PUMPKIN CUPCAKE CAKE
Favorite 3 words? 🙋🏼♀️ Pumpkin Cupcake Cake 🎃🧁🍰😋
Reach your goals this holiday season with Cupcake Batter, which you can easily shake and bake into healthy versions of your favorite holiday treats, like this recipe, so you can enjoy your favorites while staying on track.✨
Sugar free, gluten free and grain free, this healthy slice is packed with protein, fiber and powerful antioxidants to keep you on track 💪🏻
Tap our link in bio to shop Cupcake Batter >> @proteinmilkshake Pumpkin Cupcake Cake 🍰🎃
i n g r e d i e n t s: 1/2 cup @proteinmilkshake Cupcake Batter 1 1/2 cups chickpea + almond flour blended (or any gluten free flour) 1 teaspoon baking powder 1 teaspoon baking soda 2 heaping teaspoons pumpkin pie spice or 1 tsp cinnamon pinch of salt 1 – 2 teaspoons vanilla ⅓ cup unsweetened almond milk ⅓ cup applesauce 1 can 100% pumpkin puree Sweetener to taste
d i r e c t i o n s: Preheat oven to 350 degrees F. Lightly grease loaf pan. Mix: In a medium size bowl, combine protein, flour, baking powder, baking soda, spices and salt. In a small bowl, combine oil, sugar, water/milk and vanilla. Add the wet mixture to the dry mixture along with the pumpkin puree and mix well. Careful not to over mix, but be sure there is no flour clumps. Taste batter, adjusting flavor or sweetness to your liking. Bake: Pour batter into prepared loaf pan, place in oven, on center rake, and bake for 55 – 60 minutes. Once done, remove from oven and let cool completely. Devour! 😋 Shop: ProteinMilkshakeBar.com
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