Ingredients:

Dry Ingredients:

1/2 kodiak cakes protein pancake mix

1/2 tsp baking powder

1/2 tsp pumpkin spice

pinch of salt

Wet Ingredients:

1/4 cup pumpkin puree

1 egg

2 tbsp sugar free maple syrup

6 tbsp almond milk

Frosting:

2 1/2 tbsp of vanilla greek yogurt (thinned out with water or milk)

1 1/2 tbsp sugar free maple syrup

dash of pumpkin spice or cinnamon

Directions:

Step #1:

In two separate bowls combine the dry ingredients and then the wet ingredients. Then, fold the wet into the dry ingredients.

Step #2

Prepare 7 mini bundt pans or muffin tins and divide the batter evenly. I lay the bundt cake molds out on a tray. Bake them at 350 for 20-25 minutes

Step #3

Allow them to cool for about 5 minutes, then drizzle on the greek yogurt frosting

(nutrition facts vary depending on your ingredients)

Nutrition Facts:

(per bundt cake)

47 Calories

2.8g protein

7g carbs

0.5g Fat