Pumpkin Spice Mugcake

This. This amazing thing. This was one of the best breakfasts and mugcakes I have ever been able to experience. Close call between this one and the Strawberry Cheesecake Mugcake I posted earlier… But since pumpkin is the flavor of the season right nowwww… pumpkin wins!

IMG_7410 Pumpkin Spice Mugcake

Serves: 1

Mugcake Base

  • 1/2 cup raw old fashioned rolled oats
  • 1/2 cup liquid egg whites (or 3 egg whites)
  • 1/4 cup pumpkin puree
  • 2 TBSP plain Greek yogurt
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice
  • 1/2 tsp baking powder
  • 1 stevia packet
  • 1/2 cinnamon roll swirl quest bar

Maple Buttercream Icing

  • 1/3 cup lowfat cottage cheese
  • 1/4 tsp maple extract
  • 1/4 tsp butter extract
  • 12 stevia drops

First, grind your oats into a flour. I use my magic bullet. Then, add the remaining mugcake ingredients except for the quest bar. Blend again to form your batter. Then, break apart the ½ cinnamon roll quest bar into pieces and swirl it into the batter with a spoon. Spray a bowl with nonstick spray and pour the batter in the bowl. Microwave for 2:45-3:15 minutes. Flip onto a plate, let cool briefly, and top with whatever you want! On mine, I put a maple buttercream icing. Blend the 4 ingredients with a handblender and there you go! I also added some puffed millet and more pumpkin pie spice on top.

Nutritional Information

For mugcake without icing: 344 calories; 6g fat, 46 g carbs (14 g fiber), 32 g protein

For mugcake with icing: 397 calories; 6 g fat, 50 g carbs (14 g fiber), 41 g protein


Master vegan baking with this specially outlined online course!




4 comments

Leave a Reply