Pumpkin Protein Mug Cake (Edit recipe)

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This pumpkin protein mug cake is made with pumpkin puree, collagen peptides and cassava flour. It has a deliciously moist, tender texture and bold pumpkin flavor. Paleo, gluten free and dairy free!

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Original Recipe

PREP TIME

5 minutes

COOK TIME

2 minutes

INGREDIENTS

8

Serves: 1

Ingredients

0.25 cup Pumpkin Purée
1 whole Egg
0.5 tsp Pure Vanilla Extract
2 Tbsp Collagen, (14g)
2 Tbsp Coconut Sugar
0.5 tsp Grain-Free Baking Powder - Otto's Naturals
0.5 tsp Pumpkin Pie Spice, (or cinnamon)
1 pinch Real Salt - Redmond

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large mug or small bowl (microwave safe), combine pumpkin puree, egg and vanilla.
Add remaining ingredients and whisk with a fork until smooth.
Place in microwave and cook on high for 1 minute 50 seconds.
Remove from microwave, cool slightly, then serve with desired toppings.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	210
Fat:	0 g
Carbohydrates:	22 g
Protein:	25 g
Cholesterol:	0 g
Sodium:	622 mg
Fiber:	2 g
Sugars:	15 g
Sugar Alcohol:	0 g
Calculated for total recipe.