Pumpkin Spice Mug Cake

by Brooke Goldstein October 24, 2016

Ingredients
1) Carefully cut off the tops of each pumpkin, then scrape out the seeds and pulp. Reserve the tops with stems for decoration when serving, if desired. 
2) Put your dry ingredients in a bowl and mix. Then add your wet ingredients (almond milk, egg white, Greek yogurt) and mix until smooth.
3) Place into pumpkin and microwave for 40 seconds
Makes 1 serving
Calories: 198, Fat: 3.44, Carbs:8.55, Protein: 31.79




Brooke Goldstein
Brooke Goldstein

Author


Leave a comment

Comments will be approved before showing up.


Also in Articles

Delicious Protein Muffin: Blueberry
Delicious Protein Muffin: Blueberry

by Brooke Goldstein February 19, 2017

View full article →

Product Review: Stim Free Lean 5
Product Review: Stim Free Lean 5

by Michael Yewdell February 16, 2017

View full article →

High Protein Banana Cookies
High Protein Banana Cookies

by Brooke Goldstein February 12, 2017

View full article →