Cinnamon Pumpkin Protein Muffins
Start your morning with these protein packed muffins from Cathe Friedrich!
Make This Recipe
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
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.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| 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 |