Walking passed the baking isle is usually a boring affair, as a frequent visitor you learn exactly where everything resides, baking soda on the top, muffin cases on the left… yada yada yada… until one day, you see something different peeping out the bottom shelf… CANNED PUMPKIN PUREE *happy dance*
Now, living in Gibraltar means we do not usually get such simple things available to us, so (undeniably) a rage of excitement ensued, followed by a purchase of at least 5 cans which (regrettably) have since been gathering dust in the back of the pantry cupboard. Oops.
However, 3 months later, and in celebration of the arrival of some BULK POWDERS™ items, we decided to finally put it to good use and made these delightful, soft and fluffy muffins!
1 Can Pumpkin Puree
(available at Eroski Gibraltar)
½ Cup Coconut Flour + 2Tbsp
½ Tsp Baking Soda
4 Drops BULK POWDERS™ Chocolate Liquiflav*
2 Scoop BULK POWDERS™ Chocolate Peanut Whey
(Or sub for preferred whey)
3 Egg Whites
1 Tbsp Agave Light
2 Tbsp Mini Choc Chips
*Can be subbed with Stevia drops or omit completely and add more agave/ choc chips to make it a little sweeter.
Preheat your oven to approx. 160 Degrees C (should range between 140-160, no higher).
Mix all your dry ingredients in a bowl then fold in all the remaining wet ingredients and mix it up with a whisk (or fork if you’re after a bit of a bicep workout).
Spoon mix into your muffin tray and bake in the oven for approximately 30-40mins or until golden brown over the top (and still a little moist to the touch).
Tip: If you want to make your own pumpkin puree, you can do so by: Cutting up a pumpkin into medium size chunks. Placing in a glass dish with an inch high of water and baking until flesh is soft and can be easily scraped off! Then, blend and done! Pumpkin puree!
Leave to cool completely, then enjoy on its own or top it with some PB!
Recipe yielded 12 muffins.
Nutritional Info (per muffin):
96 Cals | 2.8F | 11.3C (4.6 fiber) | 7.8P
Free from: Wheat | Gluten | Grain
Low Fat | High Protein