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Pumpkin Breakfast Cupcakes

Yields6 Servings

 1 cup almond flour
 2 scoops vanilla protein powder
 1 tsp. baking soda
 1 tsp. pumpkin pie spice
 1 tsp. cinnamon
 ¼ tsp. salt
 3 eggs
 ⅓ cup sugar free maple syrup
 ¼ cup Greek yogurt
 1 tsp. vanilla
 3 tbsp. powdered sugar substitute
 2 tbsp. milk
 sprinkle of pumpkin pie spice
1

Preheat oven to 350F and line cupcake tin with liners. 

2

Mix together almond flour, baking soda, protein powder, pumpkin pie spice, cinnamon, and salt. Then add the pumpkin puree, maple syrup, eggs and yogurt. 

3

Divide into 6 cupcake liners and bake 18 to 20 minutes. 

4

Pull them out and allow them to cool. 

5

Mix the powdered sugar substitute, milk and more pumpkin pie spice to make a thin frosting.  Drizzle it over the cupcakes.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories209
% Daily Value *
Total Fat 13g17%
Total Carbohydrate 9g4%

Total Sugars 6g
Protein 17g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.