ABS Pumpkin Cinnamon Protein Muffins

November 02, 2016

ABS Pumpkin Cinnamon Muffins

By Maria England, ABS Team

Yields: 6 muffins

Macros for 1 Muffin:

Calories: 50 calories

Fat: 0.6g

Carbohydrates: 4.6g

Fiber: 1.8g
Sugar: 1.1g

Protein: 7.9g

2/3 cup – Pumpkin Puree
2 each – egg whites
¾ cup/1.5 scoops – ABS Cinnamon Roll Protein Pancakes Mix
½ tsp - baking soda, gluten free
½ tsp - baking powder, gluten free
1 tsp – vanilla extract, gluten free

Preheat oven to 350°F and line 6 muffin cups with cupcake liners and spray with pan spray.
Mix all ingredients together.
Divide into the 6 muffin cups and bake 15-20 minutes until golden brown a toothpick comes out clean.
Allow to cool completely and store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.

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