high protein pumpkin spice latte cupcakes 🍂🤎 Ad | Soft tender pumpkin muffins filled with a gooey salted caramel centre. Sealed with an espresso cream cheese frosting they are cosy and comforting, perfect for autumn. Made with @Proteinworks vegan wondershake protein which has 20g of plant-based proteins in each scoop, low in sugar and is deliciously creamy, perfect for baking. Use code ROSIE for 10% off Sponge 425g pumpkin puree, canned or homemade 190g light brown sugar 125g vegetable oil 190g dairy-free milk, room temperature 1 tsp apple cider vinegar 300g self raising flour 50g @proteinworks Vegan Wondershake Vanilla flavour 3 tsp pumpkin pie spice 1 tsp baking powder ¼ tsp baking soda 1 tsp fine instant coffee Caramel centre 60g syrup (maple, agave or golden) 150g @proteinworks smooth peanut butter 2 tbsp coconut oil, melted Frosting 200g dairy free cream cheese, soft (heat in the microwave for 15 seconds to soften) 25g @proteinworks Vegan Wondershake 1 shot of espresso, room temp 6 tbsp dairy free milk, room temp Preheat oven to 180°C fan oven. Line a jumbo 6 cup muffin tin with liners or a 12 cup muffin tin with liners (depending on how big you want your muffins) Combine the milk and vinegar. Set aside to curdle. In a bowl combine the milk mixture, oil and sugar. Whisk in the pumpkin puree. Whisk in the dry ingredients. Scoop the mixture evenly among the muffin tins and bake for 20-25 minutes, or until well risen and cooked through. Leave to cool completely. Whilst the muffins are cooling make the caramel. In a jug combine the ingredients, mixing well until smooth. Once the muffins are cool remove the centres and fill with the caramel. Make the frosting by whisking the ingredients together until smooth. Add more milk for a thiner consistency. Spread on top of each muffin followed by a dusting of cinnamon. #proteinmuffins #egglessbaking #muffins #pumpkinspicelatte #highprotein #autumnbaking #veganrecipes