Ingredients
Scale
- 1/2 cup rolled oats (certified gluten-free if needed)
- 1/4 cup pumpkin puree (not pumpkin pie filling)
- 1 scoop (approx. 30g) vanilla or unflavored protein powder
- 1/2 cup unsweetened almond milk (or milk of choice)
- 1 tablespoon natural creamy peanut butter
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking powder
- 1 teaspoon maple syrup or stevia (optional)
- A pinch of salt
- Optional: 1 tablespoon dark chocolate chips or crushed pecans
Instructions
- Preheat your oven to 350°F (175°C). Grease a small oven-safe ramekin or baking dish with a light coating of coconut oil or non-stick cooking spray. In a high-speed blender, combine the rolled oats, pumpkin puree, protein powder, milk, pumpkin pie spice, baking powder, and sweetener. Blend on high for about 30 seconds until the mixture reaches a smooth, batter-like consistency. If you prefer a chunkier texture, simply mix these ingredients in a bowl instead of blending.
- Pour the batter into your prepared ramekin. Take your tablespoon of peanut butter and drop it right into the center of the batter, pressing it down slightly so it is partially submerged. Use a toothpick or a knife to gently swirl the peanut butter if you want it distributed throughout. Top with chocolate chips or pecans if you are using them. Place the ramekin in the center of the oven and bake for 22 to 25 minutes. The edges should be firm, and the center should have a slight spring when touched.
- Remove the ramekin from the oven carefully as it will be very hot. Let it sit for about 2 to 3 minutes to allow the structure to set properly. This rest period ensures you don’t burn your mouth and lets the flavors meld. Drizzle with a little extra maple syrup or a dollop of Greek yogurt if you want even more protein. Grab a spoon and enjoy your high-protein pumpkin cake right out of the dish!
- Cook Time: 35 minutes