It's only a few days until Thanksgiving and I have been in a serious mood for some pieee. I didn't feel like going to the store and I wanted to make something with things that were already in my kitchen. SO I decided to try out a new recipe I found on Blogilates...A pumpkin pie mugcake. This "cake" is not only delicious but good for you too. It is super easy to make and it's tastes similar to the Starbucks pumpkin pie slice (no sugar).
I have literally made this 3 times in the last day. It's an easy quick breakfast/snack option, especially if you mix the dry ingredients ahead of time.
CAKE INGREDIENTS
¼ cup oat flour
2 tablespoons Splenda
¼ teaspoon cinnamon
dash of Pumpkin Pie Spice
½ teaspoon baking powder
½ scoop vanilla protein powder
Pinch salt
¼ cup canned pumpkin
1 egg (or egg white)
1/8 cup almond milk
ICING INGREDIENTS
Non-fat greek yogurt
Torani Sugar-Free Syrup
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DIRECTIONS
1. Mix the oat flour (oats blended fine in a blender)
2. Add the rest of the ingredients to the bowl and mix well
3. Spray the bottom of a mug or small bowl with cooking spray.
4. Sprinkle the graham cracker pieces on the bottom (I did without the graham). Pour the batter on top.
5. Microwave for 1:40 – 2:20, or until set but not overcooked. Invert on a plate
6. Mix 2 tablespoons of greek yogurt with 1 teaspoon of flavoring syrup
7. Spread on the cake and add a dash of cinnamon to the top.
8. ENJOY!
xo
Victoria
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