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Pumpkin mug cake in a ramekin with coconut cream on top and a spoon in the cake.
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High Protein Pumpkin Mug Cake

Totally paleo, moist, and indulgent this pumpkin protein mug cake is an easy way to curb a craving. All the comfort of pumpkin pie spice wrapped into a soft, warm, deliciously maple flavor.
Course Dessert
Cuisine American
Keyword high protein snack, pumpkin
Prep Time 1 minute
Cook Time 1 minute
Cooling time 0 minutes
Servings 1
Calories 228kcal
Author Shelby Stover

Equipment

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

Video

Notes

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.

Nutrition

Calories: 228kcal | Carbohydrates: 27g | Protein: 18g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 118mg | Potassium: 181mg | Fiber: 3g | Sugar: 19g | Vitamin A: 3742IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg