Pumpkin Protein Breakfast Cake for 4

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8x8 inch baking pan with non-stick spray or parchment paper.
2. In a large mixing bowl, whisk together the pumpkin puree, Greek yogurt, eggs, maple syrup, and vanilla extract until the batter is smooth and uniform in color.
3. Sift in the protein powder, oat flour, pumpkin pie spice, baking powder, and salt.
4. Using a silicone spatula, gently fold the dry ingredients into the wet base. Stop mixing immediately once no dry streaks remain to avoid a rubbery texture.
5. Fold in the dark chocolate chips and crushed walnuts if using.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 22–25 minutes, or until the edges pull slightly away from the sides and the center springs back when lightly touched.
8. Remove from the oven and let it cool in the pan for 5 minutes.