Name: Pumpkin Spice Protein Cupcakes | Weekend Treats Series
Uploaded: 2022-10-29T16:00:00+00:00
Duration: 8 min 14 s
Description: It's fall, y'all! And nothing says fall like Pumpkin Spice, and these PROTEIN-PACKED cupcakes are AMAZINGLY delicious. I've already made them 3 times for me and my child as he continues to request tha

1 year ago

It's fall, y'all! And nothing says fall like Pumpkin Spice, and these PROTEIN-PACKED cupcakes are AMAZINGLY delicious. I've already made them 3 times for me and my child as he continues to request that I make more.

Enjoy!

Cupcake Pan: https://amzn.to/3Db3sl7
Silicone Baking Cups: https://amzn.to/3s7yuE6
Quest Cinnamon Crunch: https://amzn.to/3D93rhM
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PUMPKIN SPICE PROTEIN CUPCAKES RECIPE
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Prep Time: 15 min - Cook Time: 25 min
Servings: 12
Calories: 131
Protein: 12g
Carbs: 10g / Fiber 2g / Sugar 5g
Fat: 5g / Sat Fat 2g

INGREDIENTS:
• 3/4 cup (90g) cinnamon or vanilla whey blend (Quest Cinnamon: https://amzn.to/3D93rhM)
• 1/4 cup almond flour
• 1/4 cup coconut flour
• 2/3 cup calorie-free sweetener
• 2 tsp. baking powder
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• 1 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1/2 tsp. ground ginger
• 1/4 tsp. ground cloves
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OR 2 tsp. pumpkin pie spice
• 3/4 cup (6 large) egg whites
• 1 1/2 cup 100% pure pumpkin
• 1 tbsp. avocado oil or melted coconut oil, or buttery spread

FROSTING:
• 8 oz. whipped cream cheese or dairy-free cream cheese, softened at room temp
• 1/2 cup powdered calorie-free sweetener (Swerve Confectioner's: https://amzn.to/3zhEb6L)
• 2 tbsp pure maple syrup (optional)

DIRECTIONS:
1. Preheat oven to 350F.
2. Whisk together dry ingredients (through spices) in a medium mixing bowl.
3. Add wet ingredients (through oil) and mix until no clumps but don't overmix.
4. Lightly spray the wells of a muffin tin with cooking spray, or use cupcake liners which you can also lightly spray. Or just use silicone liners and don't spray at all (see links above).
5. Divide batter between wells, filling 2/3 full or just using all the batter split evenly. They won't rise a whole lot.
6. Bake for 20-25 minutes until a toothpick or knife inserted comes out clean.
7. While cupcakes cool, combine frosting ingredients until smooth.
8. Spread frosting over cupcakes with a knife or use a piping bag (can also use a ziplock bag and cut off one corner for an instant "piping bag").
9. Store in the fridge in an airtight container for up to one week, or freeze for longer.
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