Pumpkin Protein Muffin Cakes

Name: Pumpkin Protein Muffin Cakes Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 10
Ingredients: 240 gram(s) Cooked Pumpkin; 84 gram(s) Bob's Red Mill Almond Flour; 62 grams Orgain Organic Protein Vanilla Bean; 3 large Egg fresh whole raw; .5 tsp Baking Powder; 1 tsp Vanilla Extract

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Minutes to Prepare: 15
Minutes to Cook: 25

Number of Servings: 10

Ingredients

240 gram(s) Cooked Pumpkin 84 gram(s) Bob's Red Mill Almond Flour 62 grams Orgain Organic Protein Vanilla Bean 3 large Egg, fresh, whole, raw .5 tsp Baking Powder 1 tsp Vanilla Extract

Directions

Ingredients
3/4 C (84g) Almond Flour
2 scoops (62g) PEScience Protein Powder, vanilla
1/2 Tbsp Pumpkin Pie Spice
1/2 tsp Baking Powder
3 large Eggs
1 C (240g) Canned Pumpkin
1/2 Tbsp Vanilla Extract, optional
Preheat an oven to 350F and spray 8 slots in a muffin tin with nonstick cooking spray or place 8 silicone muffin molds on a baking sheet.
Mix the dry ingredients together in a large bowl.
Gradually stir in the eggs, canned pumpkin, and vanilla extract. Stir until you have an evenly mixed batter.

Spoon the batter into the muffin tin or molds, filling each mold about 3/4 full
Bake for 23-26 minutes or until the muffins are cooked through and the tops are golden brown.
Transfer the muffins to a wire rack to cool and enjoy!

Serving Size: Makes 10 equal muffins

Number of Servings: 10

Recipe submitted by SparkPeople user TYLERLIGHTMAN.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving