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by Admin Isolator February 17, 2016



Makes 12  

Pumpkin rolls are a serious weakness of mine, but all that fat and sugar make them one of those foods I feel seriously weak after eating.  I’ve taken the concept of a pumpkin roll – moist, spiced cake and luscious cream cheese filling – and made it into a low-cal, protein-packed, vitamin A-filled cupcake you can feel awesome about indulging in.  I even snuck in some hemp seeds for added omega-3 and omega-6.  These fragrant, lightly sweetened cupcakes even hold a special surprise:  cream cheese filling on the inside!  But don’t worry – it’s an easy little trick that you’ll love to learn.


I hope you enjoy this sweet addition to your healthy ISO lifestyle!
Kelly Pipich, Isolator Fitness’s Executive Chef


  • 1¼ c soy flour
  • ½ c oat flour
  • ¾ c almond flour/meal
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp ground cardamom
  • ¼ tsp ground cloves
  • ¼ tsp ground nutmeg
  • 1/8 tsp ground allspice
  • 1 tbsp hemp seeds
  • 2 egg whites
  • 1 egg
  • ½ c canned pumpkin (pure pumpkin, not the pie filling)
  • 2½ oz 2% Greek yogurt
  • 3 tbsp maple syrup
  • ¾ c apple cider (or apple juice)
  • ½ tbsp vanilla extract
  • 1½ tsp liquid stevia, unflavored

For Cream Cheese Filling:

  • 5 oz Neufchatel (low fat cream cheese), softened
  • 1 tsp vanilla extract
  • ½ tbsp maple syrup


  1. Preheat your oven to 350˚ and place a dozen foil cupcake liners in a 12-cup muffin tin.
  2. In a mixing bowl, whisk together the first twelve ingredients (through hemp seeds) until very well blended.
  3. In a separate bowl, whisk together the remaining cupcake ingredients (through stevia).  Gently mix the wet ingredients into the dry ingredients.
  4. In a small bowl, whisk together the cream cheese filling ingredients until very well blended.
  5. Using a 1 tbsp ice cream scoop or melon baller, scoop one tbsp of cupcake batter into each of the twelve cupcake liners.  Gently spread the batter around the bottom of the liner.
  6. Now, place a scant one teaspoon of cream cheese filling on top of the cupcake batter in each liner.  There’s your cream cheese filling surprise!
  7. Finish off by scooping two more tbsp of cupcake batter into the cupcake liners and gently spreading the batter to have a flat top.
  8. Bake the cupcakes for about 13-18 minutes, rotating the pan halfway through your bake time.  (Start checking at the 13 minute mark – they may take longer if the batter wasn’t spread much.)  A toothpick test won’t work for doneness because of that creamy filling, but the cupcakes should spring back when gently pressed.
  9. Remove your cupcakes from the oven, and let them cool on a wire cooling rack.
  10. When the cupcakes have cooled off, carefully spread some of the remaining filling onto each cupcake.  You can do a little dollop as I’ve done (see picture at top) or spread it into a thin layer of icing.
  11. Refrigerate any extras and enjoy!

Nutrition Facts

Serving Size 1 Cupcake
Calories 168
Calories from Fat 73
Total Fat 8.1g
Saturated Fat 2.4g
Cholesterol 23mg
Sodium 212mg
Potassium 364mg
Carbohydrates 13.9g
Dietary Fiber 2.7g
Sugars 8.4g
Protein 9.6g


Admin Isolator
Admin Isolator

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