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Pumpkin Rolls | Ilana Muhlstein

Pumpkin Rolls

Pumpkin Rolls

10 mins prepServes 4

Delicious low-calorie, high-protein pumpkin rolls made with freshly whipped egg whites and a flavorful pumpkin filling, topped with creamy Greek yogurt icing. Perfect for a morning coffee or post-workout treat, these rolls are nutritious and taste like fall magic.

4 servings

What you need

spice blend

greek yogurt

⅛ cup greek yogurt

butter

vanilla

⅛ tsp vanilla

salt

1 pinch salt

maple syrup

⅛ tbsp maple syrup

egg white

powdered sugar

2 tsp powdered sugar

pumpkin puree

⅛ cup pumpkin puree

cornstarch

1 tbsp cornstarch

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Instructions

1: Whip 6 egg whites until fluffy.

2: Add 1 tbsp cornstarch or arrowroot.

3: Bake at 325°F for 23–25 minutes.

4: For the pumpkin filling, mix ¾ cup pumpkin purée, ½ tbsp maple syrup, 1 tsp butter, pinch of salt, and spice blend.

5: For the icing, combine ¼ cup Greek yogurt, ½ tsp vanilla, and stevia or 2 tsp powdered sugar.

6: Roll the baked cloud bread with the pumpkin filling, drizzle with icing, and enjoy.

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