It’s that time of the year again where I turn into a stereotype. Pumpkin coffee, pumpkin oatmeal, pumpkin pancakes, pumpkin pizza (too far!), the list goes on. We’re not going as far as pizza but we are going to keep it simple and make some Protein Pumpkin Cups!

Start by adding into a bowl 5 tablespoons of graham cracker crumbs, 1/2 teaspoon of pumpkin pie spice, 1/4 teaspoon of ground cinnamon, 1 tablespoon of a sweetener, 1 scoop of protein powder, 2 tablespoons of coconut flour, 1/2 cup of pumpkin puree, and 2 ounces of fat free cream cheese.

Mix all of those together until smooth.

Add in whatever else you want, I personally like folding in some chopped pecans.

Take out some paper or silicone cups (link below). Silicone will save you the trouble of peeling them which is worth every penny.

All you do now to make the first layer of these protein pumpkin cups is to simply just pack your mix into them. You can make them as thick or as thin as you want. Easy, right?

How To Melt Chocolate

Add a little water into a pan, turn your burner on low heat, and place a glass bowl on top. The glass bowl should be sitting on top of the water that you added into your pan.

Throw into that glass bowl whatever kind of chocolate you want to melt and keep it moving so that it doesn’t burn.

Top your protein pumpkin cups once the chocolate melts, this will create your chocolate layer.

If you don’t want to add chocolate then skip this step but it really doesn’t hurt the macros too much.

Finish by your protein pumpkin cups in the freezer for around 20 minutes or until they look like they’ve hardened up.

You can make these as healthy or as unhealthy as you want to! Let me know in the comments below what kind of chocolate you’re going to use.

Try our ORIGINAL Protein Peanut Butter Cups recipe here!