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
|- 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|
Pre-heat oven to 350 degrees
In a large bowl mix dry ingredients - baking mix, flour, baking powder, cinnamon, pumpkin pie spice, ginger, salt and protein powder
Use a spatula to mix until well blended
Add syrup, pumpkin, milk, egg whites, oil, vanilla, and lemon juice
Stir well until blended smoothly
Spray a muffin pan with cooking spray
With a spoon, evenly distribute the mixture into 6 of the muffin spaces
Put in the oven for approximately 25-30 minutes
Remove the muffins from the oven and let cool for approximately 10 minutes
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Serving size: 1/6 of a recipe (2.7 ounces).
Total Carbohydrates 6g
This is a guest post by Mike Metzger (@Muscle_Chef on Instagram).