Pumpkin Crumb Mug Cake

Well if this is not the most winner recipe I’ve ever put together, I don’t know what is …

For a while now, I have had a crumb cake in the back of my mind to make because Tanner has been obsessed with them this year! He loves loves them, so I thought I would try to recreate a healthier version …. I have to admit…. EPIC.

Okay, I’m done salivating over having another one and onto this beaut…

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This is a FIVE ingredient one! This one is WORTH YOUR TIME SPENT! I promise!!!! Make it now!

Let us begin:

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This is where the magic happened…it’s not glamorous but this is what you need

Ingredients (for the cake): 

Coconut Flour (mine is from Whole Foods and I love this brand)

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1/2 teaspoon Baking powder

1 tablespoon Unsweetened Almond Milk

1 tablespoon coconut flour

Eggs (actually only one egg white)

1/2 scoop Protein powder (isolate protein is used in the recipe-readjust macros based on protein powder used)

2 tablespoons canned pumpkin

one stevia packet

Directions: 

Pour all contents into a mug one at a time.

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Stir vigurously!

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It will then look like this :

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Then just microwave for one minute and set out to cool!

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While this is cooking for one minute and cooling, you can whip up the topping! It’s so simple and is only a few….

Ingredients: 

1 tablespoon coconut flour

1 tablespoon unsweetened applesauce

cinnamon and pumpkin pie spice to preference

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Directions:

Mix and pour on top

The topping actually makes enough for like 8 cakes approximately (I made that up so when I entered the macros for the crumb portion, I selected my serving size as 1/8! Close enough, right?

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Honestly, this is probably my favorite recipe to date however, I’m obsessed with pumpkin and we all know that!

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The macros are FANTASTIC!!! Check it out! Remember, divide those crumb macros by 8 or forget the crumbs if you don’t wanna waste time because it’s fantastic without! 🙂
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With love and all things pumpkin,

Katie

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2 thoughts on “Pumpkin Crumb Mug Cake

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