Description

Healthy caramel peanut butter flavored protein cupcakes topped with toffee peanut butter frosting. These cupcakes are super moist and delicious.

Scale

Ingredients

Cupcakes

3/4 cup whole wheat flour
1 scoop (34g) Musclepharm vanilla combat
2 tbsp. granulated stevia or erythritol
2 tbsp. (12g) peanut flour
1 tsp. baking powder
cinnamon to taste
1/2 cup canned pumpkin*
1/2 cup + 1 tbsp. unsweetened almond milk
1/4 cup (35g) sugar/stevia blend*
1 egg
1/4 tsp caramel extract

Frosting

1/4 cup + 2 tbsp. (102g) Nuts ‘N More toffee crunch protein peanut butter
1/2 cup (113g) plain nonfat Greek yogurt
1/4 cup granulated stevia or erythritol

Instructions

Preheat oven to 350F. Mix whole wheat flour, protein powder, granulated stevia, peanut flour, and baking powder in a large bowl. In a separate bowl, mix pumpkin, almond milk, stevia/sugar blend, egg, and caramel extract.
Add wet ingredients into dry and gently fold together until combined. Be careful not to over mix. Line a muffin pan with 7 cupcake liners. Divide and fill batter evenly into 7 cupcakes.
Bake for 15 minutes or until a knife comes out clean. Put on a cooling rack to let completely cool.
Mix toffee peanut butter, plain Greek yogurt, and stevia to make frosting. Refirgerate frosting for about 30 minutes while cupcakes are cooling.
Add frosting to a piping bag. Pipe frosting onto each of the 7 cooled cupcakes. Enjoy!

Notes

* Pumpkin can be substituted for an equal amount of greek yogurt, mashed banana, or applesauce.
* The stevia/sugar blend can be substituted for regular granulated sugar or brown sugar. I have not tried substituting it for pure stevia/erythritol. If you do, the texture may not come out the same.

Nutrition

Calories: 180
Sugar: 8
Fat: 7
Carbohydrates: 22
Fiber: 4
Protein: 13