Low Carb Pumpkin Protein Muffins

     Im on vacation visiting family this week in MD.  I had a chance to play in the kitchen.  Mom had some pumpkin so I immediately took to Pinterest looking for a recipe I could modify.  I came across this recipe and made a few changes.

Low Carb Pumpkin Protein Muffins

Servings: 12

Total Cooking/Baking Time: 35 Minutes
This recipe is modified from the original found here.

Ingredients:

• 1 15oz Can Pumpkin Puree 
• 1 Cup Almond Meal/Flour
• 2/3 Cup Coconut Flour
• 1 Serving Protein Poweder
• 1 Cup Sweetener (I used Trivia Baking Blend)
• 1 Tablespoon Pumpkin Pie Spice
• 1 1/2 Teaspoons Cinnamon
• 2 Teaspoons Pure Vanilla Extract
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Baking Soda
• 1/2 Cup Egg Substitute (Equivalent of 2 eggs)

Directions:

1. Preheat oven to 350°. 
2. In a large bowl combine the Pumpkin, Sweetener, & Egg Substitute.  
3. Blend together with an electric mixer till well blended.
4. Add remaining ingredients and blend with mixer until well incorporated.
   
5. Divide evenly amongst 12 prepared muffin cups.
   
6. Bake for approximately 35 minutes until edges are golden and a cake tester or knife comes out clean.
   
7. Allow to cool in muffin pans for a few minute.
8. Remove from pan and allow to continue to cool.

Nutritional Information Per Serving (1 Muffin):

Calories: 165

Fat: 6 Grams

Carbs: 25 Grams

Protein: 6 Grams