Pumpkin Spice Cupcakes

September 18, 2014

Pumpkin Spice Cupcakes

Print recipe
Pumpkin Spice Cupcakes
Serves 12
Prep time 5 minutes
Cook time 25 minutes
Total time 30 minutes
Meal type Breakfast, Dessert
Occasion Halloween, Thanksgiving

Ingredients

  • 3/4 cups oat flour
  • 3 tablespoons coconut flour
  • 2 scoops Cinnabun Trutein Protein
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon pumpkin pie spice
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 15oz canned pumpkin
  • 1/2 cup Pumpkin Spice MuscleEgg Egg Whites
  • 20 drops Pumpkin Spice Sweet Leaf Stevia
  • 1 1/2 teaspoon vanilla extract
  • 2 heaped tablespoons softened maple almond butter
  • 1/4 cup melted coconut oil
  • 1/2 cup unsweetened almond milk
  • 4oz softened fat free cream cheese (** TOPPING **)
  • 2.5 tablespoons Trader Joe's Pumpkin Butter (** TOPPING **)
  • 1 teaspoon cinnamon (** TOPPING **)
  • 12 walnut halves (** TOPPING **)

Directions

Step 1
Preheat oven to 350F and coat muffin tin with non stick spray or line with cupcake liners.
Step 2
Combine all cupcake ingredients in a large bowl and mix well. Batter will be thick. Scoop evenly into cupcake pan (a little over 1/3 cup in each). Bake for 25-30 minutes until sides have just come away from the edges. Remove from oven and let cool.
Step 3
Prepare topping by combining softened cream cheese and pumpkin butter in a small bowl. Mix very well until no lumps remain. Divide and spread onto cooled cupcakes. Sprinkle each with cinnamon and top with a walnut halve.

Note

NUTRITIONAL INFORMATION (makes 12 cupcakes): calories- 121, protein- 8g, carbs- 9g, fat- 6g per serving.

September 18, 2014 By