Pumpkin Protein Muffins with Protein Frosting

These are delicious. I made these with regular sugar the first time; next time I may experiment with 50%splenda + 50%regular. Note: Splenda causes baked goods to be a bit more flat.

2 of these babies is about the equivalent to a protein bar. I ate 2 about 30 minutes before a long run and it was awesome.

2 C all purpose flour (wheat flour makes these very dense, so if you want to use wheat, do half wheat half white)
1/2C vanilla protein powder
1/4C sugar
2t baking powder
1t salt
1t cinnamon
1/2t nutmeg
1/2t allspice
1/4t cloves
15 oz can of pumpkin
2 eggs
1/2C veg. oil
nonstick cooking spray

Protein Frosting
1/2C vanilla protein powder
1/2C powdered sugar
1/2t vanilla extract
3-4T fat-free milk

1. Preheat oven to 350 degrees F. Lightly coat a 12-cup muffin tin with nonstick cooking spray.
2. Combine flour, protein powder, sugar, baking powder, salt, and spices in a medium bowl. In a separate large bowl, whisk together pumpkin, eggs and oil.
3. Add dry ingredients to pumpkin mixture and stir until thoroughly combined.
4. Divide batter into muffin cups and bake 15-20 minutes, then remove muffins and arrange on a wire rack to cool. Serve with protein frosting or fat-free cream cheese.
5. For frosting, mix protein powder and powdered sugar. Add vanilla and 3 tablespoons of milk; beat until smooth. Add milk until smooth. Spread evenly on muffins.

Nutritional Information
(one muffin with frosting)
223 calories, 12g protein, 19g carbs, 11g fat, 1g fiber, 18g sugar, 125mg sodium

These are obviously high fat and sugar with this original recipe, so not a good idea to make this a regular item in your diet, but its a nice change of pace and two will keep me full for 2-3 hours.

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Filed under Breakfast, Recipes

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