Pumpkin spice mug cake

Pumpkin Spice Protein Mug Cake
Serves: 1
Prep Time 5 minutes
Cook Time 1 minute (depending on your microwave)

Ingredients

 
2 scoops Autumn’s Vanilla Protein Powder (I use whatever powder I have)
2 tablespoons almond flour
1 egg
1/4 ripe banana thoroughly mashed (substitute Greek yogurt if bananas don’t work for you 1/4 to 1/2 of a cup)
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
If using an oven, preheat oven to 350°F and bake in about a 3.5 inch ramekin (to ensure it’s oven safe) for 25 to 30 minutes. Remove and allow to cool for about 3 to 5 minutes before adding the toppings.
Equipment

microwave safe mug or ramekin
Nutrition

Carbohydrates: 19g | Protein: 31g | Fat: 13g | Fiber: 3g

Check out Autumn’s YouTube channel for more recipes.

https://youtu.be/W0U_En2g-e8?si=xwTBV9sqBGgbgWXW