Suit to a quested pumpkin chocolate protein cupcake. Some people said they couldn’t. Some people said they shouldn’t do it. However, the greatest minds of the protein universe joined forces to tackle the ancient mysteries. It’s a way to crave even more during the fall holiday season. Their answer? Pumpkin chocolate protein cupcakes have been turned into quests. A pumpkin pike quest protein bar packed with pumpkin puree, warm spices and precious pieces of quest. Prepare for this fall… century snack event.
Check out the complete recipe below.
Nutritional information
Pumpkin chocolate cupcake
Yield: 12 servings | Serving size: 1 cupcake
Calories: 220 | Protein: 8g | Fat: 18g | Online carbs: 3g
Total Carbohydrates: 13g | Sugar: 1g
material
Pumpkin chocolate cupcake
2 tablespoons 2 tablespoons 1 ½ cup almond milk ⅓ cup zero calories 1 tablespoon baking powder 1 tablespoon baking soda 1 teaspoon pumpkin pie spice ¼4 salted salt puree ¼ cup coconut oil 3 eggs 3
1 tsp vanilla extract
topping:
½ cup chocolate ½ coconut oil
method
Preheat the oven to 350 F and prepare the muffin pan with 10 liners. Chop the quest bar into small pieces and place it in a safe bowl in the microwave and reserve ¼ of it. In a bowl, add almond milk and microwave high for 15 seconds and stir until smooth. Whisk pumpkin puree, oil, eggs and vanilla extract. In another bowl, whisk together the flour, sweeteners, baking powder, baking soda, pumpkin pie spices and salt. Add the dried ingredients to the wet and mix until batter forms. Distribute batter between the liners and bake for 18-22 minutes. Please cool it. Once cool, melt the chocolate and coconut oil together, smooth the chocolate over each cupcake and spoon the chocolate. Finish with remaining pumpkin bar pieces.
