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Pumpkin cinnamon cottage cheese mug cake — warm, fluffy, and protein-packed fall dessert

Pumpkin Cinnamon Cottage Cheese Mug Cake — Quick & Protein-Packed Treat

A warm, protein-packed pumpkin cinnamon mug cake made with cottage cheese — quick, fluffy, and perfect for a cozy fall treat. 🎃
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Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes
Course Breakfast
Servings 1 Yields Mug Cake

Ingredients
  

Ingredient US Measure Metric

  • Cottage cheese ½ cup 120g
  • Pumpkin puree 3 tbsp 45g
  • Egg 1 large —
  • Almond flour or oat flour 2 tbsp 15g
  • Maple syrup or honey 1 tbsp 15ml
  • Ground cinnamon ½ tsp 1g
  • Baking powder ¼ tsp 1g
  • Vanilla extract ½ tsp 2ml
  • Pinch of salt — —

Instructions
 

  • 1. Prep
    Blend the cottage cheese, pumpkin puree, and eggin a small bowl or blender until silky smooth. This ensures no lumps and givesa creamy texture similar to cheesecake.
  • 2. Mix & Batter
    Add almond flour, maple syrup, bakingpowder, vanilla, and cinnamon. Whisk gently until combined.The batter should be smooth but slightly thick — like pancake batter.
  • 3. Microwave
    Grease your mug lightly with oil or butter, then pour in thebatter.
    Microwave for 2 minutes, pausing every 30–45 seconds to prevent overflow. The top should look set but slightly soft.
  • 4. Check Doneness
    Tap the center — it should spring back lightly. If stillwet, heat in 10-second bursts.
  • 5. Rest & Serve
    Let it rest for 1 minute; this helps the crumb set andprevents rubberiness.

Notes

  • Blend the cottage cheese for a smoother, creamier texture.
  • Use oat flour instead of almond flour for a nut-free option.
  • Microwave times vary — start with 90 seconds and adjust as needed.
  • Let the mug cake cool slightly before adding toppings to prevent melting.
  • For extra protein, stir in a scoop of vanilla protein powder.