Pumpkin Bundt Cakes

Ingredients

• 1 cup gluten flour 1:1
• 1/2 cup almond flour
• 1 scoops PEScience Select Pumpkin Pie Protein
• 2 tsp cinnamon
• 2 tsp pumpkin pie spice
• 1/2 tsp salt
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 cup pumpkin puree
• 3 eggs
• 3/4 cup almond milk
• 1/4 cup vegetable oil
• 1 tsp vanilla extract

Frosting

• 4oz cream cheese, room temperature
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 3 pretzel sticks

Directions

• Preheat the oven to 350 F and prepare 6 mini bundt cake cavities with non-stick spray.
• In a mixing bowl, stir together all the dry ingredients. In another bowl, whisk together the pumpkin, eggs, milk, oil, and vanilla.
• Add the wet to the dry and stir until no dry spots remain. Distribute the batter between the bundt cake cavities and bake for 24-48 minutes and cooked through. Let cool and then trim excess cake from the bottoms of each bundt so they are flat.
• Add the cream cheese and powdered sugar to a mixer and beat using a paddle attachment until well combined. Mix in the vanilla. Add frosting to the bottom of 3 of the cakes and then top with the remaining cakes.
• Pop the frosting into the microwave for 6-10 seconds and then drizzle over the assembled cakes. Finish with a pretzel stick in the center. Enjoy!

Nutrition Facts

Calories: 223
Total Fat: 12g
Total Carbs: 22g
Total Protein:8 g