Protein Pumpkin Muffins with Cream Cheese Frosting
Yummy, moist and filling protein packed muffins. Healthy thanksgiving inspired dessert!
Ingredients
- 1 cup Brown Rice Flour
- 1 scoop Arbonne Vanilla Protein Powder
- 1 scoop Arbonne Cinnamon Roll Protein Powder
- 1 scoop Arbonne Daily Fibre Boost
- ½ tsp Pink Himalayan Salt
- ½ tsp Grated Nutmeg
- ¼ tsp Ground Cinnamon Powder
- ⅛ tsp Ground Ginger Powder
- ⅛ tsp Ground All Spice
- 3 Eggs
- 1 tbsp Vanilla Extract
- 1 tbsp Full Fat Coconut Milk
- 2 cups Pumpkin Pie Filling
- ¼ cup Raw Pumpkin Seeds
Instructions
- Grease a muffin tray and preheat the oven to 350 degrees.
- In a mixing bowl, whisk together the brown flour, protein powders, baking powder, salt, cinnamon, allspice, ginger and nutmeg.
- In another mixing bowl, whisk together the eggs, pumpkin puree and vanilla until smooth and well combined.
- Add the wet ingredients to the bowl of dry ingredients and whisk until just combined and add 1 tbsp full fat Coconut milk. Add pumpkin seeds and stir well.
- Pour the batter into the muffin tray and smooth.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool and frost with cream cheese frosting.