• 1.5 cups almond flour
• 1/4 teaspoon salt
• 1 scoop Flavcity Pumpkin Spice Protein Smoothie
• 1/3 cup melted ghee or butter
• 3 eggs separated
• 1/3 cup maple syrup
• 2 teaspoons vanilla extract
• 1 teaspoon apple cider vinegar or lemon juice
• 1 teaspoon baking soda

Frosting

• 4 tablespoons room temperature butter
• 4 ounces cream cheese
• 1.5 cups powdered maple sugar

• In a large bowl, add the almond flour, FlavCity Pumpkin Spice Protein Smoothie, salt, and mix well. Melt ghee or butter and allow to cool.
• To the egg yolks, add the maple syrup, vanilla, vinegar, and whisk well. Add the wet mixture on top of the almond flour mixture and stir with spatula until fully incorporated. Set aside.
• Preheat oven to 325F. In another bowl, beat the egg whites with a hand mixer until they reach stiff peaks.
• Add the baking soda to your fingers and rub out any small clumps directly over the bowl with the batter. Add 1/3 of egg whites to the mixture and fold it all in. Add half of remaining egg white and fold it in. Add the rest of the egg whites and fold it in.
• Transfer batter to prepared muffin tray, the batter should make 12 pumpkin spice muffins if the batter is evenly distributed. Bake for 22 minutes and allow to cool before adding the cream cheese frosting.
• Make the frosting by adding 1.5 cups of maple sugar to a spice grinder and grind until a fine powdered sugar is made. In a separate bowl, beat the butter with a hand mixer for 20 seconds. Add the cream cheese and beat for 30 seconds. Carefully add the powdered maple sugar a few tablespoons at a time and beat until it is well incorporated. Allow cream cheese frosting to chill in fridge until it’s time to pipe on cupcakes.
• Add the frosting to cupcakes and enjoy. Store leftover cupcakes in the fridge for 2 days.