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+ servings
a chocolate pumpkin cupcake with chocolate shavings on top

Pumpkin Chocolate Cupcakes with Protein Frosting

A simple recipe for chocolate cupcakes using canned pumpkin topped with a healthier protein-packed frosting
Course Dessert
Cuisine Dessert
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 cupcakes
Calories 224kcal
Author Amee


  • Ingredients for cupcakes:
  • 1 box chocolate cake mix I love the organic mixes like Arrowhead mills
  • 15 oz can pumpkin
  • ¼ cup egg whites
  • ¼ cup mini semi-sweet chocolate chips
  • For frosting:
  • 1 cup low-fat cottage cheese
  • ¼ cup cocoa powder
  • 8 packets stevia or a little more to taste (I use the Whole Earth sweetener which is a stevia & monk fruit blend)
  • 2 tbsp instant chocolate pudding mix
  • 1 small tub light cool whip or truwhip for a healthier option


  • Preheat oven to 400 degrees F.
  • Mix all cupcake ingredients together.
  • Batter will be thick.
  • Pour into paper lined cupcake tins sprayed with cooking spray.
  • Bake at 400 degrees for 20 minutes.
  • Put cottage cheese, stevia and cocoa powder into a food processor or Vitamix.
  • Blend ingredients until smooth and creamy for 2-3 minutes (you must do it this long to achieve a smooth and creamy texture).
  • Stir in pudding mix until blended and fold in cool whip.
  • Pipe or spread onto cooled cupcakes and serve.
  • Store in the refrigerator.


Calories: 224kcal | Carbohydrates: 36g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 420mg | Potassium: 277mg | Fiber: 3g | Sugar: 19g | Vitamin A: 5523IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 3mg