In honor of cooler weather and the start of a new season our SuperFan, Kristy had to come up with this super fueling recipe for pumpkin muffins. To create some variety, she topped half of hers with cinnamon vanilla protein icing and mixed chocolate chips in the other half. Here’s what you’ll need:
Ingredients
Makes 12
- 3/4 cup gluten free oat flour
- 6 scoops VeganSmart Vanilla
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground nutmeg
- 1 tsp cinnamon
- 15 oz canned pumpkin
- 1/4 cup agave
- 1 tsp vanilla
- 2 Tbsp flax meal soaked in 6 Tbsp water for about 5 minutes (or substitute for two eggs)
Icing Ingredients
- 2 scoops VeganSmart Vanilla
- 1/4 tsp cinnamon
- 1 packet stevia
- 1/4 tsp vanilla
- 5 Tbsp unsweetened almond milk
Bake at 350 degrees for about 30 minutes.
