Warm up with a delicious pumpkin muffin, or two! These are a favorite in our house when the weather cools down because they are so macro-friendly that you can have more than one. If you choose to make a few batches, you can save one in the freezer and when thawed, heat them for a few seconds in the microwave. Enjoy!
Servings: 14
Macros per serving: ( 3 F / 15 C / 16 P )
Ingredients:
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200g birch benders protein pancake mix (can sub Kodiak cakes)
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600g canned pumpkin
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130g vanilla greek yogurt (sub pumpkin if you can find it!)
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200g vanilla protein
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1-ounce crushed pecans
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1 tsp. pumpkin pie spice
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1 1/4 cups unsweetened cashew/almond milk
Directions:
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Preheat oven to 375 degrees.
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In a large bowl, combine pancake mix, protein, and pumpkin pie spice.
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In a separate bowl, combine pumpkin, yogurt, and cashew milk.
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Combine wet into dry ingredients and mix well.
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Spray a muffin tin lightly with cooking oil, or use silicone baking cups. Evenly distribute the batter into your muffin pan and top with crushed pecans.
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Bake for 13-15 minutes. Remove and allow to cool before storing for meal prep!