High Protein Pumpkin Pecan Mug Cake

This High Protein Pumpkin Pecan Mug Cake is the ultimate cozy treat, packed with flavor and protein. A mix of unsweetened apple sauce, canned pumpkin purée, and a hint of vanilla extract creates a moist and fluffy base. Blended with almond flour, vanilla protein powder, and warming pumpkin pie spice, each bite is like fall in a mug. Top with chopped pecans and pumpkin seeds for added crunch, and drizzle with melted dark chocolate chips for a decadent finish. Ready in minutes, it's the perfect high-protein snack or dessert!

INGREDIENTS

• 1/4 c unsweetened apple sauce (I used a kid single serve)

• 1/4 c canned pumpkin purée

• 1 egg (or flax egg)

• dash of pink salt

• 1/4 tsp vanilla extract

• 3 T almond flour or 1 T coconut flour

• 2 T The Peachie Spoon Vanilla Protein Powder

• 1/4 tsp baking powder

• 1/2 tsp pumpkin pie spice (or cinnamon, nutmeg, cloves)

• desired chopped pecans and pumpkin seeds to top

• Icing - 2 T dark chocolate chips

   

STEPS

1. In a sprayed large coffee mug or cereal bowl combine ingredients in order as listed. Stir well and microwave for 1 1/2 - 2 minutes. I stopped at min and opened the microwave door to let the batter go back down so it doesn’t over flow. I did a bowl and it took 2 minutes. Just watch it. I like mine a little gooey and not overdone. While it cools, make a chocolate icing and top with pecans halves and pumpkin seeds for an extra added crunch mouth party. I topped mine with course sea salt too.

2. Icing: Microwave chocolate chips in a glass bowl for 1-2 min. Remove and stir well. Lily’s sweets and Ghirardelli 65% are my two favorites.

    

   🍑 Nourishment Breakdown

   PROTEIN powder, egg

   FAT egg, almond flour, dark chips

   FIBER none or coconut flour

   CARB/STARCH apple sauce, pumpkin

    

   Macros:

   with almond flour & icing: 355cal/21fat/20carb/4fiber/20pro

   with coconut flour & icing: 265cal/11fat/20carb/4fiber/18pro

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