Pumpkin Protein Cupcakes Stuffed With a Cinnamon Vanilla Cream Cheese Filling

U Serves 4 People
P Prep: 00:15
P Cook: 00:16

Nutritional Facts

per 1 serving size (Recipe makes 4 servings)

Amount Per Serving

Calories 90

Calories from Fat 18

% Daily Values*

Total Fat 1.96

3.02%

Saturated Fat 0.55

2.75%

Polyunsaturated Fat 0.33

Monounsaturated Fat 0.64

Cholesterol 59.16

19.72%

Sodium 344.55

14.36%

Potassium 41.70

Total Carbohydrate 10.19

3.40%

Dietary Fiber 1.51

6.04%

Sugars 1.98

Protein 7.56

Vitamin A 72.00%

Vitamin C 2.15%

Calcium 6.90%

Iron 5.79%

* Nutritional Values are estimated and may vary

³ Description

These delicious post workout cupcakes taste just like pumpkin pie, and the oozing vanilla cream cheese center add a delicious flavor surprise when you bite into them. If your macros allow it, I'd recommend topping with some fat free whipped cream to really complete the pumpkin pie-ness!

² Ingredients

0.63 serving (serving = 1/2 cup dry) Quaker Old Fashioned Oats
0.59 serving (serving = 1 level scoop) Cellucor Cor-Performance Whey
1/2 tsp Pumpkin Pie Spice
0.1 tsp Cinnamon
1/4 serving (serving = 1 tsp) Kroger Baking Powder
1/4 tsp Baking Soda
2 dash Sea Salt
1 serving (serving = 1/2 cup) Kroger Canned Pumpkin
1 large Egg
1/2 serving (serving = 1 packet) Whole Foods Market Stevia
0 serving (serving = 1 cup) Silk Pure Almond Milk - Unsweetened Vanilla
1/2 tsp Vanilla Extract
0.12 serving (serving = 1 tsp) McCormick Pure Vanilla Extract
1 serving (serving = 2 tbsp) Kroger Fat Free Cream Cheese
1 serving (serving = 1/4 packet) Jell-O Fat Free Sugar Free Vanilla Pudding

q Directions

Recipe:
25g oat flour
20g @Cellucor cinnamon swirl whey
1/2 tsp pumpkin pie spice
1/4 tsp each cinnamon, baking powder & baking soda
3 grinds sea salt (can omit)
120g pumpkin purÃ©e
1 egg
2-3T stevia (to taste)
4T unsweetened vanilla almond milk
1/2 tsp vanilla extract
1) Preheat oven to 350. In one bowl combine all the dry ingredients. In another bowl whisk together the pumpkin, egg, stevia, almond milk & vanilla. Then combine with the dry ingredients.
2) Use half the batter to fill 4 greased muffin tins ~2/3 full. Then in a small dish combine the ingredients for the:

*Vanilla Cream Cheese Filling*
30g fat free cream cheese
8g SF/FF vanilla pudding
1T unsweetened vanilla almond milk
2-3 drops vanilla extract
Dash of cinnamon
Stevia to taste

3) Spoon 1/4 of cream cheese mix into the center of each cupcake. Use the rest of the batter to cover the filling and fill the tin. Bake for 15-17 minutes and enjoy!

Recipe Provided by @ellen_whitney

U More Recipes By @ellen_whitney:

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