Whey protein powder, unflavoured
Preheat the oven to 350°F. Grease 12 silicone cupcake cups, or line a standard muffin pan. Set aside 3 tablespoons of graham cracker crumbs. Add the remainder to the bowl of a food processor or blender, along with all other ingredients: pumpkin puree, eggs, almond milk, coconut flour, whey protein, yogurt, sugars, vanilla extract, spices, salt, and baking powder. Evenly distribute the cupcake batter among the prepared silicone baking cups or lined pan. Top with the remaining graham cracker crumbs. Bake the healthy cupcakes for 25–30 minutes. Let cool completely before digging in.