Pumpkin Protein Filled Cupcakes

Ingredients:

• 25g oat flour
• 20g Cellucor cinnamon swirl whey
• 1/2 tsp pumpkin pie spice
• 1/4 tsp each cinnamon, baking powder & baking soda
• 3 grinds sea salt
• 120g pumpkin puree
• 1 egg
• 2-3T stevia
• 4T unsweetened vanilla almond milk
• 1/2 tsp vanilla extract

*Vanilla Cream Cheese Filling*

• 30g fat free cream cheese
• 8g SF/FF vanilla pudding
• 1T unsweetened vanilla almond milk
• 2-3 drops vanilla extract
• Dash of cinnamon
• Stevia to taste

Directions:

1) Preheat oven to 350. In one bowl combine all the dry ingredients. In another bowl whisk together the pumpkin, egg, stevia, almond milk & vanilla. Then combine with the dry ingredients.
2) Use half the batter to fill 4 greased muffin tins ~2/3 full. Then in a small dish combine the ingredients for the:
3) Spoon 1/4 of cream cheese mix into the center of each cupcake. Use the rest of the batter to cover the filling and fill the tin. Bake for 15-17 minutes and enjoy!

Servings: 4

Serving size 1: Fat- 1.96   Carbs-10.19    Protein-7.56