Protein-Packed Cinnamon Pumpkin Breakfast Cake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Cinnamon Pumpkin Breakfast Cake

YOUR SOLIN GENERATED RECIPE

Protein-Packed Cinnamon Pumpkin Breakfast Cake

A moist and flavorful pumpkin breakfast cake packed with protein and warm spices. This versatile cake works beautifully as a hearty breakfast, a satisfying lunch, or a light dinner. Enjoy a balance of natural pumpkin sweetness, a hint of cinnamon spice, and the nutritious boost from whey protein and oats in every bite.

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NUTRITION

376kcal
Protein
47.2g
Fat
3.7g
Carbs
38.8g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Pumpkin Puree

1 scoop Vanilla Whey Protein Isolate

1/3 cup Rolled Oats

3 large Egg Whites

1/4 cup Unsweetened Almond Milk

1/4 cup Nonfat Greek Yogurt

1/2 teaspoon Ground Cinnamon

1/2 teaspoon Baking Powder

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PREPARATION

  • 1

    Preheat your oven to 350°F and lightly grease a small baking pan or line it with parchment paper.

  • 2

    In a medium bowl, whisk together the egg whites, pumpkin puree, almond milk, and Greek yogurt until smooth.

  • 3

    Add the vanilla whey protein isolate, rolled oats, ground cinnamon, and baking powder to the wet ingredients. Stir until just combined; do not overmix.

  • 4

    Pour the batter into the prepared baking pan, smoothing out the top.

  • 5

    Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

  • 6

    Allow the cake to cool slightly before slicing. Enjoy warm or at room temperature.

Protein-Packed Cinnamon Pumpkin Breakfast Cake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Cinnamon Pumpkin Breakfast Cake

YOUR SOLIN GENERATED RECIPE

Protein-Packed Cinnamon Pumpkin Breakfast Cake

A moist and flavorful pumpkin breakfast cake packed with protein and warm spices. This versatile cake works beautifully as a hearty breakfast, a satisfying lunch, or a light dinner. Enjoy a balance of natural pumpkin sweetness, a hint of cinnamon spice, and the nutritious boost from whey protein and oats in every bite.

NUTRITION

376kcal
Protein
47.2g
Fat
3.7g
Carbs
38.8g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Pumpkin Puree

1 scoop Vanilla Whey Protein Isolate

1/3 cup Rolled Oats

3 large Egg Whites

1/4 cup Unsweetened Almond Milk

1/4 cup Nonfat Greek Yogurt

1/2 teaspoon Ground Cinnamon

1/2 teaspoon Baking Powder

PREPARATION

  • 1

    Preheat your oven to 350°F and lightly grease a small baking pan or line it with parchment paper.

  • 2

    In a medium bowl, whisk together the egg whites, pumpkin puree, almond milk, and Greek yogurt until smooth.

  • 3

    Add the vanilla whey protein isolate, rolled oats, ground cinnamon, and baking powder to the wet ingredients. Stir until just combined; do not overmix.

  • 4

    Pour the batter into the prepared baking pan, smoothing out the top.

  • 5

    Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

  • 6

    Allow the cake to cool slightly before slicing. Enjoy warm or at room temperature.