Description
A nutritious and delicious pumpkin coffee cake packed with protein, perfect for breakfast or dessert.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup lean protein powder
- 1 cup all-purpose flour (or gluten-free alternative)
- 1/2 cup sugar (or sweetener of choice)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup milk (or dairy alternative)
- 1/4 cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare a 9-inch round cake pan by greasing it and optionally lining the bottom with parchment paper.
- Mix the pumpkin puree, milk, vegetable oil, eggs, and vanilla extract in a large bowl until smooth.
- Combine the protein powder, flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt in a separate bowl.
- Fold the dry ingredients into the wet ingredients gently using a spatula.
- Transfer the batter to the prepared cake pan, smoothing it out.
- Bake for about 30-35 minutes, or until a toothpick inserted comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
For a sweeter flavor, dust with powdered sugar or top with cream cheese frosting. Add chocolate chips or nuts for variations.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg
Keywords: pumpkin coffee cake, high-protein, fall dessert, healthy baking