pumpkin chocolate chip mug cake

IT’S FALL Y’ALL (almost – I am sweating in my flannel today), and I am #embracingthebasic by fully diving in with all sorts of fall recipes. I love pumpkin, AND pumpkin is a great substitute for some of the “not so healthy” ingredients when it comes to baking which makes it the perfect flavor for allll the fall treats! This pumpkin mugcake is packed with protein so you can satisfy the sweet tooth and hit your macros goals like a pro. Serves 1!

*NOTE: I used @1stphorm’s Pumpkin Spice Latte protein, so I had lots of pumpkin flavor already with that. If you don’t have a pumpkin flavored protein, use a vanilla flavor and add a tsp or (two if you really want a strong flavor) of pumpkin spice!

macros: 25g c / 7.8g f / 22g p

Ingredients:

• 1/2 scoop of @1stphorm Pumpkin Spice Latte protein powder

• 1/2 tsp baking powder

• 1 tsp monkfruit sweetener (or whatever low cal sweetener you have)

• 2 tbsp almond flour

• 3 tbsp canned pumpkin

• 3 tbsp egg whites

• 1-2 tsbp water

• 14g Lily’s Dark Chocolate chips

• Pumpkin spice & more chocolate chips for topping if desired OR my personal fav – flake salt!

Directions:

1. Mix all of your ingredients into a bowl except for the water and chocolate chips.

2. Once your batter is fully combined, add 1 tbsp of water to get a cake batter consistency. If it still feels too thick, add another tbsp. Once you have the batter to a good consistency, FOLD IT IN (the chocolate chips). I like to save a few of my 14g of chocolate chips to sprinkle on the top.

3. Add your batter to a GREASED mug or ramekin, and microwave on high in 30 second increments. Be sure to check to make sure it’s not getting too dry! Should take about 60 to 75 seconds to fully cook.

4. When you’re done, add any other toppings you’d like and enjoy! I’ve been loving adding a little flake salt to desserts but if that ain’t your thang das ok just skip it. 🙂