Maple Cupcakes with Pumpkin Spice Frosting

 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!

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

1. CUPCAKES
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
15. FROSTING
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

Instructions

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.

Notes

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 https://ingredientsofafitchick.com/