Pumpkin Spice Mugcake


  • 1/3 cup oat flour
  • 2 T coconut flour
  • 1/2 cup egg whites
  • 1/4 cup canned pumpkin
  • 2 T greek yogurt
  • 1/2 tsp baking powder
  • 1 tsp vanilla extract
  • dash of cinnamon

Mix all together and transfer to a sprayed small bowl or ramekin.

Microwave for 2 minutes 30 seconds (watch for overflow because it rises A LOT)

Serve warm on a plate. I topped mine with Justin’s Vanilla Almond Butter and CINNAMON CHIPS!

Recommended toppings:

peanut or almond butter, chocolate chips, banana, greek yogurt, etc.

Another favorite variation of mine:


This one has banana and almond butter 🙂










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