You know Fall is here.
When the pumpkin goodies start to appear.
Pumpkin pies, pumpkin spice lattes, and pumpkin cinnamon rolls have already made their way to the front of grocery stores.
With big signs and bold letters advertising them as “discounted” and as a “limited time” offer.
And of course, you know they have to make them sound extra delicious by adding maple glaze, white chocolate chips, and the word cinnamon to everything.
For me, that makes it pretty difficult to not throw at least one pumpkin item in my shopping cart.
But I’ve fallen for this trap one too many times.
It never stops at one pumpkin donut.
And it sure never stops at just a small pumpkin spice latte.
I just end up consuming more sugar between now and Halloween. Starting the slow decline of my fitness before we even hit the Holidays.
It’s not fair to those of us who want to enjoy a little bit of what makes Fall a charming season without having to gain weight for it.
So it’s time to even the playing field by making these Protein Pumpkin Cupcakes.
Clocking in at 170 calories and 16 grams of protein per cupcake, this Fall treat won’t treat your body as badly as those store-bought ones.
It isn’t so sugary that you’ll have cavities next time you visit the dentist.
And it’s not so carb-heavy that you’ll be minutes closer to a nap with every bite.
It is, however, a moist and delightful bundle of pumpkin that’s sure to kill those seasonal cravings.
Ready to get baking? Let’s make it.
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Here are a few notes regarding the recipes:
I used whey-casein protein for this recipe to maintain moisture.
I haven’t tried this with a whey protein powder, but if you want to try making it with it then: add 2-3 tablespoons more flour, reduce the applesauce to 1 tablespoon, and add 1 teaspoon of cornstarch.
Substitute the ghee for butter if you don’t have it.
The cupcakes are ready when you can stick a toothpick through the center and there’s very little left on it.
If you have to add the cupcakes back to the oven, check them every 2 minutes after to ensure they don’t get overcooked.
Pumpkin Protein Cupcakes
16G Protein Per Cupcake | 170 Calories | 25 Minutes | 6 Servings
Ingredient List
Cupcake
3/4 cup pumpkin puree
2 tablespoons unsweetened applesauce
2 whole eggs
1 tablespoon melted ghee or butter
2 scoops whey-casein protein powder
3 tablespoons flour
2 teaspoons pumpkin pie spice
1 tablespoon monk fruit sweetener
1 teaspoon baking powder
1/4 teaspoon baking soda
Cream Cheese Frosting
3 oz light cream cheese
2 tablespoons non-fat Greek yogurt
2 tablespoons light whipped topping
1 scoop whey-casein protein powder
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
2 teaspoons sweetener
Cooking Instructions
Preheat the oven to 350°F. Line a muffin pan with 6 cupcake liners.
In a large bowl, whisk together the pumpkin, eggs, applesauce, melted ghee, vanilla extract, and sweetener.
In a small bowl, whisk together the protein powder, flour, baking powder, and baking soda.
Add the dry ingredients to the wet ingredients. Mix until well incorporated.
Spoon the batter equally into the muffin liners. Bake for 20-22 minutes.
While the cupcakes bake, mix all the ingredients for the cream cheese frosting until smooth in a bowl.
Let the cupcakes cool for 10-15 minutes. Top with the frosting and dig in!
Enjoy the cupcakes and enjoy the beginning of Fall! See you next time.
Eat Well,
Marcus Matkins