275

Calories

15g

FAT

32g

carbs

4g

protein

Ingredients

Cupcakes (makes 12)
1 3/4 cup gluten free all purpose flour
1 scoop Pumpkin Spice Protein (@bowmar_nutrition )
1/2 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
2/3 coconut sugar
1 tbsp maple syrup
1 cup pumpkin purée
2 eggs
1/2 cup coconut oil
1 tsp vanilla
1/2 cup almond milk unsweetened
1/4 cup coconut oil melted

Directions

Serving Size: 12

Preheat oven to 350F and spray muffin tin to prevent sticking. In a large bowl combine the flour, protein, baking soda, baking powder, cinnamon, and coconut sugar. In a separate bowl combine the maple syrup, pumpkin, eggs, vanilla extract, almond milk and coconut oil. Mix the wet ingredients into the dry ingredients and stir till well combined. Then bake at 350F for 25 min or until a toothpick comes out clean! Once cupcakes are done let them cool! Once cooled place the frosting onto the cupcakes and Enjoy!! Keep them stored in the fridge!

From the kitchen of: Gail Ocheretyaner