Yeah buddy. It’s fall. And you know what I love in Fall? Pumpkin…pistachios…and anything “spiced.” So, I figured I’d put them all together and go with it. While I try to eat whole foods and nothing processed, I can’t be perfect. I was feeling particularly lazy and found this Betty Crocker Super Moist Carrot Cake in the way back of my pantry.
Alright – here’s how it all went down.
1 box of Betty Crocker Super Moist Carrot Cake Mix
5 1/2 scoops of Vanilla Protein Powder (look for low carb, about 100 calories a scoop)
1 can of pure Pumpkin Puree
3 egg whites
1 whole egg
1/2 cup Shelled Pistachios
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground pumpkin pie spice
Preheat oven to 350.
Combine Dry Ingredients.
Mix in wet ingredients.
Pour into 24 muffin liners. WHOA. That’s it.
And then the God’s opened up their vocal chords and sang a song of happiness and all things Fall.
You better the shut the front door. 3PP? Say whaaa? 114 calories per muffin and 6g protein?
Now, if you’re like me and live the 80/20 rule. These fall into the 80% of the time; however, we can’t always live that way. And quite frankly, sometimes I need frosting. I just need a little dollop of sugary sweetness. Not a lot, and they really don’t need it – but dammit, sometimes I just feel like a rebel. So, i frosted one.
And then all of them… I don’t know what happened.
Nutritional Breakdown sans frosting: 114 calories, 19g carbs, 2g fat, 6g protein, 185g sodium, 10g sugar.