Moist Pumpkin Protein Muffins! PSMF

1 cup pure pumpkin
1/2 cup applesauce
1/2 cup plain greek yogurt (about one individual portion of yogurt)
3 large egg whites
1 3/4 cups old fashioned oats
1/4 cup protein powder (or an additional 1/4 cup old fashioned oats)
1 1/2 cups Splenda OR 2 tbs stevia (or according to sweetness you desire!)
1 teaspoon baking soda
2 tsp. baking powder
1 tsp. vanilla extract
1/4 teaspoons salt
1 1/2 teaspoons ground cinnamon
1/2 tsp. pumpkin pie spice (or 1/8 tsp ground nutmeg)

1.Preheat oven to 350 degrees. Line a 12-cup muffin pan with foil cupcake liners, or spray with non-stick cooking spray. Set aside.
2.In a blender, (or food processor), mix all of the ingredients together. Blend until oats are ground and mixture is smooth. ( I usually help move mixture around in my blender carefully with a spoon!)
3.Divide mixture among muffins tins, and place into pre-heated oven. Bake for 15-20 minutes, or until tops are lightly golden brown. *Note this batter is very moist, and a toothpick may not come out clean…Don’t worry it is baked through if the tops are golden brown!
4.Cool muffins before removing from pan. ENJOY!!!


Serving Size: 12 Muffins

Number of Servings: 12

Recipe submitted by SparkPeople user GABAY29.