Delicious Pumpkin Cinnamon Cottage Cheese Mug Cake in Minutes
Indulge in a fluffy Pumpkin Cinnamon Cottage Cheese Mug Cake, packed with protein and fiber, perfect for a cozy dessert experience.
Equipment
- Microwave-safe mug
- mixing bowls
- whisk
- spatula
Ingredients
For the Cake
- 2 tablespoons pumpkin puree
- 2 tablespoons cottage cheese
- 1 large egg binds the ingredients
- ½ teaspoon vanilla extract for flavor
- to taste sweetener of choice adjust for sweetness
- 4 tablespoons flour can substitute for gluten free
- ½ teaspoon cinnamon adds warmth
- ¼ teaspoon baking powder for rising
- a pinch salt to balance sweetness
Instructions
Mug Cake Preparation
- Lightly grease a microwave-safe mug with butter or non-stick spray.
- In a small bowl, combine pumpkin puree, cottage cheese, egg, vanilla extract, and sweetener, whisk until smooth.
- In another bowl, whisk together flour, cinnamon, baking powder, and salt.
- Gently fold the dry ingredients into the wet mixture until combined.
- Pour the batter into the prepared mug, filling it about three-quarters full, and microwave for 90 seconds to 2 minutes.
- Allow the mug cake to cool for a couple of minutes before serving, and serve directly from the mug or invert onto a plate.
Notes
Store leftovers in an airtight container in the fridge for up to 2 days, or freeze for longer.
Nutrition
Serving: 1mugCalories: 220kcalCarbohydrates: 25gProtein: 15gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 300mgPotassium: 300mgFiber: 3gSugar: 5gVitamin A: 380IUVitamin C: 1mgCalcium: 150mgIron: 1mg
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