Crustless Pumpkin Pie Muffins
1 (15 oz) can Pumpkin
1/4 cup Protein powder
4 large Egg whites (or 4oz pumpkin or vanilla Muscle eggs)
1/2 cup Fat free cottage cheese (or plain non-fat greek yogurt)
1 tsp Vanilla extract
2/3 cup Sweetener of choice (I like Truvia or Splenda)
1/2 tsp Baking powder
1.5 tsp Cinnamon
1/2 tsp Pumpkin pie spice (I usually add a dash or two more)
1/4 tsp Ground ginger
1/4 tsp Salt
Preheat oven to 350 degrees. Spray muffin tin with non-stick cooking spray, or foil muffin cups, (spray cups if using).
Place all of the ingredients in blender, (or food processor), and blend until mixture is smooth (if you are using Greek yogurt instead of cottage cheese, you can just stir it well in a bowl.) . Divide mixture evenly into 12 muffin tins.
Bake for 33-38 minutes, or until toothpick comes out clean. Keep in the Refrigerate until ready to serve.
Optional: Top with a dollop sugar-free cool whip and sprinkle with cinnamon
Easy AND yummy!