Prep Time

Prep Time: 15 Minutes
Cook Time: 20 Minutes
Serves: 4
Serving Size: 1 muffin


  • 1.50 scoop(s) (32.400g)    Medi-Weightloss® Cinnabun Premium Protein
  • 2.00 Tbsp (14.000g)    coconut flour
  • 0.50 cup (243.000g)    All Whites®, liquid
  • 0.50 tsp (4.600g)    baking powder
  • 0.25 cup (244.000g)    Pumpkin Puree
  • 4.00 tbsp (0.000g)    sugar-free caramel syrup
  • 1.00 tbsp (16.000g)    almond butter
  • 1.00 tsp (2.600g)    cinnamon



  1. Preheat oven to 375 degrees F.
  2. In a bowl, add pumpkin, Cinnabun Premium Protein, coconut flour, egg whites, and baking powder. Mix well.
  3. Prep muffin tin with non-stick cooking spray, and then divide batter evenly into 4 molds.
  4. Place in oven and bake for 10 minutes. Then, using a fork or knife, loosen the muffins from the tin and flip them over.
  5. Continue cooking the muffins for about 2-5 minutes. The muffins are finished cooking when you can insert a toothpick into the center and it comes out clean (no batter on the toothpick). Be careful not to overcook.
  6. While cooling muffins outside of oven, prepare the glaze.


  1. In microwave-safe bowl, add sugar free syrup, almond butter, and cinnamon. Microwave for about 15-20 seconds. Remove from microwave and stir well.
  2. Drizzle glaze mixture on all 4 muffins, and set on a rack to cool.
  3. Sprinkle with cinnamon and serve.

Additional Notes

Enjoy seasonally as a special treat! To maximize freshness, store leftovers in fridge.