IT’S FALL. WOO. These two flavors together – cappuccino and pumpkin – is my favorite combo currently. Except. I made this at 11:30 PM and used instant esspresso powder which kept me awake for a good 90 minutes O_O It was worth it though. Deliciousssss.
- 2 TBSP whole wheat pastry flour
- 1 TBSP coconut flour
- 1 TBSP unsweetened almond milk
- 1 egg white
- 1/2 tsp vanilla extract
- 1/2 TBSP instant espresso powder
- 1 stevia packet
- 1/2 tsp baking powder
Mix all of the ingredients. Either pour into a sprayed mug to make one big cupcake or pour into two silicon cupcake molds to make two normal sized cupcakes. I prefer the two cupcakes, as pictured! Microwave for 1 minute! That’s it!
I topped mine with a pumpkin protein icing (1 TBSP vanilla whey protein, 1 TBSP plain greek yogurt, 1 TBSP pumpkin puree, 1/8 tsp pumpkin pie spice, and 5-7 vanilla stevia drops) and a chocolate drizzle (1/2 TBSP unsweetened cocoa powder, 2 tsp unsweetened almond milk, and 1 stevia packet).
Nutritional information for everything including the toppings I used: 163 calories; 2 g fat, 21 g carbs (6 g fiber), 15 g protein
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