Ingredients :
-1 cup all-purpose flour
-1 scoop Iso - Cinnamon crunch
-1 tsp baking powder
-1/2 tsp baking soda
-pinch of salt
-2 tsp cinnamon
-1 tsp pumpkin spice
-1/4 cup vegetable oil
-1/2 cup stevia (or any 0 calories sweetener)
-1 tbsp vanilla extract
-2 eggs
-1 cup pumpkin puree
For the maple glaze :
-3/4 cup powdered sugar
-4 tbsp maple syrup
-1 tsp almond milk (or any other milk)
Preparation :
1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, whisk together all the dry ingredients.
3. In another bowl, mix the oil, sugar, vanilla, eggs, and pumpkin purée until well combined.
4. Add the wet ingredients to the dry ingredients and stir until the batter is smooth.
5. Divide the batter evenly among six mini bundt tins, filling each about two-thirds full.
6. Place the tray in the oven and bake for 12–15 minutes
7. While your cakes are in the oven, whisk together all the ingredients for the glaze
8. Dip each cake in the glaze.
