This was my first successful muffin recipe, and I based the banana nut recipe off of this one. I am a huge fan of pumpkin pie, and these muffins help satisfy that urge while still being healthy. Great recipe for the lovly fall weather we are having. Enjoy!

CR Pumpkin Muffins (24 mini muffins)

2 Eggs, whole
1/4 C Coconut Milk (I use one with moderate fat content for texture)
1/4 C Almond milk, Unsweet
56g Whey Protein Powder (again, for texture and protein….not sure how substitutions will work)
28g Almond Flour
45g Brewer’s Yeast
240g Pumpkin, canned
~2t stevia (powdered concentrate)
cinnamon
cloves
allspice

Preheat oven to 35 degrees F. Blend the first three ingredients well, then blend in all dry ingredients. Add pumpkin. Divide into mini-muffin pan (I lightly spray cups with spray olive oil). Bake 20-25 minutes. Yum!