I love pumpkin bread, especially when it’s paired with a hot cup of coffee on a chilly fall morning. ☕️My mini pumpkin bread bundts with lite cream cheese frosting (2 SmartPoints per Bundt) are inspired and a variation of all the amazing point friendly muffin recipes you can find on #WWConnect and Instagram. A big thank you to all the WW baking trailblazers out there! 😊
Here’s how I make the bread: In a bowl mix 1/2 c of canned pumpkin, 1/2c of protein pancake mix, 2 Tbsp of your favorite 0 calorie sweetener, 2 Tbps of apple sauce, 1 egg, ½ tsp of vanilla, and ½ of baking powder. Pour into mini Bundt molds and bake in air fryer at 300 degrees for 10 mins. Yields 5
For the frosting: In a microwave safe cup heat 2 Tbsp lite cream cheese, ½ Tbsp of powder monk fruit and 1 Tbsp of creamer. Once the mixture is warm use a handheld frother to completely mix the frosting to your desired consistency. As the frosting cools it will become stiffer.
Yum! What fall foods are you looking forward to?
-Hannah (@Lifetime_Resister) #wwfreestyle #weightwatchers #WWTakeover #foodie