Pumpkin Cinnamon Muffins

this table provides nutrition breakdown for fats
	Saturated Fat 1g	5%
	Monounsaturated Fat 2g
	Polyunsaturated Fat 0g
	Trans Fat 0g

nutrition breakdown for carbohydrates
	Dietary Fiber 3g	12%
	Sugars 2g

protein nutritional details
Protein 14g	28%

vitamins nutritional details
Vitamin A	0%	Vitamin C	0%
Calcium	14%	Iron	6%

daily values disclaimer
* The Percent Daily Values are based on a 2,000 calorie diet. Your values may change depending on your calorie needs.

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

Rolls

Preheat oven to 375 degrees F.
In a bowl, add pumpkin, Cinnabun Premium Protein, coconut flour, egg whites, and baking powder. Mix well.
Prep muffin tin with non-stick cooking spray, and then divide batter evenly into 4 molds.
Place in oven and bake for 10 minutes. Then, using a fork or knife, loosen the muffins from the tin and flip them over.
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.
While cooling muffins outside of oven, prepare the glaze.

Glaze

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

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