A quick and easy way to indulge in your favorite pumpkin pie spice seasonings while gaining some energy. This pumpkin protein mug cake is a soft, almost gooey cake with a classic pumpkin comfort flavor and 18 grams of protein.
Looking for easy ways to bump up your daily protein intake while still enjoying what you eat? I long ago stopped believing that you have to live off chicken and rice to reap the benefits of more energy, better body composition, and more confidence.
This pumpkin mug cake recipe is totally paleo and a great way to curb a fall craving. Whip up a cup of the mug cake, top it with some whipped cream, and feel GOOD about taking in more protein (learn more about the benefits of a high protein diet).
Why You’ll Love This Recipe
Easy: This pumpkin protein mug cake is ready to eat in under 2 minutes making it a quick fix for a sugar craving- just like this pancake in a bowl.
Healthy: Made with healthy ingredients this recipe is naturally dairy-free, gluten-free, and paleo.
Versatile: Use the protein mug cake as a dessert or a high protein snack. Make it into whatever you need it to be at the time.
Ingredients You Need
Below is a shot of the ingredients you’ll need, as you can see, there’s only a handful. Make sure to use pumpkin puree and not pumpkin pie filling as your mug cake will turn out far too sweet.
Also know that coconut flour cannot be substituted with almond flour as they absorb differently. Learn more about coconut flour versus almond flour and get the best tips on gluten-free baking.
Expert Tips
You’ll want to use a taller mug versus a short ramekin for the mug cake. If you use a short ramekin, the batter will swell up and over the sides (said from experience). The cake will rise up regardless and settle once it’s out of the microwave though.
If you LOVE pumpkin pie spice, add a dash more.
Add the wet ingredients to the mug first as it makes it easier to mix in the dry ones without leaving half of the flour on the bottom of the mug.
Let it cool for 20 seconds out of the microwave. Not only so that you don’t burn your tongue but because this is the time in which the cake settles and ever so slightly thickens. When in doubt, it’s always better to underbake it slightly.
How To Make A Mug Cake
- Step 1: Add the flours into the bottom of your mug.
- Step 2: Add in the remaining ingredients.
- Step 3: Mix well until combined.
- Step 4: Microwave for 75 seconds and let cool for 20 seconds.
Toppings and Variations
The pumpkin protein mug cake is delicious as-is but it’s even better if you top it with one of the following!
- Coconut whipped cream (you don’t even need to whip it, canned coconut milk works fine and melts into a gooey yum)
- Chopped pecans
- Chocolate chips
Which Protein To Use
This pumpkin protein mug cake doesn’t use a traditional protein powder. Instead, it uses pure collagen powder to amp up the intake.
Collagen is one of the cleanest protein sources around and bakes SO well that I use it to make protein donuts, protein muffins, and things like protein pudding.
Learn more about collagen powder and why you’ll want to add it to your diet.
Fast, crave-worthy snacks that hit your protein goals (without tracking or extra cooking time).
Other Easy Protein Desserts
Other Pumpkin Flavoured Recipes
High Protein Pumpkin Mug Cake
Video
Equipment
- Regular size mug
Ingredients
- 1 Egg
- 1.5 tablespoons Pumpkin puree
- ½ teaspoon Pumpkin pie spice
- 1.5 tablespoons Maple syrup the real stuff
- 2 tablespoons Collagen powder
- 1 tablespoons Coconut Flour
Instructions
- Add the flours into the bottom of your mug.
- Add in the remaining ingredients.
- Mix well until combined.
- Microwave for 75 seconds and let cool for 20 seconds.
- Enjoy
Notes
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Shelby S says
The best kind of fall comfort, this mug cake is dessert that makes you feel good.