Protein Pumpkin Muffins

Fall = Baking to me

Anyone else?

There's just something about cool, crisp weather and smells of home baked goods that make me so happy.

Even though we're still in the 90's, I continue to pretend we've got those fall temps by setting the AC down low, l and filling the house with the aroma's of fall by baking up all the pumpkin foods!

This past weekend it was these delicious Protein Pumpkin Muffins.

Protein Pumpkin Muffins

Ingredients:
1 1/4 cup gluten free flour ( I use Bob's Red Mill 1:1)
3 scoops vanilla protein powder
2 tsp. pumpkin pie spice
1 tsp. baking soda
1/2 tsp. sea salt
1 15oz can of pumpkin puree
1/2 cup coconut sugar
1/4 cup unsweetened applesauce
2 large eggs
1/4 cup maple syrup
1 tsp vanilla extract
1/2 cup chocolate chips (I like monkfruit or Lily's and these are totally optional)

Directions:
Preheat oven to 350 degrees and spray silicone muffin tins with cooking oil.
Combine dry ingredients (flour, protein powder, pumpkin pie spice, baking soda and salt) in a medium bowl and set aside.
In a stand mixer or large bowl, combine wet ingredients. Mix well then add dry ingredients to the wet ingredients. Combine until well mixed then fold in chocolate chips.
Scoop 1/4 cup into prepared muffin cups and bake at 350 for 20-30 minutes or until a toothpick comes out clean.

Macros for 1 muffin: P 8g F 2g C 33g
Makes 12

Enjoy!

*macros will vary based on ingredients used.