It’s that time of year when the world falls in love… with pumpkin everything! What better way to celebrate than with a “macro-friendly” take on the classic pumpkin spice cupcake with cream cheese frosting! This cake is so moist yet so light, with the perfect pumpkin spice taste.
Macros
- 95
- kcal
- 3
- fat
- 7
- carbs
- 10
- protein
per cupcake with frosting (entire recipe yields about 8)
57kcal: 1F/5C/7P per cupcake without frosting
Cupcake Ingredients:
- 51g whey (I used Trutein cinnabon flavor)
- 21g coconut flour
- 120g canned pure pumpkin
- 1 tsp pumpkin pie spice
- ½ tsp cinnamon
- 1 tsp baking powder
- stevia to taste
- water to desired consistency
- 60g liquid egg whites
Frosting Ingredients:
- 176g whipped Greek cream cheese (regular low fat whipped cream cheese is fine)
- stevia to taste
Directions:
- Preheat oven to 350 degrees.
- Mix all ingredients except water in a mixing bowl, then slowly add water to desired consistency. You’ll want the consistency to be a little thicker than pudding.
- Spray muffin pan with pam and fill each cup half-way. You should be able to get around 7-8 cupcakes depending on how much water was added.
- Bake for about 10 minutes and continue baking, checking every 3 minutes or so until you can stick a toothpick in the cake and it comes out clean.
- Take cupcakes out of oven and let cool.
- In a separate bowl, combine whipped cream cheese and stevia to make frosting.
- Spread frosting on cooled cupcakes, add a dash of cinnamon on top and enjoy!
