Pumpkin Protein Muffins

I am a huge fan of figuring out ways to take my favorite foods and turn them into healthy, balanced and organic versions. This recipe is exactly that! Pumpkin pie meets protein bar in a gluten free, low carb, delicious organic muffin!
 
I have never found a protein bar on the market that truly is healthy and balanced.
Most have tons of toxins, carbs, sugars or artificial sweeteners or non animal based protein sources like soy (these do not have the same amino acid profile as animal based protein and therefor does not support dense muscle the way animal based proteins do).
 
So I have found ways of making my own gluten free, low carb, organic whey protein muffins as a replacement for the ‘power’ or ‘protein’ bar!

 

Ingredients
1 1/2 cups organic pumpkin (cooked and puréed)
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
A dash of ground nutmeg
1/2 cup chopped pecans
1 1/2 cups almond meal
6 scoops of Tera’s Whey (unsweetened whey protein)
1 whole egg
1 teaspoon raw organic coconut oil
6 packets of stevia
2 tablespoons of honey

 

Directions
Stir all ingredients into a bowl. Mix well until blended.
Spoon into baking cups or cupcake tin (or in a 6×6 shallow pie tin).
Bake on 350 for 12-15  minutes. Use a toothpick or a fork to test readiness. Remove from heat and allow to cool for 15-30 minutes. Serve and enjoy!