitamin A, packs a healthy dose of vitamin C, and is fairly low carb, 1 cup only contains 8 grams of carbs. With the following recipe we take the flavor of pumpkin pie and remove the sugar and bump up the protein content for a snack that’s prefect before you head off to the gym.
PUMPKIN SPICE PROTEIN MUFFINS
Ingredients:
| - 3/4 cup Bob's Red Mill Low carb baking mix | - 1/3 cup Sugar Free Maple Syrup |
| - 1/4 cup coconut flour | - 1/2 cup canned pumpkin |
| - 2 tsp baking powder | - 1/4 cup non-fat milk |
| - 1 tsp cinnamon | - 1/3 cup egg whites |
| - 1/2 tsp pumpkin pie spice | - 1/2 Tbs Vpx Thin Fat |
| - 1/4 tsp ground ginger | - 2 tsp vanilla |
| - 1/4 tsp sea salt | - 1/2 tsp lemon juice |
| - 1 Scoop VPX SRO Zero Carb Graham Cracker Protein |
Procedure:
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Pre-heat oven to 350 degrees
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In a large bowl mix dry ingredients - baking mix, flour, baking powder, cinnamon, pumpkin pie spice, ginger, salt and protein powder
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Use a spatula to mix until well blended
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Add syrup, pumpkin, milk, egg whites, oil, vanilla, and lemon juice
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Stir well until blended smoothly
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Spray a muffin pan with cooking spray
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With a spoon, evenly distribute the mixture into 6 of the muffin spaces
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Put in the oven for approximately 25-30 minutes
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Remove the muffins from the oven and let cool for approximately 10 minutes
Servings: 6
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Nutrition Facts
Serving size: 1/6 of a recipe (2.7 ounces).
Calories 66
Fat 0.6g
Total Carbohydrates 6g
Fiber 2g
Protein 9g
This is a guest post by Mike Metzger (@Muscle_Chef on Instagram).
