Did someone say pumpkin?! If you’re a fellow pumpkin fanatic, you’d better hold onto your pumpkin-loving hat right now. Fall brings us so many wonders…beautiful squashes, the smell of cinnamon, warm cozy drinks, jeans and sweaters (unless you’re in southern California where we are still wearing tank tops and shorts) and PUMPKIN! I’ve said it many times before, but repeating can only help… MOST pumpkin recipes are not (gasp!) healthy. It’s so sad, really, when you think about it. Pumpkin is a powerhouse of antioxidants, fiber and vitamins, and yet the health benefits are dampened big-time because of the loads of sugar, butter (and goodness knows what else) being added to it to make it the irresistible treat no one can deny between October and December. My reason for creating this recipe is two-fold: I wanted to make something that didn’t drag pumpkin’s good name through the mud, and I wanted something quick that satisfied a late-night sweet tooth without doing any waistline damage. I’m a big believer in the mug cake. They’re single-serving, made with protein, and they satisfy the right way in that they’re not too carby. In fact, one of these little cuties can be GOOD for you between dinner and bedtime to help repair your muscles overnight. So stick to the serving size, use stevia sweetened Lily’s chocolate chips, and indulge guilt-free.
If you don't want to use a microwave, no problem (I get it, I don't love microwaves either). Just set your oven to 350 degrees and bake for around 18 minutes, or until an inserted toothpick comes out clean. The microwave doesn't make this rubbery at all though. It's soft and decadent, just like a cake should be.
- Prep Time : 3 minutes
- Cook Time : 2 minutes
- Yield : 1
- ½ scoop vanilla protein powder or egg white protein powder - (or you could add extra flour)
- 2 tablespoons almond flour
- 1 tablespoon coconut flour
- 1/4 teaspoon baking powder
- 2 tablespoons zero-calorie sweetener
- ½ teaspoon pumpkin pie spice
- 3 tablespoons canned pumpkin purée
- 1 egg
- 2 tablespoons coconut or almond milk
- 1 tablespoon sugar-free chocolate chips
- coconut oil cooking spray
- In a medium bowl, whisk together the protein powder, flours, sweetener, pumpkin pie spice and baking powder. Add the pumpkin, egg, milk and chocolate chips, and stir until completely combined.
- Coat a cappuccino-sized mug or bowl with cooking spray. Pour batter inside. Microwave for 1 minute 30 seconds, or until set (or bake at 350°F for 18 minutes). If you like them slightly gooey, just adjust your time.
- Invert onto a plate, and serve.