Fudge Swirl Pumpkin Mugcake

It’s been a while since I’ve had a mugcake! Idk why since they’re the quickest most delightful treat to make. For breakfast I merged my favorite two mugcake recipes from my site (chocolate coconut mugcake + pumpkin spice mugcake). Aaand…behold! Fudge swirl pumpkin mugcake topped with a coconut whip, chocolate coconut peanut butter, and mulberries . My taste buds are singing.

IMG_5057[1]Fudge Swirl Pumpkin Mugcake

Serves: 1

  • 1/2 cup raw old fashioned rolled oats
  • 1/2 cup liquid 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 TBSP unsweetened cocoa powder

Grind the oats into a flour. Add the remaining ingredients except for the cocoa powder and blend again. Split the batter in two; to one half, add the cocoa powder and mix evenly. Spray a bowl with nonstick spray and layer your two batters. Microwave for 3 minutes. Flip onto a plate and add toppings.

I added a coconut whip, chocolate coconut peanut butter (wild friends brand), and mulberries. To make the coconut whip, use a handblender to blend 1/4 cup lowfat cottage cheese, 1/2 tsp coconut extract, and 1 stevia packet until smooth. Then swirl in 2 TBSP unsweetened shredded coconut.


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