Who loves pumpkin pie?
I love pumpkin pie and don’t need much of an excuse to eat something that is promised to taste just like it, which this recipe did. I’ll admit, my first bite was underwhelming. However, with each subsequent bite, I became more of a fan, especially when I embraced the idea that this is less muffin and more pumpkin pie in a bite. This really won’t pass for a dessert but would be a welcome snack or breakfast option.
Stay calm and bake on
I can get overwhelmed when I see a long ingredient list, such as this recipe has. However, I was pleasantly surprised that I had everything on hand. The spices are very general and generic. If you are missing some, don’t panic. Do a quick google search for alternatives and you will be surprised with what you can get by with. Feel free to experiment with the spices by using cardamom or cloves if you are short nutmeg or ginger.
Pumpkin Pie Muffin Bites
1 1/4 cup all-purpose flour
1/2 cup Mike’s Mix Unflavored Protein
1 1/2 tsp baking powder
1/4 tsp salt
1 Tbsp cinnamon
1/2 tsp nutmet
1/4 tsp ginger
1 tsp pumpkin pie spice
3/4 cup pumpkin puree
1 Tbsp vanilla
3/4 cup unsweetened applesauce
1/2 cup sugar
2 Tbsp coconut oil
1/2 cup milk
Preheat oven to 350 degrees.
Line a 12 cup muffin tin with paper cups or spray with nonstick spray. If using paper cups, make sure to spray the inside of the cups.
In a medium bowl, mix together the flour, protein, baking powder, salt and spices.
In a separate bowl, combine the pumpkin, vanilla, sugar, applesauce, egg and coconut oil. Slowly mix in the milk.
Add wet ingredients to dry ingredients and mix until combined.
Pour into muffin tin and bake for 20 minutes.
Muffins are done when a toothpick is inserted into the center of the muffin comes out clean.
Cool for a few minutes before transferring to wire racks to finish cooling.
Make it Vegan
Love pumpkin but not dairy or eggs? No problem. Click here for the Vegan version of this recipe.