Pumpkin Spice Cupcakes

Pumpkin Spice Cupcakes
New call-to-action
Nothing says “thank you’ like a good set of pumpkin spiced cupcakes – especially when they are made from protein powder and are healthier than your store bought cupcakes! At 98 calories and 10g of protein per cupcake, you can’t go wrong with making these at home for yourself or to share with fitness minded friends and family.


2 Cups Oat Flour
2 Scoops Vanilla Infinite Pro 100% Whey
1 tsp Baking Soda
1 tsp Baking Powder
1/2 tsp Salt
2 Tbsp Ground Cinnamon
2 tsp Nutmeg
2 tsp Cloves
1/2 Cup Stevia
1/2 Cup Unsweetened Almond Milk
1Tbsp Pure Vanilla Extract
1/2 Cup Liquid Egg Whites
4 oz Unsweetened Applesauce
15 oz Can of 100% Pure Pumpkin

Ingredients for Icing

17.6 oz  FAGE Fat Free Greek Yogurt
2 Scoops Vanilla Infinite Pro 100% Whey
1 tsp Ground Cinnamon
1 tsp Pure Vanilla Extract


Preheat oven to 350 degrees. Line two muffin pans with cupcake liners. Mix dry ingredients in one bowl and wet ingredients in another separate bowl. Combine wet and dry ingredients and mix well. Distribute batter evenly into 22 cupcakes. Bake 25-30 minutes until golden on top.  For icing, combine Greek yogurt, cinnamon and vanilla in a mixing bowl.  Slowly add whey protein (1 – 2 scoops depending on thickness) until icing is thick enough to spread or pipe on cupcakes.  You may want to use a zip lock bag and decorative piping tip to decorate cupcakes.