Yields:
30 Muffies
Total Time:
0 Hours 50 Minutes
Total Calories:
61 per muffie
Ingredients
- 1 box spice cake mix
- 1, 15 ounces can pumpkin, unsalted
- 4 egg whites
Directions
Step 1:
Preheat oven to 350° F. Grease cookie sheets.
Step 2:
Separate 4 egg whites from yolks. Beat together egg whites in a bowl with a fork until whites are foaming (around 45 seconds).
Step 3:
In a large bowl whisk together egg whites and pumpkin until fully blended.
Step 4:
Slowly whisk in spice cake mix to egg white-pumpkin mixture, adding in small amounts at a time to ensure mixture is blended well.
Step 5:
Using 2 tbsp measure scoop out batter and place onto greased cookie sheets (you can use a 1/8 cup scoop).
Step 6:
Bake for 18-20 minutes. Let muffies cool for 5 minutes before moving them to a wire sheet to cool completely.
Chef’s Note:
You can also make these Pumpkin copy cat Panera Break muffies in mini muffin tins. You can also pair these muffies with chocolate PB2 to add some protein to this treat!
Nutrition Facts:
About 230 calories, 24 grams protein, 13 grams carb, 9 grams fiber
