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