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Pumpkin Spice Protein Cakes

Pumpkin Spice Protein Cakes

Courtney Pruce

These ghoulish Pumpkin Spice Protein Cupcakes are topped with a Spooky Green Vanilla Protein frosting and Mini Sugar Free Reese’s PB Cup Monsters – now that’s definitely a treat for Halloween!

By Courtney Pruce


For The Frosting

  • ¼ cup Fage 0% fat Greek yoghurt
  • ¼ cup fat free / low fat cream cheese
  • 2 ½ scoops of vanilla whey protein
  • ½ cup zero calorie sweetener
  • 20-30 drops of natural green food colouring
  • ½ tbsp. vanilla extract

For The Monsters

  • 8 sugar free mini Reese’s peanut butter cup
  • Edible white cupcake decoration balls (I used an edible black icing pen to create the black eyeballs)


  • Calories: 372kcal
  • Protein: 25g
  • Carbs: 45g
  • Fats: 16g
  • Fibre: 8g

Nutritional comparison

Compare Courtney's Recipe Standard Recipe Difference
Calories 372 472 -100
Protein 25g 8g +17g
Carbs 45g 53g -8g
Fat 16g 26g -10g
Fibre 8g 3g +5g


  1. Preheat oven to 175 degrees Celsius.
  2. Combine all the wet cupcake ingredients into a bowl and whisk together. In a separate bowl, mix together all the dry ingredients.
  3. Then slowly mix the dry into the wet ingredients and whisk until smooth and well combined.
  4. Using a spoon, pour your cupcake mixture evenly into the cupcake cases so that they are around 3/4 full.
  5. Place in the oven and bake for 18 minutes until completely cooked through.
  6. In the meantime, combine all your frosting ingredients into a bowl. Whisk together for around 2 minutes with an electric whisk. You want the mixture to be quite thick so you may need to add some more protein powder accordingly.
  7. Remove the cupcakes from the oven and leave to cool completely.
  8. Once cooled, use a teaspoon to spread over your spooky icing, covering ¾ of the cupcake surface.
  9. Add a miniature sugar free Reese’s peanut butter cup to the top of each cupcake.
  10. Using a little more frosting, stick on your monster eyeballs.
Just £5.75

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