Pumpkin Protein Filled Cupcakes

by Brooke Goldstein September 19, 2016



  • 25g oat flour
  • 20g Cellucor cinnamon swirl whey
  • 1/2 tsp pumpkin pie spice
  • 1/4 tsp each cinnamon, baking powder & baking soda
  • 3 grinds sea salt
  • 120g pumpkin puree
  • 1 egg
  • 2-3T stevia
  • 4T unsweetened vanilla almond milk
  • 1/2 tsp vanilla extract

*Vanilla Cream Cheese Filling*

  • 30g fat free cream cheese
  • 8g SF/FF vanilla pudding
  • 1T unsweetened vanilla almond milk
  • 2-3 drops vanilla extract
  • Dash of cinnamon
  • Stevia to taste


1) Preheat oven to 350. In one bowl combine all the dry ingredients. In another bowl whisk together the pumpkin, egg, stevia, almond milk & vanilla. Then combine with the dry ingredients.
2) Use half the batter to fill 4 greased muffin tins ~2/3 full. Then in a small dish combine the ingredients for the:
3) Spoon 1/4 of cream cheese mix into the center of each cupcake. Use the rest of the batter to cover the filling and fill the tin. Bake for 15-17 minutes and enjoy!

Servings: 4

Serving size 1: Fat- 1.96   Carbs-10.19    Protein-7.56

Recipe Provided by @ellen_whitney

Brooke Goldstein
Brooke Goldstein


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