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Protein Pumpkin Mug Cake
  • 1 egg
  • 50 grams (2 tbsp) pumpkin puree
  • 1 tbsp maple syrup (sub with honey)
  • 10 grams (2 tsp) nut butter (almond butter)
  • ⅓ tsp ground cinnamon
  • pinch nutmeg
  • 30 grams (3 tbsp) oat flour (sub with any flour)
  • 20 grams (2 tbsp) vanilla protein powder (whey, see notes*)
  • ⅓ tsp baking powder
  • Topping
  • 1 scoop vanilla ice cream (sugar-free, see notes*)
  • sprinkle cinnamon
Note: Ingredients may have been altered from the original.
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