Chocolate Pumpkin Protein Cupcakes - Easy, Healthy, Good!
Serves 1015 mins prep13 mins cook
Chocolate Pumpkin Protein Cupcakes with a protein pumpkin filling and protein chocolate frosting! Full of pumpkin spice flavor, these cupcakes are healthy, low fat and sugar-free too.
0 servings
What you need
cup cocoa powder
tbsp no-calorie sweetener
tsp baking soda
cup warm water
cup pumpkin puree
tbsp butter
tsp lemon juice
tbsp unsweetened cocoa
Instructions
0 Preheat oven to 350°F, line 10 cups of a muffin pan with cupcake lines, and lightly spray insides with cooking spray (or use non-stick pan). 1 In a bowl, whisk flour, whey and whey-casein chocolate protein powders, unsweetened cocoa powder, zero calorie sugar replacement, pumpkin pie spice and baking soda. 2 In a large bowl, whisk together hot water, pumpkin puree, melted butter and lemon juice. 3 Add dry mix to wet, and gently fold until just combined.DO NOT OVER-MIX or protein powder will make the cupcakes dense. 5 Pour batter into cupcake cavities, dividing equally.Batter should be ¾ way to the top (it will overflow if too much).Don’t let the batter sit out. 8 Bake for 13-15 minutes.Toothpick inserted into the center should come out dry. 10 Cool for 10 minutes, then remove from pan.Transfer to a wire rack to cool completely, about 15 minutes. Pumpkin Protein Filling: 13 Let cupcakes cool completely. 14 Use a tsp measure to make a hollow cavity at the top of the cupcakes (go about half way deep). 15 In a bowl, combine pumpkin puree, protein powder, pumpkin pie spice and milk (little at a time). Mix until smooth. 16 Fill mixure into cupcake hollows, then cover with small piece of cupcake top (which was removed). Chocolate Protein Frosting: 18 In a bowl, combine Greek Yogurt, protein powder and cocoa powder and mix until smooth.Continue to mix; Frosting will come together. Add milk if needed to thin. 20 Scoop out and spread frosting on top of cupcakes.View original recipe