Pumpkin Pie Protein Cupcakes

Cupcakes

1 cup (240g) canned pumpkin puree

1 ½ scoops (50g) BPN cinnamon roll (or vanilla) whey protein powder

2 tbsp (14g) coconut flour 

2 tbsp (8g) sugar free pudding mix (vanilla or butterscotch taste great with this)

⅓ cup (70g) egg whites (or 1 whole egg)

1 tsp vanilla extract 

Pinch salt 

½ tsp pumpkin pie spice 

½ tsp. Cinnamon

Frosting

⅓ cup (75g) plain, nonfat Greek yogurt

1 tbsp. sugar free vanilla pudding mix

2 tbsp. (28g) reduced fat cream cheese

Instructions

1. Preheat the oven to 350F. Add all cupcake ingredients to a large bowl. Mix together until a smooth batter forms. Scoop batter into 4 cupcake liners. 
2. Bake at 350F for about 25 minutes.  They should still seem slightly underdone and will firm up as they cool. 
3. While cooling, add frosting ingredients to a bowl. Whisk together until smooth and creamy. Add frosting to a piping bag or ziploc bag. Once the cupcakes are cooled, pipe frosting on the top and enjoy! 

Yield: 4 cupcakes w/ frosting

Nutrition (each cupcake w/ frosting): 130 calories, 15 protein, 12 carbs, 2 fat, 3 fiber, 4 sugar