Chocolate Pumpkin Protein Cupcakes - Easy, Healthy, Good!
Serves 10
15 mins prep
13 mins cook
28 mins total
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.
Pumpkin Protein Filling:
Chocolate Protein Frosting:
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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).
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.
In a large bowl, whisk together hot water, pumpkin puree, melted butter and lemon juice.
Add dry mix to wet, and gently fold until just combined.
DO NOT OVER-MIX or protein powder will make the cupcakes dense.
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.
Bake for 13-15 minutes.
Toothpick inserted into the center should come out dry.
Cool for 10 minutes, then remove from pan.
Transfer to a wire rack to cool completely, about 15 minutes.
Pumpkin Protein Filling:
Let cupcakes cool completely.
Use a tsp measure to make a hollow cavity at the top of the cupcakes (go about half way deep).
In a bowl, combine pumpkin puree, protein powder, pumpkin pie spice and milk (little at a time). Mix until smooth.
Fill mixure into cupcake hollows, then cover with small piece of cupcake top (which was removed).
Chocolate Protein Frosting:
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.
Scoop out and spread frosting on top of cupcakes.
