Craving a sweet treat that doesn't compromise your fitness goals? Get ready to revolutionize your dessert game with these mouthwatering Pumpkin Protein Cake Pops! Imagine biting into a perfectly balanced, protein-packed treat that tastes like autumn heaven but fuels your body like a post-workout snack. These little gems are about to become your new obsession - packed with seasonal flavors, nutritional goodness, and an irresistible chocolatey coating that will make your taste buds dance with joy!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 cake pops
Ingredients
- 1 cup pumpkin puree
- 1/2 cup protein powder
- 1/4 cup almond flour
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- Chocolate coating (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- In a large mixing bowl, combine 1 cup of pumpkin puree, 1/2 cup of protein powder, 1/4 cup of almond flour, 1/4 cup of maple syrup, 1 tsp of vanilla extract, 1/2 tsp of cinnamon, 1/4 tsp of nutmeg, and 1/4 tsp of salt. Use a spatula or a whisk to mix the ingredients together until they are well combined and form a thick batter.
- Using your hands, scoop out small portions of the batter (about 1 tablespoon each) and roll them into balls. Place the cake pops on the prepared baking sheet, leaving some space between each one.
- Once all the batter is rolled into balls, place the baking sheet in the preheated oven and bake for about 25 minutes, or until the cake pops are firm to the touch and a toothpick inserted in the center comes out clean.
- After baking, remove the cake pops from the oven and allow them to cool on the baking sheet for about 10 minutes. Then, transfer them to a wire rack to cool completely.
- If you choose to coat your cake pops in chocolate, melt your preferred chocolate (dark, milk, or white) in a microwave-safe bowl in 30-second intervals, stirring in between until smooth. Alternatively, you can use a double boiler for melting.
- Once the cake pops are completely cooled, dip the end of a lollipop stick into the melted chocolate and then insert it into the center of each cake pop. This will help the stick stay in place.
- After inserting the sticks, dip each cake pop into the melted chocolate, making sure to coat it evenly. Allow any excess chocolate to drip off before placing the coated cake pops back onto the parchment-lined baking sheet.
- If desired, you can sprinkle toppings such as crushed nuts, sprinkles, or shredded coconut on top of the chocolate coating while it is still wet.
- Once all the cake pops are coated and decorated, place them in the refrigerator for about 15 minutes to allow the chocolate to set. Serve chilled or at room temperature.
Tips
- Use fresh, high-quality protein powder for the best flavor and texture
- Make sure your pumpkin puree is well-drained to prevent excess moisture
- Chill the cake pop mixture for 10-15 minutes before rolling if it feels too sticky
- For a smoother chocolate coating, add a teaspoon of coconut oil to your melted chocolate
- Use a styrofoam block or cake pop stand to help chocolate set evenly
- Experiment with different protein powder flavors like vanilla or cinnamon roll
- Store cake pops in an airtight container in the refrigerator for up to 5 days
- For a lower-sugar version, substitute maple syrup with stevia or monk fruit sweetener
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
