Pumpkin here, pumpkin there, pumpkin everywhere!

If you live here in Sicily and shop at the exchange AND have been upset that the canned pumpkin is out of stock I must then apologize... I am in love with pumpkin during autumn and I love everything pumpkin. Once the commissary gets in the canned pumpkin, I SNATCH that stuff up! Last time it was stocked I purchased the last 6 cans. I think the commissary has taken note though because they have been better at replenishing the supply. Anyways, today I was in need of some baked goods. This weather has been screaming for me to turn on the oven. So today I did a little experimenting and came up with these pumpkin muffins. They are a cross between pumpkin pie and muffins. So I guess I shall call them "Pumpkin Protein Puffins". Mix dry ingredients in large bowl. 1/2 tsp baking soda, 1 cup oat flour (you can put oats in a blender and make this flour if it's not available), 1/4 tsp salt, 2 scoops chocolate protein powder, and 2 tsp pumpkin pie spice. Mix wet ingredients together. 1/2 cup egg whites (or 4 egg whites), 1/4 cup brown sugar, 1 cup pumpkin purée. If you are watching your sugar you can substitute the brown sugar for 1/2 cup of stevia, but I personally like the flavor of the brown sugar and it's not a whole lot of sugar added like traditional muffin recipes. Now mix wet ingredients in with the dry ingredients and evenly distribute In a Pam sprayed muffin pan. Bake at 375F for 15-20 minutes.