Pumpkin Spice Protein Cupcakes with Cream Cheese Frosting | Biolayne
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Pumpkin Spice Protein Cupcakes with Cream Cheese Frosting

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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:

  1. Preheat oven to 350 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. Take cupcakes out of oven and let cool.
  6. In a separate bowl, combine whipped cream cheese and stevia to make frosting.
  7. Spread frosting on cooled cupcakes, add a dash of cinnamon on top and enjoy!

 


About the author

About Cait Robertson
Cait Robertson

Cait Robertson is a fitness/nutrition blogger and founder of TheMacroExperiment.com. She is also a singer/songwriter residing in Nashville, TN.[Continue]

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