SERVING SIZE: 1 muffin
YIELDS: 6 muffins
– 70 light butter (Country Crock brand recommended)
– 110g canned pumpkin puree
– 55g vanilla whey
– 1/4 tsp baking powder
– 1 egg
– Stevia/Splenda to taste (I used 1 tbsp)
– 1/2 tbsp cinnamon
– 1 tsp pumpkin pie spice
– 44g coconut flour
– 14g mini chocolate chips
– 30g greek cream cheese (or low fat cream cheese)
*Note: When baking with protein powder, we recommend staying away from pure isolate powder as that does not bake well (turns recipes to a cardboard texture). Whey/Casein blends usually work best for baking — our favorite is Devotion Nutrition brand. Using another brand of protein powder may result in slightly different macros.