pumpkin cupcakes with protein frosting

3 scoops of vanilla training whey 9 egg whites 3/4 cup canned organic pumpkin 6 tbsp ground flaxseeds 8 packets of stevia 3 tbsp unsweetened dark cocoa powder 2 tsp baking powder frosting: 1 cup vanilla training whey 2 tsp. cinnamon 2 packets of stevia

1. Preheat oven to 350 degrees. Line 12 muffin tins with paper liners. 2. Combine all ingredients in a mixing bowl. Use an immersion blender to blend thoroughly. 3. Divide mixture into lined muffin tins. 4. Bake for about 15 minutes or until cooked through. 5. To make frosting, mix all ingredients in a small bowl. Slowly add water and stir until smooth. Spread evenly on top of each cupcakes. 31 grams of protein per cupcake! Adopted from Oxygen Magazine