It’s that time of year when the world falls in love… with pumpkin everything! What better way to celebrate than with a “macro-friendly” take on the classic pumpkin spice cupcake with cream cheese frosting! This cake is so moist yet so light, with the perfect pumpkin spice taste.
per cupcake with frosting (entire recipe yields about 8)
57kcal: 1F/5C/7P per cupcake without frosting
- 51g whey (I used Trutein cinnabon flavor)
- 21g coconut flour
- 120g canned pure pumpkin
- 1 tsp pumpkin pie spice
- ½ tsp cinnamon
- 1 tsp baking powder
- stevia to taste
- water to desired consistency
- 60g liquid egg whites
- 176g whipped Greek cream cheese (regular low fat whipped cream cheese is fine)
- stevia to taste
- Preheat oven to 350 degrees.
- Mix all ingredients except water in a mixing bowl, then slowly add water to desired consistency. You’ll want the consistency to be a little thicker than pudding.
- Spray muffin pan with pam and fill each cup half-way. You should be able to get around 7-8 cupcakes depending on how much water was added.
- Bake for about 10 minutes and continue baking, checking every 3 minutes or so until you can stick a toothpick in the cake and it comes out clean.
- Take cupcakes out of oven and let cool.
- In a separate bowl, combine whipped cream cheese and stevia to make frosting.
- Spread frosting on cooled cupcakes, add a dash of cinnamon on top and enjoy!
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