Pumpkin Pie Protein Cupcakes

Pumpkin Pie Protein Cupcakes

Health Rating
Prep Cook Ready in Servings
15 min 30 min 45 min 12


1/4 cup Almond milk, vanilla, unsweetened, Silk
1/2 tsp Baking powder
2 tbsp unpacked Brown sugar (light)
1/2 tsp Cinnamon
6 tbsp Coconut flour
2 large egg Egg
1/4 cup crumbs Graham crackers (4 1/2 tbsp)
1/2 cup Greek yogurt, plain, fat-free
1 1/2 tsp Pumpkin pie spice
426 gm Pumpkin purée, canned
1/4 tsp Salt
1/3 cup Turbinado sugar
1 tsp Vanilla extract, pure
2 scoop Whey protein powder, unflavoured (vanilla flavored)


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.

Nutrition Facts

Per Portion

Calories 109
Calories from fat 28.3
Calories from saturated fat 18.1
Total Fat 3.1 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 0.6 g
Cholesterol 33 mg
Sodium 111 mg
Potassium 125 mg
Total Carbohydrate 13.0 g
Dietary Fiber 1.8 g
Sugars 9.7 g
Protein 6.8 g

Dietary servings

Per Portion

Meat Alternative 0.3
Vegetables 0.6

Energy sources

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Meal Garden, 326 1/2 Bloor Street West, Unit 4, Toronto, Ontario, M5S 1W5, Canada