These delicious little cupcakes will keep your stomach full while satisfying that sweet tooth craving! We made ours mini for fun-sized bites.
Ingredients
- 2 cups Almond Flour
- 1/2 tsp sea salt
Cupcakes
- 1/2 cup pumpkin puree
-
1/4 cup Cinnamon Roasted Almond Butter
- 1/3 cup softened coconut oil
- 2 medium eggs
- 1 tsp Vanilla Extract
- 1/2 cup mini chocolate chips
Frosting
- 1 cup coconut cream
- 1 scoop chocolate whey protein powder
Directions
- Preheat the oven to 350 degrees Fahrenheit.
- Put all ingredients in food processor or blender. Mix until smooth.
- Place cupcake tins in the cooking tray compartments.
- Pour mixture in the individual compartments, filling about 2/3 of the way.
- Bake for 10-15 minutes, or until cooked in the middle. This is done when a butter knife slides out of the middle of the cupcake clean.
- Let the cupcakes cool.
Frosting
- Mix coconut cream with chocolate whey protein powder in bowl until smooth.
- Top the cupcakes with this creamy frosting and enjoy!
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