maple cupcakes with pumpkin spice frosting 4

 Maple Cupcakes with Pumpkin Spice Frosting

Happy Monday! I hope you had a great weekend! Mine was fantastic! Friday, my mom, sister and I spent the day making lots of holiday candy! 14 lbs of bark (white chocolate peppermint, white chocolate tangerine, dark chocolate peppermint and milk chocolate toffee), 2lbs of white chocolate pretzels, 3 lbs of holiday spiced pecans and 6lbs of holiday spice walnuts! Then we bagged it all up! It was an amazing day  but, after that sugar, I am in need for a healthy treat! These cupcakes are so healthy that you could eat them for breakfast! I hope you enjoy! Have a great start to your week!

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Maple Cupcakes with Pumpkin Spice Frostin2014-11-12 08:21:52 Serves 6 A sweet maple cupcake, packed with protein and topped with a pumpkin spice cream cheese frosting! Write a review Save RecipePrint Prep Time 15 min Cook Time 18 min Total Time 33 min Prep Time 15 min Cook Time 18 min Total Time 33 min Ingredients

  2. 1/2 cup + 1tbs (80g) gluten free flour of choice *
  3. 1 scoop (40g) Nuts N More Vanilla Whey Protein Powder
  4. 1 tsp ground cinnamon
  5. 1/2 tsp baking powder
  6. 1/2 tsp baking soda
  7. pinch salt
  8. 1/2 tbs (7g) coconut oil (or butter), melted
  9. 1 large egg
  10. 1/4 cup greek yogurt
  11. 1/2 cup maple syrup (I used Sugar Free)
  12. 1/4 cup milk
  13. 1 tsp pure vanilla extract
  14. 1/2 tsp maple extract
  16. 3 tbs (33g) whippe cream cheese
  17. 2 tbs (32g) Nuts N More Pumpkin Spice PB
  18. 1-3 tbs milk added one tbs at a time**
  19. Sweetener, if desired
  20. *Gluten free flours will vary in weight. I recommend following the grams above versus the measurements.
  21. **Add milk until desired frosting like consistency


  1. Pre heat your oven to 350 degrees
  2. Spray 6 muffin cups with nonstick spray*
  3. Whisk together your dry ingredients
  4. Mix together your wet ingredients
  5. Combine wet and dry ingredients
  6. Evenly divide batter among 6 muffin cupakes
  7. Bake for ~18 minutes. They will seem slightly underdone, but will continue to set once removed from the oven
  8. Make your frosting by combining all ingredients, adding milk in 1tbs at a time until desired consistency
  9. Frost cupcakes
  10. EAT 🙂
  11. Store in a sealed container
  12. *I made these twice. First time using cupcake liners and second time spraying the tin. They stuck to the paper liners, so if you would like to use them, I recommend spraying the inside of a foil liner with nonstick spray.


  1. Nutrition: 1 out of 6 cupcakes
  2. Calories: 161, Protein: 8.8g, Carbs: 14.3g, Fat: 7.4g, Saturated Fat: 2.6g, Sodium: 65mg, Fiber: 1.6g, Sugar: 1g, Net Carbs: 12.7g

By Sarah Ingredients Of A Fit Chick

maple cupcakes with pumpkin spice frosting 4

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