Mini Pumpkin Protein Loaves with Pumpkin Cream Cheese

These are heavenly. I waited to post pumpkin recipes until at least September. These have the perfect amount of spice and are super moist. I have been eating one before my runs in the morning. They are also a great balance of protein and carbs for a great snack at anytime. Also the pumpkin cream cheese tastes just like pumpkin pie cheesecake. Enjoy:)

Ingredients:

Pumpkin loaves

1 cup canned pumpkin

½ cup unsweetened applesauce

½ cup almond milk

3 egg whites

1 ¾ cup old fashioned oats

1 scoop protein powder (I used designer whey vanilla)

1 tsp baking powder

1 tsp baking soda

¼ tsp salt

1.5 tsp cinnamon

½ tsp pumpkin pie spice

4-6 packets of stevia

Pumpkin Spice Cream Cheese:

4 oz whipped cream cheese

¼ cup canned pumpkin

½ tsp vanilla extract

½ tsp cinnamon

½ tsp pumpkin pie spice

2 tsp brown sugar

*I added about a half a pack of stevia to the mix

Directions:

1. Preheat oven to 350 and spray a mini loaf pan with cooking spray (If you don’t have a mini loaf pan, just use a muffin tin, it will make 12 muffins)

2. Combine all dry ingredients in one bowl, and the wet in the other

3. Add in wet ingredients to dry and stir until combined

4. Distribute the batter evenly into the pan

5. Bake for 15-20 minutes. The tops will become golden brown

6. While the loaves are baking combine all the ingredients for the cream cheese and mix well, store in refrigerator until ready to use

Servings- 8/Serving Size-1 loaf with 1 tbsp cream cheese/Calories-150/Carbs-18g/Fat-5g/Protein-8g