Matt’s sister, Michelle, finally visited and taught us how to make our new favorite Pumpkin Mug Cake! We don’t plan on keeping this quick and delicious dessert just for the fall time. It’s an all year round kind of dessert. It’s the perfect night cap for one and will take you less than five minutes to prep it, cook it and get it onto a plate to top with whipped cream for your enjoyment! Michelle also makes a guest appearance in the recipe video below – check it out, if not for the amazing recipe, to see how similar Matt and his sister truly are.
The Best Cake In A Cup Recipe!
We’ve taken out all the thinking and guess work as to what combo of dry ingredients and liquids will make the least sandy like mug cake. We’ve made our fair share, and although we always eat them, more often than not they have a sand like texture! The use of pumpkin in this recipe creates a moist cake no matter what and the protein powder is subtle enough, but the perfectly flavor and sweet balance. Who doesn’t love eating cake in a cup?!
So, What Is The Best Mug Cake Recipe?
Well, we think you should be the judge of that. We are definitely fans of this one, but you’ll have to make it to really know the truth. Since you’ll be judging you might as well make our delicious mug cake and nutritious mug cake. Maybe you’re more of a chocolate mug cake kind of person and you like to have the mix in bulk so you can make it on repeat. If so, this mug cake mix is for you! Surely you have 15 minutes to spare right now, which is the most it will take you to make all four mug cakes and judge the best!
Vanilla Protein Pumpkin Mug Cake
Although we highly recommend vanilla protein powder, you can honestly use whatever you have on hand. Just know that using a chocolate protein powder will give you a chocolate pumpkin mug cake, and hey, that doesn’t sound that bad! You can even add nuts to the mix, but we think topping with some whipped cream is a must, especially when it’s hot so it melts into the cake and to up the fat. Yummmmm! We definitely have a winner with this recipe thanks to Michelle and we think it’s in your best interest to make this pumpkin mug cake at home for yourself!
Recipe can be quickly added to MyFitnessPal – Search “KetoConnect – Pumpkin Mug Cake”
Pumpkin Mug Cake
Ingredients:
- 1/2 tbsp Butter
- 1 large Egg
- 3 tbsp 100% pumpkin puree
- 1/2 tsp vanilla extract
- 1 scoop vanilla protein powder
- 1 tsp Pumpkin Pie Spice
- 1/2 tsp Baking powder
- 1/2 tbsp erythritol
- OR
- 10 drops Liquid Stevia
Instructions:
- Put the butter in a mug and microwave for 15 seconds. Tilt the glass a full 360 degrees so the butter coats the sides of the mug.
- Add the egg, pumpkin puree and vanilla extract. Combine it with a fork.
- Add the protein powder, pumpkin pie spice, baking powder, and erythitol and mix again with the fork combining thoroughly.
- Microwave on high for 70-80 seconds, until done to your liking. Turn over onto a plate and enjoy immediately!
- Note: The recipe calls for erythritol, but you can easily sub in 10 drops of liquid stevia if you don't want to use erythritol. Matt and I prefer stevia over erythritol!
Just wondering how much is a scoop, i have various scoops ranging fom about 30 ml to 93 ml. ( i buy a lot of food in bulk so no scoops provided)
Usually a scoop is around 30 grams
Tried this tonight. Besides running over my mug (normal size american coffee mug) it tasted gross. I used plain protein powder and used granulated monk fruit sweetner. It was inedible. I was so much craving a sweet treat. Not sure if anything I did made it turn out as such b/c it seems everyone else had success.
Sadly, I was disappointed in this recipe but when it called for so little fat, I should have been forewarned. I’m going to tweak it and instead of protein powder, use coconut flour. Also more butter, plus HWC.
Like eating a sponge.
I made this tonite after having left over keto thanksgiving dinner.
I made a variation by adding in some lillys dark chocolate baking chips.
Turned out very good topped off with some whip cream
Thank you so much for such a great recipe!!
I’ve tried three times to get the free e book and it says it’s coming. It doesn’t. Free mug recipes
Could you please email us about this issue at mailto: [email protected]?
OMGOSH!!!!! This was soooooo good! My husband is diabetic (such a food snob! lol) and loves it. Every neighbor I have made it for wants the recipe. This is my new favorite dessert!!!!!!
Omg!!! This is recipe is a gift! Thank you thank you thank you!
I forgot the baking powder… it was like a pudding and not sweet! Gotta do it again 😏
I tried this recipe for the first time tonight. Overall very satisfying. I used only stevia for the recipe. Next time I will try it with both sweeteners. I will also cut back on the pumpkin spice a little.
I loved this recipe and use it for a base for all mug cakes (minus the pumpkin). I added a Tablespoon of full fat sour cream as well. I use isopure whey protein, some changes I make are:
Blueberries/Lemon juice
or: Coconut, pecans and swerve brown sugar German Choc feel,
I also add 92% cocoa powder and a little extra sweetner.
I’ve added peanut butter and Lily’s Choc chips. This recipe is very versatile.
I also give it a little splash of Ilive oil or MCT oil to up the fat. You can make the perfect one serving cake with the base of this one. Good LUCK. YummO