Pumpkin Protein Muffins

As I recently shared, I'm beginning the Holiday Shred by N Her Shoes on Monday.  I've enjoyed getting organized and ready for this over the last couple of days.  I've also spent today grocery shopping and prepping my meals.  I've previewed the workouts for the week, looked over the meals and enjoyed reading all of the introductions of everyone in my group.

One of the recipes was for some Pumpkin Muffins, which called for a pumpkin muffin mix from places like Whole Foods, Trader Jo's, etc.  As I've shared before, we live in rural America and sometimes these items are difficult to find.  I was so excited about the Pumpkin Muffins, that I went to the internet and began searching for healthy pumpkin muffin recipes and was so excited when I came across the recipe below.  These are so good!  I'll definitely be making them again.  And moms, the kids really like them too!  This recipe was adapted from www.dashingdish.com.

Pumpkin Protein Muffins

Ingredients:

1 Cup Canned Pumpkin
1/2 Cup Applesauce (usweetened)
1/2 Cup Low-fat Vanilla Greek Yogurt
3 Egg Whites
1 3/4 Cup Old Fashioned Oats
1/4 Cup Vanilla Protein Powder
12 Packets of Stevia
1 tsp Baking Soda
2 tsp Baking Powder
1/4 tsp Salt
1 1/2 tsp Cinnamon
1/2 tsp Pumpkin Pie Spice
1/4 Cup Dark Chocolate Chips (cold substitute raisins or nuts)


1.  Preheat oven to 350 degrees.  Spray a 12-cup muffin pan with non-stick cooking spray.  Set aside.

2.  In a food processor, mix all the ingredients together.  Blend until oats are ground and mixture is smooth.

3.  Divide mixture among muffins tins, and place into pre-heated oven.  Bake for 15-20 minutes or until tops are lightly golden brown.

4.  Cool muffins before removing from pan.

I'm really excited about this journey!

Blessings,

Krystal