Mini Chocolate Pumpkin Breakfast Cakes
High-Protein • Make-Ahead • Cozy-Morning Fuel
Ingredients
- ⅔ cup canned pumpkin
- 3 whole eggs
- ½ cup cottage cheese
- 1 tsp vanilla extract
- ¼ cup cocoa powder
- 1 ⅓ cup oat flour
- ½ cup coconut sugar
- 1 scoop vanilla protein powder
- 1 tsp cinnamon
- 1 tsp baking powder
- ¼ cup mini chocolate chips
Instructions
- Preheat oven to 350°F and lightly grease a mini loaf pan.
- In a food processor, combine pumpkin, eggs, cottage cheese, and vanilla. Process until smooth.
- In a medium bowl, whisk together cocoa powder, oat flour, coconut sugar, protein powder, cinnamon, and baking powder.
- Pour the wet mixture into the dry and fold together until smooth. Stir in mini chocolate chips.
- Spoon the batter evenly into mini loaf molds and bake for 17–20 minutes, or until a knife comes out clean.
- Let cool on a wire rack. Perfect warm or chilled straight from the fridge the next morning.
Calories: 148kcal, Carbohydrates: 24g, Protein: 6g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 10mg, Sodium: 107mg, Potassium: 151mg, Fiber: 3g, Sugar: 9g, Vitamin A: 2569IU, Vitamin C: 1mg, Calcium: 71mg, Iron: 1mg