I know, I know. We started with the pumpkin in September – but I’m not done yet. I have 4 cans left from the case I hoarded this year (ONLY 4, I know!).
I actually only used pumpkin in this recipe as a substitute for applesauce. Based on Sara’s Cinnamon Streusel Protein Cake recipe, I made a few slight changes (including cutting back on the topping and icing).
Pumpkin Coffee Cake (adapted from Cinnamon Streusel Protein Cake, courtesy of Nourish and Flourish)
1 cup oat flour
3/4 cup whole wheat pastry flour
2 scoops French Vanilla Designer Whey
6 drops vanilla Stevia
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 Tbsp cinnamon
1/4 tsp ginger
1/8 tsp allspice
6 oz plain greek yogurt
1 cup pumpkin
1.5 Tbsp light butter spread, melted
1/4 cup vanilla almond milk (as needed)
1/3 cup quick oats
2 Tbsp brown sugar Splenda Blend
3 drops vanilla stevia
1/8 tsp salt
1 Tbsp light butter spread, melted
1) Pre-heat oven to 350. Spray baking dish (I used a shallow brownie pan).
2) Combine dry cake ingredients in a large bowl.
3) Seperately, combine wet ingredients (beginning with until well mixed, then stir in to dry just until combined.
4) Spread batter evenly in baking dish.
5) Combine topping ingredients, mixing well. Sprinkle over batter.
6) Bake 25-28 minutes, until corners start to pull away from pan & toothpick inserted into center comes out clean.
Top with icing, if desired (I made a quick mixture of powdered sugar and almond milk).
Approximate nutrition (1/15th of cake, without icing): 110 calories, 3 grams fat, 15 grams carbs, 6 grams protein
The icing (using approximately 3/4 cup of powdered sugar) added about 25 calories per slice, but I thought it tasted just fine without it.
I’m still not tired of pumpkin.
Definitely stocking up on two cases next season.
Working on improving my photos. These ones are making me hungry.
Are you pumpkin-ed out?