How to Make Pumpkin Kale Protein Mini Cakes
-
Preheat air fryer to 350°F (180°C).
-
Mix pumpkin puree, eggs, maple syrup, and almond milk.
-
Combine flour, protein powder, kale, spices, and baking powder.
-
Add wet ingredients to dry; blend until homogeneous.
-
Spoon into greased silicone muffin molds.
-
Air fry for 12-14 minutes until set; cool slightly before serving.
Pro Tips for Perfect Pumpkin Kale Protein Mini Cakes
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of pumpkin puree, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Cook in a single layer for even browning, and check a few minutes early since air fryers vary by model.
Frequently Asked Questions
How do I store Pumpkin Kale Protein Mini Cakes?
Store in an airtight container at room temperature or in the fridge depending on ingredients. Enjoy within a few days for best texture.
Can I freeze Pumpkin Kale Protein Mini Cakes?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for pumpkin puree?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
What equipment works best for this recipe?
Most air fryers work well. If yours runs hot/cool, adjust the time by a few minutes and cook in a single layer for best browning.
Any allergen notes?
This recipe may contain nuts, eggs, gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.