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When you want pie for breakfast but you need protein and a healthy start to your day, go for these Keto Pumpkin Pie Cupcakes!

Yes, seriously, you can have your pie AND cake and enjoy it guilt free!

With all of the fiber, protein and vitamins you cannot go wrong!

I have found a way to incorporate my favorite protein powder from Iconic PLUS my favorite Organic Pumpkin Puree from Farmers Market!

These will be an absolute hit at your holiday gathering, especially with kids!

They are: SUGAR FREE, GLUTEN FREE, HIGH PROTEIN and absolutely LOW CARB!

Store in the fridge long term but they would be alright on a dessert table for a few hours if needed!

Keto Pumpkin Pie Cupcakes

http://www.melissaraecarr.com

You can have your PIE and CAKE without the guilt! These protein packed gems will be a hit at any gathering or make a batch for yourself to have for treats!

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Prep Time 10

Cook Time 20

Course Desserts, low carb, Snack

Cuisine American

Equipment

food processor or high speed blender
muffin pan

Ingredients

Cupcakes

3/4 cup Farmers Market Organic Pumpkin Puree
1/2 cup nut butter (cashew or macadamia nut works best) can use smooth almond butter but may turn out darker than mine
1 large egg
1/4 cup monkfruit sweetener/or erithrytol
3 tbsp Iconic Vanilla Protein Powder
2 tbsp golden flaxmeal if you use brown it will show, taste remains the same
1 tsp xanthan gum/or glucomannan
2 tsp vanilla extract
1/2 tsp cinnamon
1/2 tsp baking soda
1/2 tsp baking powder
10 drops liquid monkfruit/stevia

Vanilla Protein Frosting

2 oz Sugar Free Choc Zero White Chocolate Chips
1 tbsp coconut oil
2 oz cream cheese; softened
1/2 cup butter; softened
2/3 cup confectioners erithrytol
3 tbsp Iconic Vanilla Protein Powder
1 tsp vanilla extract
10 d liquid monkfruit/stevia

Instructions

Cupcakes

Preheat oven to 375F
Put all ingredients in a blender or food processor in the order listed.
Pulse to blend. Take time to scrape down sides and pulse after. This ensures a smooth batter.
Using a scoop, portion into 8 cupcakes.
Bake 20 minutes.
Cool on cooling rack IN PAN for 10 minutes before removing.

Vanilla Protein Frosting

In a small saucepan on LOW melt white chocolate chips and coconut oil. Whisk as it melts.
Do not leave unattended, it will burn and stick to the bottom of the pan. ONLY use low heat or it will scorch.
Once it starts to melt, take off of heat and whisk until smooth.
Set aside.
In a stand mixer or in a large bowl with a hand mixer, cream the cream cheese and butter well.
Add in the confectioners sugar, vanilla protein powder, vanilla extract and stevia drops.
Mix very well until smooth.
Frost cakes ONLY after completely cool or frosting will melt.
Store frosted cupcakes in fridge up to 5 days.

Notes

Save $15 off of your order of $30+ from Choc Zero here

Save 15% off of your purchase of ANY Iconic Protein Product here

Order some Farmers Market Pumpkin Puree here

Order some of my favorite nut butter for these muffins here

Order some of my favorite monkfruit sweetener here

Keyword keto, low carb brownie, protein powder, pumpkin, vanilla protein powder, white chocolate

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Keto Pumpkin Pie Cupcakes