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MacroChef

Macro-Friendly, High-Protein Recipes

Pumpkin Chocolate Chip Protein Cupcakes

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I was initially just planning on making pumpkin chocolate chip muffins. I made them last night and was just going to leave them as is. But, then today I decided they needed a little something more to jazz them up a bit. I had to make a creamy pumpkin frosting to top them with. So now, they are pumpkin chocolate chip protein cupcakes.
Pumpkin Chocolate Chip Protein Cupcakes
Pumpkin Chocolate Chip Protein Cupcakes
These combine one of my favorite things ever and then another one of my favorite things for this time of year. Of course chocolate is like my favorite ingredient ever. And pumpkin is the absolute perfect ingredient for this time of year. So the combination of the two definitely made my taste buds happy.

Pumpkin Chocolate Chip Protein Cupcakes
The thing I love about using pumpkin is that it keeps the baked goods so moist. It is really easy to let muffins and cupcakes dry out when baking with protein, but the pumpkin and Greek yogurt help combat that. They really would have been awesome by themselves, but adding frosting made them so much better!
Pumpkin Chocolate Chip Protein Cupcakes
Pumpkin Chocolate Chip Protein Cupcakes
Author: Spencer Miller
Prep time:
Cook time:
Total time:
Serves: 10 cupcakes
Moist pumpkin chocolate chips protein cupcakes topped with a healthy and creamy pumpkin peanut butter frosting and topped with some extra mini chocolate chips.
Ingredients
  • Pumpkin Chocolate Chip Cupcakes
  • 3/4 cup (90g) whole wheat flour
  • 1 1/2 scoops (48g) vanilla whey protein powder
  • 1/4 cup granulated stevia or erythritol
  • 1 tsp. ground cinnamon
  • 1 tsp. pumpkin pie spice
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 cup (113g) vanilla Greek yogurt
  • 1/2 cup + 2 tbsp. (150g) pumpkin puree
  • 1 whole egg
  • 1/3 cup milk (I used unsweetened almond)
  • 2 tbsp. (12g) stevia/brown sugar baking blend*
  • 1/4 cup (60g) chocolate chunks
  • Pumpkin Peanut Butter Frosting
  • 6 tbsp. (100g) peanut butter (I used protein peanut butter)
  • 1/2 scoop (17g) vanilla casein protein powder
  • 1/4 cup (56g) vanilla Greek yogurt
  • 1/4 cup pumpkin puree
  • 5 tbsp. granulated stevia or erythritol
  • 1/2 tsp. vanilla extract
Instructions
  1. Preheat oven to 350F. Mix flour, protein powder, granulated stevia, cinnamon, pumpkin pie spice, baking powder, and baking soda. In a separate bowl mix together Greek yogurt, pumpkin, egg, milk, stevia/brown sugar blend, and vanilla extract.
  2. Combine wet and dry ingredients. Gently fold together until a smooth batter forms. Add chocolate chunks and stir into batter. Spray a muffin tin with nonstick spray. Fill 10 spots evenly with batter. Bake for 10 minutes or until a knife comes out clean.
  3. In another bowl, add peanut butter. Heat in microwave to make it a little easier to mix. Add Greek yogurt, pumpkin, and vanilla extract. Mix well. Add protein powder and stevia. Mix again. Frosting will be thick.
  4. Once cupcakes are completely cooled, add frosting to a piping bag and frost each cupcake. Top with mini chocolate chips if desired. Enjoy!
Serving size: 1 cupcake Calories: 180 Fat: 7 Carbohydrates: 20 Sugar: 7 Fiber: 4 Protein: 12
Notes
*The stevia/brown sugar baking blend can be substituted for 4 tbsp. of regular brown sugar.

Comments

  1. Wonderful recipe, taste delicious. Only it took me to bake them about 45 min, but I blame my oven. Thank you!