What is UP blogging world?

I guess I should start with saying that I'm so PUMPED for PUMPKIN.  Pumpkin lattes, pies, muffins, EVERYTHING...  Thank you Starbucks for stealing all of my money over the past few weeks already.  Visiting Boston last week was such a TEASE and has me longing for a little chill in the air and some cozy boots.  I'm looking forward to trying out this bod-friendly recipe, but first I must tend to my homemade organic veggie soup that I'm throwing together: kale, shrooms, onion, carrots, etc...YUM.  If you beat me to these little cakes below...let me know how they turn out!  Have a good one my friends:) 

Pumpkin Cupcakes with Protein Frosting

(Only 210 calories each-Ready in 30 min-12 servings)

• 3 scoops whey protein powder
• 9 egg whites
• 3/4 cup organic pumpkin, canned
• 6 tbsp ground flaxseed
• 8 packets Stevia
• 3 tbsp unsweetened dark chocolate cocoa powder
• 2 tsp baking powder

Frosting:

• 1 cup vanilla whey protein
• 2 tsp cinnamon, to taste
• 2 packets Stevia

1. Preheat oven to 350 F. 
2. Combine all ingredients in a mixing bowl.  Use an immersion blender (handheld) to blend thoroughly.
3. Divide mixture into 12 paper-lined muffin tins.
4. Bake for about 15 minutes or until fully cooked through (do the toothpick test...)
5. To make frosting, mix all ingredients in a small bowl.  Slowly add water and stir until smooth.  Spread evenly on top of each cupcake! 

 'And then, YOU STUFF!'  -The Sandlot...anyone? ha