Pumpkin Protein Muffin Pies

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 18
• 22 ounces pumpkin puree
• 6 tablespoons scoop vanilla protein powder (6 scoops)
• 12 ounces evaporated skim milk
• 6 large eggs or 6 large egg substitute
• 3/4 cup sugar twin brown sugar substitute
• 1 tablespoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon nutmeg

Recipe

recipe

• 1 directions: preheat oven to 400.
• 2 mix sugar and spices in a small bowl, set aside. lightly whip 6 eggs in a large bowl, add in pumpkin and mix thoroughly before sprinkling in sugar mix. blend protein powder and milk in a separate bowl with a hand mixer, then add to the pumpkin bowl mixing well before filling 18 lightly greased muffin tins.
• 3 bake at 350 for 10 minutes, reduce heat to 300 and cook for 40 - 50 minutes (i have a gas stove and took it out after 30 mins). pies are cooked when a knife is inserted into the middle and comes out clean. once cool, top with light whipping cream if you wish or a mixture of fat free cream cheese, splenda and vanilla or maple extract to taste to make a “frostingâ€?. store muffins in refrigerator, do no freeze.