Pumpkin Cupcakes with Protein Frosting - Oxygen Magazine

Pumpkin Cupcakes with Protein Frosting

How cheating on your diet can be good for your mind and figure.
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Ready in 30 minutes • Makes 12 servings

Try this guilt-free dessert recipe that only feels like a cheat!

Ingredients

Cupcakes

  • 3 scoops whey protein powder
  • 9 egg whites
  • 3/4 cup organic pumpkin, canned
  • 6 tbsp ground flaxseed
  • 8 packets Stevia
  • 3 tbsp unsweetened dark chocolate cocoa powder
  • 2 tsp baking powder

Frosting

  • 1 cup vanilla whey protein powder
  • 2 tsp cinnamon, to taste
  • 2 packets Stevia

Instructions

  1. Preheat oven to 350°C. Line a 12-cup muffin tin with paper liners.
  2. Combine all ingredients in a mixing bowl. Use an electric or hand mixer to blend thoroughly together.
  3. Divide mixture into lined muffin tins.
  4. Bake for about 15 minutes or until cooked fully through. To test for doneness, insert a toothpick into one and if the pick comes out clean, then it’s ready. Remove from oven.
  5. To make frosting, mix all ingredients in a small bowl. Add water slowly and stir until smooth. Spread evenly on top of each cupcake.

Nutrients per serving: Calories: 150, Total Fats: 2 g, Saturated Fat: 1 g, Trans Fat: 0 g, Cholesterol: 35 mg, Sodium: 85 mg, Total Carbohydrates: 12 g, Dietary Fiber: 3 g, Sugars: 5 g, Protein: 21 g, Iron: 1 mg

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