CREAM CHEESE FROSTED PUMPKIN SPICE CUPCAKES

(6 Servings)

Ingredients:
1/2 cup whole wheat flour
1/4 cup oat flour (or you can use regular oats and grind them into flour)

2 tsp. cinnamon 
1 tsp. pumpkin pie spice

1/2 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt
1/2 cup granulated stevia (or your preferred sweetener)

1/2 cup canned pure pumpkin

1/4 cup unsweetened applesauce

2 TB plain nonfat Greek yogurt
1 TB coconut oil (softened)

1 whole egg
1/2 tsp. vanilla extract

Frosting:
1/2 cup fat-free cream cheese

1/2 cup vanilla whey protein powder

2 tsp. coconut oil (softened)
2 TB granulated stevia (or your favorite sweetener)

 

Instructions:

1. Prepare the cream cheese frosting: In a small mixing bowl, stir together the cream cheese, whey protein, coconut oil, and stevia until smooth. Put in the fridge.

2. Preheat oven to 350 degrees F. Line a 6-cup jumbo muffin tin with paper liners (or just spray with non-stick cooking spray) and set aside.

3. In a large bowl, combine the flour, spice, baking powder, baking soda, salt and stevia. Mix together.

4. Add the pumpkin, applesauce, yogurt, coconut oil, egg, and vanilla extract to the bowl and combine just until the ingredients are well mixed and a batter is formed (don’t over mix).

5. Bake approximately 25 minutes or until the tops are golden brown and a knife inserted in the center of the cupcakes comes out clean. Remove from oven and let sit for a few minutes before removing the cupcakes from the tin and placing on a cooling on a rack to fully cool.
6. Once the cupcakes are cooled, remove the frosting from the fridge and evenly pipe the frosting amongst each of the 6 cupcakes (if you do not have a piping bag, just use a knife to spread the frosting).

 

Nutrition Facts: 


Per cupcake: 170 calories, 15 grams protein, 15 grams carbs (5.5 grams fiber), 2.5 grams fat

 

 

Adopted from: www.fitnessrxwomen.com