I had this postworkout one day and it left me speechless… seriously. I had to calm down for a good 45 minutes before posting to instagram because I couldn’t even handle it. Gosh.
- 1/2 cup raw old fashioned rolled oats
- 1/2 cup liquid egg whites (or 3 egg whites)
- 1/4 cup pumpkin purée
- 2 TBSP plain Greek yogurt
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1/2 tsp baking powder
- 1 stevia packet
- 1 dried and pitted date
- 1/2 TBSP sugar free syrup
- 1/8 tsp pumpkin pie spice
Grind the oats into a flour, then add the remaining mugcake batter ingredients and blend again. Pour the batter into a bowl sprayed with nonstick spray. Then, chop up a date and roll it in sugar free syrup and pumpkin pie spice. Shove it in the middle of the batter. Microwave for 2:45-3:15 minutes. Plop on plate. Top with stufffff. I topped mine with a peanut butter marshmallow icing (2 TBSP plain Greek yogurt, 1 TBSP pb marshmallow whey protein by cellucor, 1 TBSP unsweetened almond milk, and 5-7 stevia drops all mixed), a peanut butter maple pumpkin sauce (1 TBSP peanut flour, 1 TBSP sugar free syrup, 1/2 TBSP pumpkin purée, 1.5 TBSP unsweetened almond milk, and 1 stevia packet all mixed), more chopped dates, dried mulberries, and rolled up chocolate brownie quest bar pieces.
Master vegan baking with this specially outlined online course!