Pumpkin Cinnamon Roll in a Mug
Sweets
pumpkin
cinnamon roll
mug cake
high protein
single serving
fall
Kelton Maloy · ★★★★★
Pumpkin Cinnamon Roll in a Mug
PREP 3 min · COOK 90 sec · SERVES 1
1 SERV
EASY
3 min
90 sec
Ingredients
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
Cinnamon swirl
1 tsp brown sugar
1/2 tsp cinnamon
1/2 tsp melted butter
Maple icing
2 tbsp plain Greek yogurt
1/2 tsp maple syrup
Method
1
Mix the cake ingredients in a wide microwave safe mug.
2
Mix the swirl ingredients on a spoon, drop them over the batter, and make 2 gentle swirls so visible ribbons remain.
3
Microwave for 75 seconds, then cook in 10 second bursts until the cake is set around the swirl and no liquid batter remains. Rest for 1 minute.
4
Stir the icing ingredients together and drizzle over the top.
Macros
230
Calories
20g
Protein
4g
Fat
29g
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.