EASY PUMPKIN CAKE
Alright, so I was playing around with a can of pumpkin...and this is what I came up with. A VERY moist Pumpkin Cake. It's very good. I can't stop eating it!.
1 cup almond meal
1/2 cup canned pumpkin
2 large eggs-slightly beaten
1/4 cup sugar free pancake syrup
1/4 cup Splenda
1 scoop Designer Whey French Vanilla protein powder-or another brand if you choose
1 1/2 tsp pumpkin spice
1/2 tsp baking soda
1/4 tsp salt
Mix all the dry ingredients together in a medium bowl. Add in wet ingredients. Mix well together. Spray a 1 qt dish -round or square...doesn't matter. Pour in and bake at 350 degrees for about 25 minutes.
It's very good...you don't need whipped cream for this one. Of course you can always add it. Just saying...it's gooooood!