Pumpkin Cream Cheese Mug Cake
Sweets
pumpkin
cream cheese
mug cake
high protein
single serving
fall
Kelton Maloy · ★★★★★
Pumpkin Cream Cheese Mug Cake
PREP 3 min · COOK 90 sec · SERVES 1
1 SERV
EASY
3 min
90 sec
Ingredients
0 of 15 gathered
Cake
3 tbsp oat flour
1/2 scoop vanilla protein powder
1/4 tsp baking powder
1/2 tsp pumpkin pie spice
Pinch of salt
2 tbsp pumpkin purée
2 tbsp plain Greek yogurt
1 tbsp milk
1 tsp maple syrup
Creamy center
1 tbsp softened cream cheese
1 tbsp plain Greek yogurt
1/2 tsp maple syrup
Icing
1 tsp softened cream cheese
2 tbsp plain Greek yogurt
1/2 tsp maple syrup
Method
1
In a wide microwave safe mug that holds at least 12 oz, mix the cake ingredients until thick and smooth.
2
Drop the creamy center ingredients onto the batter and swirl gently, leaving most of the creamy mixture in the middle.
3
Microwave for 70 seconds, then cook in 10 second bursts until the edges are set and no liquid batter sits on top. Rest for 1 minute.
4
Mix the icing ingredients until smooth and spoon them over the cake in visible ribbons.
Macros
285
Calories
23g
Protein
9g
Fat
27g
Carbs
Per serving · approximate values
Questions People Ask
Can I use another protein powder?
Yes. Protein powders absorb liquid differently. Add milk one teaspoon at a time if the batter is stiff and stop cooking as soon as no liquid batter remains.
How do I know when it is done?
Use the visual cue in the directions. Mug width and microwave power change the time, so cook in short bursts after the first check.
Storage
Best eaten fresh. If needed, cover and refrigerate the cake for up to 1 day. Warm briefly and add the icing after reheating.