This microwavable protein pumpkin mug cake is the perfect addition to your fall/winter breakfast rotation, but it’s great any time you need a little extra coziness in your soul (and tummy). It’s single-serve, packed with protein, requires only 5 ingredients, and is so quick and easy!
Keep in mind the texture may vary depending on what protein powder you use.
Tip: if you prefer not to use protein powder, you can use 1/4 cup powdered peanut butter (like PB Fit) instead, though it won’t be quite as high in protein. Just add a little extra liquid if it looks too thick.
Why you’ll love this recipe:
- High-protein/macro-friendly
- Single-serve
- Quick and easy
- Easy to customize
- Filling and nutritious
Looking for more easy high-protein desserts? Click here to see all of my favorites!
This post may contain affiliate links, which means I may earn a small commission at no additional cost to you. I only recommend products I have personally used and would recommend!
Products Used in This Recipe:
- Equip Prime Protein (Use code SFQW6QH8 for a discount; I like the bundle of 3 subscription to save even more. My code stacks at checkout with the 15% off subscription discount. Or, if it’s more convenient, you can get it on Amazon here. They currently have a 20% Subscribe & Save discount.)
- PB Fit powdered peanut butter (as a cheaper alternative to protein powder)
- Coconut sugar
- Oat flour (This makes the texture so much better than blending oats in a blender! Plus I love this one because it’s higher in protein and lower in calories than any other I’ve found.)
- Sugar-free caramel syrup
- My favorite bowls for mug cakes
Ingredients
1 scoop protein powder (I used Equip Prime Protein. See above for discount code and info.)
¼ cup oat flour (see notes)
¼ cup pumpkin puree
1 egg
½ – 1 tbsp sweetener of choice (or to taste)
optional sprinkle of cinnamon, pumpkin pie spice, or your favorite cozy spice
Directions
- Mix all ingredients, microwave about 3 minutes and 30 seconds or until set, and enjoy!
- I recommend you top it with chocolate chips, walnuts, pumpkin seeds, and/or caramel topping (ChocZero is great, or Pyure Caramel Syrup.)
Notes
Potential swaps for the oat flour: wheat, whole wheat, sorghum, brown rice, buckwheat, or a gluten-free 1:1 baking blend.
