Pumpkin Spice Breakfast Protein Pudding
- 1 15-oz can pumpkin puree (canned pumpkin)
- 2 eggs
(if you don’t eat eggs, make flax eggs. One flax egg is 1 T flaxseed meal + 3 T water)
- 1 11-oz container canned coconut milk
- 3 servings vanilla protein powder*
(any kind should work!)
- 1/4-1/3 cup maple syrup – taste the batter and add more if needed – the amount will depend on how sweet your protein powder is
(you can also try honey, brown rice syrup, stevia, or other sweeteners of your choice – I won’t be able to tell you the perfect equivalent amount as I have not tried making it with anything else yet – I would suggest adding conservatively and tasting your batter as you go)
- 1 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp sea salt
1- Preheat oven to 350.
2- Add all ingredients to the blender and blend.
3- Pour into ramekins (I used 6- 6oz ramekins filled with the batter – you could also use 10 oz) or a brownie pan and bake for 40-45 min or until a toothpick inserted comes out clean.