Skinny Pumpkin Muffins with Pecan Frosting
Author: 
Serves: 8 muffins
 
Ingredients
  • Batter
  • ½ c. canned pumpkin (pure pumpkin – not pie filling)
  • 3 scoops – we used Optimal Nutrition (vanilla)
  • ¼ c. gluten-free flour*
  • ⅔ c. egg whites (we use Eggland’s Best)
  • 1 tsp. baking powder
  • *Other types of flour may be substituted
  • Frosting:
  • ½ cup pecans
  • ¼ cup stevia
  • 2 Tablespoons almond milk
  • ¼ cup water
  • 1 teaspoon vanilla extract
  • Pinch of sea salt
Instructions
  1. Muffins
  2. Preheat oven to 375 degrees.
  3. In a bowl, mix all ingredients for the muffin batter.
  4. Spoon batter into a cupcake pan that has been spritzed with oil or with cooking spray to prevent sticking. You should end up with eight muffins.
  5. Place in oven and bake for about 12-15 mins
  6. Remove from oven, and allow to cool slightly.
  7. To maximize freshness, store leftovers in fridge.
  8. Icing
  9. Put all ingredients in a blender and blend until smooth
Nutrition Information
Serving size: 1 muffin Calories: 82 Fat: 1 Saturated fat: 0 Carbohydrates: 12 Sodium: 81 Fiber: 1 Protein: 11 Cholesterol: 13
Recipe by Nutrition Twins at https://www.nutritiontwins.com/skinny-pumpkin-muffins-with-pecan-frosting/