Pumpkin Protein Cupcakes + Healthy Cream Cheese Frosting


You know, the time of year where I mourn the end of summer by baking up a pumpkin-themed storm for about 6 months straight? Yup… it’s officially THAT time of year, my friends.

One of my favourite things about Fall is being able to break out the pumpkin puree and experiment with new and creative ways to make my favourite pumpkin-themed treats a little healthier, yet just as delicious - and these Pumpkin Protein Cupcakes are no exception.

I just want to mention this right off the bat: I decided to use chocolate protein powder instead of vanilla, which obviously gave it a more “chocolate-y” look. The only for this reason being... I literally ran out of vanilla protein powder, and was too excited to make protein cupcakes that I just decided to improvise.

The result? An equally-as-delicious chocolate pumpkin protein cupcake.

However, if you DO use vanilla protein powder, you’ll get a more vibrant orange colour that’s traditional to most pumpkin baked goods. (But, let’s be honest - not having vanilla protein powder wasn’t going to stop me from baking cupcakes, that’s for sure.)

The true icing on the cake (no pun intended); however, is this Healthy Cream Cheese Frosting. Although it’s not as buttery and sweet as traditional cream cheese frosting, this recipe truly knocked it out of the park. It had just the right amount of sweetness from the maple syrup, and still maintained such a high protein content that it almost shocked me. I’d be happy putting this bad boy on just about everything - like my High Protein Carrot Cake or