
- Protein
9g
- Cal
119
- Fat
7.75g
- Carbs
5.25g
- Serves
8
- Takes
40 min
- Difficulty
Easy
Pumpkin Pecan Muffins
Ingredients Muffin :
- 1 Cup https://www.edsmith.com/en/products/pumpkin-pie-filling/Pumpkin pie puree
- 1 Egg
- 2 Scoops Quattro Cinnamon toast crunch protein
-
2 tbs. Cinnimon
- 1/3 Cup pecans
- 3tbsp. Baking soda
Topping:
- 1/2 Cup Coconut whip cream
- 1/3 Cup pecans
- 1 tbsp. Butter
- 1 tbs. Brown sugar
Directions:
- Blend with mixer all muffin ingredients and pour into non-stick baking tins.
- Bake at 350 for 20-30 or until filling is set around the edges. Place in fridge to let cool and set before topping.
- Whip https://silk.com/plant-based-products/creamer/dairy-free-heavy-whipping-cream-alternative/
- In a sauce pan, melt butter sugar and pecans together, top muffins with a dollop of whip cream and add pecans
- Enjoy!!
All nutritional info is based on one muffin. Recipe makes 8 muffins.