Pumpkin Pie Chocolate Chunk Cakes

You're in for a treat when you make these cakes with the cinnamon pecan whipped cream.

Recipe by Janeva Eickhoff

Ingredients: (Cakes)

• 1 Ideal Protein Butterscotch Pudding mix, dry
• 1 Ideal Protein Chocolate Chip Pancake mix, dry
• 1 tsp baking powder
• 1 tsp Splenda
• 1/3 cup liquid egg whites
• 2 tsp olive oil
• 1/2 tsp pumpkin pie spice
• 2 Tbsp water
• 1 Tbsp Walden Farms Maple Syrup
• 1 Tbsp Walden Farms Caramel Syrup

Ingredients: (Whipped Cream)

• 2 – 3 Tbsp Walden Farms Marshmallow Dip
• ¼ – ½ tsp cinnamon
• ½ tsp *pecan flavor extract, optional

Directions (Cakes):

1. Preheat oven to 350.
2. In a medium bowl, mix together the dry ingredients.
3. Add liquid ingredients; stir to mix.
4. Spray a regular size muffin tin with cooking spray and add batter making 6 muffins.
5. Bake 10 minutes.

Directions (Whipped Cream):

1. In a small bowl, add all ingredients. Whip with a fork until light, smooth and creamy.

To serve cakes: Place a dollop of the whipped topping on a plate and spread out, set cake(s) on top and serve. You may also frost the top of the cooled cakes as an alternative serving option.

Servings: 6 regular size muffin cakes = 2 unrestricted; 3 regular size muffin cakes = 1 unrestricted;

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