Preheat oven to 350 degrees and spray an 8 inch cake pan with vegetable cooking spray. Blend together the all purpose flour, almond flour, baking soda, salt, pumpkin pie spice and cinnamon in a medium bowl. In a separate small bowl, blend the eggs, yogurt, pumpkin, protein powder and splenda. Add the wet mixture to the dry mixture and stir until just mixed. Turn into cake pan, and bake for 25 to 30 minutes, until toothpick inserted near center comes out clean. Cut into 9 squares. For a moister batter try adding a 1/4 cup to a 1/3 cup of a sugar free pumpkin pie flavored coffee syrup to the wet mixture.
