Sooooo I’m pretty much determined to milk this whole pumpkin thing until after Thanksgiving, that’s when I officially switch to a peppermint and gingerbread obsession.
Therefore, I decided to whip up my own twist on a protein pumpkin muffin and a pumpkin cupcake, because why not right???
For me this bridges the gap between wanting a sweet treat and a healthy snack so I’m loving these right now, but you could always skip the frosting and just add more nuts and hemp seeds to the topping.
Whatever floats your boat 😉
Makes 12 cupcakes
Ingredients For Batter:
- 1.5 cups almond flour
- 1/2 cup protein powder (vanilla or vanilla chai, I prefer chai but I only use it when baking because it is too chalky in smoothies for me)
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1tsp cinnamon
- 1/2 tsp cardomom
- 1/2 tsp ginger
- 1/2 tsp cloves
- 1/4 tsp all spice Or 3 tsp of pumpkin pie spice instead of spices 5-9
- 1/2 tsp cacao powder
- 1 cup pumpkin puree
- 3 eggs
- 1/4 cup avocado or grapeseed oil
- 1/2 cup coconut sugar
I adapted this from a version by Betty Rocker.
Directions For Batter:
- Preheat oven to 350.
- Add all dry ingredients and spices into a bowl and mix.
- Add pumpkin and eggs and mix well.
- Add oil and sugar and mix well.
- Add batter to muffin cups or greased muffin tin, filling about 3/4.
- If not using frosting, add any nuts, chocolate chips, hemp seeds or whatever to muffins before baking, otherwise put right in oven.
- Bake for 20-23 minutes or until toothpick comes out clean.
Ingredients For Frosting:
- 1/2 cup, 1 stick salted grass fed butter (softened)
- 8 ounces organic cream cheese (softened)
- 2-3 cups powdered sugar (I make a coconut sugar blend using 1 TBS arrow root powder for every cup of coconut sugar (1:1 for regular sugar) and place in food processor until finely ground.)
- 2 tsp vanilla extract
Directions For Icing:
- Use electric mixer and beat butter and cream cheese until smooth.
- Slowly add in powdered sugar mix and vanilla.
- Beat until well combined.
- Add to a zip lock baggie or pipping bag to ice muffins.
- Hemp seeds
- Pumpkin seeds
- Shredded coconut
I keep mine stored in the fridge because they seem to last longer that way, and I don’t mind them cold, but I suggest only making 12 at a time max because they don’t hold up very well long term (learned that the hard way.)
I’m also going to experiment with adding more protein powder so I’ll adjust the recipe after if all goes well.
Happy baking you lovely human. I hope you enjoy these as much as me! 🙂