The month of all things pumpkin is upon us.
When the first fall wind blows through campus, our taste buds are automatically hardwired to crave delicious pumpkin treats. As easy as it is to devour an entire $5 Costco pumpkin pie (I’ve been there), there are plenty of ways to indulge in pumpkin-y deliciousness without consuming an insane amount of sugar and junk food.
This pumpkin protein soufflé will satisfy your pumpkin cravings and your sweet tooth, while getting some healthy macros in there, too.
Note: Recipe doubles as pumpkin protein cupcakes if you don’t happen to have soufflé ramekins.
Time: 15 minutes
When to eat it: when you’re craving that PSL
Perks: High-protein, IIFYM
Makes: 4 soufflés
Sh*t You Need:
For the soufflé:
1/2 cup canned pumpkin
3 tbsp. whole wheat flour
2/3 cup egg whites
1/4 tbsp. baking powder
2 scoops pumpkin pie protein (if you can’t find this, you can sub vanilla)
1/2 tbsp stevia
Sprinkle of cinnamon and pumpkin pie spice
For the frosting:
1/2 cup low fat cream cheese
1/2 scoop vanilla protein powder
1 tsp vanilla extract
1 tsp stevia
1. Preheat oven to 375 degrees. In a large bowl, combine all ingredients and mix. 2. Spray soufflé ramekins or cupcake pan with cooking spray and fill with batter. Place in oven and bake for 10 minutes. 3. Insert a toothpick and if it comes out clean soufflé is baked through. Remove from oven and cool. 4. Mix cream cheese, stevia, vanilla, and protein powder in a small bowl. Add water as needed. 5. Frost your soufflés and dig in!
Nutrition: 18g protein, 6g fat, 8g carbs
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