Cinnamon Pumpkin Protein Muffins

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Cinnamon Pumpkin Protein Muffins
Prep Time
15 min
Cook Time
10 min
Yield
12 muffins
Recipe by: Cathe.com

Start your morning with these protein packed muffins from Cathe Friedrich!

Ingredients

Muffin Batter 

  • 1/2 cups canned pumpkin 
  • 3 scoops cinnamon whey protein 
  • 5 tablespoons all purpose flour
  • 2/3 cups Eggland's Best 100% Liquid Egg Whites 
  • 1 teaspoon baking powder

Glaze

  • 1/2 cups sugar free maple syrup
  • 4 teaspoons almond butter, smooth 
  • cinnamon

Nutrition

Serving Size
1 muffin
Calories
101
Fat
1 g
  Saturated Fat
trace
Cholesterol
9 mg
Sodium
94 mg
Carbohydrates
13 g
Dietary Fiber
trace
Protein
8 g
Preparation

Preheat oven to 375° F.

In a bowl, mix all ingredients for the muffins.

Spoon batter into muffin tins that have been sprayed with non-sticking cooking spray.

Place in oven and bake for about 10-15 minutes. The muffins are cooked when you can insert a toothpick into the center and it comes out clean.

Remove from oven, and allow to cool slightly.

In a bowl, mix all ingredients for muffin glaze.

Microwave the glaze ingredients for about 15-20 seconds. Remove from microwave and stir well.

Dribble or spread the glaze on the muffins. 

Set on a rack or plate to cool and sprinkle with cinnamon.

Filed Under: Breakfast and Brunch

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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