Cinnamon Swirl Banana Bread Pumpkin Cupcakes

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Bob kupniewski

Bob Kupniewski


2 Servings Pillsbury Perfectly Pumpkin Baking Mix (90g)

1 Scoop COR Performance Cinnamon Swirl Whey (34g)

1 Serving Sugar Free Fat/ Free Pudding Mix (8g)

Dash of Splenda (3g)

Dash of Cinnamon (2g)

Dash Baking Powder (3g)

Dash of Pumpkin Spice (1g)

1 Serving PB Lean (Pumpkin Spice) (12g)

1 Egg

3oz Pumpkin (75g)

2oz Greek Yogurt (50g)

2oz Banana (50g)


3oz Greek Yogurt (75g)

4 Servings Whip Cream (20g)


1) Pre-heat oven to 350 degrees.

2) Combine all dry ingredients in a mixing bowl (Pillsbury Mix, Whey, Pudding Mix, Splenda, Cinnamon, Pumpkin Pie Spice, PB Lean, & Baking Powder). Set Aside.

3) In a separate bowl combine all wet ingredients (egg, yogurt, pumpkin, banana), and add to dry ingredients. Mix until batter is formed, using a spoon, hand mixer, hand blender, or stand up mixer.

4) Coat muffin tray with cooking spray and spoon batter evenly into each muffin tin. Don't overfill each tin (I suggest filling ¾ of way) to allow rising during the cooking process.

5) Bake 15-18 minutes, or until a toothpick comes out clean. Remove from the oven and place on a cooling rack for 5-10 minutes.

6) Place muffins onto a separate plate.

7) In a small bowl, mix Yogurt and Whip Cream to create frosting. Frost each cupcake when they are cooled.


For Entire Recipe:

Calories: 800

Protein: 55g

Carbs: 115g

Fat: 15g

If Make 6 Cupcakes:

Calories: 135

Protein: 9g

Carbs: 19g

Fat: 2.5g

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