NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Pumpkin puree

0.75 cup Egg whites

5 tbsp Nonfat Greek yogurt

0.5 cup Oat flour

0.5 scoop Vanilla protein powder

1 tbsp Maple syrup

1 tsp Pumpkin pie spice

1 tsp Baking powder

0.25 tsp Sea salt

2 tbsp Low-fat cream cheese

1 tsp Vanilla extract

1 tsp Monk fruit sweetener

PREPARATION

• 1

  Preheat your oven to 350°F and line a muffin tin with silicone liners or lightly grease with coconut oil.

• 2

  In a large mixing bowl, whisk together the pumpkin puree, egg whites, 4 tablespoons of the Greek yogurt, maple syrup, and vanilla extract until well combined.

• 3

  Fold in the oat flour, vanilla protein powder, pumpkin pie spice, baking powder, and sea salt, stirring until the batter is just smooth.

• 4

  Distribute the batter evenly into the muffin tin slots and bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.

• 5

  While the muffins cool completely, prepare the frosting by whipping together the low-fat cream cheese, the remaining 1 tablespoon of Greek yogurt, and the monk fruit sweetener in a small bowl.

• 6

  Once the muffins are at room temperature, spread the velvety cream cheese frosting over the tops and enjoy.