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–+ servings
Protein Pumpkin Mug Cake

Deliciously Easy Protein Pumpkin Mug Cake You’ll Love

This Protein Pumpkin Mug Cake is a quick and healthy dessert that combines the flavors of pumpkin and warm spices for a cozy treat.
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Prep Time 5 minutes
Cook Time 1 minute
Total Time 6 minutes
Servings: 1 cake
Course: DESSERTS
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Batter
  • 1 large Egg or flaxseed egg for vegan
  • 50 g Pumpkin Puree ensure it's pure without added sugars
  • 2 tsp Nut Butter e.g., almond butter or sunflower seed butter for nut-free
  • 1.5 tsp Maple Syrup or honey; use keto sweeteners for low-carb
  • 0.5 tsp Ground Cinnamon
  • pinch Nutmeg
  • 30 g Oat Flour ensure gluten-free or use almond flour
  • 20 g Vanilla Protein Powder replace with more flour for lower protein
  • 0.5 tsp Baking Powder
Optional Topping
  • 1 scoop Sugar-free Vanilla Ice Cream
  • Sprinkle of Cinnamon

Equipment

  • Microwave-safe mug
  • Oven (optional)

Method
 

Instructions
  1. Whisk together in a microwave-safe mug, combine the egg, pumpkin puree, maple syrup, nut butter, ground cinnamon, and nutmeg until smooth.
  2. Sift in the oat flour, vanilla protein powder, and baking powder. Gently stir to incorporate.
  3. Microwave on high power for 60 seconds until the cake rises and has a moist texture.
  4. For oven, preheat to 180°C (350°F) and bake for 12-18 minutes until cooked through.
  5. Serve warm topped with ice cream and a sprinkle of cinnamon.

Nutrition

Serving: 1cakeCalories: 250kcalCarbohydrates: 25gProtein: 15gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 200mgPotassium: 300mgFiber: 5gSugar: 6gVitamin A: 5000IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

For extra flavor, add a splash of vanilla extract. Use a mug that holds at least 1 cup to avoid overflow during cooking.

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