Pumpkin Protein Cake Pops - Easy, Addictive!

    Serves 20
    10 mins prep
    10 mins cook
    20 mins total

    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!

    2 servings

    Frosting:

    Chocolate Coating:

    1. Preheat oven to 350°F and line a 9x13” baking pan with parchment paper.

    2. In a bowl, whisk flour, vanilla protein powder, unflavored protein powder, peanut butter powder, pumpkin spice and baking soda.

    3. In a large bowl, whisk together hot water, pumpkin puree, butter and lemon juice.

    4. 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.

    6. Bake for 8-10 minutes.

      Toothpick inserted into the center should come out dry.

    7. Remove from oven and let cool 5 mins, then transfer to cooling rack to cool completely.

    Frosting & Shape:

    1. In a bowl, combine all the ingredients - Greek yogurt, softened Cream Cheese (microwave 5 seconds if out of fridge) and vanilla protein powder.

    2. Crumble cake using hands into large bowl.

    3. Add frosting and mix well.

    4. Spoon about 2 Tbsp mix at a time, roll into balls and place on plate (you should have 20).

    Chocolate Coating:

    1. 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.

    2. Pierce cake balls with lollipop stick or skewer, then dip in melted chocolate and move around to coat.

    3. Place upright into a cardboard box (small holes pierced) or styrofoam block, decorate with sprinkles, and let rest to harden.

    For Creators - Collaborate with leading brandsarrow_forwardFor Brands - Partner with top food creatorsarrow_forward