Protein Pumpkin Mug Cake Recipe
Learn how to make a High Protein Pumpkin Mug Cake with this easy and healthy recipe. This protein pumpkin cake in a mug is perfect for when you crave dessert but want to stick to your diet and macros. Make it in the microwave or in the oven, you choose!
5 minTotal
1servings
- 379 kcal
- P 33g
- C 30g
- F 13g
Ingredients
- 1 egg
- 2 ½ tbsp (50 g) pumpkin puree
- 2 tsp nut butter I used almond butter
- 1 ½ tsp maple syrup or honey
- ⅓ tsp ground cinnamon
- a pinch of nutmeg
- 3 tbsp (30 g) oat flour or almond flour
- 2 tbsp (20 g) vanilla protein powder see notes
- ⅓ tsp baking powder
Topping (optional)
- 1 scoop vanilla ice cream sugar-free
- a sprinkle of cinnamon
Instructions
- In a microwave-safe mug (minimum size 1 cup/250ml), whisk together egg, pumpkin puree, maple syrup, nut butter, cinnamon and nutmeg. Stir until you get a smooth pumpkin mixture.
- Sift in flour, protein powder and baking powder. Stir to combine, but do not over-mix the protein batter.
- Microwave on high power for about 60 seconds, or until you see the protein mug cake rising. Remove from the microwave carefully and check the texture. It should be moist and soft.
- Serve warm with a scoop of vanilla ice cream and a sprinkle of cinnamon, if you desire.
Baking option
- Preheat the oven to 180°C (350°F).
- Follow the recipe instructions above, but make sure to use an oven-safe ramekin. Bake 12-18 minutes until cooked through.
- Serve warm with a scoop of vanilla ice cream and a sprinkle of cinnamon, if you desire.
Notes
- This recipe uses vanilla flavored whey. You can replace with casein or vegan protein powder but you will need to adjust with 1 to 2 tbsp milk to get the right consistency.
- If you use unflavored protein powder, add 1/3 tsp vanilla extract to your mug cake.