High Protein Pumpkin Spice Latte Cupcakes
High Protein Pumpkin Spice Latte Cupcakes
Ingredients
For the Pumpkin Muffins
- 1/2 cup dairy-free milk
- 1/2 tablespoon apple cider vinegar
- 1 1/2 cups all-purpose flour
- 1/2 cup packed brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1/4 cup vegetable oil
- 1/2 cup pumpkin puree
- 2 scoops Protein Works Vegan Wondershake Protein
- 1 teaspoon vanilla extract
For the Salted Caramel Filling
- 1/2 cup creamy almond butter
- 1/4 cup maple syrup
- 1/4 teaspoon salt
For the Espresso Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon espresso powder
- 1/2 teaspoon vanilla extract
- 1 scoop plant-based protein powder, unflavored or vanilla
- 1 to 2 tablespoons dairy-free milk, as needed
For Garnish
- 1/2 teaspoon ground cinnamon
Instructions
- 1
Prepare dairy-free buttermilk by combining 1/2 cup dairy-free milk with 1/2 tablespoon apple cider vinegar in a small bowl. Let it sit for 5 minutes to curdle. Meanwhile, preheat your oven to 375°F and line a muffin tin with 8 paper liners.
⏱️ 5 min•🌡️ 375
- 2
In a large mixing bowl, whisk together the prepared dairy-free buttermilk, vegetable oil, pumpkin puree, packed brown sugar, and 1 teaspoon vanilla extract until well combined.
⏱️ 5 min
- 3
Fold in the Protein Works Vegan Wondershake Protein until just incorporated into the wet mixture.
⏱️ 2 min
- 4
In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, pumpkin pie spice, and 1/4 teaspoon salt.
⏱️ 3 min
- 5
Gradually add the dry ingredients to the wet ingredients, mixing with a spatula or whisk until just combined. Be careful not to overmix the batter; a few lumps are fine.
⏱️ 2 min
- 6
Divide the batter evenly among the 8 prepared muffin liners. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely, about 30 to 45 minutes.
⏱️ 25 min
- 7
While the muffins are cooling, prepare the salted caramel filling. In a small bowl, whisk together the creamy almond butter, maple syrup, and 1/4 teaspoon salt until smooth and well combined.
⏱️ 5 min
- 8
Next, prepare the espresso cream cheese frosting. In a medium bowl, using an electric mixer, beat the softened cream cheese and softened unsalted butter until smooth and creamy. Gradually add the powdered sugar, espresso powder, 1/2 teaspoon vanilla extract, and plant-based protein powder, beating until the frosting is light and fluffy. If the frosting is too thick, add dairy-free milk 1 tablespoon at a time until the desired spreading consistency is reached.
⏱️ 10 min
- 9
Once the muffins are completely cool, use a small paring knife or a cupcake corer to carefully scoop out the center of each muffin, creating a hollow. Reserve the scooped-out muffin tops.
⏱️ 10 min
- 10
Spoon or pipe the salted caramel filling into each hollowed-out muffin. Place the reserved muffin tops back onto the caramel filling to seal it.
⏱️ 5 min
- 11
Generously spread or pipe the espresso cream cheese frosting over the top of each cupcake. Dust lightly with ground cinnamon before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
High Protein Pumpkin Spice Latte Cupcakes
Ingredients
For the Pumpkin Muffins
- 1/2 cup dairy-free milk
- 1/2 tablespoon apple cider vinegar
- 1 1/2 cups all-purpose flour
- 1/2 cup packed brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1/4 cup vegetable oil
- 1/2 cup pumpkin puree
- 2 scoops Protein Works Vegan Wondershake Protein
- 1 teaspoon vanilla extract
For the Salted Caramel Filling
- 1/2 cup creamy almond butter
- 1/4 cup maple syrup
- 1/4 teaspoon salt
For the Espresso Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon espresso powder
- 1/2 teaspoon vanilla extract
- 1 scoop plant-based protein powder, unflavored or vanilla
- 1 to 2 tablespoons dairy-free milk, as needed
For Garnish
- 1/2 teaspoon ground cinnamon
Instructions
- 1
Prepare dairy-free buttermilk by combining 1/2 cup dairy-free milk with 1/2 tablespoon apple cider vinegar in a small bowl. Let it sit for 5 minutes to curdle. Meanwhile, preheat your oven to 375°F and line a muffin tin with 8 paper liners.
⏱️ 5 min•🌡️ 375 - 2
In a large mixing bowl, whisk together the prepared dairy-free buttermilk, vegetable oil, pumpkin puree, packed brown sugar, and 1 teaspoon vanilla extract until well combined.
⏱️ 5 min - 3
Fold in the Protein Works Vegan Wondershake Protein until just incorporated into the wet mixture.
⏱️ 2 min - 4
In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, pumpkin pie spice, and 1/4 teaspoon salt.
⏱️ 3 min - 5
Gradually add the dry ingredients to the wet ingredients, mixing with a spatula or whisk until just combined. Be careful not to overmix the batter; a few lumps are fine.
⏱️ 2 min - 6
Divide the batter evenly among the 8 prepared muffin liners. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely, about 30 to 45 minutes.
⏱️ 25 min - 7
While the muffins are cooling, prepare the salted caramel filling. In a small bowl, whisk together the creamy almond butter, maple syrup, and 1/4 teaspoon salt until smooth and well combined.
⏱️ 5 min - 8
Next, prepare the espresso cream cheese frosting. In a medium bowl, using an electric mixer, beat the softened cream cheese and softened unsalted butter until smooth and creamy. Gradually add the powdered sugar, espresso powder, 1/2 teaspoon vanilla extract, and plant-based protein powder, beating until the frosting is light and fluffy. If the frosting is too thick, add dairy-free milk 1 tablespoon at a time until the desired spreading consistency is reached.
⏱️ 10 min - 9
Once the muffins are completely cool, use a small paring knife or a cupcake corer to carefully scoop out the center of each muffin, creating a hollow. Reserve the scooped-out muffin tops.
⏱️ 10 min - 10
Spoon or pipe the salted caramel filling into each hollowed-out muffin. Place the reserved muffin tops back onto the caramel filling to seal it.
⏱️ 5 min - 11
Generously spread or pipe the espresso cream cheese frosting over the top of each cupcake. Dust lightly with ground cinnamon before serving.
⏱️ 5 min