1 cup whole wheat pastry flour
2 scoops (48g) Ascent Vanilla Whey Protein Powder
1/2 cup Truvia baking blend (Stevia + sugar mixture)*
1 tsp. cinnamon
½ tsp. salt
¼ tbsp. baking powder
1 cup canned pumpkin puree
1/2 cup preferred milk
2 whole eggs
1/4 cup coconut oil, melted
1/2 tbsp. vanilla extract
1 tbsp. dark molasses
Cream Cheese Filling
8 oz. reduced fat cream cheese, softened
1 tbsp. Truvia (or 2 tbsp. regular granulated sugar)
1/2 tsp. vanilla extract
*Can substitute for 3/4 cup regular granulated white sugar, or 1/4 cup Splenda/sugar free sweetener and 1/3 cup granulated white sugar.
**If you don’t have a jumbo muffin pan or the pumpkin cake pan like I had, you can use a standard 12 spot muffin tin. Just adjust amounts to evenly divide it into 12 instead of 6, and bake slightly less time since they are smaller.
Preheat oven to 350F.
Add flour, protein powder, sweetener, cinnamon salt, and baking powder to a large bowl. Mix.
In a separate bowl, whisk together pumpkin puree, milk, eggs, melted coconut oil, vanilla extract and molasses.
Combine wet and dry ingredients. Gently stir together until a smooth batter forms.
Mix all cream cheese filling ingredients in a bowl.
Spray either a jumbo muffin pan with nonstick spray. Spoon pumpkin cake batter into each spot until about 1/3 full.
Add about 1 1/2 to 2 tbsp. of cream cheese filling to each. Cover with remaining batter.
Bake for 25 minutes, or until a knife comes out clean. Check at 20 minutes to make sure you don’t over bake since cooking times can vary from oven to oven.
Nutrition per piece (out of 6): 360 calories, 16g protein, 37g carbs, 18g fat, 4g fiber, 12g sugar
Recipe created by: Macro-Chef