Feystorm
Pumpkin Protein Mania - Recipes to Follow
Nov 27, 2012
Now in maintenance, so higher in carb than I would normally have liked, but still oh so freaking yummy.
I made pumpkin protein muffins on sunday. Tonight with the left over protein I made pumpkin protein fluff (from a recipe here on OH). I slightly modified both recipes I found and came up with these goodies. The fluff can be used as a fruit dip, but my little girl and I got the great idea to top the muffins with them. omg - YUM!!!
Here's the pics!
Muffin
Fluff
Muffin + Fluff
YUMMY NUMMY GOODNESS!!!
Pumpkin Muffin Recipe
1 cup canned pumpkin - NOT pumpkin pie filling
1/2 cup UNSWEETENED applesauce
1/2 cup Fage 0% greek yogurt
6 TBSP liquid egg whites (or 3 egg whites)
2 cups quick oats
2 scoops Vanilla Protein Powder
1 cup splenda
1 tsp baking soda
2 tsp baking powder
1/4 tsp salt
1 1/2 tsp cinnamon
2 TBSP pumpkin pie spice
Preheat oven to 350*. Line a muffin pan with FOIL cupcake liners and spray with nonstick veg spray. In a food processor, blend all the ingredients. (If you don't have a great food processor then just add the oats - and pulverize them. After mix the ingredients in a bowl with a hand mixer.) Pour into muffin cups. Bake 15 minutes until tops are brown.
Pumpkin Protein Fluff
1 container of Lite Cool Whip (8 oz - THAWED)
1 package of sugar free cheesecake pudding mix
1 can (15 oz) canned pumpkin (NOT pumpkin pie filling)
1 scoop vanilla protein powder
2 Tbsp pumpkin pie spice
2 tsp splenda
Whisk cool whip and cheescake mix well. Add protein, spice and splenda, whisk well. Fold in pumpkin gently but thorougly. DONE!