Pumpkin Pie Protein Mug Cake

pumpkin pie

Hi Lovin Losin Fam,

I am apparently still very much stuck on pumpkin or .... I'm just trying to use up the stash that I bought during the fall 😉

I love mug cakes! They are a one serving, cup full of goodness! There are so many varieties that I love but I wanted to share this one first as I have made it 3 times in the last week and just simply can't get enough! Not only do I get my cake but I get my frosting too! Hahah

This dessert like cake that is actually SUPER healthy for you has tons of protein and is packed with vitamins due to the canned pumpkin. Pumpkin is actually one of the most nutritious fruits out there! Did you even know that pumpkin was considered a fruit? I didn't either!

Pumpkin is known for it's immune-boosting powers (who couldn't use that this winter!?), beta-carotine for eye health and it's also been linked to preventing coronary heart disease! Who knew right!? Bring on the pumpkin!

Give this a try and let me know how much you love it!

Pumpkin Pie Protein Mug Cake

Ingredients:

Cake:

1/2 tsp Cinnamon

1/2 tsp Nutmeg

2 TBSP Coconut Flour

1 scoop Protein powder - I used Dymatize Iso-100 (my fave) Cinnamon Bun flavor

1/8 tsp Baking Powder

1 Packet Stevia

2 TBSP Unsweetened Almond Milk

1/2 C Canned Pumpkin

3 TBSP Liquid Egg Whites

Frosting:

2 TBSP Plan Greek Nonfat Yogurt

1/2 scoop Protein Powder - same as above

1 TBSP Canned Pumpkin

1 Packet Stevia

1/4 tsp Vanilla Extract

1/4 tsp Cinnamon

13g - Pillsbury Creamy Supreme Sugar Free Vanilla Frosting

Directions:

  1. Place all cake ingredients in a decent sized mug. Stir until combined.
  2. Place in microwave for 2.5 minutes. While cooking in microwave, make frosting.
  3. Take out of microwave, pour frosting on top, let cool for a couple minutes and Enjoy!

Pumpkin Mug Cake Nutritional Info