Pumpkin Mug Cake

Healthy dessert with added protein?! Count me in! This pumpkin mug cake comes together in 5 minutes and fulfills any sweet craving! Plus leaves you satisfied and full with the protein addition. Nothing but wholesome, real ingredients with a vegan option :)

Serves 1

3 Tbs gluten free oat flour

2 Tbs pea protein powder (see note)

1/3 tsp baking powder

1/3 tsp pumpkin pie spice

2 Tbs plant based milk

1 egg or flax egg

1 Tbs pure maple syrup

2 Tbs pure pumpkin puree

2 tsp all natural almond butter

1/3 tsp pure vanilla extract

Scoop of Fronen vanilla non dairy ice cream-optional but encouraged ;)

In large microwave safe mug, whisk egg, syrup, almond butter, milk, vanilla and pumpkin until smooth.

In small bowl, whisk together oat flour, protein powder, baking powder, pumpkin spice until well combined. Add to wet ingredients in mug and stir until just combined. Microwave 1 minute, your cake should be moist and soft. Serve warm with that scoop ice cream!

Note: If you use a whey based protein powder, omit the milk