These Pumpkin Spice Cupcakes are a delightful treat for pumpkin lovers. The combination of almond flour and FlavCity Pumpkin Spice Protein creates a moist and flavorful cupcake base. The cream cheese frosting adds a creamy and tangy element that perfectly complements the spices. These cupcakes are great for fall gatherings, Halloween parties, or any time you're craving a taste of pumpkin spice.
Ingredients
Directions
- In a large bowl, add the almond flour, FlavCity Pumpkin Spice Protein
Smoothie, salt, and mix well. Melt ghee or butter and allow to cool.
- To the egg yolks, add the maple syrup, vanilla, vinegar, and whisk well.
Add the wet mixture on top of the almond flour mixture and stir with
spatula until fully incorporated. Set aside.
- Preheat oven to 325F. In another bowl, beat the egg whites with a hand mixer until they reach stiff peaks.
- Add the baking soda to your fingers and rub out any small clumps directly
over the bowl with the batter. Add 1/3 of egg whites to the mixture and
fold it all in. Add half of remaining egg white and fold it in. Add the
rest of the egg whites and fold it in.
- Transfer batter to
prepared muffin tray, the batter should make 12 pumpkin spice muffins if
the batter is evenly distributed. Bake for 22 minutes and allow to cool
before adding the cream cheese frosting.
- Make the frosting by
adding 1.5 cups of maple sugar to a spice grinder and grind until a fine
powdered sugar is made. In a separate bowl, beat the butter with a hand
mixer for 20 seconds. Add the cream cheese and beat for 30 seconds.
Carefully add the powdered maple sugar a few tablespoons at a time and
beat until it is well incorporated. Allow cream cheese frosting to chill
in fridge until it’s time to pipe on cupcakes.
- Add the frosting to cupcakes and enjoy. Store leftover cupcakes in the fridge for 2 days.
