Protein-Packed Pumpkin Spice Breakfast Cake

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

Protein-Packed Pumpkin Spice Breakfast Cake

YOUR SOLIN GENERATED RECIPE

Protein-Packed Pumpkin Spice Breakfast Cake

Enjoy a moist, spiced pumpkin cake loaded with protein to kickstart your day or refuel your afternoon. This versatile treat features a delightful blend of warm pumpkin spice notes from cinnamon and nutmeg, complemented by high-quality protein sources. Perfect for a hearty breakfast, a balanced lunch, or a light dinner, it’s both satisfying and delightfully nutritious.

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NUTRITION

556kcal
Protein
57.2g
Fat
25.7g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Pumpkin Puree (180g)

1 scoop Whey Protein Powder (Vanilla, ~30g)

2 large Eggs (approx. 100g)

1/2 cup Unsweetened Nonfat Greek Yogurt (125g)

1/4 cup Almond Flour (28g)

1 tsp Baking Powder (4g)

1 tsp Ground Cinnamon (2.6g)

1/2 tsp Ground Nutmeg (1.2g)

1 pinch Salt (0.5g)

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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 large bowl, combine the pumpkin puree, eggs, and Greek yogurt until smooth.

  • 3

    Stir in the whey protein powder and almond flour until fully incorporated.

  • 4

    Add the baking powder, ground cinnamon, ground nutmeg, and a pinch of salt. Mix thoroughly until the batter is well blended.

  • 5

    Pour the batter into the prepared baking pan, smoothing the top with a spatula.

  • 6

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

  • 7

    Allow the cake to cool slightly before slicing and serving, either warm or at room temperature.

Protein-Packed Pumpkin Spice Breakfast Cake

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

Protein-Packed Pumpkin Spice Breakfast Cake

YOUR SOLIN GENERATED RECIPE

Protein-Packed Pumpkin Spice Breakfast Cake

Enjoy a moist, spiced pumpkin cake loaded with protein to kickstart your day or refuel your afternoon. This versatile treat features a delightful blend of warm pumpkin spice notes from cinnamon and nutmeg, complemented by high-quality protein sources. Perfect for a hearty breakfast, a balanced lunch, or a light dinner, it’s both satisfying and delightfully nutritious.

NUTRITION

556kcal
Protein
57.2g
Fat
25.7g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Pumpkin Puree (180g)

1 scoop Whey Protein Powder (Vanilla, ~30g)

2 large Eggs (approx. 100g)

1/2 cup Unsweetened Nonfat Greek Yogurt (125g)

1/4 cup Almond Flour (28g)

1 tsp Baking Powder (4g)

1 tsp Ground Cinnamon (2.6g)

1/2 tsp Ground Nutmeg (1.2g)

1 pinch Salt (0.5g)

PREPARATION

  • 1

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

  • 2

    In a large bowl, combine the pumpkin puree, eggs, and Greek yogurt until smooth.

  • 3

    Stir in the whey protein powder and almond flour until fully incorporated.

  • 4

    Add the baking powder, ground cinnamon, ground nutmeg, and a pinch of salt. Mix thoroughly until the batter is well blended.

  • 5

    Pour the batter into the prepared baking pan, smoothing the top with a spatula.

  • 6

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

  • 7

    Allow the cake to cool slightly before slicing and serving, either warm or at room temperature.