Pumpkin Mini Muffins

  • U Serves 10 People
  • P Prep: 00:05
  • P Cook: 00:13
Pumpkin Mini Muffins

Nutritional Facts

per 1 serving size (Recipe makes 10 servings)

Amount Per Serving

Calories 49

Calories from Fat 16

% Daily Values*

Total Fat 1.75


Saturated Fat 0.67


Polyunsaturated Fat 0.20

Monounsaturated Fat 0.28

Cholesterol 3.55


Sodium 28.18


Potassium 26.90

Total Carbohydrate 5.34


Dietary Fiber 1.64


Sugars 1.13

Protein 3.82

Vitamin A 30.44%

Vitamin C 0.28%

Calcium 2.40%

Iron 2.45%

* Nutritional Values are estimated and may vary

³ Description

Moist pumpkin muffins adorned with cream cheese frosting

² Ingredients


q Directions


1/3 cup + 2 tbsp Pure Pumpkin
3 tbsp liquid egg whites
2 tbsp plain Greek yogurt
1/2 tbsp peanut butter
1/2 scoop Cellucor Molten Chocolate whey
1/2 cup Oat Flour (or just plain oats will work)
1 tbsp Coconut Flour
1 tbsp milled Flax Seed


2 tbsp Light Cream Cheese
1-2 tbsp plain Greek Yogurt
1/4 tsp Vanilla extract
1/2 packet Truvia sweetener

1) Preheat your oven to 350 degrees and grease a mini muffin pan. (I use the silicone type for extra easy removal)
2) Combine all ingredients. I forgot to add cinnamon to the batter, so I just sprinkled some on top of each one. Divide batter evenly among 10 mini muffin trays.
3) Bake for 13 minutes. The last recipe I provided, I baked them for 14 minutes. This worked well, but I decided to try for one minute less and it resulted in an almost-baked muffin, leaving them extra moist. (Even after re-heating in the morning)
4) Warm cream cheese for 10 seconds then combine other frosting toppings.
5) Place in a plastic bag, cut the corner off, and top each muffin, Since I always make these the night before, I wait til morning to top them. If you want to enjoy immediately, let the muffins cool a bit first before topping.

Recipe Provided by @alexmarie5030

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