Pumpkin Protein Mug Cake


1 tbsp plant-based butter, melted (can substitute coconut oil / regular butter)

1 tsp pure vanilla extract

3 tbsp almond milk

2 tsp pumpkin puree

1 tsp pumpkin pie spice

1 tbsp pure maple syrup

1 heaping tbsp KOS chocolate protein powder

1 generous tbsp dairy free mini chocolate chips (can substitute regular)

5 tbsp flour

1/2 tsp baking powder


1. Melt butter with vanilla, maple syrup and milk in a microwave safe mug for about 20 seconds

2. Whisk until oil is fully dispersed, then add in pumpkin and whisk again

3. Add in all dry ingredients and stir well

4. Microwave for 1 minute, then in 5 second increments until cake is done. (Doesn’t usually need more than 1 min 15 seconds).

Note: it will look moist on top, but if you use your spoon to pull back the top, you should see a soft, fluffy cake