Crustless Pumpkin Pies w/ Honey Cinnamon Greek Yogurt Frosting

By ShoDav

Ingredients

• 1 Can (15 ounces) Pumpkin Puree
• 1 Tablespoon Ground Cinnamon
• 3/4 Cup Unsweetened Applesauce
• 1 Teaspoon Baking Soda
• 1 Tablespoon Baking Powder
• 1 Packet (Scoop) Vega Vanilla Protein Powder
• 1/4 Cup Ground Flax Seed
• 1 Egg White (if you want to make these vegan, replace egg white with 3 tablespoons of Chia seeds)
• 10 Tbsps. Non Fat Vanilla Greek Yogurt
• 1 Tsp Honey

Details

Servings 10
Adapted from undressedskeleton.tumblr.com

Preparation

Step 1

In a large mixing bowl, add pumpkin puree. Crack egg into the mixing bowl. Measure and pour in unsweetened applesauce.

Add one teaspoon baking soda. Add one tablespoon baking powder.

Add 1/2 cup of ground flax seeds. If you do not have flax, you can use 1/4 cup of almond or coconut flour. I have tried out both.

Mix in 1 teaspoon vanilla. Mix in cinnamon. (optional)

Preheat oven to 350 degrees and fill a cupcake pan with muffin liners. Place muffins in the oven for 20-24 minutes.

For the frosting, mix together one tsp of cinnamon with ten tablespoons of non fat vanilla Greek yogurt. Mix in one tsp of honey.

-Top each muffin with a tablespoon of the Greek yogurt mixture.

Recipe Makes 10 Servings