[MM_Access_Decision access=’false’]
25g oat flour
20g cinnamon type or even vanilla whey protein powder
1/2 tsp pumpkin pie spice
1/4 tsp each cinnamon, baking powder & baking soda
3 grinds sea salt
120g pumpkin puree
1 egg
2-3T stevia (to taste)
4T unsweetened vanilla almond milk
1/2 tsp vanilla extract
Preheat oven to 350. In one bowl combine all the dry ingredients. In another bowl whisk together the pumpkin, egg, stevia, almond milk & vanilla. Then combine the dry ingredients. Use half the batter to fill 4 greased muffin tins ~2/3 full.
Then create the center of the muffin:
30g fat-free cream cheese
8g SF/FF vanilla or cheesecake pudding
1T unsweetened vanilla almond milk
2-3 drops vanilla extract
Dash of cinnamon
Stevia to taste
Spoon 1/4 of cream cheese mix into the center of each cupcake. Use the rest of the batter to cover the filling and fill the tin. Bake for 15-17 minutes and enjoy!
10C 1.5F 6P for 1 muffin
Yields 4 muffins
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[/MM_Access_Decision]
[MM_Access_Decision access=’true’]
25g oat flour
20g cinnamon type or even vanilla whey protein powder
1/2 tsp pumpkin pie spice
1/4 tsp each cinnamon, baking powder & baking soda
3 grinds sea salt
120g pumpkin puree
1 egg
2-3T stevia (to taste)
4T unsweetened vanilla almond milk
1/2 tsp vanilla extract
Preheat oven to 350. In one bowl combine all the dry ingredients. In another bowl whisk together the pumpkin, egg, stevia, almond milk & vanilla. Then combine the dry ingredients. Use half the batter to fill 4 greased muffin tins ~2/3 full.
Then create the center of the muffin:
30g fat free cream cheese
8g SF/FF vanilla or cheesecake pudding
1T unsweetened vanilla almond milk
2-3 drops vanilla extract
Dash of cinnamon
Stevia to taste
Spoon 1/4 of cream cheese mix into the center of each cupcake. Use the rest of the batter to cover the filling and fill the tin. Bake for 15-17 minutes and enjoy!
10C 1.5F 6P for 1 muffin
Yields 4 muffins
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