This fluffy, protein-packed mug cake uses warming spices and creamy pumpkin puree for a zero added sugar sweet treat that won’t ruin your wellness goals.
It’s spooky season, which means it’s time to enjoy a little sweet treat!👻
If you’re working toward a weight loss or wellness goal, your treat can taste amazing AND help you feel amazing, too. No sugar hangovers, here!
Today, I’m sharing my high protein Pumpkin Spice Mug Cake. This mug cake has zero grams of added sugar and is packed with 26 grams of complete protein! You can whip this up as a dessert or make it as your breakfast.
If opting for this as a breakfast, I recommend adding 1-2 Tbsp. of peanut or almond butter to the topping to ensure you get enough high quality fats to help keep you satiated throughout the day.
Equipment Needed
- microwave safe mug or ramekin
Ingredient Swaps
- Sweeter taste: If you want to make this treat a little sweeter, you can add a few drops of liquid stevia or monk fruit to your liking.
Storing and Reheating
Store leftovers covered with plastic wrap in the fridge for up to four days. Eat it cold or heat it up by covering the top with aluminum foil and popping in an oven preheated to 350 F for 5-10 minutes or until warmed through.
Did you love this recipe? Let me know in the comments below!
Pumpkin Spice Protein Mug Cake
Ingredients
Mug Cake
- 2 scoops Autumn's Vanilla Protein Powder
- 2 tablespoons almond flour
- 1 egg
- 1/4 ripe banana thoroughly mashed
- 1/4 cup pumpkin puree
- 2 tablespoons whole milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon baking powder
- coconut oil/ghee/butter for greasing
Optional Toppings
- 2-3 tablespoons homemade zero sugar whipped cream
- pumpkin pie spice
Instructions
- Grease the inside of your microwave-safe mug with a little butter, coconut oil or ghee (to prevent sticking).
- Combine all base ingredients in a small bowl or directly in your oven/microwave safe mug. If using a bowl, transfer the mixed ingredients to your mug.
- Microwave for 1 minute. Use a toothpick or a knife to check that the mug cake is cooked all the way through (it should come out clean). If not, cook for another 30 seconds, or until done.
- Remove and allow to cool for 5 minutes.
- Optional to top with whipped cream and pumpkin pie spice.
Notes
Equipment
Nutrition
Did you try this recipe?
Don’t forget to leave a comment below and share your thoughts!
