Recipe by internetnut
I have not tried this recipe. I got this recipe from Obesity Help. It was posted by thekingskid.
Top Review by CoffeeB
There is something a little wrong with the ingredients to this recipe. I"m not sure what. The directions first say preheat oven to 400...then further down it says bake at 350 for 10 minutes and then 300. I wasn't sure and so I baked for 10 minutes on 350 and then 35 minutes on 300. This isn't really a batter but more like a thin liquid when poured into the muffin cups...(that should have sent a red flag). I filled them almost to the top and I'm glad I did because they don't raise and in fact upon cooling they shrunk down to almost 1/2 the original size. I guess I"m not sure how these were suppose to turn out...like a mini-pumpkin pie or like a muffin. They're o.k., but not something I would make again. Like I say...maybe it's missing an ingredient or two???
- 22 ounces pumpkin puree
- 6 tablespoons scoop vanilla protein powder (6 scoops)
- 12 ounces evaporated skim milk
- 6 large eggs or 6 large egg substitute
- 3⁄4 cup sugar twin brown sugar substitute
- 1 tablespoon cinnamon
- 1⁄2 teaspoon ginger
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon nutmeg
Directions See How It's Made
- Directions: Preheat oven to 400.
- Mix sugar and spices in a small bowl, set aside. Lightly whip 6 eggs in a large bowl, add in pumpkin and mix thoroughly before sprinkling in sugar mix. Blend protein powder and milk in a separate bowl with a hand mixer, then add to the pumpkin bowl mixing well before filling 18 lightly greased muffin tins.
- Bake at 350 for 10 minutes, reduce heat to 300 and cook for 40 - 50 minutes (I have a gas stove and took it out after 30 mins). Pies are cooked when a knife is inserted into the middle and comes out clean. Once cool, top with light whipping cream if you wish or a mixture of fat free cream cheese, splenda and vanilla or maple extract to taste to make a “frosting”. Store muffins in refrigerator, do no freeze.