Healthy Pumpkin Cake Bites With Dark Chocolate

"Pumpkin season is finally here! These healthy pumpkin bites taste like fall in a bite and turned out very moist and delicious. It is a perfect fall recipe with #noaddedsugar. They also have lots of protein💪🏻💪🏽💪🏿 I made my own pumpkin spice mix and pumpkin puree as well. I will let you know how to make yours in this recipe (Step 2 in DIRECTIONS). It is super easy!"
-- @Mrproteinkitchen
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  • Recipe Card
Prep time 25mins
Cook time 40mins
Serves or Makes: 9

Recipe Card



  • 1 cup Pumpkin puree (I used a butternut pumpkin)
  • 1 Egg
  • 20 gram Coconut oil
  • 1/5 cup Sweetener that measures like sugar
  • 14 gram Fiber syrup (I used Nicks with a honey flavor)
  • 1/5 cup Protein milkshake (I used NJIE raspberry and white chocolate protein milkshake, but I believe milk of your choice works fine as well.)
  • 2 teaspoon Pumpkin spice mix
  • 80 gram Oat flour
  • 33 gram Vanilla Casein Protein Powder
  • 1/2 teaspoon Baking powder
  • a pinch of Salt

Pumpkin Layer


  • 2 tablespoons Pumpkin puree
  • 1 tbsp Vanilla Casein Protein Powder
  • 1 teaspoon Pumpkin Spice Mix
  • 1 teaspoon Sweetener that measure like sugar
  • 25 gram Dark chocolate with no added sugar


  • Step 1

    Preheat oven to 180°C (350°F)

  • Step 2

    If you already have your own pumpkin puree and pumpkin spice mix, skip this step. Homemade pumpkin puree-> 1. Clean and chop pumpkin into one inch size pieces, place in large pot, cover with water and bring to a boil. Continue on a low boil until tender. 2. Drain and place in a blender, and blend until smooth.

 Homemade pumpkin spice mix-> 4 tsp ground cinnamon, 1 tsp ground cloves, 2 tsp ground ginger and 1/2 tsp ground nutmeg.

  • Step 3

    Start by mixing egg, melted coconut oil and sweetener.

  • Step 4

    Add your pumpkin puree and all of your spices, then mix.

  • Step 5

    Now add the dry ingredients (I prefer combining them in another bowl before) and start to mix.

  • Step 6

    Once the mix is ready, move it to an (18x13 cm pan) covered with parchment paper.

  • Step 7

    Bake for 35-40 minutes. Let it cool down. I thought my cake was a bit undercooked, (but I hate when it is dry) so I put it in the freezer (after I spread the pumpkin layer on top) for a while and that was the perfect plan to let it be moist.

  • Step 8

    While the cake is in the oven, start with the pumpkin filling. Mix the ingredients for the pumpkin filling and spread it out on the cake. Put it in the freezer to set.

  • Step 9

    Melt dark chocolate and pour it on top, and back to the freezer just quick again (10-15 min). Then you can cut it in 9 squares and store in the refrigerator.

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