Weight Loss Recipes Flavors of Fall: Pumpkin Spice Protein Muffins

The first day of Fall is just days away but we’re still in the high 90′s in my ‘hood so it’s hard to get into the spirit. Oh how I want to. I’m longing to wear my favorite hoodie on a crisp morning walk. We had one day of rain last week I was so thrilled I roasted butternut squash and made a casserole for dinner. I want to use the oven more but uggh heating up the house is not appealing. I did make a batch of pumpkin spice muffins yesterday because they are done in 12 minutes. I can handle that. Especially for these. I have another version I make but I didn’t have some of the ingredients so I adapted. I think I might even like this one better with the addition of chai spices.

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Shelly’s Pumpkin Spice Protein Mini Muffins

1 Egg, beaten
3 Tablespoons Milk
2 Tablespoons Sugar Free Vanilla Torani Syrup
1 Tablespoon Canola Oil
2 Tablespoons Pumpkin Puree (not pie filling)
3 Tablespoons Multigrain Pancake Mix
2 Tablespoons Big Train Spiced Chai Fit Frappe Protein Powder
1 scoop (1/4 cup-ish) Vanilla Protein Powder
Pinch salt

Mix egg, milk, syrup, pumpkin and oil and combine thoroughly. If you are watching your fat grams you could ax the oil and sub NSA applesauce but 1 T of oil for the whole batch is not a lot and I think they are tastier with it and doesn’t compete with the pumpkin flavor. In a separate bowl, mix pancake mix, protein powders and salt. Tip dry into wet and stir till combined. Pour into a non stick 12 cup mini muffin pan that has been sprayed with Pam.

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Bake at 350 for 10-12 minutes or till toothpick inserted comes out clean. Makes 12 moist, delicious, mini muffins.

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Cooks Note: No Spiced Chai Protein? Get some. No seriously, it’s a yummy shake or warm drink in the winter but then you can make my granola and yogurt dip too. Really can’t wait to get it 1/2 teaspoon Pumpkin Pie Spice and 1-1/2 -ish T of extra Vanilla Protein will work. But… really get the Spiced Chai, it’s soooo good.

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Optional: You can add cheese filling. I usually do about 1/2 the batch with filling and half I leave plain. Allow muffins to cool slightly. Using a drinking straw poke a little hole in the center of each mini muffin and pipe filling inside. The filling really makes them like a healthier version of Starbucks Pumpkin Spice Muffins but those suckers are 420 calories a piece (most often paired with a 380 cal Grande Pumpkin Spice Latte) ouch?! that’s no snack. P.S. Mine are about 40 cals.

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Shelly’s Cheese Filling

1/4 cup Ricotta Cheese
1 teaspoon Sugar Free Jello Cheesecake Pudding Mix, dry
2 teaspoons Sugar Free Vanilla Torani Syrup

Mix till well combined. Spoon into a piping bag or a snack sized baggie that has the corner snipped off. Seal baggie with tape. Pipe into mini muffins. This is plenty for 12 mini muffins. If you don’t want to pipe it you can always slice them in half and smear it in the middle. Leftover filling is also great smeared on sliced apples.

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More low carb, sugar free or no sugar added, weight loss surgery friendly recipes and tastes of Fall can be found on my Fall Pinterest Page.

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