Healthy pumpkin spice muffins
Makes 6 (can double the recipe for 12)
- 1/4 cup Earth Fed Muscle - Witches Whey protein power (CODE: KTLEO)
- 1/2 cup + 1-2 tablespoons Gluten Free all purpose baking flour
- 1/2 teaspoon baking soda
- 1 teaspoons ground cinnamon
- 1/4 teaspoon kosher salt
- 1 teaspoon ground pumpkin pie spice
- 1/4 teaspoon ground nutmeg
- 1/2 - 3/4 can of organic pumpkin puree
- 1 organic pasture raised eggs
- 2 tablespoons honey
- 2 tablespoons avocado oil (can use coconut oil, just make sure any oil used is room temperature!)
- Dash teaspoons pure vanilla extract
For the frosting, I just blended 1/2 cottage cheese with 1/4 cup Earth Fed Muscle - Witches Whey protein power + 2 tablespoons of organic coconut flour. I added in a few dashes of raw, grass-fed milk for consistency.
DIRECTIONS
- Preheat the oven to 375 degrees. Mist the cups of a standard 6-cup muffin tin with cooking spray OR line with reusable muffin cups.
- In a large bowl, combine the dry goods (flour, protein powder, spices, baking soda, and salt). Toss to combine.
- Next, add in the wet goods (pumpkin puree, eggs, oil, maple syrup, and vanilla extract); mix well with the dry ingredients. Start by folding them into one another, then can be a little more aggressive with the stirring.
- Divide the batter among the 6 cups in the muffin tin (fill to about the rim). Smooth the batter slightly in each muffin cup with the back of a spoon or with a rubber spatula.
- Bake for 20-22 minutes. Remove from the oven and let cool a few minutes in the muffin tin before transferring to a wire rack to cool completely.
![broken image](http://custom-images.strikinglycdn.com/res/hrscywv4p/image/upload/c_limit,fl_lossy,h_9000,w_1200,f_auto,q_auto/182427/255890_994883.png)
MACRONUTRIENT COUNTS
Without Frosting: 150 kCal, 6.6g protein, 17g carbs (2g fiber), 5.5g fat *high in vitamin A and iron
With Frosting: 192 kCal, 13.8g protein, 18.4g carbs (3g fiber), 6.5g fat