Skinny Pumpkin Muffins with Pecan Frosting
Author: NutritionTwins.com
Serves: 8 muffins
- Batter
- ½ c. canned pumpkin (pure pumpkin – not pie filling)
- 3 scoops – we used Optimal Nutrition (vanilla)
- ¼ c. gluten-free flour*
- ⅔ c. egg whites (we use Eggland’s Best)
- 1 tsp. baking powder
- *Other types of flour may be substituted
- Frosting:
- ½ cup pecans
- ¼ cup stevia
- 2 Tablespoons almond milk
- ¼ cup water
- 1 teaspoon vanilla extract
- Pinch of sea salt
- Muffins
- Preheat oven to 375 degrees.
- In a bowl, mix all ingredients for the muffin batter.
- Spoon batter into a cupcake pan that has been spritzed with oil or with cooking spray to prevent sticking. You should end up with eight muffins.
- Place in oven and bake for about 12-15 mins
- Remove from oven, and allow to cool slightly.
- To maximize freshness, store leftovers in fridge.
- Icing
- Put all ingredients in a blender and blend until smooth
Serving size: 1 muffin Calories: 82 Fat: 1 Saturated fat: 0 Carbohydrates: 12 Sodium: 81 Fiber: 1 Protein: 11 Cholesterol: 13
Recipe by Nutrition Twins at https://nutritiontwins.com/skinny-pumpkin-muffins-with-pecan-frosting/
3.2.2929