Tuesday, September 24, 2013

Fit Fall Food: Protein Pumpkin Whoopie Pies

Protein Pumpkin Whoopie Pies

Nutritional content (each):

Calories: 55
Carbs: 4 grams
Fat: 2 gram
Protein: 8 grams

Makes 12 whoopie pies

To begin take your whoopie pie pan, or if you don't have one a cup cake tin and spray with PAM, making sure to evenly coat the sides and bottom to avoid sticking. Preheat Oven to 350 degrees.

Cookie Recipe:


  • 1 cup canned pumpkin
  • 1 1/2 scoops Level 1 Ice Cream sandwich protein powder
  • 1/2 cup oats
  • 2 tsp baking powder
  • 3 eggs
  • 1/4 cup stevia
  • 1 tsp pumpkin pie spice
  • 1 tbsp of pumpkin seeds
  • 2 tblsp unsweetened coconut almond milk
  • 1 tblsp pumpkin extract
In a mixing bowl combine all the ingredients together with a whisk and mix thouroughly. scoop mixture into greased tins, being careful not to overfill. Sprinkle pumpkin seeds on top of each cake. Bake in oven at 350 for about 20 to 30 minutes until cooked through. Remove and cool.

Filling Recipe:


  • 3/4 cup of pumpkin
  • 1/2 cup fat gree Greek yogurt
  • 1 cup of Level 1 Icecream sandwhich protein powder
  • 1/4 cup Stevia
  • 1 tsp of pumpkin pie spice
  • 1 tbsp sugar free cool whip
  • 1 tsp of pumpkin extract
  • 1 tsp coconut flour (to thicken)
In a mixing bowl, whisk together all the ingredients until blended well. Place in the refrigerator until whoopie pies are ready and have cooled.
Slice the whoopie pies in half, and scoop about a 2 tablespoon full of filling in between each one. Your whoopie pies are done. You can eat them now or store them in the fridge for later :) Enjoy..

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