Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting

  • Protein

    6.7g

  • Cal

    217

  • Fat

    14.5g

  • Carbs

    22.2g

  • Serves

    8

  • Takes

    50 min

  • Difficulty

    Moderate

Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting

  • Servings: 8
  • Difficulty: moderate
  • Print

Ingredients Cupcake Base:
  • 1/3 Cup Pumpkin Puree
  • 1/3 Cup Margarine
  • 1 Cup Coconut Flour
  • 2 Tbsp. Pumpkin Pie Spice
  • 1 tsp vanilla extract
  • 1 Scoop Quattro Vanilla  Protein powder
  • 1tsp. Xanthan Gum
  • 5 Packs Truvia sweetener or sweetener of choice

 

Ingredients Cupcake Frosting :
  • 1/2 Cup Low Fat Cream Cheese
  • 2 Tbsp. Cinnamon
  • 2 tbsp. Almond Milk
  • 4 Pack Truvia sweetener or sweetener of choice
Directions:
  1. Blend with mixer all ingredients for cupcake base and scoop into cupcake liners
  2. Bake at 350 for 45-50 mins or until golden brown. Cupcakes will be a little soft on the inside just like a pumpkin pie
  3. In a separate dish blend all frosting ingredients together and place in fridge until cupcakes are done and cooled
  4. Put frosting into piping bag and decorate 🙂 Enjoy!

All nutritional info is based on one cupcake. Recipe makes 8 cupcakes.