Thought I was done with pumpkin, but then found some more in the cupboard!
This weather feels more like fall than winter anyway 😉
If you haven’t tried this combo, you should! Also works awesome with the chocolate and cafe latte flavors too!
#PumpinSeason is here and that calls for a delicious out of this world 🌎 Instant grab and go splurge session when need be. Sounds amazing right? I know, pumpkin this, pumpkin that. But staying with a well balanced treat that can you can indulge on is a win win. Here’s a great 👍🏽 recipe for you crazed pumpkin freaks that’s been bit by the bug already.
6.3 oz (180 g) pumpkin
0.5 cup (50 g) coconut flour
4.5 Scoop (125 g) vanilla Met-Rx protein powder
1 cup (275 g) egg whites
1 cup (130 g) frozen raspberries
1 cup (26 g) Stevia in the raw
1 tsp cinnamon
½ tsp ginger
Preheat your oven to 375 F (190 C)
Mix pumpkin and egg whites in a large bowl
Add all the remaining ingredients except the raspberries and mix well. Make sure no pockets of dry ingredients remain
Grease your muffin pan with a little cooking spray
Fold the frozen raspberries into the dough. You want to do this quickly before the raspberries get soft and lose their shape
Scoop the dough into the pan. It should make 12 muffins
Bake the muffins for 15 min.
Take the muffins out of the oven and let them cool on a rack for minimum 10 min. before serving
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