White Chocolate Pumpkin Pie Protein Muffins

Instructions

1. Add all your dry ingredients into a bowl and mix to avoid clumping. Now add your wet to your dry and mix well until it is fully combined with no chunks or clumps. Let sit for 15-20 minutes to thicken up a bit.
2. Spray your silicone jumbo muffin molds with non stick cooking spray and evenly add your batter to all 6. My air fryer can hold 6 but if you can’t fit 6 in yours, fit as many as you can. But leave enough room around them so they are not creating odd shaped muffins because they are smashing each other!
3. Air fry at 250 degrees F for 35 minutes. Once done, let cool in the mold for 10-15 minutes and then take out and let cool on a flat surface. Then once cool, enjoy! You can store these in tupperware at room temp for a few days but these last best in the fridge! Can last up to 7-10 days!