Mini Pumpkin Spice Glazed Protein Muffins

I don't know how it happened, but it's mid October and you know what that means.


Pumpkin.
Spice.
Everything.

I had been wanting to try a macro friendly pumpkin spice muffin for a while but I've been so busy! Thankfully, these are the EASIEST muffins ever! I used protein pancake mix as a shortcut but if you want to try from scratch, I would suggest subbing 1/3 cup whole wheat flour, 1/2 scoop protein powder and 1/2 tsp baking powder - but I make no promises because I haven't tried that!

Ingredients:

  • 1/2 cup protein pancake mix (I used Kodiak Cakes brand) 
  • 1/2 cup pumpkin purée 
  • 1/4 cup liquid sweetener (I used Walden Farms maple walnut syrup) 
  • 1 egg white 
  • 1 tsp cinnamon or pumpkin pie spice 
  • Pumpkin gbutter for glaze 
Directions: 

  1. Preheat oven to 350 degrees Fahrenheit. Spray or line a mini muffin pan. 
  2. Combine all ingredients except the gbutter, and mix with a mixer until thoroughly combined. If you used a different sweetener, you may need to add liquid. The consistency should be thinner than cookie dough but slightly thicker than cake batter. 
  3. Spoon the batter into the mini muffin pan. 
  4. Bake for 8-10 minutes. 
  5. While still warm, drizzle pumpkin spice gbutter on top and enjoy! 
Makes 12 mini muffins. Macros without glaze per muffin: 22 cal .2f/3.5c/1.6p
Macros with 1 tsp of gbutter per muffin: 38 cal 1f/4.2c/3.3p

Use code "gbuttermeg" to try out the new pumpkin spice gbutter! It's so good and macros are great! For my review on gbutter, go here: GButter Review

Let me know if you try this easy recipe! What's your favorite pumpkin spice food? I'm thinking protein pumpkin pie is my next experiment! 

Comments

Post a Comment

Popular posts from this blog

Not Your Mother's Cookie Dough - Gluten Free, Sugar Free, Bean Free!

Image
You've seen edible cookie dough recipes all over the World Wide Web. You've some cookie dough with garbanzo beans, cookie dough with flour, dough with sugar, without sugar, maybe even with sweet potato. But, have you ever seen cookie dough with... Cauliflower. That's right, folks. I said cauliflower. And then I said "folks" which is weird. The idea popped into my head as I was thinking about the versatility of cauliflower! It's used as rice, as a mock mashed potato, as pizza crust, even added into smoothies! So what can't this vegetable do!? This recipe is SO SIMPLE, you have to try it! Not Your Mother's Cookie Dough Makes 2 generous servings. Ingredients: 210 g cauliflower, steamed then cooled 1/4 cup powdered peanut butter 1/2 tsp imitation butter flavor 1 tsp vanilla extract 1/4 tsp salt 2 tbsp almond milk sweetener to taste (I used approximately 1/4 - 1/2 cup erythritol)  2 tbsp mini chocolate chips (I used KNOW foo...
Read more

Gut Healthy Gummy Bears! Keto Friendly

Image
Team Sour or Team Sweet? I'm team sour all the way! These gummies are surprisingly easy to make if you have a gummy bear mold (they're very inexpensive on amazon!) and they have the gut-health benefits of prebiotic fiber and gelatin! First they're sour, then they're sweet. Ingredients: 40g VitaFiber IMO syrup  1 tbsp gelatin liquid stevia to taste (I used orange stevia) 1/2 cup water Directions: Heat the mixture on the stove until bubbling.  Use the dropper to fill the gummy bear molds.  Place in fridge until set.  Just before eating, toss the gummy bears in a mixture of citric acid powder, and granulated sweetener of choice (I used a monk fruit/erythritol blend).  Voila! Sour gummies! 
Read more

Keto Meringues! Sugar Free!

Image
I recently had the idea to make Meringue cookies and my curiosity was piqued at the idea of making sugar free meringue cookies. I wondered if it would work!  3 calories a piece?! I'll take 10!  I took to Google, and to my surprise there were recipes with Splenda, erythritol, stevia and beyond! I decided to try my hand at sugar free meringues with an erythritol based sweetener I just purchased recently. The brand is Swerve and I purchased it from Luckyvitamin.com. It claims to have no aftertaste! Meringues can be a bit tricky to set up due to humidity and given that it was a hot August day in North Carolina, I think they turned out pretty well! The texture was good on most of them but a few of them were still a bit soft in the middle.  Factors working against me: I didn't have enough egg whites I didn't have cream of tartar I was attempting sugar free I didn't have parchment paper Humidity You may be thinking, why even bother? Well, I don...
Read more