Pumpkin Protein Cupcakes with Spice

The newest flavor of Core Nutritionals ISO is the ultimate fall flavor, pumpkin spice! That makes six tasty flavors of ultra-pure whey protein isolate never made with any fillers, gluten free, lactose free and sugar free. Core ISO pumpkin spice protein is not made with any artificial colors. It’s the perfect option for post-workout for a fast digesting protein; however you can use a scoop anytime of the day for 23-24g protein. Use promo code “COURTNEY” and snag your tub here!

When baking with Core ISO you want to use you use enough fat sources in a recipe and not too much protein or you will end with a dry, non-appetizing product. Don’t overbake and make sure to use a lower heat source too. By using a no-calorie sweetener it reduces the amount of carbohydrates in your recipe. The protein powder and dry pudding mix give these cupcakes great flavor too. Depending on your preference, you can use a different flour mixture, but it may change the consistency of your cupcakes.

Protein frosting is a great option for topping a baked treat and Core ISO mixes in perfectly with yogurt for a cool, creamy topping. I added an ounce of cream cheese to our frosting to give the cupcakes an even richer flavor. You could substitute for fat free cream cheese if you would like to reduce the amount of fat per cupcake even more. Happy pumpkin season!


1 T. (14g) coconut oil, melted
½ cup (120g) pumpkin puree
½ tsp. vanilla extract
1 whole egg
1-2 T. no-calorie sweetener, like Splenda
¼ tsp each: baking soda, baking powder, salt
½ tsp. pumpkin pie spice or cinnamon
12g (1/8 package) dry pumpkin spice pudding mix
40g paleo flour (may substitute almond or coconut flour)
40g Core Nutritionals ISO Pumpkin Spice
2 T. skim milk (may substitute almond milk or water)


Preheat oven to 350 degrees. In a microwave safe bowl, mix coconut oil in 15-30 second bursts stirring until smooth. Add pumpkin purée and vanilla extract. Whisk in egg and sweetener (use more sweetener depending on your taste). Add in remaining dry ingredients and alternate stirring with milk to incorporate.

Use non-stick spray to coat 4 cupcake tins. Evenly distribute batter (approximately 262g each) and bake for 13-15 minutes until a toothpick comes out clean. While baking, prepare the frosting.


28g (1oz.) light cream cheese (softened to room temperature)
50g vanilla Greek yogurt
10g Core Nutritionals PRO vanilla crème

Mix all ingredients in a small bowl and refrigerate to thicken. Once cupcakes are cool, spread frosting (approximately 22g frosting) evenly over cupcakes. Sprinkle pumpkin pie spice or cinnamon on top. Best consumed immediately or store remaining cupcakes for 1-2 days in the refrigerator.

Serving Size: 1 cupcake – 13.2g Protein, 14.3g Carbohydrates, 7.1g Fat
Recipe makes 4 cupcakes

pumpkin protein cupcakes protein pumpkin cupcakes

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