Pumpkin Spice Protein Mug Cake

Ingredients:

• 3 tbsp gluten free all-purpose flour
• 1 scoop OWYN Smooth Vanilla Protein Powder
• 2 tbsp monk fruit sweetener
• ¼ tsp baking soda
• ¼ tsp pumpkin pie spice
• A pinch of salt
• 3 tbsp pure pumpkin puree
• 3 tbsp coconut oil (divided)
• 2 tbsp coconut milk (optional)
• ½ tsp vanilla extract

Method:

1. In a large mixing bowl, add the dry ingredients such as gluten free all-purpose flour, OWYN Smooth Vanilla Protein Powder, monk fruit sweetener, baking soda, pumpkin pie spice and a pinch of salt. Mix until combined using a whisk.

2. Further add pumpkin puree, 2 tbsp of coconut oil, vanilla extract and mix using silicon spatula until well blended. If the mixture looks dry, add a tbsp of coconut milk at a time.

3. Grease 2-4oz microwave safe ramekins or a mug with coconut oil. Divide the cake mixture between the two ramekins and microwave each for 90 seconds until the toothpick inserted comes out clean.

4. Serve immediately or refrigerate up to 2 days and reheat for 15 seconds until warm before serving.

Recipe Notes:

This mug cake can also be baked in an 8 oz mug as a single-serving cake.