Fit Foodie Finds · by Linley Hanson★ 3.8 (5)
Pumpkin Mug Cake
NUTRITION · PER SERVING6M COOK
CAL 8%·PRO 13%
CARBS 32G82% OF CAL
3G FIBER12G OTHER17G TOTAL SUGAR
FAT 1G8% OF CAL
1G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A single-serve pumpkin cake made in the microwave with chocolate frosting. Warm, spiced, and perfect for a quick fall dessert.
dessertamerican⚡ microwavedairy freegluten freevegetarian
View the full recipe on Fit Foodie Finds →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 2 tablespoons white whole wheat flour (option to sub all-purpose gluten-free flour)
- 1/8 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1 large egg white
- 1 tablespoon maple syrup
- 1 tablespoon pumpkin puree
- 1 teaspoon mini chocolate chips (+ more for topping)
- pinch of salt
- 1 teaspoon cocoa powder
- 1/2 teaspoon maple (or more to taste)
At a glance
PER SERVING · TIME 6M
CAL 8%·PRO 13%
CARBS 32G82% OF CAL
3G FIBER12G OTHER17G TOTAL SUGAR
FAT 1G8% OF CAL
1G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 1m
- Sodium
- 448mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
- PREP
- 5M
- SODIUM
- 448MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.