Pumpkin Mini Muffins

³ Description

Moist pumpkin muffins adorned with cream cheese frosting

² Ingredients

•  1 serving (serving = 1/2 cup dry) Quaker Old Fashioned Oats
•  1/2 serving (serving = 2 tbsp) Hodgson Mill Milled Flax Seed
•  1/4 tbsp Cinnamon
•  0 tsp Vanilla Extract
•  1 serving (serving = 1/2 cup) Libby's 100% Pure Pumpkin
•  1 serving (serving = 2 tbsp) Trader Joe's Soft Spreadable Light Cream Cheese
•  1/2 serving (serving = 1 packet) Truvia Sweetener
•  0.2 serving (serving = 1 cup) Fage Total 2% Greek Yogurt
•  1/4 serving (serving = 2 tbsp) Earth Balance Coconut & Peanut Spread
•  1/2 serving (serving = 2 tbsp) Nutiva Coconut Flour
•  1/2 serving (serving = 1 level scoop) Cellucor Cor-Performance Whey
•  1 serving (serving = 3 tbsp) All Whites 100% Liquid Egg Whites

q Directions

INGREDIENTS:

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
Cinnamon

CREAM CHEESE TOPPING:

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

DIRECTIONS:
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.

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