LOW CAL PUMPKIN MUFFINS

I just made this recipe up last night, because I had some pumpkin left over and it sounded so seasonal!

Each muffin has 74 calories, 3 net carbs, 5 grams fat, 4 grams protein

66 grams hokkaido pumpkin, or, about 1/4 of a hokkaido (you can use regular pumpkin, too! Nutritionally it is nearly the same)

2 egg whites

3 tablespoons soy flour

1 tablespoon flax meal

1/2 teaspoon baking soda

1 teaspoon pumpkin pie spice

1 tablespoon olive oil

1/4 cup eyrithritol (sorry; I just CANNOT remember how to spell this!)

1/4 tsp vanilla extract

Preheat oven to 400 degrees (F)
Mush it ALL up together with a fork until you get as well mixed a mush as possible.

Divide up between 4 muffin cups and bake for 15 minutes (APPROXIMATELY) keeping an eye on the muffins. Remove from the oven when the tops start to brown.

Let cool.

Top with Eyrithritol mixed with water (into a paste), a little butter, or eat as they are!

They have more of a pumpkin pie consistency than a muffin!