Admittedly I stole this idea from my friend Sarah when I saw her IG post. I did add 1 ingredient – protein.
The original recipe is 1 can of pumpkin, not pumpkin pie filling, but just pumpkin and 1 box of desired cake mix. This alone with a low fat, solid carb snack. They’re super moist and really guilt free, without frosting.
My addition, was 2 scoops of Cellucor’s Cookies and Cream Whey protein. I figured the carbs were great, but you can never go wrong with a little protein. After mixing all the ingredients together, I used a quarter cup measuring cup for even cakes. I was able to get 15 even cupcakes.
For the future, I might add a third scoop of protein and a little water to balance the consistency. I believe I could get 16 cakes with that.
I used olive oil cooking spray for the baking pan so j wouldn’t have to amuse baking papers. I baked the cakes at 350 degrees for about 5-7 minutes. My oven runs hot so k really have to baby baked goods so they don’t dry out and over cook.
These were fantastic! You can’t taste the pumpkin at all and I paired a similarly tasting protein to cake mix, so you couldn’t taste it either!
The macros were solid with the added protein! Like fit girls dream.
I had one as an afternoon snack yesterday, and tonight I’m pair one with chocolate peanut butter arctic Zero and PB2. I mean a sundae that’s guilt-free? That’s my kind of Saturday night treat!
Do you have any treats that you’ve changed up to make healthier? What were some successes? Any failures?