Moist and packed with yummy fall flavor and the perfect amount of spice, these Pumpkin Protein Muffins are so delicious that I can guarantee that no one will ever know that they are loaded with protein and healthy carbs, and that they are low in sugar!
Preheat oven to 350 degrees. Line a 12-cup muffin pan with foil cupcake liners, or spray with non-stick cooking spray. Set aside.
In a blender, (or food processor), blend the oats and all other dry ingredients, until oats are ground. Add all other ingredients, except add-ins, and mix until smooth. ( Note: I usually stop the blender and help move mixture around with a spoon)
Divide mixture among muffins tins, and place into pre-heated oven. Bake for 15-20 minutes, or until tops are lightly golden brown. Note this batter is very moist, and a toothpick may not come out clean…Don’t worry it is baked through if the tops are golden brown!
Cool muffins before removing from pan. ENJOY!!!
*I used Stevia in the Raw Baking Blend. If using packets of stevia, I recommend using about 5, or adjust according to taste.
**If using carton egg whites this will be 6 tablespoons.
***Nutritional info calculated without add-ins, using IdealLean Multi-Purpose Protein.