Everyone is pumpkin obsessed this time of year.
Including me! Pumpkin is high in fiber and a great addition to recipes savory AND sweet. Ever had it in a shake? Try adding it to vanilla SunWarrior protein with almond milk, a shake of cinnamon and nutmeg, and some vanilla Crème stevia... It's like PIE!
This recipe was a success so I thought is share it with you! If you want to indulge in some candy but not go overboard - try it my way! I changed it up a little and added one Hersey Kiss to the center of 8 muffins. Sprinkled pecans on the other 4. Which one is better!? Hmmmmm......
Leave a comment and let me know what you think!
By BFL Team
What you'll need:
9 egg whites
1 1/4 tsp baking powder
3/4 cup pumpkin puree
3/4 cup rolled oats
1 1/2 scoops chocolate protein powder
1 1/2 tsp vanilla extract
2 tsp cinnamon
1 tsp nutmeg
12 packets Splenda® sweetener or Stevia powder, to taste
40 semi-sweet chocolate chips
Preheat oven 350 degrees. Combine all ingredients (except chocolate chips and cooking spray) in a blender and blend well. Spray muffin tins (use a tin that makes six large muffins) liberally. Fill each cup 3/4 full. For each muffin, put four chocolate chips into batter, so that they go into the middle of the muffin, then place the four remaining chocolate chips on the top. Repeat for each muffin. Bake 20 to 22 minutes on the middle rack.