Fall is here! Everywhere one looks, there is a sea of color, which means Thanksgiving Day is right around the corner. Yellow, red and orange are the colors we associate with fall, and we see orange quite frequently since it is the season for pumpkins.
We’re cooking up some delicious BodyCrunch PUMP’D-kin Muffins. These puffins are protein packed and delicious! This recipe uses our Body360 Whey Protein Crunchies to add protein, crunch and texture, and it also includes regular canned pumpkin for an incredibly tasty, healthy snack. Grab one of these protein muffins to snack on before or after your workout, or have one simply because they taste delicious! Packed with protein, fiber and vitamins, you can’t go wrong with this protein snack alternative, and you definitely won’t be able to eat just one. Best of all, you can find the most important ingredient in this recipe, BodyCrunch Whey Protein Crunchies right here on BuluBox.com. Enjoy!
BODYCRUNCH™ PUMP’DKin Muffins
- 1 1/2 cups whole wheat flour
- 1 cup quick oats
- 3/4 cup firmly packed brown sugar splenda blend
- 1 cup BodyCrunch™-Whey Protein Crunchies-Natural Flavor or Cocoa Flavor
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp pumpkin pie spice
- 1 cup canned pumpkin
- 3/4 cup fat-free milk
- 1/3 cup canola oil
- 2 egg whites
Preheat oven to 375 degrees and line a 12-cup muffin tin with paper liners. Combine dry ingredients in a large bowl. In a medium bowl, combine the pumpkin, milk, oil and egg(s), blend well. Stir pumpkin mixture into dry ingredients until the dry ingredients are just moist. Fill muffin liners 3/4 full and bake for 22-25 minutes. Note: Cooking time varies depending on the oven.