Easy Cupcakes with Protein Icing

Ingredients:
1 box of vegan cake mix (I used a chocolate fudge cake mix)
1 15 oz can of pumpkin puree
30-35g (one serving) of protein powder*

Mix your cake mix & pumpkin together and bake according to box directions.  Cool completely before you try to ice them.

For the icing, mix one serving of protein powder with 3-6+ tablespoons of water.  You will have to adjust this according to what type of protein powder you have.  Flavored protein powder is best - they tend to already have a zero calorie sweetener in them, and don't usually taste too.. grain-y.

Makes 24 cupcakes.
91 calories each.  16 grams of carbs, 2 grams of fat, 2 grams of protein (80:10:10).