Monday, April 26, 2010

Pumpkin Egg Muffins

I'm really starting to get sick of my turkey diet, so, thus inspired by a couple of my online friends (Becca and Genie), I decided to try a new recipe that I can actually have in my diet! This was a huge step for me, as I'm not well known for my cooking or baking skills. But much to my surprise, these actually turned out AND tasted good!

Pumpkin Egg Muffins

4 egg whites
1/4 tsp cinnamon
1/4 tsp pumpkin spice
1/8 tsp cloves
1/8 tsp nutmeg
1/4 tsp Splenda (or Stevia)
1/4 tsp almond extract (or vanilla or coconut)

Combine all ingredients into small bowl and whisk together until well blended (there may be some clumps - I couldn't get them all out, but it doesn't matter cuz they still tasted good!)

Spray large muffin tin.

Dump ingredients into 1 muffin hole in the pan.

Bake at 350 for 30 min  or until the muffin is solid.

Remove from pan, spray with no-fat butter, and sprinkle more Splenda and cinnamon on top for extra flavor. Viola!

Since my diet only calls for meals of 4 egg whites, I mixed up 3 separate batches of these to make 3 muffins.

These are making me hungry just lookin' at them! YUM!!

I sprinkle more Splenda and cinnamon on the plate when I eat these, and also spray each piece with no-fat butter. They taste best when warm, naturally. :)


Nutritional Breakdown
1 muffin
Calories: 64
Protein: 16 g
Carbs: 0 g
Fats: 0 g


  1. These look GOOD!!! You look GREAT too. Keep it up. You are almost there.

  2. I CANNOT WAIT to make these. Oh and btw, your hand writing looks EXACTLY like mine. When I saw that bag that said Splenda, I had to do a double take! Thanks for the shout out! :)