Butterscotch Pumpkin Gingerbread Bundt Cake with Cinnamon-Spiced Icing and Pecans

Butterscotch Pumpkin Gingerbread Bundt Cake with Cinnamon-Spiced Icing and Pecans

recipe by

370
calories
30
ingredients
12
servings
3.87

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Ingredients

144 grams rolled oats blended to a flour
144 grams rolled oats left whole
160 grams brown rice flour
120 grams whey Protein Concentrate
96 grams sucanat
36 grams maple sugar Pure
13 grams ground flaxseed
2 tbsps cinnamon
Less than 1/8 tsp nutmeg
2 tsps baking soda
1/2 tsp salt
255 grams firm tofu drained
1 cup apple juice 100%
56 grams grapeseed oil
15 ozs pumpkin purée 100% Pure
84 grams molasses
1 tsp butter extract or more butterscotch
1/4 tsp lemon Flavor
112 grams honey 5 tbs + 1 tsp
14 grams molasses
40 grams whey Protein Concentrate
1/4 tsp cinnamon
2 tbsps chopped pecans for topping

Nutrition Facts

370
calories
10
g fat
31
g sugar
Full Nutrition Facts

Weight Watchers Points

PointsPlus: 10
SmartPoints: 14