🎃 Pumpkin Cinnamon Cottage Cheese Mug Cake
(High-protein, single-serve, microwave-friendly)
🍽️ Serves: 1
⏱️ Time: 5 minutes (prep + cook)
🛒 Ingredients:
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3 tbsp cottage cheese
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2 tbsp pumpkin puree (not pumpkin pie filling)
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1 egg
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2 tbsp oat flour (or almond flour or blended oats)
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1–2 tsp maple syrup or honey (to taste)
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1/2 tsp cinnamon
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1/4 tsp pumpkin pie spice (optional, but recommended)
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1/4 tsp baking powder
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Pinch of salt
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Optional:
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1 tbsp chocolate chips or chopped nuts
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Dash of vanilla extract
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👩🍳 Instructions:
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Blend (optional for smooth texture):
In a small blender or food processor, blend cottage cheese, pumpkin, egg, and sweetener until smooth. (Or mash/stir well by hand if you don’t mind a little texture.) -
Add dry ingredients:
Stir in oat flour, cinnamon, pumpkin spice, baking powder, and a pinch of salt. Fold in chocolate chips or nuts if using. -
Microwave:
Pour into a greased or microwave-safe mug or ramekin.
Microwave on high for 1 minute 30 seconds to 2 minutes, depending on your microwave’s strength. It should puff up and set on top. -
Cool & serve:
Let cool for a minute or two. Enjoy as-is or top with:-
Greek yogurt or whipped cream
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A drizzle of maple syrup
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Extra cinnamon or nut butter
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💪 Nutrition Notes:
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High in protein from cottage cheese and egg
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Naturally gluten-free (if using certified GF oats)
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Low in sugar, with natural sweetness
Want a baked oven version, a vegan version, or ideas for meal prepping these in jars? Just ask!
