Ingredients

¾ cup (90g) self rising flour*
1 ½ scoops (46g) Ascent Vanilla Protein Powder
2 tbsp. (20g) sugar free vanilla pudding mix
½ tsp. Cinnamon
¼ tsp. Pumpkin pie spice
2-3 tbsp. Sugar free sweetener (granular stevia / erythritol)**
2 whole eggs
2 cups (480g) canned pumpkin puree
1 tsp. Vanilla extract

CREAM CHEESE FROSTING
½ cup (85g) whipped cream cheese
¾ cup (170g) plain, nonfat Greek yogurt
2 tbsp. (20g) sugar free vanilla pudding mix

NOTES

*If using regular flour, also add ¼ tsp. Salt and 1 tsp. Baking powder

**Add sweetener to taste. I added a couple tablespoons to make it a bit sweeter. You can add more or less depending on your preference.

INSTRUCTIONS

Preheat the oven to 350F. Add dry ingredients (flour, protein powder, cinnamon, pumpkin pie spice, and sweetener) to a large bowl. Mix.

In a separate bowl add all wet ingredients. Whisk together. Combine wet and dry ingredients. Gently stir together until a smooth batter is formed.

Spray a 5x9 glass loaf / baking dish with nonstick spray. Pour batter into the dish and bake at 350F for 25-30 minutes, or until a knife comes out clean. Edges should be done and center still slightly gooey.

Once baked, let it completely cool. Mix all cream cheese frosting ingredients in a bowl. Whisk well until smooth and creamy. Spread over cooled cake. Cut into 8 slices and enjoy!

Optional, drizzle with some melted butterscotch chips! Adds a few extra colors but super delicious to go with the cinnamon / pumpkin cream cheese flavors.

NUTRITION (PER BAR, TOTAL 8 BARS)

150 calories, 11 protein, 19 carbs, 3 fat