Ingredients
2 Cups Oat Flour
2 Scoops Vanilla Infinite Pro 100% Whey
1 tsp Baking Soda
1 tsp Baking Powder
1/2 tsp Salt
2 Tbsp Ground Cinnamon
2 tsp Nutmeg
2 tsp Cloves
1/2 Cup Stevia
1/2 Cup Unsweetened Almond Milk
1Tbsp Pure Vanilla Extract
1/2 Cup Liquid Egg Whites
4 oz Unsweetened Applesauce
15 oz Can of 100% Pure Pumpkin
Ingredients for Icing
17.6 oz FAGE Fat Free Greek Yogurt
2 Scoops Vanilla Infinite Pro 100% Whey
1 tsp Ground Cinnamon
1 tsp Pure Vanilla Extract
Directions
Preheat oven to 350 degrees. Line two muffin pans with cupcake liners. Mix dry ingredients in one bowl and wet ingredients in another separate bowl. Combine wet and dry ingredients and mix well. Distribute batter evenly into 22 cupcakes. Bake 25-30 minutes until golden on top. For icing, combine Greek yogurt, cinnamon and vanilla in a mixing bowl. Slowly add whey protein (1 – 2 scoops depending on thickness) until icing is thick enough to spread or pipe on cupcakes. You may want to use a zip lock bag and decorative piping tip to decorate cupcakes.
