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). The combo of the beautiful autumn-orange cake with my cozy topping suggestions make this a treat for your eyes as well!
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
- 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!
What I use (affiliate links):
- PB Fit powdered peanut butter
- Truvia Brown sugar substitute
- Oat flour (This makes the texture so much better than blending oats in a blender!)
- Another oat flour option
Ingredients
1 egg
1 scoop protein powder (I used Equip Prime Protein)
¼ cup oat flour*
¼ cup pumpkin puree
½ tbsp brown sugar or brown sugar sub like Truvia Brown
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.)
*Potential swaps: wheat, whole wheat, sorghum, brown rice, buckwheat, almond, or a gluten-free 1:1 baking blend.
