- 1 1/4 Cups Pumpkin Puree Butternut Pumpkin is the best as the water content is low
- 1 Cup Vanilla pea protein powder
- 1/4 Cup Arrowroot starch
- 2 tsp Baking powder
- 2 tsp Cinnamon Optional
- 1 Egg Optional
Cook pumpkin until tender. Puree
Place all dry ingredients in a bowl, add in pumpkin puree. Mix well until smooth.
Pour into a well-greased muffin tray. Bake at 180 degrees for 20 - 25 minutes.
These can be frozen individually for kids lunch boxes