Pumpkin Pie Protein Cupcakes
1 cup (240g) canned pumpkin puree
1 ½ scoops (50g) BPN cinnamon roll (or vanilla) whey protein powder
2 tbsp (14g) coconut flour
2 tbsp (8g) sugar free pudding mix (vanilla or butterscotch taste great with this)
⅓ cup (70g) egg whites (or 1 whole egg)
1 tsp vanilla extract
½ tsp pumpkin pie spice
½ tsp. Cinnamon
⅓ cup (75g) plain, nonfat Greek yogurt
1 tbsp. sugar free vanilla pudding mix
2 tbsp. (28g) reduced fat cream cheese
- Preheat the oven to 350F. Add all cupcake ingredients to a large bowl. Mix together until a smooth batter forms. Scoop batter into 4 cupcake liners.
- Bake at 350F for about 25 minutes. They should still seem slightly underdone and will firm up as they cool.
- While cooling, add frosting ingredients to a bowl. Whisk together until smooth and creamy. Add frosting to a piping bag or ziploc bag. Once the cupcakes are cooled, pipe frosting on the top and enjoy!
Yield: 4 cupcakes w/ frosting
Nutrition (each cupcake w/ frosting): 130 calories, 15 protein, 12 carbs, 2 fat, 3 fiber, 4 sugar