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Protein Pumpkin Cupcakes

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So I like to make things out of pumpkin ... even I'm sensing a pattern here. Pumpkin is a deliciously under-rated, low calorie and extremely versatile vegetable. Who doesn't love a good pumpkin soup or pumpkin pie?

Pumpkin has heaps of health benefits too. It's orange colour tells us that it is loaded with the anti-oxidant beta carotene, which is then converted by the body into Vitamin A.

Vitamin A makes our skin have that healthy glow, gives us good eyesight and strengthens our immune system. 

These cupcakes are actually so low in calories you can afford to eat all 6 of them yourself. I have been known to eat them for dinner.

Protein Pumpkin Cupcakes


15g buckwheat flour

200g mashed pumpkin

3 eggwhites

1/2 tsp baking powder

Sugar free sweetener to taste

Dash of vanilla essence

Option: Icing made from peanut flour mixed with water, protein powder mixed with a tiny bit of water, or cocoa powder mixed with a sugar free sweetener. 


1. Mix all ingredients together

2. Spoon mixture into patty cake papers in cupcake tray

3. Bake at 180 degrees Celsius for approx 15-20mins or until cooked

Macros: 36C/0F/16P (213 cals)

Enjoy!! Guilt free!!

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