About This Recipe
Bite sized pumpkin pie is here with these Pumpkin Pie Protein Cupcakes! This healthy pumpkin cupcake recipe is packed with seasonal flavor.
Ingredients
- 1 Can Pumpkin Puree (15 Ounces)
- 2 Large Whole Eggs
- 2 Ounces Milk Substitute (or Milk)
- 6 Tablespoons Coconut Flour
- 2 Scoops Protein Powder (Vanilla)
- 1 Teaspoon Vanilla Extract
- ½ Teaspoon Ground Cinnamon
- 1 ½ Teaspoons Pumpkin Pie Spice
- 2 Teaspoons Light Brown Sugar
- 4 ½ Tablespoons Graham Cracker (Crumbs)
- 5.3 Ounces Greek Yogurt (Pumpkin or Vanilla)
- ⅓ Cup Sweetener
- ¼ Teaspoon Salt
- ½ Teaspoon Baking Powder
Instructions
- Combine all of your ingredients into a food processor or blender aside from your Graham Cracker Crumbs
- Process/blend everything together
- Take out 12 silicone cups or a cupcake pan and coat them/it with some non-stick cooking spray
- Evenly distribute your mix into your silicone cups or pan
- Top your cupcakes with the Graham Cracker Crumbs
- Bake on 350F/176C for 25-30 minutes
Source: This recipe is from
The Protein Chef.
Used with attribution.
Full original recipe with photos and notes available at the source link.
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