“Pumpkin Special Agent Cupcakes”
~Trim Healthy Mama Friendly~
This week’s Trim Healthy Mama recipe is absolutely scrumptious and will have the kids running to the kitchen to see what smells so yummmmmmyyyy! We can only share the tweaks to this recipe (since it hasn’t been released outside of the book)… so if you don’t have the book yet… RUN Over to Amazon & get the Trim Healthy Mama
Don’t be like Laundry Mom Erin and drag those feet for months, all the while you could be eating delicious treats and dropping the pounds BEFORE the holidays arrive!
Check Out The Recipe Below:
Pumpkin Special Agent Cupcakes
Hannah posted her pumpkin version in the THM community. The original Special Agent Brownie Cake is on page 382 of Trim Healthy Mama.
Pumpkin Special Agent Cupcakes
Ingredients
Ingredients:
- Simply take out the cocoa
- 3/4 cup Add Pure pumpkin
- Replace black beans with white beans.
- 1/2 scoop Vanilla protein powder. Hannah suggested adding 2 Tbs. almond flour or use coconut flour.
- 2 tsp. Pumpkin Pie Spice
- 2 tsp cinnamon
- This made 12 large cupcakes and by baking at about 30 minutes at 350.
Instructions
Frosting:
-
½ block 1/3 reduced fat cream cheese
-
½ stick room temperature butter beaten with vanilla and ground Truvia (homemade or store bought) to taste.
-
Or you can use stevia extract or your favorite THM approved sweetener of choice.
If you need help figuring out why you’re struggling with grabbing comfort food and emotionally eating, and not seeing lasting results then check out…The Secret Weight Loss Recipe… It’s the change you’ve been searching for to stop yo-yo dieting forever and see lasting results!
Disclaimer: We are not affiliated with Trim Healthy Mama nor endorsed by them. As with all resources, you should review them with care. We have done our best to make the recipes and all menu plans THM compliant in an effort to assist you on your journey.
8 thoughts on “Pumpkin Special Agent Cupcakes!”
I am looking forward to finding more Thanksgiving recipes. I absolutely LOVE anything pumpkin, glad to know it’s on the plan!! Beautiful Picture Angela.
Just wondering if you baked them in ramikins or cupcake pan?
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Hey Becky…I baked this one in the pumpkin ramekin from World Market…but all the others I did in a muffin pan…Which ever one you have on hand will work 🙂
They are so yummy!
~Angela
Sounds yummy! I have been using a custom mix of stevia and erythritol to sweeten most things. It doesn’t raise blood sugar levels, is natural (if the erythritol is naturally made version), and if mixed well tastes just like sugar.
I thought pumpkin was an E vegetable. I have a can of pumpkin that says 11 grams of carbs in 1/2 cup. No fat. I’m wanting to make this, but I need to know it’s definitely an S.
Since you’re splitting it amongst 12 cupcakes, you are looking at less than 1.5g carbs per treat from the pumpkin. It’s pretty insignificant.
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