Level-1 Protein Pumpkin Muffins

Sometimes you just win in the first try! I was looking to make some macro friendly l pumpkin muffins yesterday and decided to try a hodge podge of what I had on hand (the usual way I create recipes in my kitchen lol) and was so happy they turned out delicious!! Hopefully I’ll be able to find the Trader Joes Gluten Free pumpkin pancake mix on my next trip there, but if you don’t have this on hand, I’m sure another similar mix will work too!
Recipe Deets ⬇️
First Preheat the Oven to 350F


Dry Ingredients:
1 2/3 cup Gluten Free Pancake Mix
1 cup Blue Diamond Almond Flour (found at Costco)
1/4 tsp baking soda
1/4 tsp kosher salt
1/3 cup Lakanto Sweetener (I used the golden) https://www.amazon.com/Lakanto-Monkfruit-Sugar-Substitute-Classic/dp/B0046DPKBQ?th=1   
2 level scoops 1st Phorm Level-1 Ice Cream Sandwich Protein (get it here👉 https://1stphorm.com/products/level-1/?a_aid=WonderfullyFit )
2 level scoops Sports Research Collagen Peptides (found on Amazon https://www.amazon.com/Hydrolyzed-Collagen-Peptides-Dietary-Supplement/dp/B00XQ2XGAA )
1 tsp cinnamon


Combine all dry ingredients in a bowl and set aside.


Wet ingredients:


1 can (15 oz) Pumpkin Puree (I used Simple Truth organic from Kroger)
2 whole eggs, room temp
1 cup unsweetened almond milk
1 stick organic butter, melted (I used salted but unsalted is okay too)
1 tsp vanilla.


Blend all wet ingredients together until a smooth batter forms. Gently fold the dry mixture in a little at a time (i poured in about 1/3 at a time), just until incorporated so not to overmix!
Scoop ~1/3 cup of the batter into pre-greased or lined muffin tin (I used @pamcookingsprayofficial Baking spray for the pan, and an ice cream scoop to fill the cups)
Bake at 350 for 18-20 minutes, or until the edges turn golden brown. Let cool (if you can wait that long) and enjoy! This recipe made 22 muffins at 130 calories each, great for meal prep and they freeze well too!
Macros: 13C 8F 5P

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