Protein Chocolate Cupcakes

Admittedly I stole this idea from my friend Sarah when I saw her IG post. I did add 1 ingredient – protein. 

The original recipe is 1 can of pumpkin, not pumpkin pie filling, but just pumpkin and 1 box of desired cake mix. This alone with a low fat, solid carb snack. They’re super moist and really guilt free, without frosting. 

My addition, was 2 scoops of Cellucor’s Cookies and Cream Whey protein. I figured the carbs were great, but you can never go wrong with a little protein. After mixing all the ingredients together, I used a quarter cup measuring cup for even cakes. I was able to get 15 even cupcakes. 

  

For the future, I might add a third scoop of protein and a little water to balance the consistency. I believe I could get 16 cakes with that. 

I used olive oil cooking spray for the baking pan so j wouldn’t have to amuse baking papers. I baked the cakes at 350 degrees for about 5-7 minutes. My oven runs hot so k really have to baby baked goods so they don’t dry out and over cook. 

These were fantastic! You can’t taste the pumpkin at all and I paired a similarly tasting protein to cake mix, so you couldn’t taste it either! 

    

The macros were solid with the added protein! Like fit girls dream. 

Calories: 129

Fat: 1.9g

Carbs: 23.8g

Protein: 5.1gEdit

I had one as an afternoon snack yesterday, and tonight I’m pair one with chocolate peanut butter arctic Zero and PB2. I mean a sundae that’s guilt-free? That’s my kind of Saturday night treat! 

Do you have any treats that you’ve changed up to make healthier? What were some successes? Any failures?

❤️ Cristina  

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