In the spirit of the Thanksgiving Holiday, I thought it appropriate to highlight some recipes that reflect foods I’m truly grateful for 🙂 Pumpkin-spice muffins…Ok, maybe more-so cupcakes (because I LOVE frosting!) is first on the list. BUT, atypical from a normal pumpkin muffin (well, actually, cupcake) recipe, this one is low in sugar and high in protein so you don’t have to feel guilty while indulging or sharing over the holidays! Dress them up (with icing and sprinkles). Dress them down (with icing only), or leave them plain and bring them on your travels for added energy while on-the-go (which is equally delicious…I promise!)
Ingredients (Makes 18 Full-Sized Muffins):
- 1 1/4 c Gluten-Free Flour
- 3 Servings FITTEAM LEAN
- 1 c Sweetener (Sugar Substitute: cup-for-cup baking type like Splenda or Stevia works well.)
- 1 ½ tsp Salt
- 1 tsp Baking Soda
- 1 ½ tsp Cinnamon
- 1 tsp Nutmeg
- ½ c Canola oil
- 2/3 cup egg whites
- ½ c Water
- 1 c Pumpkin, puree
Icing Ingredients (Optional):
- 4 oz Fat-Free Cream Cheese
- 1 tsp Vanilla Extract
- 1 Serving FITTEAM LEAN
- 6 tbs Whipped Topping
- Mix together dry ingredients in a large bowl: flour, LEAD, sweetener, salt, baking soda, cinnamon, and nutmeg.
- Beat in wet ingredients: oil, egg whites, water, and pumpkin.
- Place liners in muffin tins and fill each 2/3 full with mix.
- Bake for ~ 30-35 minutes on the center rack of the oven.
- Test with a toothpick (nothing should be on the toothpick when finished baking). Remove from oven and let cool 3-5 mins. (I like them warm, so I eat one as soon as they’re safe! 🙂
- Optional Icing: Combine all icing ingredients together in a bowl. Frost muffins once fully cooled.
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