Protein Pumpkin Cake

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 78.2
  • Total Fat: 1.9 g
  • Cholesterol: 65.0 mg
  • Sodium: 164.5 mg
  • Total Carbs: 4.6 g
  • Dietary Fiber: 1.8 g
  • Protein: 8.1 g

View full nutritional breakdown of Protein Pumpkin Cake calories by ingredient


Introduction

http://pimpmyproteinshake.blogspot.com/201
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Number of Servings: 12

Ingredients

    3 Omega eggs or the equivalent of egg whites
    3/4 cup splenda for baking (I often just use 3-4 protein powder scoops full. Stevia for baking works, too.)
    1 small can of pumpkin puree (or 1/2 of the big can)
    3/4 cup vanilla protein powder, about 3 scoops)
    1/2 tsp. baking powder
    1/2 tsp.baking soda
    1/4 tsp salt
    2 tsp cinnamon (plus a sprinkling of nutmeg if desired)
    Splash of vanilla or almond extract (optional), about 1 tsp

Tips

This recipe can be changed into Protein Chocolate Cake by substituting chocolate powder for the vanilla, scratching the cinnamon and adding 2T dark cocoa powder.


Directions

Whisk together the eggs and splenda. Add in the pumpkin and vanilla and stir.

Add in the dry ingredients and stir. Pour into prepared mini loaf pans or muffin tins (sprayed with cooking spray). Bake at 350 for 30 minutes for loaf pans, 15-20 for muffin tins.

Joanna: You can also add almonds if you'd like and play around with "frostings" like a little protein powder and water or sprinkle with cinnamon or just eat plain.



Serving Size: (Makes 4 servings, or a whole bunch of mini muffins)

Number of Servings: 12

Recipe submitted by SparkPeople user LOST120.