Quick and Easy Maple Pumpkin Bowlcake

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Since I’ve been experimenting so much in the Quest Kitchen lately, I’ve got a ton of recipes queued up to post. You should see my kitchen, living room and even my desk at work. They are covered with index cards with random recipes, notes and chicken scratch writing so I remember what I did and how it turned out.

I need to get a box so I can organize them and carry them with me instead of just leaving them around willy nilly. I decided to have some fun yesterday on Twitter and Instagram and posted three pictures of my creations. I asked everyone to vote for the one they wanted to see next. Funny, I assumed that everyone would vote for chocolate but nope. Pumpkin won by a landslide.

Yes, tis the season for pumpkin with pumpkin spice, pumpkin donuts, and all kinds of Fall themed goodies. Did you see that the vegans have created a petition to make the Starbucks pumpkin spice latte dairy free? It’s one of the few drinks there that can’t be made dairy free. I’m silently hoping that Starbucks listens because I bet The Kid would love one. We’ll have to wait and see how it pans out. Keep your fingers crossed.

Without further ado, here is the winning pumpkin recipe. Check out my notes afterwards for specific details and ideas.

Maple Pumpkin BowlcakeMaple Pumpkin Bowlcake

  • 1/2 cup canned pumpkin
  • 2 egg whites (fresh or carton)
  • 1 Tbsp all purpose flour
  • 1/2 Tbsp psyllium powder
  • 1 tsp cinnamon
  • 1/2 tsp maple or vanilla extract
  • 1 Tbsp almond milk, optional
  • Toppings of choice

Mix all of the ingredients but the almond milk in a large microwave safe bowl. The batter should be the consistency of cake batter. Depending on the thickness, you may need to add a tablespoon or so of almond milk. Microwave for approximately 2 minutes until the top is dry and the cake is completely cooked.

I highly suggest putting a plate underneath your bowl. The cake will rise up quite a bit while cooking and look precariously close to oozing over the sides. If your bowl isn’t quite bit enough, you could have a pumpkin volcano on your hands. Check it after 2 minutes and if it still needs time, microwave for 30 seconds at a time until done.

Makes one pretty massive bowlcake at approximately 126 calories – 12g protein, 19g carbs, and 0g fat. Yes, this baby is fat free! Top with anything your heart desires.

Notes:

  • I use the egg whites from a carton since I hate wasting the yolks and they don’t freeze very well for later.
  • You can substitute coconut flour or another flour for the all purpose if you like. I’ve tried this before with coconut flour and it’s great. You most likely will need the almond milk if you go the coconut flour route since it’s much more absorbent.
  • You can use soy milk, regular milk, or any other milk in place of the almond milk. Just use what you’ve got on hand since they’re pretty much interchangeable.

I topped my bowlcake with birthday cake flavored protein powder thinned out with a little water, crushed some pretzel sticks on top, and drizzled sugar free chocolate syrup on top. I love the sweet and salty combination together. You can get as crazy or as normal as your heart desires with toppings. Sprinkles, crushed cookies, graham crackers, ice cream, chocolate chips. Make it your very own pumpkin creation.

If you try it out, let me know what you think and what you topped yours with! Post a pic on Twitter or Instagram and tag me so I can see. Keep an eye out for more recipe voting since I need help picking what comes next. 😉

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