Protein-Packed Pumpkin Spice Mini Bundt Cake

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

Protein-Packed Pumpkin Spice Mini Bundt Cake

YOUR SOLIN GENERATED RECIPE

Protein-Packed Pumpkin Spice Mini Bundt Cake

Enjoy a moist, tender mini bundt cake bursting with autumn flavors and a protein boost. This cake combines the warm notes of pumpkin spice with smooth pumpkin puree, a scoop of vanilla protein powder, and almond flour for a nutty texture that promises a delicious treat any time of the day.

Try 7 days free, then $12.99 / mo.

NUTRITION

507kcal
Protein
54.7g
Fat
24.3g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Pumpkin Puree (122g)

1 scoop Vanilla Whey Protein Powder (30g)

1/3 cup Almond Flour (32g)

1 large Egg (50g)

1/2 cup Nonfat Greek Yogurt (140g)

1 teaspoon Baking Powder (4g)

1 teaspoon Pumpkin Spice (2g)

A pinch of Salt

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a mini bundt pan.

  • 2

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

  • 3

    In a separate bowl, combine the almond flour, vanilla whey protein powder, baking powder, pumpkin spice, and salt.

  • 4

    Gradually fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing to maintain light texture.

  • 5

    Pour the batter into the prepared mini bundt pan, filling each cavity about 2/3 full.

  • 6

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

  • 7

    Allow the cakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

  • 8

    Enjoy warm or at room temperature as a protein-packed treat for any meal.

Protein-Packed Pumpkin Spice Mini Bundt Cake

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

Protein-Packed Pumpkin Spice Mini Bundt Cake

YOUR SOLIN GENERATED RECIPE

Protein-Packed Pumpkin Spice Mini Bundt Cake

Enjoy a moist, tender mini bundt cake bursting with autumn flavors and a protein boost. This cake combines the warm notes of pumpkin spice with smooth pumpkin puree, a scoop of vanilla protein powder, and almond flour for a nutty texture that promises a delicious treat any time of the day.

NUTRITION

507kcal
Protein
54.7g
Fat
24.3g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Pumpkin Puree (122g)

1 scoop Vanilla Whey Protein Powder (30g)

1/3 cup Almond Flour (32g)

1 large Egg (50g)

1/2 cup Nonfat Greek Yogurt (140g)

1 teaspoon Baking Powder (4g)

1 teaspoon Pumpkin Spice (2g)

A pinch of Salt

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a mini bundt pan.

  • 2

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

  • 3

    In a separate bowl, combine the almond flour, vanilla whey protein powder, baking powder, pumpkin spice, and salt.

  • 4

    Gradually fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing to maintain light texture.

  • 5

    Pour the batter into the prepared mini bundt pan, filling each cavity about 2/3 full.

  • 6

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

  • 7

    Allow the cakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

  • 8

    Enjoy warm or at room temperature as a protein-packed treat for any meal.