Happy Halloween!!!

To celebrate I decided to create some yummy pumpkin protein muffins to get into the spirit of things.

This recipe makes 8 large cupcakes, and is really simple to make.

Ingredients

• 115g Pumpkin
• 2 1/2 scoops of Vanilla whey protein powder
• 2 tsp Baking powder
• 1 tbsp Cinnamon
• 1tbsp Mixed spice
• 40g Brown rice flour
• 3tbsp Agave
• 15g Ground Almonds
• 1 Egg
• 100g Total 0% Greek yoghurt
• Pumpkin seeds to decorate

Method

1. Firstly the pumpkin, get a small sized eating pumpkin small enough to fit in the microwave comfortably. Prick the pumpkin all over with a fork and pop in the microwave for approx 10 mins checking it until it is soft.
2. Pre-heat your oven to 180 degrees/gas mark 4. Slice the top of the pumpkin, scoop out the seeds, and cut up the body of the pumpkin
3. Scoop all of the soft flesh away from the skin and blend in a blender or with a hand blender. (I use my nutribullet) It just needs to be like a puree texture nothing too fine.
4. Add the protein powder, baking powder, cinnamon, mixed spice, and brown rice flour.
5. Mix throughly adding in the agave, ground almonds, egg, and a heaped teaspoon of the yoghurt. The rest is to frost the cupcakes.
6. Bake in cupcake cases in the middle of your pre-heated oven for 15/20 minutes, until they spring back when touched in the centre.
7. Once the cupcakes have cooled top with yoghurt and sprinkle with pumpkin seeds.

MACROS: 113kcal/ 3g Fat/13.1g Carbs/9.7g Protein