Woops! This was supposed to be Monday morning’s post. Stupid Blogger, publishing too soon. Oh well, enjoy an early treat and check back Tuesday for Cool Thing #2!
Today I’m kicking off a series of five things to do with two of my favorite foods: pumpkin and protein powder. Sound crazy? Maybe it is. But lately, I’ve been eating some concoction involving pumpkin and protein powder almost every day, and believe it or not, it was rarely a protein shake. People are always asking what the heck to do with protein powder besides make shakes, and I know for a fact that many of my readers are just as big pumpkin-heads as me. So to you guys, I know it won’t seem all that crazy.
So let’s get started.
One day earlier this fall I found myself with a badass craving for a hot breakfast. Not oatmeal, I had enough of that, and besides, I always like breakfast to be heavier in protein to keep the mid-morning rumbles quiet. I could have gone for a veggie-packed omelet, but I wanted something sweet.
That’s how my Pumpkin Protein Breakfast Cake was born.
I too my chances and blended together some pumpkin, Eggbeaters and protein powder (meaning, with a blender – not just whisking with a fork). I sweetened and spiced it and dumped it into a bowl. Two minutes later, I pulled a steaming, puffed cake out of the microwave. Then I drizzled on some warm peanut butter – all-natural, of course. That time was the Peanut Butter Company’s White Chocolate Wonderful. If you haven’t tried it, you’re missing out. It seriously has the power to make anything better in life, including a Monday morning.
Anyway, I could barely wait for it to cool as I dug in. Cake for breakfast? Yes, please. Topped off with some warm gooey fat? Heck, yes! The combination of a protein-packed, hot, spongy, cake that’s almost like a thick pudding, combined with a satisfying good fat, is more than delicious – it’s incredibly satisfying too.
Pumpkin Protein Breakfast Cake
1/2 cup (120gm) pumpkin puree
1/4 cup liquid egg substitute, such as Eggbeaters (or 1 whole egg)
1/2 scoop (15gm) vanilla or cake batter flavored protein powder, such as Optimum Nutrition 100% Whey Gold Standard
1 packet Truvia All Natural Sweetener, or other sweetener to taste
a big dash of pumpkin pie spice
1 tablespoon all natural peanut butter*
Blend together the pumpkin puree, egg substitute or egg, protein powder, sweetener and pumpkin pie spice.
Pour into a microwave-safe bowl and cook on medium-high for 2 minutes, or until cake has puffed up and is set.
Warm the peanut butter in the microwave and drizzle over the cake.
Servings Per Recipe: 1
Amount Per Serving
Total Fat: 8.8 g
Cholesterol: 15.0 mg
Sodium: 106.1 mg
Total Carbs: 16.4 g
Dietary Fiber: 4.6 g
Protein: 23.3 g
* Pictured here is Archer Farms (aka, Target Brand) dark chocolate peanut butter. Did you know they made such a thing? And that it’s all natural? And pretty cheap too? Yep, get in your car and go to Target.
** Nutrition facts are based on the use of liquid egg substitute and will be different if a whole egg is used. For those who want to eat more calories at breakfast, I would suggest using a whole egg and a whole scoop of protein powder.