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No-Bake Pumpkin Protein Cupcakes [Vegan, Gluten-Free]
You’ll be able to have your cake and eat it too with these protein-packed pumpkin cupcakes! They’re really easy to make with minimal elements and are an ideal autumn-themed candy indulgence.
Components You Want for No-Bake Pumpkin Protein Cupcakes [Vegan, Gluten-Free]
How one can Put together No-Bake Pumpkin Protein Cupcakes [Vegan, Gluten-Free]
- Soak the Medjool dates in heat/scorching water for about 10 minutes to melt.
- In a meals processor, mix the oats till they turn out to be a high-quality flour (until you have already got oat flour available, then use that). Add the protein powder and pumpkin pie spice and pulse till properly mixed. Add within the soaked dates and maple syrup. Mix till the combination turns into sticky and properly mixed.
- Line a cupcake pan with plastic wrap. Scoop about 2 tablespoons into the cupcake molds (makes about six) and press down, leaving a small indent within the center for the cupcake filling.
- Switch to the freezer to agency up for quarter-hour.
- In the meantime, in a small bowl, combine collectively the pumpkin, coconut cream and maple syrup. After the cupcake crust has firmed up, scoop the filling combination into the cupcake molds and prime with the non-compulsory toppings.
- Leftovers might be saved within the fridge or freezer.
- Get pleasure from!
