Pumpkin Pie Protein Cupcakes
Category
Dessert
Servings
4 cupcakes
Prep Time
10 minutes
Cook Time
25 minutes
Calories
130
Ingredients
1 cup (240g) Canned Pumpkin Puree
1 ½ scoops (50g) BPN Pumpkin Spice Whey (or Cinnamon Roll) 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
Pinch of Salt
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
Cupcakes
Frosting
Directions
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!
Recipe Note
Nutrition includes each cupcake with frosting
Nutrition
Calories 130, Carbs 12 grams, Fat 2 grams, Protein 15 grams, Sugar 4 grams, Fiber 3 grams