Although it doesn’t have the same hysteria as #pumpkinspiceeverything don’t dismiss the other holiday favorite, gingerbread.  In my humble, yet experienced foodie opinion, one is just as tasty as the other.  While pumpkin spice has a more subtle flavor, the spiciness in gingerbread is a bit more pronounced.  Cutting that almost sweet and savory flavor with a light vanilla frosting creates the perfect balance of sugar n spice and everything nice!

I decided to make cupcakes for the convenience of single serving size treats like gingerbread man cookies, combined with the soft, moist texture of a gingerbread loaf.  Of course, like all my other recipes there’s protein in everything because #gainz  The cupcakes are gluten-free and low-fat.  I didn’t want to cut all the carbs, but there’s less than half the sugar and the frosting is an easy vegan hack!  If you try these and love them, please tag me @lafemmevegan so I can see your posts.

Dry Ingredients:

  • 120gm Tru Supplements Cinnamon Bun Protein Powder
  • 120gm Bob’s Red Mill Paleo Flour
  • 10gm Pyure Stevia Baking Blend
  • 24gm Truvia Stevia Brown Sugar Blend
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/4 tsp Salt
  • 1 1/2 tsp Cinnamon
  • 1 1/2 tsp Ginger
  • 1/4 tsp Clove
  • 1/4 tsp Allspice

Wet Ingredients:

  • 4oz Unsweetened Almond Milk (or similar)
  • 122gm Unsweetened Applesauce
  • 20gm Bob’s Redmill Egg Replacer mixed w/ 2 TB warm water (let set for 3 minutes)
  • 1/2 Banana, mashed
  • 2 TB Suger-free Pancake Syrup
  • 2 TB Blackstrap Molasses
  • 1 tsp Vanilla Extract

Makes regular cupcakes Macros per serving 8p/2f/15c (w/o frosting)

Easy Protein Frosting:

  • 30gm Vanilla Protein Powder
  • 3 TB Vegan-friendly Vanilla Frosting
  • 2-3 TB Water

Makes enough to frost 12 regular cupcakes. Macros per serving 2p/1f/2c

Preheat your oven to 350 degrees.  Prepare a standard 12-count muffin pan with cupcake liners, or with a light spray of non-stick oil.

Start by making your vegan “egg” in a mixing bowl.  While you allow it to set, combine all the dry ingredients in a separate bowl with a whisk, or hand mixer.  If you have a food processor that works great too!

Add the rest of the wet ingredients to the bowl with the egg replacer.  Again, use a whisk or hand mixer.  Then add your wet ingredients to your “dry bowl” or food processor.  Be careful not to over-mix.  Once everything appears to be well-blended into the batter it’s all good!

Add an even amount to each prepped cup in your pan. Bake for 18-20 minutes.

While the cupcakes bake, you can make your Easy Protein Frosting.  It’s super easy to find an accidentally vegan frosting at your local grocery store!  Duncan Hines has several flavors.  You can also always do a quick search on google to be sure.

Mixing in the protein powder and water essentially doubles the amount of frosting and cuts the sugar in half while adding a bit more protein.  I think it’s worth a couple of carbs for Christmas!

The sprinkles are totally optional.  I found the ones I used here at Walmart.  No they are not a health food, but consider the fact that you are using just a small sprinkle to add a festive touch.  You can find organic, vegan-friendly frosting and sprinkles at Whole Foods, or online if that is important to you.

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