Asian

Pumpkin Protein Muffin Cakes is for Dessert.

Pumpkin Protein Muffin Cakes takes 15 minutes to prepare.

Pumpkin Protein Muffin Cakes takes 25 minutes to cook.

Pumpkin Protein Muffin Cakes makes 10 servings.

The ingredients for Pumpkin Protein Muffin Cakes are:

240 gram(s) Cooked Pumpkin
84 gram(s) Bob's Red Mill Almond Flour
62 grams Orgain Organic Protein Vanilla Bean
3 large Egg, fresh, whole, raw
.5 tsp Baking Powder
1 tsp Vanilla Extract

Here is how you make Pumpkin Protein Muffin Cakes:

Ingredients3/4 C (84g) Almond Flour2 scoops (62g) PEScience Protein Powder, vanilla1/2 Tbsp Pumpkin Pie Spice1/2 tsp Baking Powder3 large Eggs1 C (240g) Canned Pumpkin1/2 Tbsp Vanilla Extract, optionalPreheat an oven to 350F and spray 8 slots in a muffin tin with nonstick cooking spray or place 8 silicone muffin molds on a baking sheet. Mix the dry ingredients together in a large bowl.Gradually stir in the eggs, canned pumpkin, and vanilla extract. Stir until you have an evenly mixed batter.Spoon the batter into the muffin tin or molds, filling each mold about 3/4 fullBake for 23-26 minutes or until the muffins are cooked through and the tops are golden brown. Transfer the muffins to a wire rack to cool and enjoy!Serving Size: Makes 10 equal muffinsNumber of Servings: 10Recipe submitted by SparkPeople user TYLERLIGHTMAN.

The nutritional information for Pumpkin Protein Muffin Cakes is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 105.3

• Total Fat: 6.0 g
• Cholesterol: 55.8 mg
• Sodium: 83.4 mg
• Total Carbs: 6.4 g
• Dietary Fiber: 2.5 g
• Protein: 6.5 g

Pumpkin Protein Muffin Cakes is Asian cuisine.

The dietary needs meet for Pumpkin Protein Muffin Cakes is Vegetarian