Pumpkin Cake

Breakfast, Dessert, Snack


2 Tbsp of unsalted butter

1/4 cup canned pumpkin puree (I use Libby's, be sure it's just pumpkin, not pumpkin pie filling)

1 scoop vanilla whey protein isolate

1/4 tsp pumpkin pie spice

teeny pinch of ground cardamom (optional, but my daughter suggested it - she's a big fan of cardamom - and I think it rounds out the flavor really nicely)


In a microwaveable bowl, melt the butter.  Add the pumpkin puree and spices and stir well.  Add the scoop of whey protein isolate and stir very well until it's all incorporated.  Taste it, and adjust for sweetness if necessary.  Microwave on high for 1 minute and 45 seconds or until the center is set.  Allow to cool for a minute or so, then enjoy!  A dollop of fresh whipped cream also goes great with this, especially when enjoying this for a dessert.


For a chocolate variety, I use the decadent chocolate flavor of whey protein isolate, and change the pumpkin pie spice for just cinnamon and leave out the cardamom.  Who doesn't love chocolate cake for breakfast?  It definitely turns my frown upside down on an unseasonably cold morning.