Monday, December 12, 2016

Pumpkin Frosted Gingerbread Cupcakes







     Wow, just wow!  These Pumpkin Frosted Gingerbread Cupcakes turned out spectacular!!!  Just in time for the Holidays, these are the perfect treat to get you into the spirit!  To make them even more alluring, each one is only 230 calories, 5g net carbs and 14g protein.  You won't find any "grinching" round this house while these are on the table.  See for yourself, and don't be surprised if the first bite makes you start singing, "It's beginning to look a lot like Christmas"!  ;)

Ingredients for 6 Cupcakes~
1/3 cup Cinnamon Roll Sweet Mama Mel's Coconutter (use code Paige15 for discount~sub with softened Coconut Oil or Nut Butter)
1 Extra Large Egg
1 scoop Quest Salted Caramel Protein Powder
1/3 cup Swerve Granular Erythritol (can sub with Confectioners)
1/4 cup Bob's Red Mill Almond Flour
1/4 cup 30 cal/cup Almond Milk
1 Tablespoon Ginger
1 teaspoon Baking Powder
1 teaspoon Allspice
Dash Cinnamon
Dash Vanilla
- - - - - - - - - - - -
1/4 cup Philadelphia Cream Cheese Pumpkin Spice (Holiday Flavor~sub with Regular Cream Cheese)
7oz 2% Fage Greek Yogurt
1/4 cup Swerve Confectioners Erythritol

     Mix first set of ingredients and pour into 6 Silpat lined muffin tins.  Bake at 350 for 19 minutes.  Meanwhile, mix second set of ingredients and chill in fridge til Cupcakes have baked and cooled.  When ready, frost and Enjoy!  :)

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