High Protein Pumpkin Cocoa Cupcakes With High Protein Frosting
This recipe is definitely a winner! It came from this month’s edition of Oxygen Magazine. I made a few minor changes to make it my own. Check out the nutrient information…each muffin contains 31g of protein and only 10 grams of Carbs!!! Enjoy!!
3 scoops whey protein powder-I used True Protein French Vanilla Crème.
9 egg whites
3/4cup organic pumpkin, canned
6 tbsp. Ground flaxseed
8 packets powdered vanilla Stevia
3 tbsp. unsweetened dark chocolate cocoa powder-Trader Joe’s
2 tsp. baking powder
- Preheat oven to 350 F. Line 12- cup muffin tin with paper liners or use place a thin layer of coconut oil in each tin. ( I used the coconut oil)
- Combine all ingredients in a mixing bowl. Blend together in a blender or use a handheld whisk. (I used a wire whisk and it blended the ingredients together well.)
- Divide the muffin mixture into the tins.
- Bake for about 15 minutes or until fully cooked through. To test for doneness, insert a toothpick into a muffin and if the pick comes out clean, it is ready. Remove from oven.
- Let cool on wire racks.
1 cup Vanilla whey protein-I used True Protein French Vanilla Crème
2 tsp. cinnamon
2 packet vanilla Stevia
Mix all ingredients in a small bowl. Add either water or Unsweetened Almond Milk and stir until smooth. I used the Unsweetened Almond Milk and just poured it into the bowl until I got the consistency of frosting. I then put the frosting in the refrigerator, it was better after it sat in the refrigerator for awhile. Instead of frosting each muffin right away, I put the muffins into a zip lock bag to ensure freshness and put the frosting on as I ate them. This frosting is really yummy!!
Nutrients per muffin:
Calories 210, Total Fats 6 g, Saturated Fat 1.5 g Trans Fat 0g, Sodium 220mg, Total Carbohydrates 10g,
Dietary Fiber 1g, Sugars 4g, PROTEIN 31 g.