Description
A delicious, tender pumpkin protein mug cake made with pumpkin puree and collagen peptides. Paleo friendly, gluten free and dairy free.
Ingredients
Scale
- 1/4 cup pumpkin puree
- 1 large egg
- 1/2 tsp vanilla extract
- 1 level scoop collagen peptides (14g)*
- 2 Tbsp cassava flour
- 1-2 Tbsp coconut sugar (or monk fruit sweetener)
- 1/2 tsp paleo baking powder
- 1/2 tsp pumpkin pie spice (or cinnamon)
- pinch of salt
Instructions
- In a large mug or small bowl (microwave safe), combine pumpkin puree, egg and vanilla.
- Add remaining ingredients and whisk with a fork until smooth.
- Place in microwave and cook on high for 1 minute 50 seconds.
- Remove from microwave, cool slightly, then serve with desired toppings.
Notes
*I used Ancient Nutrition's unflavored collagen peptides (discount code "bakeitpaleo")