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Pumpkin Cinnamon Cottage Cheese Mug Cake

A quick and easy mug cake combining pumpkin and cinnamon with the creaminess of cottage cheese, perfect for chilly evenings or as a delightful snack.
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Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings: 1 serving
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1/2 cup cottage cheese
  • 3 tbsp pumpkin puree Look for the canned stuff or use fresh
  • 1 large egg Can be substituted with silken tofu for a vegan option
  • 2 tbsp almond flour or oat flour Substitutable based on your dietary needs
  • 1 tbsp maple syrup or honey For an extra hint of sweetness
  • 1/2 tsp ground cinnamon The warm spice that makes everything nice!

Method
 

Preparation
  1. In a microwave-safe mug, blend together the cottage cheese, pumpkin puree, and egg until smooth.
  2. Stir in the almond flour, maple syrup, and ground cinnamon until everything is well combined.
  3. Microwave on high for 1-2 minutes, or until the cake has puffed up and is set in the middle.
  4. Allow it to cool slightly before digging in.

Notes

Top with Greek yogurt or whipped cream, sprinkle with nuts or granola, or serve with a warm drink. For a sweeter cake, add more syrup or honey.