Pumpkin Protein Cake Pops - Easy, Addictive!
Serves 2010 mins prep10 mins cook
Addictive Pumpkin Protein Cake Pops with fresh-baked protein pumpkin cake, protein cream cheese frosting and sugar-free chocolate coating. Healthy pumpkin pie cake pops are low-calorie, low fat, sugar-free and easily Vegan too!
0 servings
What you need
tsp baking soda
cup warm water
cup pumpkin puree
tbsp butter
tsp lemon juice
tbsp non-fat greek yogurt
tbsp pumpkin spice mix
tbsp coconut oil
Instructions
0 Preheat oven to 350°F and line a 9x13” baking pan with parchment paper. 1 In a bowl, whisk flour, vanilla protein powder, unflavored protein powder, peanut butter powder, pumpkin spice and baking soda. 2 In a large bowl, whisk together hot water, pumpkin puree, butter and lemon juice. 3 Add dry mix to wet, and whisk until just combined.DO NOT OVER-MIX or protein powder will make the cake dense. 5 Pour batter into pan immediately.Don’t let the batter sit out. 7 Bake for 8-10 minutes.Toothpick inserted into the center should come out dry. 9 Remove from oven and let cool 5 mins, then transfer to cooling rack to cool completely. Frosting & Shape: 11 In a bowl, combine all the ingredients - Greek yogurt, softened Cream Cheese (microwave 5 seconds if out of fridge) and vanilla protein powder. 12 Crumble cake using hands into large bowl. 13 Add frosting and mix well. 14 Spoon about 2 Tbsp mix at a time, roll into balls and place on plate (you should have 20). Chocolate Coating: 16 Place the chocolate chips and coconut oil in a large microwave safe bowl and microwave at 15 second intervals, stirring - for about 30 seconds until completely melted. 17 Pierce cake balls with lollipop stick or skewer, then dip in melted chocolate and move around to coat. 18 Place upright into a cardboard box (small holes pierced) or styrofoam block, decorate with sprinkles, and let rest to harden.View original recipe