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!

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