Pumpkin Muffins

Pumpkin Muffins


What you’ll need:

  • 1 3/4 cup old fashioned oats (use gluten free, as needed)
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 cup baking Stevia
  • 1 serving Rule 1 Pumpkin Spice Protein
  • 1 cup canned pumpkin
  • 1/2 cup unsweetened applesauce
  • 1/2 cup greek yogurt (any variety will work, but dairy doesn’t always agree with me!)
  • 3 egg whites
  • Optional add-ins: 1/4 cup chopped walnuts, pecans, or almonds, mini chocolate chips, raisins or dried cranberries


What to do:

Step 1: Preheat over to 350°F

Step 2: Grease 12-cup muffin tray, or use foil cupcake liners

Step 3: Using a blend, blend oats, baking soda, baking powder, salt, cinnamon, pumpkin pie spice, stevia, and protein until oats are ground

Step 4: Add in pumpkin, applesauce, yogurt, and egg whites and blend until combined.





Step 5: Divide batter between muffin tins.

Step 6: Bake 15-20 minutes or until TOPS are golden brown. **I

kept my middles a little soft and they MADE the muffinJ

Step 7: Allow muffins to cool in the pan before removing.



Makes 12 servings. Macros for 1 muffin: 6p/13c/1f + 2g fiber = 80 calories

Breakfast, Dessert, Recipes