NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Pumpkin puree

0.25 cup Egg whites

1 tsp Maple syrup

1 scoop Gluten-free vanilla protein powder

1 tbsp Almond flour

0.5 tsp Pumpkin pie spice

0.5 tsp Baking powder

0.13 tsp Sea salt

PREPARATION

• 1

  Preheat your oven to 350°F and lightly grease two wells of a standard muffin tin.

• 2

  In a medium mixing bowl, whisk together the pumpkin puree, egg whites, and maple syrup until the mixture is completely smooth.

• 3

  Add the gluten-free vanilla protein powder, almond flour, pumpkin pie spice, baking powder, and sea salt to the wet ingredients.

• 4

  Stir the mixture gently until a thick, uniform batter forms, ensuring no dry clumps of protein powder remain.

• 5

  Divide the batter evenly between the two prepared muffin wells and smooth the tops with the back of a spoon.

• 6

  Bake for 20 to 22 minutes or until the muffins are firm to the touch and a toothpick inserted into the center comes out clean.

• 7

  Remove from the oven and let the muffins cool in the pan for at least 10 minutes to allow them to set before serving.