Pumpkin Protein Muffins

It's fall and I love pumpkin so time to spice it up with a protein muffin. These don't technically meet the 1g of protein for every 10 calories rule, but they are a nice occasional treat. Just don't go crazy. These are definitely something your "non WLS" peeps will enjoy too.

Ingredients:

1 whole egg

2 egg whites 

1/4 cup Splenda 

1/4 cup brown sugar 

2 tsp pumpkin pie spice

1/2 tsp salt

1 tbsp coconut oil 

2 tsp vanilla extract 

1 15oz can Libby's pure pumpkin

2 cups almond flour 

1.5 tsp baking powder

1/2 tsp baking soda

2 scoops Bariclear Vanilla protein powder

1/4 cup Fat free Fairlife milk

Topping:

2-3 tbsp crushed mixed nuts

Directions:

Mix first 9 ingredients together in one bowl for the wet mixture 

Mix remaining dry ingredients (except the nut topping) in a second bowl

Add wet mixture into the dry mixture and blend well. Then add milk

NOTE: I lined the muffin tin with foil liners to keep the muffins from sticking to the pan and easy storage

Fill 12 muffin tins to the rim then add the nut topping to each

Bake at 350° 20-25 minutes. Do not overlook. These are better slightly under baked. They are very moist. They can be stored in the refrigerator for up to one week. 

Macros per muffin (Makes 12 servings)

186 calories 

12g fat

12.5g carbs (4g fiber and 6g sugar)

9g protein