Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 59.0
- Total Fat: 2.9 g
- Cholesterol: 99.2 mg
- Sodium: 104.8 mg
- Total Carbs: 3.8 g
- Dietary Fiber: 1.8 g
- Protein: 5.9 g
View full nutritional breakdown of Low Carb pumpkin muffins calories by ingredient
Low Carb pumpkin muffins
Submitted by: TRAINLADY1107Number of Servings: 6
Ingredients
-
1 and 1/2 scoops whey protein powder (I used vanilla)
1/2 cup pumpkin
4 whole egg whites (I eat a higher fat lowcarb way, so I use 3 whole eggs)
1/2 teaspoon baking powder
two packets Splenda (or whatever sweetener you like..more or less... to taste)
1 teaspoon vanilla
1/2 teaspoon cinnamon
Tips
Directions
Grease or spray six muffin cups (and I double this for a dozen!).
Put the whey protein powder in a small bowl, and stir in the baking powder and the cinnamon. Beat the egg whites till frothy, add in the pumpkin, the vanilla and the Splenda, and then beat in the dry ingredients.
Bake at 350 degrees for about 15 minutes. I find if I do my whole eggs in the recipe it's about 20 minutes.
Serving Size: Makes 6 muffins
Put the whey protein powder in a small bowl, and stir in the baking powder and the cinnamon. Beat the egg whites till frothy, add in the pumpkin, the vanilla and the Splenda, and then beat in the dry ingredients.
Bake at 350 degrees for about 15 minutes. I find if I do my whole eggs in the recipe it's about 20 minutes.
Serving Size: Makes 6 muffins
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