Ingredients:
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1 -15 oz. can pure pumpkin puree (not pumpkin pie mix)
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2 large eggs
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1 teaspoon vanilla extract
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3/4 cup oat or almond milk
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2/3 cup all-purpose flour or gluten free flour
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1 cup protein powder
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2 teaspoons pumpkin pie spice mix
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1/4 teaspoon kosher salt
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1/4 teaspoon baking soda
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1/4 teaspoon baking powder
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OPTIONAL: whipped cream for topping
Instructions:
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Preheat oven to 350F and line a muffin pan with cupcake liners.
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In a large bowl, combine pumpkin puree, eggs, vanilla extract and milk and whisk until smooth.
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In a separate medium bowl; combine flour, protein powder, pumpkin pie spice mix, salt, baking soda and baking powder and whisk until combined.
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Pour dry mixture into pumpkin mixture and mix just until combined.
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Use a cookie scoop to scoop batter into the prepared muffin pan, filling each muffin cup with 1/3 cup batter (make sure you fill at least half way full – these will deflate a bit when they are cooling).
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Bake for about 20 minutes, until cupcakes are set.
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Let cool in the muffin pan for about 30 minutes.
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Transfer cupcakes to a serving tray or plate and chill in the refrigerator for 30 minutes.
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When ready to serve, top cupcakes with whipped cream and sprinkle with pumpkin pie spice.
Makes 12 muffins 2 muffins per serving
