Pumpkin Spice Protein Mug Cake

Ingredients

• 1 scoop vanilla protein powder
• 1/4 cup canned pumpkin puree
• 2 tablespoons liquid egg whites
• 2 tablespoons unsweetened almond milk
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon baking powder
• 1 tablespoon sugar-free maple syrup
• Pinch of salt

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Instructions

1. Whisk the protein powder, pumpkin puree, egg whites, almond milk, pumpkin pie spice, baking powder, maple syrup, and salt directly in a large microwave-safe mug until smooth.
2. Microwave on high for 70 to 90 seconds, until the center is just set.
3. Let the mug cake rest for 1 minute before eating; it keeps cooking a little as it cools.
4. Top with a spoonful of Greek yogurt and an extra dash of cinnamon if desired.

40/400 Notes

• Whisk the pumpkin and egg whites together first so the batter goes smooth without lumps.
• Microwaves vary — start at 70 seconds and add time in 10-second bursts if the center still looks wet.
• Use pure pumpkin puree, not pumpkin pie filling, to keep the added sugar low.