High Protein Pumpkin Chocolate Cupcakes

• Author: Summer Montgomery
• Cook Time: 13 minutes 
• Prep Time: 15 minutes
• Total Time: 28 minutes
• Servings: 10

Chocolate Pumpkin Protein Cupcakes with a protein pumpkin filling and protein chocolate frosting!

Ingredients

• ½ cup Keto Flour
• 1/6 cup Chocolate Protein Powder
• ¼ cup Chocolate Collagen
• 1 tsp Stevia
• 1 tsp cinnamon
• ½ tsp ginger
• ½ tsp nutmeg
• 1 tsp Baking Powder
• ¾ cup Hot Water
• ½ cup Pumpkin Puree
• 2 tsp Lemon Juice

Pumpkin Protein Filling:

• ¼ cup Pumpkin Puree
• 4 Tbsp Vanilla Protein Powder
• Pinch of cinnamon and ginger

Chocolate Protein Frosting:

• ¾ cup Non-fat Greek Yogurt
• 3/4 cup Chocolate Protein Power
• 1 Tbsp Chocolate Collagen 

Preparation

Preheat oven to 350 F

Combine all the dry ingredients for the cupcakes in a mixing bowl. In a separate bowl combine all the wet ingredients for the cupcakes. Slowly whisk the wet ingredients into the dry ingredients. Spoon the mixture into a silicone muffin pan (or use silicone molds). Recipe will make about 10 cupcakes.

Bake for 13 minutes or until a toothpick comes out clean. 

Let cupcakes cool for 15 minutes. 

In a small bowl combine all the ingredients for the pumpkin filing. 

Carefully cut the centers out of the cupcakes making sure to save the piece you remove. You will need them later. 

Spoon the pumpkin filling mixture onto the cupcakes. Replace with the piece you cut out, 

In a small bowl combine all the ingredients for the chocolate protein frosting. Spoon over the top of the cupcakes.