Pumpkin Spice Muffin Recipe

• 1.75 C Vanilla Protein Mix
• 0.5 C + 2 TBSP pumpkin puree 
• 0.5 C water or 2 eggs ( for 2 egg substitute use 2 Tbsp flax meal + 6 Tbsp hot water and let stand for 5 minutes) 
• 3 Tbsp maple syrup 
• Optional: 
  • 0.25 C chocolate chips ( for dairy free I use the brand "Enjoy Life")  

Directions 

1. Mix all ingredients  - let stand for 5 minutes before portioning into muffin try 
2. Mini muffins : measure 1 Tbsp batter portions into mini muffin tray and bake at 350 C for 10 - 12 minutes - if you are not using muffin liners then oil your tray
3. Regular muffins : measure 3 - 4 Tbsp batter portions into regular muffin tray and bake at 350 C for 18 - 20 minutes - if you are not using muffin liners then oil your tray 
4. Let cool in muffin trays for 5 minutes after done baking then move to wire cooling rack 
5. Let cool on wire cooling rack for 15 minutes before eating 
6. Once completely cooled (1 hour after baking) store in an airtight container with a paper towel in the bottom (this helps soak up any extra moisture) 

• 1. Keep in the fridge for up to 5 days