Total: 78 Calories, 8g Carbs, 2g Fat, 6g Protein
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Ingredients:
Crust:
⅓ cup of protein pancake mix (I used @pamcakespancakes Pumpkin pie pancake mix)
¼ cup Greek yogurt
⅛ tsp baking powder
¼ tsp baking soda
Filling:
½ a can of 100% pure pumpkin
½ cup of stevia
1 egg
½ tsp pumpkin pie spice
¼ tsp cinnamon
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Directions:
1.Preheat the oven to 425. Combine all filling ingredients into an oven safe dish. Place in oven for 10 minutes. Remove from oven and set aside.
2. While filling is baking combine all crust ingredients.and blend until you get a paste.
3. Scrape the paste out of the bowl and form a dough ball. Give it a few minutes to set.
4. Spray hands with non stick butter spray to keep the dough from sticking to hands. Split the dough into 4 smaller balls. On a floured surface, use hand to flatten out each dough ball into a flat coin shape. This should be the size of the bottom of the cupcake mold. This is a sticky process just keep working with the flour.
5. Place each flat dough piece in a nonstick butter sprayed cupcake pan. then spray tops with nonstick butter spray.
6. Cook for 8 minute. Remove from oven and immediately fill with cooked pumpkin pie filling. Put back in the oven for 5 minutes. Let cool and enjoy!
